Tuscany is an extraordinary part of Italy – it’s romanticized in movies, immortalized by famous authors and artists, and on the bucket list of many who dream of drinking vino and dining al fresco under a Tuscan sunset. For food enthusiasts, this dining experience includes homemade pasta, tangy cheeses, flavorful sauces, and sweet gelato.
In 2019, I had the pleasure of being one of those fortunate food lovers when I spent a week diving into the all-inclusive Cook in Tuscany, an indulgent experience that immerses guests in the essence of Tuscany.
As a professional travel blogger, I have the enviable job of exploring the world and trying new experiences, often accompanied by friends and family who enjoy sharing these adventures. After years of subtle hints from my sister Susanne, I surprised her with a trip to Italy to attend the week-long cooking school. This was Susanne’s first time in Europe , and it could not have been a better introduction. Our shared love for cooking, from friendly competition to creating cherished memories over home-cooked meals, made this trip all the more special.
Upon arriving, we flew into Rome and drove a couple of hours north to the charming hilltop village of Montefollonico, where we checked into the historic host hotel La Chiusa. This property, steeped in history dating back to the 12th century, features traditional stone and brick architecture, complete with large archways and wooden shutters. Our two-room suite offered a stunning terrace overlooking the lush farmlands and rolling hills of Tuscany.
We ventured upstairs to a terrace overlooking the vineyards and olive groves for a welcome dinner, meeting fellow guests from various parts of the world. As we dined on delectable courses of food and wine, we learned about the owners of the hotel and cooking school, George and Linda Meyers, who shared their inspiring story of leaving their corporate careers behind to pursue their passion for food and travel.
Under the Tuscan sun in Cortona
The next day, we boarded a private bus to the village of Cortona to meet local chef Antonietta Wingate of Netta’s Kitchen. If you’ve read the book or seen the movie Under the Tuscan Sun (2003), Cortona is the enchanting setting of the story. The cobblestone streets and bustling squares lined with shops and cafes provided an idyllic backdrop for our first cooking lesson.
Antonietta guided us through a local market to gather fresh ingredients for our lunch. With thinly sliced prosciutto, vibrant eggplant, and ripe tomatoes in hand, we headed to the kitchen. She expertly taught us how to make fresh pasta, demonstrating how to roll it to perfect thickness and slice it for hanging on a drying rack until cooking.
That day in Cortona set the tone for the week ahead. Each subsequent day was filled with excitement as we explored nearby villages, enjoyed sightseeing, and participated in engaging cooking classes. The atmosphere was always energetic, often accompanied by lively music and dancing.
Hunting for truffles
Among the highlights was a trip for a truffle hunt, wine tasting, and al fresco dinner at Tenimenti Andreucci vineyards. The afternoon began with an introduction to one of Italy’s esteemed truffle hunters and his two dogs. Venturing through the vineyard, we discovered the exhilarating scent of a buried truffle.
As the dogs dug at the base of a tree, the truffle hunter quickly excavated the prized find before the hungry dogs could get to it. In no time, we had gathered a dozen high-quality truffles.
As our truffle-infused meal was prepared, Flavio Andreucci, a seventh-generation winemaker, guided us through a wine-tasting journey unlike any other. He emphasized the importance of the appropriate glass for each of the seven wines, explaining that the mouth’s opening should vary to fully appreciate the wine’s notes. As the tasting progressed, the glasses increasingly enlarged, culminating in a glass so large I could nearly immerse my head inside!
Kneading dough
Another remarkable experience occurred at Podere Il Casale in Pienza, a hilltop farm dedicated to raising goats, sheep, and pigs for their cheeses and cured meats. Here, we participated in cheese-making and learned to create the perfect pizza dough.
After preparing our ingredients, we cooked them in a steaming wood-fired oven, with the resulting yeasty breads proving to be a heavenly delight! Once finished, we gathered around a large shaded table, enjoying our freshly made dishes alongside decadent wines while sharing laughter and stories.
Cooking with a Michelin-star chef
On our final day at Cook in Tuscany, we took over the kitchen at La Chiusa, where renowned Michelin-star chef and cookbook author, Dania Chiusa, imparted her culinary wisdom. We learned to select the finest ingredients from the on-site garden, how to marinate chicken breast expertly, and the secrets to an impeccable risotto. During our last cooking class, we prepared stuffed squash blooms, risotto, fresh ravioli, biscotti, and a chicken dish so tender it could be cut with a fork.
Our week-long culinary adventure at Cook in Tuscany far surpassed the expectations of even this seasoned traveler. We left knowing how to create homemade pasta, cheese, sauces, gelato, and other exquisite Italian dishes. Starting as strangers, we left as friends, with the entire experience leaving a lasting imprint on my culinary journey and love for travel.
