This cooking school was founded by one of the owners, Lorenza dè Medici. The de’ Medici Dynasty, which literally created in Florence the Italian Renaissance, symbolizes unparalleled historical contributions to art, politics, banking, cuisine, medicine, etc.
In the early eighties, Lorenza started the culinary school at Badia a Coltibuono and her writing carrier became very international with cooking books published in English, German, etc. At the same time, she starred in The De’ Medici Kitchen, a television series in 14 episodes for PBS public TV.
Attend the cooking school founded by Lorenza Dè medici, and learn the secrets of pairing with Wine Spectator’s TOP 100 wines. Show your “Tuscan Cooking” Diploma to everyone and say: “Yes, I was cooking in a 1.000 YEARS OLD ABBEY…”
LOCATION: TUSCANY
Gaiole in Chianti (Siena).
Badia a Coltibuono
Abbey & Winery.
Halfway between
Florence and Siena.
Chianti Classico area.
SUPERSTARS OF THE EXPERIENCE :
Florentine chef Benedetta Vitali, founder of two iconic Florentine restaurants: Cibreo and Zibibbo, plus the location, the 1.000 years old Abbey “Badia a Coltibuono”.
TOP WINES OF THE EXPERIENCE :
– Badia a Coltibuono “Chianti Classico”(WS TOP100 2021 n.20)
– Badia a Coltibuono “Toscana Cancelli”(WS TOP100 2013 n.100)
Arrival to Badia a Coltibuono – Beginning of the cooking class – Lunch in the owner’s private dining room. Relax in the garden or in the fireplace living room with coffee and grappa – Tour of the Abbey and the ageing wine cellars – Final greetings.
After the cooking class, lunch is served in the beautiful owner’s private dining room where guests will enjoy their preparations tasting a selection of the world class organic wines produced at Badia a Coltibuono.
After lunch, it’s coffee and grappa time in the fireplace living room.
The class includes:
- Guided tour of the Abbey, winery and Villa
- 3 hours lesson
- 4 courses lunch
- Wines (WS TOP 100) for the aperitif and lunch perfectly paired with food
- Apron as a gift
- Recipes
- Diploma
Wine Spectator TOP100 2021 n.20, 93pts.Badia a Coltibuono CHIANTI CLASSICO 2018*.
Though ripe and lush, this is also dense, with pointed tannins giving a physical sensation and lifting the cherry, strawberry and floral flavors. Finds a nice youthful equilibrium in the end, where mouthwatering acidity roams.
Best from 2023 through 2038. 24,150 cases made, 5,295 cases imported. —BS
Wine Spectator TOP100 2013 n.100, 90pts.Badia a Coltibuono supertuscanToscana CANCELLI 2011*.
A rich, charming red, full of cherry, blackberry, spice and earth flavors. Leans toward a modern style, yet displays a touch of wild herbs and firm tannins, lending a sense of place.
Sangiovese and Syrah. Drink now through 2020. 13,333 cases made. —BS
A unique chance to learn classical regional Italian cuisine through a hands-on approach in Coltibuono’s family kitchen.
Lessons start at 10.30 am, and in 3 hours, our guests will all work together with famous chefs to prepare a whole 4 course menu (variable according to seasons) using only local and seasonal ingredients.
NOTE:
CHILDREN (age 0-5): NOT admitted (this is intended to be a “prosumer” academy)IMPORTANT: this ON SITE experience lasts about 3-4 (three-four) hours and STARTS between 10.00 a.m. and 11.00 a.m.
Number of People: Max 8 (eight)
Please note: PRIVATE tour, so you’ll never be mixed with other people.
ON REQUEST:
– FULL DAY SIGHTSEEING IN LUXURY CAR, LIMO, VAN OR HELICOPTER with English speaking professional driver/pilot. Departure from any main location, example Rome, Civitavecchia, Livorno, La Spezia, Milan, Florence, Bologna, Venice etc.
– PRO Photographer/videomaker
– Mr. Marco Tenerini as your “emotional storytelling guide” for the whole day.