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.
Today the lessons are conducted by Florentine cook Benedetta Vitali, founder of two iconic Florentine restaurants: Cibreo and Zibibbo. With her straight forward approach and friendly manner, Benedetta engages 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 and the vegetable garden expresses a richness of Tuscan cuisine. Benedetta, also the author of many cook books, has always been an activist involved in the relationship of food to environment and health.
Her spirit, passion and professionalism inspire our team of cooks, conveying a warm family hospitality to each participant.