“An Italian heart is laid bare at the table.”

The Tuscan chef is a private culinary school offering a selection of cooking vacations throughout the year. Courses are hands-on under the guidance of professional Italian chef and sommelier, Valter Roman, and also feature guest chefs from around the world including Alvaro Maccioni of La Famiglia restaurant in London. Alvaro is a passionate advocate of using fresh, seasonal produce and traditional methods of cooking. He believes that 'if a chef cooks like his mother, he is a great chef. If he cooks like his grandmother, he is even greater!' Valter believes cooking is not just a matter of weights and measures and following a recipe but of feeling and instinct and hands-on experience.

Alvaro and Valter’s taste of Tuscany is a special blend of only the finest ingredients in life. Together in the kitchen you will learn to be experimental yet not lose sight of the true Tuscan flavours and disciplines in cooking. You will be encouraged to explore the tastes and textures of some of the finest and freshest ingredients on an inspiring culinary journey in and out of the kitchen and you will discover, recognise and start to understand the true soul of Italian cooking and how Italian food really should taste.

Our properties are carefully selected not only for their Tuscan warmth, charm and character but also for their beautiful setting, luxurious accommodations and chef choice kitchens...

VILLA AL BOSCHIGLIA is an elegant 17th century Lucchese villa surrounded by wild olive grove terraces reaching out over Monte Pisano with views across lavender and jasmine scented Italian gardens. Fully restored to its former glory, it is an exclusive retreat comprising six luxuriously appointed junior suites each with private en-suite bath and shower facilities for between 10-12 cooking students per course. On the ground floor there is a fully equipped Tuscan kitchen opening out to a grand dining room with cosy fireplace. The gracious Italian living also includes a formal drawing room, guest office with telephone, fax, computer and internet facilities, a library, and a TV lounge with satellite, video, DVD and music system. Outdoors there is an Italian Gazebo overlooking the swimming pool for al fresco dining.

CASA FELICE MATTEUCCI is a gem of elegant Tuscan living with six luxury bedrooms each with private en-suite bath and shower facilities for up to 10 cooking students per course. It overlooks a small lake and is surrounded by olive grove terraces and open parkland. The ground floor comprises fully equipped Tuscan kitchen leading out to a grand domed dining room and cosy lounge. Outdoors there is an Italian Gazebo overlooking the swimming pool for al fresco dining.

Day One

Transfers from Pisa or Florence airports/train stations for arrival at the villa on the outskirts of Lucca around midday for a welcome buffet lunch prepared by your Italian chef for the week, Valter Roman.

Meet your hosts & cooking colleagues with time to settle in and relax before the first hands-on cooking lesson. Here are some of the dishes you may prepare:

Fiori di zucca con cestini di parmigiano - Ricotta filled zucchini flowers with oven crisped parmesan baskets
Risotto ai Carciofi - Artichoke Risotto
Cantucci di Prato – Almond biscuits from Prato

Welcome aperitivi and orientation before dinner

Day Two

Breakfast available

Join us for a leisurely morning stroll around the ancient walls of Lucca.

Today learn all about Pasta and its Sauces - a specially themed cooking lesson. Here are some example dishes:

Tagliolini al pomodoro ciliegino & basilico – Long thin pasta with a cherry tomato and basil sauce
Ravioli di asparagi selvatici con una salsa tartufata di stagione – Wild asparagus filled ravioli with a truffle butter
Lasagna dello Chef – Chef’s special lasagna
Mostarda - Jam Making for Cheese Tasting

Lunch alfresco followed by a short guided tour of Pisa & its Leaning Tower.

Afternoon hands-on cooking lesson and preparation of dinner:

Zuppa di Farro – Spelt grain soup
Melanzane alla Parmigiana - Oven baked layers of eggplant, tomato and parmesan
Pesche agli amaretti con gelato di cannella - Amaretto peaches with cinnamon ice-cream
Limoncello di Nonna Maria - Grandma Maria’s lemon liqueur

Aperitivi and dinner

Day Three

Breakfast available

Depart for a Chianti adventure stopping off at an enchanting market town as well as renowned vineyard for wine-tasting and lunch.

Leave Chianti and return home for an informal pizza supper in the lively village trattoria, just a short walk from the villa

Day Four

Breakfast available.

Chef’s tour of the bustling market town of Pistoia to choose fresh produce for dinner followed by a kitchen challenge where students and chefs work together to prepare a buffet lunch with items found at the market.

Lunch followed by free time to relax and enjoy the peace and tranquillity of the villa.

Hands-on cooking lesson and preparation of dinner:

Zucchini ripiene – Spring vegetable stuffed zucchini
Tagliata Fiorentina con funghi porcini & rucola & fagioli zolfini – Florentine steak dressed with a porcini mushroom sauce or rucola topping and served with zolfini beans
Sformatino di Gianduia con una salsa di cioccolata bianca & vaniglia – Warm chocolate and hazelnut pudding with a white chocolate and vanilla sauce
Aperitivi and dinner

Day Five

Breakfast available

Guided tour through Lucca followed by a specially selected tasting menu for lunch at a renowned local restaurant. After lunch there’s plenty of time to discover Lucca for yourself with great shopping along Via Filungo or to return to the peaceful haven of the villa for an afternoon of relax.

Hands-on cooking lesson and preparation of dinner:

Tartar di Tonno – Tartar of Tuna
Sformation di Baccala con Crema di Porri – Cod mousse set on a leek cream
Pesce in cartoccio -Fish in a bag
Sorbetto di limone & salvia - Lemon & sage sorbet

Aperitivi and dinner.

Day Six

Breakfast available.

Pastry – a specially themed hands on cooking lesson:
Tiramisù – A little “pick me up”
Florentines & Petits Fours
Bignè - Profiteroles

Lunch followed by some free time before an olive oil tasting in the cellars of Enoteca Vanni in Lucca

Hands-on cooking lesson and preparation of dinner:
Crespelline Fiorentine – Fiorentine spinach & ricotta crepes with a walnut sauce
Ossobuco alla Milanese con riso pilaff – Beef shanks in a citrus vegetable sauce & pilaff rice
Assaggio di pasta frolla con una salsa di frutti di bosco - Trio of shortbreads on a forest fruit coulis

Farewell drinks, graduation ceremony and celebration dinner.

Day Seven

Breakfast available and transfers to your next onward destination