Italy is a country that speaks to many senses, a visual tapestry rich in art and history. Tuscany embodies the charm and "time stood still" quality that makes it a perfect destination for an intimate experience of what it is like to live in Italy.
And that is exactly what we have sought to offer with Extra Virgin Cooking Classes since its inception in 2016.
After 7 years as the #1 cooking experience in Lucca, the countryside hearth is where new stories will be told and dishes created starting this year.
Beginning in the summer of 2024, we are proud to share that after extensive renovations, we are moving EVCC to the countryside. The antique olive press where Giuseppe grew up and learned to cook, where his great grandparents pressed olives and toasted bread over a country fire, will now be the home for Extra Virgin.
A large and cozy kitchen features a 3 meter marble work top, wood burning pizza oven, open cooking hearth, a full custom professional kitchen and a charming dining room with an inviting fireplace, all just beside the river and sunny terrace.
The property is situated a short 30' train ride from either Florence or Lucca. Guests can drive to he property, or arrive by train and be taken by van to the local market, and then Molino, returning to Montecatini after class by van.
The mill dates back 600 years, is nestled in a valley overlooking a picturesque brook with a traditional hog-back bridge dating to the 12th century. Surrounded by olive groves, wildlife native to the area, and a tranquil setting for guests both indoors and out, this is a uniquely special place.
The same attention to details that have made us #1 in Lucca for years, will take a turn to country style hospitality and rustic charm vs. palace grandeur. We are sure you will be enchanted.
Small classes, intimate and full of insight. Time to ask questions, perfect a technique, learn not only about the food at hand, but following the rhythm of a small Italian village. A lifetime of knowledge and exploring means we offer little known wines, we know that the best pecorino cheese comes from an 80 year old woman in Garfagnana. We source who harvested the best Italian walnuts this year, and which sheep are producing the sweetest ricotta. These are things that only an insider knows how and where to source.
Unlike other classes, we place a strong emphasis on wine pairing and introducing our guests to little known wines from the region and farther afield. Guiseppe's membership in the Italian Sommelier Association brings another dimension to the class, especially for those wanting to learn more about Italian wines.
Join us for a personalized, memorable day; shopping the market like a local, returning to the farm to prepare the days menu by an open hearth and sparkling stream, and finally sitting down together at the 12 foot chestnut table, enjoying the fruits of our discoveries under the leadership of a chef who has been teaching cooking classes for 25 years.
In short, we invite you to create a memory of your visit to Italy and master one of her greatest gems; it's cuisine .
Buon Appetito!
