Genoa

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381

Learn the secrets of modern “alchemists”

Be introduced to liqueur handcrafting, taste a variety of ancient spirits, have a full Tuscan lunch to test their digestive properties. Hands are the only machines and raw ingredients are only natural and mainly produced here.
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170

Wine pairing Tuscan lunch with 5 wines

Wine Spectator’s TOP 100 wine you can drink everyday: luxury has never been so easy. New winemaking way in the land of “King” Sassicaia… Young wineries are growing up to Paradise…
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240

Science meets art in our winemaking process

We are a group of wine lovers, scientists, geologists, economists and horticulturalists, who think about wine making differently. Every drop we produce is an act of alchemy, with the perfect blend of knowledge, passion and creativity!
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300

Michelin stars need “hard” work

Become an expert on high class and trendy pastry making playing live with a starred dessert Chef. Former dessert Chef at Adrià’s EL BULLI, CRACCO PECK, Enoteca PINCHIORRI… now teaches YOU!!!
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400

Secrets of high class italian PASTRY

Former dessert Chef at Adrià’s EL BULLI in Roses, CRACCO PECK in Milan, Enoteca PINCHIORRI in Florence. Now teaches YOU!!! Become an expert on high class and trendy pastry making playing live with a starred dessert Chef…
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550

Expert on truffle hunting, judging and cooking

TRUFFLE King of Cuisine. Hunting, Cooking, Enjoying (01 Jan.-09 Sept.): all the secrets unveiled for you. Master everything about the King! Walk to the wood according to the season, cooking class, then lunch enhancing what found in the woods and exploits the things learned in the kitchen
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660

Expert on truffle hunting, judging and cooking

TRUFFLE King of Cuisine. Hunting, Cooking, Enjoying (10 Sept.-31 Dec.): all the secrets unveiled for you. Master everything about the King! Walk to the wood according to the season, cooking class, then lunch enhancing what found in the woods and exploits the things learned in the kitchen
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119

Mallegato: bitter-sweet spiced pork blood

See the spices work, prepare the sausages just like in the Middle Ages, including the Mallegato of San Miniato (bitter-sweet preparation of spiced pork blood) (certified by Slow Food, the most prestigious Italian association regarding typical products).