Our culinary week program is the ideal training for enthusiastic food lovers with basic cooking skills who want to delve deeper into Italian cuisine. It focuses on authentic Italian cooking techniques and ingredient selection, providing insights into using fresh, high-quality ingredients and traditional methods to craft delicious meals.
Combining fun and entertainment with a vacation in Tuscany, the program is based in Florence and immerses you in rich culinary traditions. Expect a relaxed, friendly atmosphere where learning is paired with laughter, exploration, and the joy of sharing great food.
Whether you're a home cook or a passionate food lover, this program offers an enriching experience. Enjoy the beautiful Tuscan landscape, visit local markets, and explore vineyards while learning to prepare authentic Italian dishes. This culinary week is about experiencing the Italian way of life, making it a perfect travel and vacation concept for anyone eager to immerse themselves in Tuscany's flavors and culture.
At Mama Florence's School, we believe in creating an environment that embodies the warmth and joy of Italian culture. Our culinary week program is infused with the spirit of community, hospitality, and a genuine love for food. Our goal is to make every participant feel like part of our extended family, sharing not just recipes but also stories, traditions, and the true essence of Italian living. This unique approach ensures that your experience is not only educational but also deeply personal and memorable. Each group has a maximum of 12 participants.
Our program is led by Italian chefs with years of experience, ranging from traditional home cooking to fine Michelin-starred dining. These expert instructors bring a wealth of knowledge and a passion for Italian cuisine, ensuring that participants learn from the best. Their backgrounds encompass a variety of culinary settings, allowing them to teach both classic recipes and sophisticated techniques. Whether you're learning to make rustic pasta dishes or gourmet entrées, our chefs will guide you through each step with expertise and enthusiasm, making the learning process both informative and enjoyable.
Italian cuisine is renowned for its rich flavors, diverse ingredients, and deep traditions. This culinary program is built around the focus point of the traditional four course menu. A traditional Italian meal starts with an appetizer (antipasto) to stimulate the palate. This is followed by the first course (primo), typically featuring pasta, risotto, or soup. The second course (secondo) focuses on protein such as meat or fish, accompanied by a side dish (contorno) like vegetables or salad. The meal concludes with a dessert (dolce), providing a sweet end to the culinary journey. Each course complements the others, creating a harmonious balance of flavors and textures.
Wine is an integral part of Italian culture. It is consumed moderately and only with melas making it a valuable addition to the menu. Our culinary program includes daily wine pairing sessions in tasting measures. Each day, participants will learn about different Italian wines and how to pair them with various dishes. Our experts will guide you through the nuances of wine selection, enhancing your meals with the perfect wine pairings. From robust reds to crisp whites and elegant sparkling wines, you'll explore the diverse world of Italian wines, learning how to complement and elevate the flavors of your culinary creations. This hands-on experience will enrich your understanding and appreciation of wine, making your dining experiences even more delightful.
Throughout the culinary week, participants will prepare a full traditional and seasonal Italian menu each day to master not only the preparation techniques of single dishes, but the Italian menu structure concepts. Our Mornings or afternoons are dedicated to a four-hour cooking session, crafting a comprehensive classic Italian meal menu that includes:
After enjoying the lunch or dinner they have prepared, the rest of three half days is reserved for organized visits to:
Three other half days are free for participants to explore the city or region on their own. This structure immerses participants in hands-on culinary education while allowing them to experience the rich cultural and gastronomic heritage of the region. Overall the program covers about 40 hours between clases and tours
Day One - Meet & Greet, Aperitivo and Welcome dinner
Day Two - Food Market & Cooking Training
Day Three - Cooking and free time on own
Day Four - Cooking and Visit to winery in Chianti Classico region
Day Five - Cooking and free time on own
Day Six - Cooking and Olive Oil Mill visit
Day Seven - Cooking and Farewell dinner
Below you will find the culinary program start dates. To sign up, select your preferred date in the calendar on the right.
Bread-Based Appetizers: Key to Italian cuisine, Bruschetta features toasted bread with garlic, tomatoes, basil, and olive oil, while Crostini offers endless creative toppings. Panzanella, a bread salad with tomatoes, cucumbers, and onions, exemplifies the Italian ethos of not wasting food. Marinated Artichokes, soaked in olive oil, lemon, and garlic, provide a simple yet flavorful option.
