Italian Home Cooking

TOP >  Programs >  Italian Home Cooking

Learn home cooking from a cooking expert whom Florentine gourmet buff trusts

Florence is one of pre-eminent treasures of Europe, and it is a time to honored Mecca for sightseers from all over the world. But as a city, it can be Early Renaissance and retains many of impeccable fortresses like features of pre-renaissance Palazzi, whose facades were mostly meant to keep intruders out rather than to invite sightseers in. The typical Florentine exterior gives nothing away, as if obsessively guarding secret treasures within.

read more
Florence –Firenze in Italian– was discovered in the 19th century by the first historians. It became a Mecca for travelers, particularly the Romantics, including Keats and Shelly, who were inspired by the grandeur of its classism. Allure of Florence lay in its artistic treasures: They were captivated by Boticelli’s smile, impressed by the graceful dignity of Donatello’s bronze David. As the sun sets over the Arno and as Mark Twain described it, “overwhelms Florence with tides of color that make all the sharp lines dim and faint and turn the solid city into a city of dreams”. It’s hard not to fall under the city’s magic spell.

The essence of Italian cooking is home cooking by Mamma. Tuscany is a treasure source of food material. Italy has so much different types of regional cooking and Tuscany’s cooking is known as amalgam of both aristocratic and simple peasant cooking, thus, because the reason why it is called “gastronomic city”. Florentine home cooking reminds us of the fact that our taste buds are so used to aesthetic aspects of appearances. The reverence and amore (love) for the nature is the source of Italian art as well as cooking. Real beauty of the tasteful Italian food can be found in Mother’s cooking of which affectionate care and attention. As our home cooking instructor, Senora Fiametta says, “Home cooking should be handed down from a generation to generation. Its taste should be preserved in both tradition and in progress of culinary culture”. The lessons are filled with a touch of lightness and humor that remind us once again of time our mothers used to show us the way of things. You forget your sense of time as you take these lessons.

Home cooking is an essence of Italian gastronomy


You can learn Italian way of life as well as cooking recipe. Florence surrounded by nature’s bliss, rolling hills of grapes and wheat field. Mother’s affections, people’s smiles and tasteful food waits for unexpected guests at the dinner table. We are once again reminded that home cooking gives a place where friends and loved ones can give a blessing of life to each other. Home cooking doesn’t drive from state-of-art restaurant kitchens but is borne from regular kitchens from regular home. Instructors wished students would use their own kitchens at home after they return home from lessons.

“Home cooking should not be overdone. It has to be something you don’t get tired of, when you eat it everyday. Also it’s importance lies in the fact that it can be prepared easily”.

Study from home cooking expert/teacher

Recipe includes more than 65 items for one-month course

Florentine home cooking has a long history since Renaissance time. It has been developed by Etolrians from pre-Roman time on breeding method of chianina beef, meat dishes using gallina and rabbits. Others include dolce, vegetable cooking developed by aristocrats, sensitive attention given to traditional recipe mixed with simplicity of peasant cooking added with a personal touch of mother. Instructor will teach you at least 4-5 items for the full-course everyday. You will learn from 65 to 85 recipes for a month. See the sample menu

“As you already know, Tuscany’s climate is best suited to wine making, Chianti, Brunerro di Montarchino are too famous to mention for their red. It is fun to matching recipe to wines.”




