Master Cooking


For those new to the kitchen, these courses guarantee a professional learning experience with a limited number of participants, thus, fostering the acquisition of skills on nutrition, food preparation, and appreciation of traditional Italian recipes in a personal environment with an expert chef.

There are seven Beginners Lessons types:

  • Fresh Pasta
  • Tuscan Cuisine
  • Meat
  • Fish
  • Pastry
  • Gelato
  • Bread and Pizza

You can choose from 1 to 4 lessons.

The school provides all equipment necessary for the lessons.


This course is dedicated to the preparation of white and red meats. Starting with different cutting techniques, participants create two traditionally Tuscan second courses using cooking techniques on the stove top and in the oven.
This course teaches participants how to make fresh pasta using various types of doughs: water and flour, egg, and potato, and the class includes an explanation on kneading techniques, cutting, and cooking. Three types of pasta will be prepared during the course using both a pasta maker and cutting the pasta by hand.
This course focuses on the selection and preparation of various types of fish, both sea and fresh water, as well as other types of seafood, while learning how to make traditional Mediterranean dishes.
This course is dedicated to the culinary traditions of our Tuscan region, with a concentration on the preparation of the most famous local recipes, including soup, appetizers, and typical desserts.
This course is dedicated to the preparation of pizza and bread, from the dough to the filling, using different ovens for the leavening and the baking of the products. Participants will make pizza, bread, breadsticks, and focaccias.
This course is dedicated to those who love pastries and who want to learn the necessary basics for the creation of desserts and cookies, and how to prepare the bases for puff pastries, shortbread, creams, cakes, and mini pastries.
This course teaches participants the necessary techniques for making an assortment of flavors and personalized gelato recipes. Part of the course is dedicated to theoretical lessons, and the other part involves practical demonstrations. Principles of basic preparation and the techniques behind stabilizing gelato are explained during the theoretical lessons, while the practical section of the course teaches participants the techniques for making both milk-based and fruit-based flavors.