FROM
990 €
990 €
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World famous Tuscan COOKING SCHOOL at BADIA a COLTIBUONO (Chianti) founded by famous cookbooks writer noble Mrs. Lorenza De’ Medici.
This cooking school was founded by one of the owners, Lorenza dè Medici.
The de’ Medici Dynasty, which literally created in Florence the Italian Renaissance, symbolizes unparalleled historical contributions to art, politics, banking, cuisine, medicine, etc.
In the early eighties, Lorenza started the culinary school at Badia a Coltibuono and her writing carrier became very international with cooking books published in English, German, etc.
At the same time, she starred in The De’ Medici Kitchen, a television series in 14 episodes for PBS public TV.
Attend the cooking school founded by Lorenza Dè medici, and learn the secrets of pairing with Wine Spectator’s TOP 100 wines.
Show your “Tuscan Cooking” Diploma to everyone and say: “Yes, I was cooking in a 1.000 YEARS OLD ABBEY…”
LOCATION:
Badia a Coltibuono Abbey & Winery: Gaiole in Chianti (Siena).
Halfway between Florence and Siena.
Chianti Classico area.
STYLE OF EXPERIENCE:
COOKING CLASS – The Tuscan Renaissance
DURATION:
Duration on-site (hours. ±1): 5
LOCATION:
Badia a Coltibuono Abbey & Winery: Gaiole in Chianti (Siena).
Halfway between Florence and Siena.
Chianti Classico area.
STYLE OF EXPERIENCE:
COOKING CLASS – The Tuscan Renaissance
DURATION:
Duration on-site (hours. ±1): 5
A really special cooking day
Arrival to Badia a Coltibuono – Beginning of the cooking class – Lunch in the owner’s private dining room – Relax in the garden or in the fireplace living room with coffee and grappa – Tour of the Abbey and the ageing wine cellars – Final greetings.
After the cooking class, lunch is served in the beautiful owner’s private dining room where guests will enjoy their preparations tasting a selection of the world class ORGANIC wines produced at Badia a Coltibuono.
After lunch, it’s coffee and grappa time in the fireplace living room.
The class includes:
Wine Spectator TOP100 2021 n.20, 93pts.
Badia a Coltibuono CHIANTI CLASSICO 2018*.
Though ripe and lush, this is also dense, with pointed tannins giving a physical sensation and lifting the cherry, strawberry and floral flavors. Finds a nice youthful equilibrium in the end, where mouthwatering acidity roams. Best from 2023 through 2038. 24,150 cases made, 5,295 cases imported. —BS
Wine Spectator TOP100 2013 n.100, 90pts.
Coltibuono Toscana CANCELLI 2011*. supertuscan)
A rich, charming red, full of cherry, blackberry, spice and earth flavors. Leans toward a modern style, yet displays a touch of wild herbs and firm tannins, lending a sense of place. Sangiovese and Syrah. Drink now through 2020. 13,333 cases made. —BS
A unique chance to learn classical regional Italian cuisine (TUSCANY!!!) through a hands-on approach in Coltibuono’s family kitchen.
Lessons start at 10.30 am, and in 3 hours, our guests will all work together with famous chefs to prepare a whole 4 course menu (variable according to seasons) using only local and seasonal ingredients.
NOTE:
CHILDREN (age 0-5): NOT admitted (this is intended to be a “prosumer” Academy)
IMPORTANT: this ON SITE experience lasts about 3-4 (three-four) hours and STARTS between 10.00 a.m. and 11.00 a.m.
Number of People: Max 8 (eight)
Please note: PRIVATE tour, so you’ll never be mixed with other people.
Rates per person:
GUEST
(≥6 yo, accompanied by min 1 ADULT≥18 yo):
Pax 2: € 960
Pax 3: € 640
Pax 4: € 480
Pax 5: € 460
Pax 6: € 440
Pax 7: € 430
Pax 8: € 420
INFANT (0-5 yo): Not Available
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“Mallegato”: bitter-sweet spiced PORK BLOOD
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The GHOST of the noble man that created Chianti
Gourmet “explorer”: TOP wines near Tuscany
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CHOCOLATE, Liqueurs, Spirits, Wines, Tuscan meal…
Taste BRUNELLO directly from the barrels
Credits: 
