Here we teach a natural cuisine with a simple, amicable and hands on approach using recipes and menus suitable for reproducing at home.
The first of its kind, the school was created in 1983 by Lorenza dé Medici, internationally known author and writer of books on Italian culture and cooking.
Today Badia a Coltibuono cooking school, offers a pleasant encounter for every guest, as they can experience from the heart of the villa’s kitchen, recipes, dishes and wines in the local Tuscan tradition.
The lessons are conducted by Benedetta Vitali, Emanuela Stucchi and Patrizia del Cucina.
Benedetta Vitali is a Florentine cook and founder of two iconic Florentine restaurants: Cibreo and Zibibbo. She is also the author of many cook books and an activist involved in the relationship of food to environment and health. Her recepies, passion and professionalism inspire our team of cooks, conveying a warm family hospitality to each participant.
We engage with our guests in a fun and informative activity by teaching necessary techniques and variations in order to achieve success in the preparation of special dishes of Tuscan cuisine.
Vegetarian recipes occupy a central role in our menus as the vegetable garden expresses a richness of Tuscan cuisine.