Tuscan Cooking Class in Siena
• Localita' Mulino di Quercegrossa - S.R. 222 S.R. Chiantigiana 222, 53019 Quercegrossa, Monteriggioni Italy
• Bruschetta - Fresh tomatoes with Basil on Tuscan bread with Extravirgin Olive Oil.
• Fresh Hand Made Pasta - Depending on Chef fantasy, you'll create Fresh hand made pasta. This could be, ravioli, tagliatelle, short pasta and much more.
• Pasta sauce - The sauce for the Pasta changes every time depending on the type of pasta created. Could be ragu, tomato, cheese and sage sauce and much more
• Typical Dessert - Prepare a fresh dessert like, tiramisù.
- Transportation from central Siena to cooking location in nearby countryside
- 3-course lunch based on what you have prepared with drinks included
- All necessary ingredients
- Professional chef as your host
- Recipe to take home
- Glass of wine
- Hotel pickup and drop-off
- Confirmation will be received at time of booking
- The cooking lesson operates with small groups
- Please advise any specific dietary requirements at time of booking
- This tour/activity will have a maximum of 15 travelers
Disappointing except for the excellent chef who taught us. The class was not in Siena but a 30 minute drive outside of Siena at what looked to be a nice hotel. However, we were led around a back way to a yard where the chef welcomed us and took us to a dingy kitchen for the class. The kitchen was all stainless steel and not particularly clean. There was one dirty bathroom for the use of the 10 people in the class and the chef had to find some thin paper towels to use as tissue. The chef had come in from Florence for the class and made the most of the tools available but had trouble finding what he needed at times. Still he was charming, funny, and very instructive. We learned how to make ragu sauce, tiramisu, and of course home made noodles. It really was fun. Then the chef allotted the food to the 10 of us and we were led outside to unset tables that were in the dark to eat. It was 17C since it was night. We grabbed flatware from around the kitchen and I grabbed some napkins I found under a counter for the group. There was no water or wine. The chef found some water glasses and a bottle of prosecco which he apologetically poured for the 10 of us. Then he went back to the kitchen to clean up. We ate quickly since it was so cold and our food was cooling fast. The chef then ran out happily with another bottle of prosecco he has found and gave us all another glass. The group was full of 'good sports' who laughed a lot and made the whole affair fun. The food we made was really tasty in our view and we agreed we learned a lot. Before we were put on the bus the chef let told us we had permission to use the bathroom of the restaurant connected with the hotel - much nicer warmer and cleaner that the one in the bathroom. All told, this was not as advertised and over-priced for what we got but they bussed in a really entertaining and competent chef and we all had fun and learned something.
We loved every minute of it! I will definitely be making both the fresh pasta could not believe how easy it was as well as the ragu sauce. Simone our chef was a wonderful host and really helped our technique.
It wasn't as advertised, we didn't cook everything and didn't get any recipes to take home. But what was made, and what we made was easy and delicious and Simon was very nice. The other two in the group were great company so we had a very good time.