Cooking Under The Tuscan Sun

7 Days Cooking program starts every Sunday of the year   

A great Tuscan Cooking and Wine vacation in the Heart of Tuscany with Chef Paolo Monti. In this comprehensive "Hands On" cooking and wine tour, you will learn the best of "Tuscan Cooking and living" with 4 exciting italian cooking classes: Main Ingredients and Sauces Class, Fish and seafood class, Traditional Tuscan cooking class, pasta and ravioli making, Risotto, scaloppine and carpaccio class, all together more than 50 recipes!
Field trips to the wholesale market for fish, meat, vegetables and fruits, cheese, Extra virgin olive oils etc. Excursions to
Parma and Modena to see the production of Parmigiano Reggiano, Prosciutto di Parma and Aceto Balsamico Tradizionale, excursion to Siena for wine tasting in a castle, visit Greve in Chianti and three great wineries  and a guided tour of Lucca.

It includes:

7 night full board accommodation, all meals beverages included.

4 cooking classes on tuscan and northern italian cuisine.

Guided tours of Lucca, Siena, wholesale market visit, Day trip to Parma and Modena for the production Parmigiano reggiano, Prosciutto di Parma and traditional 12 years old balsamic vinegar, wine tasting in the chianti area.

Transportation provided throughout.

Day 1

arrival at cooking school

accommodation in the school apartments

Aperitif at 7,30 pm

welcome dinner Dinner

Day 2

9.30 Breakfast

9.45 am Hands on cooking lesson with Chef Paolo Monti followed by lunch. This class is very important, we will start with lesson on the origins of the Cucina italiana, the main ingredients, fresh herbs, an Extravirgin Olive Oil seminar, explaining how extravirgin olive oil is made and taste a dozen different olive oils to recognize the differences, according to where they are produced. We will then start cooking some of the most important sauces of Italian and Tuscan cuisine. Have a light breakfast! because we will make 14 recipes and we will taste all of them! Afternoon excursion to Lucca and guided tour of the city. Return to the hotel for dinner

4 pm guided tour in Lucca

Dinner

 

Day 3 

8.00 am Trip to see the fish and vegetable market, for italian vegetables, herbs and fruit, salami and cheeses, but mainly to learn how to recognize fresh fish and less then fresh fish! See different types of fish and what they are used for.

Return to the cooking school for breakfast followed by 

Fresh fish and seafood class 

4 pm guided tour of Lucca 

Dinner with local Lucchese specialties

Day 4

06.30 am Trip the Parma province , breakfast on the way, to visit Bertinelli Parmigiano Reggiano Dairy to see the production of this totally organic and wonderful cheese, followed by tasting the finished product of course! We then drive to Langhirano a "Prosciutto di Parma" maker, see how prosciutto is made in a Prosciuttificio La Perla , we visit the factory and see all the steps to produce this wonderful ham, follwed by lunch with prosciutto, salami etc, and home made fresh pasta with Lambrusco wine ! After lunch we drive to Modeana to Acetaia Malpighi and visit the barrel rooms where the original "Aceto Balsamico Tradizionale" is made an ancient tradition going back to the Roman Times...and of course taste it! Return to Lucca for dinner.

Day 5

Breakfast

10.00 am Hands on tuscan cooking class about typical Tuscan Cuisine, we will make crostini ai fegatini, crostini alle melanzane, Panzanella: the famous tuscan bread salad. We will hand make the local vegetable ravioli and a delicious aromatic meat ragù from Lucca with unusual spices, for main dish Arista di Maiale: loin of pork with typical tuscan herbs. For dessert we will make Cantuccini also know as "Biscotti". Afternoon: free to relax, perhaps with a bicycle trip along the river or free to walkbout in Lucca. Dinner in a typical restaurant.

 

Day 6

8,30 am departure for Siena, we stop over in Greve in Chianti to visit this famous village in the Chianti region. Visit 2 great wineries, stop for lunch and wine tasting in a third great Chianti winery

 

Day 7

Breakfast

10 am the final Cooking Class with Chef Paolo Monti, we will be learning how to make a proper risotto with shrimp and saffron, with porcini mushrooms, with red wine radicchio and speck, with squid ink. We will be preparing also 2 type of traditional beef Carpaccio and a Buffalo Mozzarella with a blended fresh tomato sauce, to finish dessert, Semifreddo al croccantino

 

Day 8

Departure

The Cost

For the 7 day all inclusive Gourmet Cooking package, with 5 cooking lessons, all meals, wines and tours included is as follows:


From November to end March: Euro 1590,00 per person in double room
From April to end October: Euro 1690,00 per person in double room.
Single room surcharge: Euro 30,00 per night.

For scheduled dates : This program is available all year round starting every sunday

You can reserve also for just one day, please visit Half Day Cooking Classes

Travel agents are welcome, groups are welcome,

To make we reservation we require a deposit of Euro 500 by Paypal and a second Euro 500 deposit 30 days before arrival. please visit the reservation page for instructions.

Chef Paolo Cooking Tours

Via per Sant'aessio n 3684, 55100 Lucca

chefpaolo@cucina-italiana.com

Tel +39 3386718641

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Propretario: chef Paolo Monti's Cucina italiana cooking school , indirizzo della società individuale:

Via per Sant'Alessio n 3684, 55100 Lucca - partita iva 01860950474 registrata alla camera di commercio di Lucca