Tuscan Cooking Course at Cornacchino – A Week of Flavors & Traditions!

• Roll out fresh pasta by hand and make tortelli, tagliatelle, and potato gnocchi
• Cook creamy soups and side dishes with fresh vegetables from our garden
• Prepare traditional sauces and main courses from Tuscany
• Make your own cheese and take it home with you!

You’ll also enjoy authentic experiences like:

• Visiting an olive oil mill to discover the secrets of Tuscan extra virgin olive oil
• Wine tasting at the Sasso Tondo winery with stunning views
• Visiting an ancient mill where heritage grains are ground into flour for polenta and bread
• And every day we’ll share lunches and dinners together, enjoying what you’ve cooked and chatting about recipes, food, and wine – just like true Italians.

Saturday:

• Afternoon - welcome drink and presentation of the cooks   
• Dinner        - dinner all together

Sunday: 

• Morning     - walk with a visit to the Cornacchino gardens and vegetable picking
• Lunch         - all together        
• Afternoon - preparation of vegetable soups and casseroles with products from the garden 
• Dinner        - tasting of the preparations made.

Monday:

• Morning    - preparation of potato dumplings and various seasonings.
  
• Lunch         - tasting of the preparations made with various side dishes.
  
• Afternoon - visit to the chestnut grove, preparation of wine biscuits and mushroom soup
  
• Dinner        - tasting of the preparations made. 

Tuesday:

• Morning     - visit to the Renai cheese factory
• Lunch -
  
• Afternoon - let's make cheese with Luisa!
  
• Dinner        - cheese tasting with panfritto and various side dishes.

Wednesday:

• Morning     - fresh pasta, tortelli and tagliatelle and preparation of meat sauce.
  
• Lunch         - tortelli butter and sage and tagliatelle with side dishes.
  
• Afternoon - visit to oil mill
  
• Dinner        - spaghetti with garlic, oil and chilli pepper and beans from Castell'Azzara with new oil.

Thursday:    

• Morning     - focaccia and pici preparation
  
• Lunch         - focaccia and pici tasting with various side dishes.
  
• Afternoon - vegetable picking and preparation of ribollita.
  
• Dinner        - ribollita and main course.

Friday: 

• Morning     - visit to the mill and preparation of polenta with Loredano
  
• Lunch         - polenta with various condiments and stewed wild boar.
  
• Afternoon - visit to Cantina Sasso Tondo and wine tasting.
  
• Dinner        - surprise and conclusion of the course.

Saturday:

•  Morning   - breakfast, greetings and departure.

Course and full board

• 8 days / 7 nights full board
• 6-day cooking course of approx. 6 hours per day
• 4 guided visits to local producers of wine, oil, cheese and flour.
• Accommodation in a room for two
• Single rooms on request and against payment