Vegetable Dishes: Essential in Italian cuisine, Caprese Salad combines tomatoes, mozzarella, and basil with olive oil and balsamic vinegar for a fresh starter. Arancini, Sicilian rice balls filled with ragù and mozzarella, offer a delightful texture contrast. Stuffed Zucchini Flowers, filled with ricotta and herbs, showcase fresh produce. Caponata, a sweet and sour eggplant dish, highlights Southern Italy's rich flavors.
Cheese, Egg, and Meat Appetizers: Carpaccio features thinly sliced raw beef with olive oil, lemon juice, capers, and Parmesan, creating a delicate, flavorful dish. Frittata, an Italian omelet with various fillings like vegetables, cheeses, and meats, is versatile and can be served hot or cold.
Fresh Pasta: Fresh pasta dough comes in many forms and techinques, made from eggs and flour, or without egg, colored and with different fours changing the texture and ability to absorb sauces.
Flat Pasta: Lasagna Sheets create lasagne with béchamel, meat ragù, and cheese. Pici, Pappardelle, talgliatelle. Fettuccine pairs well with creamy sauces, holding thick sauces with its broad surface.
Filled Pasta: Ravioli, typically stuffed with ricotta and spinach, and Tortellini, filled with meats or cheeses, are delightful when served with butter sage, tomato sauce, or in broth.
Dry Pasta: Spaghetti Carbonara, Penne Arrabbiata, and Fusilli with Pesto are pantry staples known for their shelf life and versatility, capturing and holding sauces well.
Gnocchi and Similar: Gnocchi, made from potatoes, flour, and eggs, have a soft texture and are delicious in dishes like Gnocchi alla Sorrentina. Similar dishes include Malfatti (spinach and ricotta dumplings) and Strangolapreti (bread-based dumplings).
Learning to Make Risotto: Master risotto using Arborio or Carnaroli rice, sautéing onions, toasting rice, and gradually adding broth while stirring. Techniques for Risotto alla Milanese and seafood risotto highlight the importance of timing and technique in creating this creamy, flavorful dish.
Meat Dishes: Osso Buco, Stufati stews, Arista roasted pork loin, and Polpette meatballs showcase traditional techniques and high-quality meats in Italian cuisine.
Poultry Dishes: Pollo alla Cacciatora, simmered with tomatoes, onions, garlic, and bell peppers, and Pollo al Limone, cooked with lemon juice, white wine, and rosemary, offer robust flavors.
Seafood Dishes: Branzino al Forno, a baked sea bass stuffed with herbs and lemon, and Cacciucco, a Tuscan seafood stew, highlight Italy's fresh seafood.
Game Dishes: Coniglio alla Cacciatora, featuring rabbit slow-cooked with tomatoes, olives, and herbs, and Cinghiale in Umido, a Tuscan wild boar stew, provide rich, distinctive flavors.
Vegetarian Main Courses: Eggplant Parmesan, Risotto Primavera, Stuffed Peppers, and Gnocchi with Sage Butter highlight fresh, seasonal ingredients and simple, yet flavorful preparations in Italian vegetarian cuisine.
Creamy Desserts: Tiramisu, Panna Cotta, Zabaione, and Ricotta Cheesecake offer rich textures and flavors.
Pastry Desserts: Cannoli, Torta della Nonna, and Sfogliatella are delicious and visually appealing, showcasing Italy's talent for pastry.
Frozen and Cold Desserts: Gelato and Semifreddo are refreshing and satisfying, made with dense, intense flavors.
Baked Goods: Canticcini, twice-baked cookies from Tuscany, are perfect for dipping in vin santo, offering a satisfying crunch and touch of sweetness to conclude an Italian meal.
Accommodation is not included, however, we would be happy to assist you in finding a place to stay. We can help you locate well-situated accommodations in your desired category or put you in touch with other participants who may be interested in sharing a space. Just let us know!
Withdrawal from Week-long Italian and Tuscan Cuisine Culinary Program at Mama Florence
If you are traveling we highly recommend you buy travel insurance to cover for costs created by possible travel issues.
