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Cooking classes · the Tuscan countryside

A cooking class in a working agriturismo kitchen.

Not a demonstration kitchen built for tourists. This is the kitchen I run at Borgo Divino, with the estate garden outside the door and the same produce that goes to the restaurant that evening, which is a different experience from a class in the middle of a city. Your group is the only one in the kitchen, and the class runs at the hour that suits your day: a morning before the heat, an afternoon, or an evening that turns into dinner.

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Guests cooking together in a working agriturismo kitchen in the Tuscan countryside

At a glance

Group size
6–20 guests
Where
Borgo Divino, Montespertoli
From Florence
about 30 minutes
Language
English or Italian
Ends with
lunch of what you made
Reply
any hour, day or night
Scheduling
built around your dates

What an agriturismo cooking class is

An agriturismo cooking class is a cooking lesson held in the working kitchen of a Tuscan farm estate rather than in a cookery school or a city studio. The difference is practical rather than cosmetic: an agriturismo grows a meaningful part of what you cook, so the menu is decided by what the estate garden has that week instead of by a fixed curriculum, and the kitchen you work in is the same one that serves the farm's restaurant that evening. A class of this kind usually runs half a day for six to twenty people, begins by picking produce rather than at the bench, covers hand-rolled pasta and one or two dishes built around the season, and ends with everyone sitting down to eat what they made. Classes like this are normally booked as part of a wider villa or farm stay, which is why they run as an afternoon rather than an evening out.

What makes a countryside class different

We start in the garden, not at the bench. What is ready that week decides half the menu, and walking out to pick it is the part city classes cannot offer. Then it is hands in the flour: fresh pasta rolled by hand, a sauce built properly, bread or focaccia if the timing allows, and whatever the season has made obvious.

Because this is a working kitchen, you also see how a restaurant actually runs: the prep, the order, the reasons things are done in a particular sequence. Groups of six to twenty, taught in English or Italian, and it finishes the only way it should: everyone sits down at a long table and eats what they made.

Looking for a class in Florence itself?

If you want a class in the city rather than the countryside (walkable from the centre, in a small Oltrarno kitchen, with an evening slot), that is Handmade Pasta Florence, which I run with Marsel. Same hands, different setting, and honestly the better answer if you are staying in Florence without a car.

This page is for the other thing: a half-day in the hills, in a real agriturismo kitchen, usually as part of a villa stay or a group trip.

Good to know

  • Groups of six or more work best. Smaller than that and a private chef dinner is usually the better evening.
  • Gluten-free and other dietary needs are set up in advance at no extra charge: tell me when you enquire.
  • Corporate group? Team-building classes for companies run through the B2B side.
  • You will need transport: Montespertoli is about 30 minutes from Florence and rural buses are optimistic.
  • Dates and times are yours to pick, seven days a week and year-round. What you cook is negotiable too: if there is a dish you came to Tuscany for, say so when you enquire and we will build the class around it.

Tell me about your plans.

Every enquiry reaches me directly and I reply personally, at any hour of any day, with availability, honest advice, and a quote if you want one. Nothing here is a fixed package: tell me the date, the place and the people, and we build it around those.

Send an enquiry

Or email me directly · endricerhozi5@gmail.com

Questions, answered.

Where exactly is the cooking class held?

At Agriturismo Borgo Divino in Montespertoli, about 30 minutes by car from Florence, in the kitchen I run as head chef. It is a working farm kitchen with the estate garden outside, not a demonstration space built for visitors.

Is this the same as your Florence pasta class?

No, and they suit different trips. This is a countryside half-day in an agriturismo kitchen, best if you have a car or are staying nearby. The Florence class is a small city kitchen in the Oltrarno, walkable from the centre: that is handmadepastaflorence.com, which I run with Marsel.

How many people do you need for a class?

Six to twenty. Below six, a private chef dinner usually gives you a better evening for the same outlay; above twenty it becomes an event and I would plan it differently.

What will we actually cook?

Fresh pasta rolled by hand is always in it. The rest follows the estate garden and the season: a sauce, often bread or focaccia, and a dessert if the timing allows. I will send the outline before you come.

Do we eat what we make?

Yes. Every class ends at a long table with the food you cooked and wine from the estates around Montespertoli. That is the point of the afternoon.

Looking for something else?

Private chef

Prefer to be cooked for? Dinner at your villa instead.

Private events

Bigger groups: pizza parties and BBQ nights.

Pasta class in Florence

The city version, in our Oltrarno kitchen, €95.

Villas & hotels

Classes arranged for your guests.
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