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Fed up with the same boring vacations? Fancy going to Tuscany to taste the local traditional dishes? If you would like to learn the secrets of homemade pasta or wish to cook yourself these delicious dishes, this cooking holiday is the answer! Be able to prepare the dishes again for your family and friends upon returning from your vacation in Tuscany. This cooking vacation will permit you all that and more, adding also that extra touch to your Italian holiday for an unforgettable experience. If you love Italian cuisine, do not miss this opportunity!
The holiday is in a beautiful farmhouse in the quiet and relaxing Tuscan countryside with a warm and welcoming atmosphere where it is possible to relax, sunbathe in the garden, swim in the pool or use the internal spa with thalassotherapy pool, sauna, Turkish bath, Mediterranean salt grotto, relaxation area with herbal teas and outdoor Jacuzzi. The farm also has a stable with horses for rides and riding lessons. In the woods surrounding the property there are paths and routes for those who prefer to hike.
Visit the historical center of Scansano for wine and local products tasting.
Tuscany will be your home for 3 days.
The true Tuscan cuisine has no frills. Born from the Etruscan heritage, it is simple and rooted in the countryside with recipes closely tied to seasonal products and enriched with sobriety. It is a cuisine that had a crackling fireplace since the beginning with fragrant roasts as scenery. Vegetables, chestnuts, emmer, beans and game are present in many Tuscan recipes. But, the food that most identifies this land is undoubtedly the bread. It once even replaced the pasta, which was seldom used in this region, except for the "pici" of Siena or the "pappardelle" (similar to the tagliatelle, a kind of wide cut pasta made with flour and egg) flavored with wild boar or hare.
Pecorino cheese, pork and extra virgin olive oil are so good that you can enjoy it even raw. Perhaps on toasted bread. Each Tuscan recipe is enhanced with the use of herbs like crostini con fegatini. What are they? A sauce made of chicken liver, butter, capers, anchovies, onion and broth which is spread on warm toasted traditional bread. Other famous first courses are soups like pappa al pomodoro, ribollita, carabaccia and black cabbage soup. Florence is famous for its fiorentina (a huge steak of Chianina meat), high, cooked without being pierced. Rare, this steak is a real institution. The Maremma symbol is the famous acquacotta, a dish made out of nothing but water, bread, herbs and sometimes tubers.
To end a proper Tuscan meal, enjoy cantucci (small almond biscuits) dunked in Vin Santo. Or in the colder seasons, the castagnaccio, chestnut cake, made with chestnut flour and pine nuts. We recommend you to try your hands at making some of the good Tuscan cuisine, learn how to prepare delicious traditional Tuscan dishes and the end of the course you will enjoy the meal you've just learned to prepare. Once you're back home you will be able to recreate a small piece of your holiday.