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Cooking Courses at the Historic Villa Pitiana --
Reggello, Firenze
The Reggello area
The municipality of Reggello extends for 121.22 square kilometers - on the north-west side of the the Pratomagno area and the Greater Arno valley and is mostly mountainous. In medieval times it was called Castelnuovo della pieve di Cascia. It was renamed "Reggello" in 1773.
Since the dark ages Reggello's forests and agricultural products have always been its main economic sources. The traditional art of the inhabitants of this community was the making of furniture, agricultural equipment and wine barrels. Today, besides having a flourishing furniture industry, Reggello produces grain and excellent wines and olive oils. In fact, its olive oil is considered by connoisseurs to be one of the best in the world.
The Ristorante Villa Pitiana has organized tastings of some of the best typical products Tuscany produces - wines, olive oils, cheeses, salami. These are professional tastings, run by experts in their fields and only the finest products are offered. All courses take place in Villa Pitiana's "jewel" - its precious wine cellar.
Basic Course
Course Structure
- The course is held from March thru December every day except Sunday and holidays.
- The maximum number of participants is 12 and the minimum is one.
- The course is three hours and is held between 9:30am and 12:30pm.
- The class takes place in the large, professionally equipped historic kitchen in the villa.
- Two different dishes will be prepared and the appropriate wines discussed and tasted.
- The course is held by a cook, a sommelier and a translator (on request).
- All the necessary ingredients are included as is the wine and the brochure with the recipes.
For information or reservations contact Italian Welcome.
Three Days of Tuscan Cooking
Course Structure
- The course is held from March thru December every day except Sunday and holidays.
- The maximum number of participants is 12 and the minimum is one.
- The course is three days, three hours each day and is held between 9:30am and 12:30pm.
- The class takes place in the large, professionally equipped historic kitchen in the villa.
- Six different dishes will be prepared (1 antipasto, 2 pasta dishes, 2 main courses and a dessert) and the appropriate wines discussed and tasted.
- The course is held by a cook, a sommelier and a translator (on request).
- All the necessary ingredients are included as is the wine and the brochure with the recipes.
For information or reservations contact Italian Welcome.
A Week of Tuscan Cooking
Course Structure
- The course is held from March thru December.
- The maximum number of participants is 12 and the minimum is one.
- The course is five days, three hours each day and is held between 9:30am and 12:30pm.
- The class takes place in the large, professionally equipped historic kitchen in the villa.
- Ten different dishes will be prepared (2 antipasti, 3 pasta dishes, 3 main courses and 2 desserts) and the appropriate wines discussed and tasted.
- The course is held by a cook, a sommelier and a translator (on request).
- All the necessary ingredients are included as is the wine and the brochure with the recipes.
For information or reservations contact Italian Welcome.
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