Courses offered from Monday to Friday. Individuals will be grouped together to form a group of maximum 20 guests.

Guided visit of the Castle gardens and historic ageing cellars followed by a guided wine tasting of a selection of our best wines together with local gastronomic specialities:

"Verrazzano Rosso" red Tuscan IGT – ham, wild boar salami, head cheese, lard from the Greve Valley, garlic bread
Chianti Classico DOCG – pasta with sauce and herbs
Chianti Classico Riserva DOCG – grilled sausages (winter) – roast loin of pork (summer) with salad and white beans
"Supertuscan" IGT – sheep milk cheese (pecorino) and a piece of parmesan cheese with balsamic vinegar
Vino Santo DOC, with almond biscuits (cantuccini).
Grappa

Time: 11am Duration: 3 h approx

WINE TASTING may be scheduled for any date with two weeks advance notice, and can be conducted in your native language. You can have one or more lessons. Here are some examples for red, white, and rose wines. You may take one of these lessons or combine them to fashion a program to your interests.

The Red Wines:
Introduction to main Tuscan red wines and descriptions of the most widespread vines; the traditional denomination of origin (D.O.C.); the best of the traditional production, Brunello and Nobile; the role of the Cabernet and the new trends; organoleptic analysis of the wines presented during the tasting and suggestions for matching with food. Every sessions is accompanied by traditional canapé (chicken liver), olive paté, tomato, garlic, and basil, veal Carpaccio, and mixed Tuscan cheeses.

The White Wines
Introduction to the main Tuscan white wines and descriptions of the most widespread vines; Trebbiano as the most traditional of the Tuscan wines; the new trend toward Chardonnay and Sauvignon; Pomino, a wine produced in the mountains near Florence; organoleptic analysis of the wines presented during tasting and suggestions for matching with food. Each session is accompanied by traditional canapé, slices of toasted bread with tomato or garlic, olive oil and basil, and smoked fish.

The Rose Wines
Introduction to main Tuscan rose wines and descriptions of the most widespread vines; Sangiovese grapes as the base of the Tuscan rose wines; the importance of the French model and the latest trends; organoleptic analysis of the wines presented during the tasting and suggestions for matching with food. Every session is accompanied by traditional canapé, slices of toasted bread with tomato or garlic, olive oil and basil, and veal Carpaccio.

Rosato della Val di Cornia, Tenuta Gualdo Del Re

The town of Ravello, located high above the Amalfi Coast, with views that stretch to Capri and beyond, is a town famous for its music, culture and gastronomic events.

Mamma Agata has a vast experience in traditional southern Italian cuisine. Her life experiences include cooking for Italian Heads of State and American celebrities that frequent Ravello as well as many others. She has been a private chef for international journalists, writers and politicians.

Program:

(offered year round, excluding Saturdays, Sundays, Easter & Christmas)

10:30 am – Welcome meeting with chef

11:00 am – 3 hour cooking demonstration

14:00 – 15:00 – Lunch on the beautiful terrace home facing the Mediterrean sea and tasting the food you have prepared along with the local wine of the region.

Students will receive an apron, folder with Mamma Agata’s recipes, block notes and pen. An interpreter/hostess will assist during the cooking class and assist with lunch.

Join us int he rediscovery of the Mediterranean culinary traditions and learn to prepare a typical Neapolitan meal with Chef Rosaria.

Program:

10: am – Welcome meeting with the chef. Introduction to the day’s menu which generally focuses on Mediterranean recipes and Neapolitan dishes including local appetizers (arancini di riso or ricotta fritters), pasta (gnocci, lasagna, ravioli), sauces, fish and local desserts such as tiramisu, lemon delite or baba.

11:15 am – A short break allowing time to take the appetizer just prepared and drink a nice Prosecco wine to accompany the appetizer.

13:00 – 14:00 - The meal is now ready and it’s time to taste the food you prepared, taste a good Campania DOC wine and end with a good Neapolitan espresso and limoncello lemon liqueur.

Students will receive an apron and recipes. A wide selection of school’s tools and utensils, as well as Campania DOC wines and limoncello liqueur are available at the boutique located at the school.