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. 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

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. 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 2024
(fees - includes accommodation, meal vouchers (2 meal vouchers + 4 drink (coffee/tea/mineral water) vouchers per week), and weekly visits, etc.)

Duration Fees (Tuition Fee + Accommodation, etc.) Check-in (Sun) - Check-out (Sat)
1 week € 1,750 (without housing)
€ 1,900 (Twin Room)
€ 2,150 (Single Room)
[ 2024 ]
May 5–May 11
May 19–May 25
Jun 2–Jun 8
Jun 16–Jun 22
Jun 30–Jul 6
Jul 14–Jul 20
Jul 28–Aug 3
Aug 25–Aug 31
Sep 8–Sep 14
Sep 22–Sep 28
2 weeks € 2,620 (without housing)
€ 2,900 (Twin Room)
€ 3,200 (Single Room)
[ 2024 ]
May 5–May 18
May 19–Jun 1
Jun 2–Jun 15
Jun 16–Jun 29
Jun 30–Jul 13
Jul 14–Jul 27
Jul 28–Aug 10
Aug 25–Sep 7
Sep 8 –Sep 21
Sep 22 –Oct 5
4 weeks € 4,800 (without housing)
€ 5,200 (Twin Room)
€ 5,600 (Single Room)
[ 2024 ]
May 5–Jun 1
May 19–Jun 15
Jun 2–Jun 29
Jun 16–Jul 13
Jun 30–Jul 27
Jul 14–Aug 10
Aug 25–Sep 21
Sep 8–Oct 5
6 weeks € 6,750 (without housing)
€ 7,350 (Twin Room)
€ 7,950 (Single Room)
[ 2024 ]
May 5–Jun 15
May 19–Jun 29
Jun 2–Jul 13
Jun 16–Jul 27
Jun 30–Aug 10
Aug 25–Oct 5
8 weeks € 9,000 (without housing)
€ 9,800 (Twin Room)
€ 10,600 (Single Room)
[ 2024 ]
May 5–Jun 29
May 19–Jul 13
Jun 2–Jul 27
Jun 16–Aug 10
Aug 25–Oct 19
12 weeks € 12,600 (without housing)
€ 13,800 (Twin Room)
€ 15,000 (Single Room)
[ 2024 ]
May 5–Jul 27
May 19–Aug 10
Due to a SUMMER BREAK, the school will be closed from August 10, 2024, to August 25, 2024.

*1 Due to the summer vacation from August 10 - 25, 2024, the duration of this course will be 2 weeks longer than the lesson period. The price is the price of the regular course plus the cost of 2 weeks accommodation.


Enrollment fee,
Facilities fee (no materials),
Welcome kit (city map, pen, notebook, file folder, bus pass, one lunch ticket, one lunch ticket),
English interpreting service (during lessons with the professor),
Housing: shared apartment – twin room (single room available),
Housing utility expenses,
Meal vouchers (2 meal vouchers + 4 drink (coffee/tea/mineral water) vouchers per week),
Weekly guided art visits,
Cultural trips. Every two weeks (e.g., a trip to Pisa/Siena)

Number of Lessons :
20 lessons/week (including time of cooking, tasting & cleaning up)

If you would like to take cooking in specialized area, please inquire.

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