Our cooking school is our pride and joy. It gives us the perfect platform to share with you, our love and joy of this fantastic "cucina". Each course will have a maximum of 6 students, so everyone will get plenty of opportunity to get to know all the secrets of real "mamma" cooking. All courses are taught in english.
Our kitchen is very seasonal - we take great pride in using the best produce from our local terroir. Once spring comes we are very excited about all the new produce in the markets - freshly podded peas, broad beans, agretti, small beets and the wild asparagus from the forests - summer sees the arrival of home grown heirloom tomatoes in all shape and sizes, zucchini and lots of fragrant herbs. In the cooler months of fall and winter we cook with all the tasty game form the forest, pumpkin, cavolo nero, chestnuts and mush rooms - the style of cooking is getting heavier and more comforting. In general or way of cooking has its roots in the flavoursome and rustic country cooking. We always enjoy looking over the shoulder of a true mamma, trying to capture some of the secrets - once back in the kitchen - we take advantage of these secrets and prepare classical dishes, but with a slightly modern twist.
In our calendar, you will find cooking courses planned all through the year - they are all have different themes and durations, but we are also happy to arrange courses to suit your time and ideas. Be it a one-day cooking lesson or a weekend stay with 2-3 lessons, visits to local producers of wine and true italian foods or a guided visit to the market. Please do not hesitate to contact us for any questions or special wishes, or if you like to receive a more detailed program for any of the courses already listed in the calendar.
Our goal with the cooking school is to give you a better in-sight into the wonderful world of Italian food, give you great ideas and tips for the everyday cooking at home, easier work routines in the kitchen and last but not least - to show you the joy of a good, honest home cooked meal.