Cooking Class on a Chianti Farm That Grows What You Cook

The shortest distance between an ingredient and a plate. This is a working farm on a hilltop in Chianti that grows saffron, presses oil, raises chickens and keeps a vegetable garden, and most of what you cook comes off it.

The class is hands-on and says so plainly: nobody demonstrates while you watch. You do the work, and the recipes are the simple ones from the family's own tradition, chosen because they can be made again at home without special equipment.

When the weather allows, the class happens outdoors, with the vineyards and the olive trees in front of you, and the meal is eaten in the open air. When it does not, everyone moves into the barn.

The farm sits away from roads and noise, which is most of why the four hours feel longer than they are.

An apron, all the ingredients, water and wine with lunch, and a recipe book with more recipes than the class covers.

Up to fifteen people, in English or Italian. A vegetarian menu can be arranged on request.

There are two locations on the property, reached by different roads, and the exact address for your class is sent a few days beforehand.