Apply for Summer Course Apply for Summer Course

Fees and Schedule

Duration Tuition + Accommodation, etc. NUMBER OF LESSONS Check-in - Check-out
2 weeks €2,600 20 lessons / week
(including time of cooking, tasting & cleaning up)
May 7 (Sun), 2017 – May 20 (Sat), 2017
May 21 (Sun), 2017 – Jun. 3 (Sat), 2017
Jun. 4 (Sun), 2017 – Jun. 17 (Sat), 2017
Jun. 18 (Sun), 2017 – Jul. 1 (Sat), 2017
Jul. 2 (Sun), 2017 – Jul. 15 (Sat), 2017
Jul. 16 (Sun), 2017 – Jul. 29 (Sat), 2017
Jul. 30 (Sun), 2017 – Aug. 12 (Sat), 2017
Aug. 20 (Sun), 2017 – Sep. 2 (Sat), 2017
Sep. 3 (Sun), 2017 – Sep. 16 (Sat), 2017
Sep. 17 (Sun), 2017 – Sep. 30 (Sat), 2017
4 weeks €4,600 20 lessons / week
(including time of cooking, tasting & cleaning up)
May 7 (Sun), 2017 – Jun. 3 (Sat), 2017
Jun. 4 (Sun), 2017 – Jul. 1 (Sat), 2017
Jul. 2 (Sun), 2017 – Jul. 29 (Sat), 2017
Jul. 30 (Sun), 2017 – Sep. 2 (Sat), 2017
Aug. 20 (Sun), 2017 – Sep. 16 (Sat), 2017
6 weeks €6,400 20 lessons / week
(including time of cooking, tasting & cleaning up)
May 7 (Sun), 2017 – Jun. 17 (Sat), 2017
Jun. 18 (Sun), 2017 – Jul. 29 (Sat), 2017
Jul. 16 (Sun), 2017 – Sep. 2 (Sat), 2017
Aug. 20 (Sun), 2017 – Sep. 30 (Sat), 2017
8 weeks €8,200 20 lessons / week
(including time of cooking, tasting & cleaning up)
May 7 (Sun), 2017 – Jul. 1 (Sat), 2017
Jun. 4 (Sun), 2017 – Jul. 29 (Sat), 2017
Jul. 2 (Sun), 2017 – Sep. 2 (Sat), 2017
12 weeks €11,000 20 lessons / week
(including time of cooking, tasting & cleaning up)
May 7 (Sun), 2017 – Jul. 29 (Sat), 2017
Jun. 4 (Sun), 2017 – Sep. 2 (Sat), 2017
  • including; Enrollment Fee, Lesson Fee, Lesson Interpreter, Welcome Lunch, Welcome Kit (City map, pen, notebook, file folder, Bus pass or ticket), Weekly guided art visits, Cultural Excursions 2 times/4 week (Including pizza lesson, visit to the beach in Cinqueterre, winery, etc.). Accommodation – Shared Flat (twin/triple room) , Daily one-meal voucher (*Four daily meal vouchers/week Two breakfast vouchers Three Coffee/hot drink vouchers.). Orientation. Full time interpreter during the lessons with instructor.
  • If you would like to take cooking in specialized area, you can request to us anytime.
  • Italian Home Cooking Examples

    A sample menu for 1 week

    Entrée
    Red and yellow pepper crostini
    Pigeon meat crostini
    Valetiana parmesan cheese taste
    Crostini with clam

    First dish
    Risotto parmesan cheese taste
    Spaghetti with basil past
    Pumpkin soup
    Spaghetti dried mullet roe taste

    Main dish
    Chicken of the Palio
    Roast sparerib and potato
    Mix fry, chicken-rabbit-vegetable
    Sicilian style mackerel

    Dessert
    Apple flitter
    Tuscan style ring cake with anis liqueur
    Crème caramel
    Fruit dessert


    A sample menu for 1 month

    Week 1
    Entrée Mix vegetable crostini
    Eggplant carpaccio
    Tuscan crostini
    Carrot, apple and cheese salad

    First dish Carbonara
    Risotto with carrot and echalote
    Tuscan minestrone
    Classic Lasagna

    Main dish + side dish Stuffed turkey with spinach
    Florence style stewed plucks with potato
    Fagottini with cabbage
    Mix salad

    Dessert Ricotta cheese cake
    Fruit roll
    Yukki apple tart
    Classic tiramisu




    Week 2
    Entrée Marinated sardines
    Black cabbage crostini
    Tomato in oven
    Little cup salad

    First dish Cuttlefish ink flavor risotto
    Vegetarian source pasta
    Nude ravioli
    Lemon flavor risotto

    Main dish and side dish Sword fish rolls with mini-tomato
    Pizza source stew with potato
    Pork with apples
    Mini-rolls with artichokes

    Dessert Crostata with marmalade
    Cookie of Prato
    Apple and walnuts pie
    Florence style chestnut cake




    Week 3
    Entrée Mushroom crostini
    Coccoli
    Octpus salad
    Tomato in oven

    First dish Leek onion soup
    Pasta with artichokes
    Grosseta style tagliatelle
    Pasta and broccoli

    Main dish and side dish Red pepper flavor pork
    Chicken with vegetable
    Sardine quiche
    Mini-rolls with apples

    Dessert Rice cake
    Brutti e buoni
    Pineapple cake
    Carrot cake with orange taste




    Week 4
    Entrée Seasoned dry tomato
    Porrata
    Artichoke carpaccio
    Steamed moule

    First dish Green rice
    Mushroom risotto
    Tortiglioni with meat source
    Polenta

    ain dish and side dish Ossobuco(stewed veal’s leg meat)
    Stewed chicken and vegetable with white source
    Meat balls with mushroom
    Inzimino

    Dessert Hazelnut cake
    Crispy apple cake
    Pear pie
    Apples in cup

    Apply for Summer Course Apply for Summer Course