Cooking Classes

"At Home with the Chef" are small, unique and individually designed cooking courses in the chef's home; a lovingly restored olive press dating back to the 16th century complete with specially designed open-plan Tuscan kitchen, domed dining room/wine cellar and cozy lounge with fire-place.  There are two spacious guestrooms, each with en-suite bath/shower-rooms available for weekend and short courses as well as bed and breakfast throughout the year.  The gardens extend out towards the gentle olive-terraced hillsides and are surrounded by an ancient fountain and arched stone walls where water once ran along the top to power the wheels of the olive press.  There is a rustic gazebo for al fresco dining and a large hammock for lazy afternoons!  The olive press is set in a small Italian village nestled into the southern hills of the medieval walled town of Lucca.

Kitchen studies can be enhanced and complimented by a special touring program to some of the most enchanting and personally selected towns, markets, vineyards and other hidden treasures of Tuscany. 

Accommodations

Nestled elegantly against terraced olive groves and looking out towards the enchanting walled city of Lucca, Villa Boschiglia is a beautiful, historic 17^th century Lucchese villa set in private Italian gardens filled with lavender, cypress, magnolia, and lemon trees.  Its recent restoration has respected original layout and decor and comprises 6 spacious and luxurious junior suites with king-sized beds and magnificent en-suite bath and shower facilities.

Alongside the Tuscan kitchen and grand dining room, the gracious Italian living includes a formal drawing room with piano, guest office with telephone, fax, computer and internet facilities, a library, and a TV lounge with satellite, video, DVD and music system linked to surround sound. 

At the Tuscan Chef will be studying under one of our favorite chefs, Valter Roman. Valter started in the profession at the age of 15 as soon as he had qualified at chef’s college working in a hotel kitchen on the border between Austria and Italy. One of his first working memories is being in charge of salads and having to go out each morning to pick salad from the garden.

Valter studied professionally at the “Istituto Alberghiero di Casargo,” a culinary institute on the border between Italy and Austria. Over the years and throughout his travels he has worked alongside and trained with many chefs, building up his own particular style of cooking. In London, Valter met Ugo Amato, a renowned pastry chef, who influenced and encouraged him to specialize in pastry; working together for 2 years in the preparation of some of the most amazing creations, including cakes and pastries for the British royal family. 

One day courses
The Tuscan Chef offers half-day cooking courses as either a morning session followed by lunch or an afternoon session followed by dinner either "At Home with the Chef" for up to 10 people (available from Fall 2006) or in the comfort of your own rental home in Lucca.   These are for people interested in a half-day, hands-on cooking lesson which includes aprons, recipe sheets and all ingredients, followed by a 3 course lunch or dinner with house wine.

Weekend and Short Courses

The rate for these courses include a 3 day (Thursday-Sunday or Friday-Monday) hands-on cooking course with en-suite bed and breakfast accommodation in the chef's home, all food and house-wine, the cost of pre-arranged restaurants, transfers to and from Pia Airport, Florence Airport and Lucca Train Station, transport for all arranged outings, guided tours and entrances to museums as arranged, wine tours/tastings.   On arrival, each student will be presented with a course guide, a cookbook of course recipes and an apron.  Graduation certificates are presented on the final evenings.

Sample Menus

• Melanzane all Parmigiana--Oven baked layers of eggplant, tomato and parmesan
• Fiori di Zucca Ripieni & Fritti--Deep fried, ricotta filled zucchini flowers
• Cestini di Parmigiano--Oven crisped parmesan baskets
• Pappa Pomodoro--Tuscan bread and tomato soup
• Insalata di Farro alla Garfagnana--A warm spelt/barley vegetable salad
• Passata di Cannellini con Gamberi--A cannellini bean cream with prawns
• Salvia Dorata--Deep fried sage leaves with anchovies
• Sfogliata di Funghi & Ricotto con una Salsa di Porrie--Puff pastry mushroom and ricotta tart on a leek cream
• Carciofi Ripiene--Stuffed artichokes with a pecorino cream sauce

• Tagliolini al Pomodoro & Basilico--Pasta with the very best of traditional Italian tomato and basil sauces
• Gnocchi al Pesto--Potato pasta with a vibrant green sauce of pine nuts, parmesan, pecorino and olive oil
• Ravioli di Asparagi Selvatici con una Salsa Tartufata di Stagione--Wild asparagus filled ravioli dressed with a truffle butter sauce
• Lasagne dello Chef--Chef's specialty lasagna
• Crespelle alla Fiorentina--Oven baked ricotta & spinach Florentine crepes
• Risotto ai Funghi Porcini/Carciofi/Asparagi--Risotto with porcini mushrooms, artichokes or asparagus (depending on season)
• Ribollita--Tuscan black cabbage and bean broth

• Saltimbocca alla Romana con Verdure Arrosto--Fillet of veal dressed with sage and prosciutto and accompanied by oven roasted Tuscan vegetables.
• Ossobuco alla Milanese--Beef shanks in a vegetable citrus sauce
• Branzino in Cartoccio--Sea bass baked in a bag
• Cingiale in Umido con Cream di Patata--Marinated wild boar stewed and served with a puree of potato
• Anatra all' Aceto Balsamico e Miele--Duck breast in a balsamic vinegar and honey sauce.

• Cantucci di Prato con Vin Santo--Almond biscuits from Prato with sweet "holy" wine for dipping
• Tartelletta di Lamponi & Pistacchi con Gelato--Raspberry and pistachio tartlets with home-made ice cream
• Sfogliata di Pere al Chianti Classico--Puff pastry pear tart with a Chianti sauce
• Tiramisu--Lady fingers soaked in coffee and covered in a mascarpone cream
• Cialde Ripiene di Fruitti di Bosco con una Cream di Vaniglia--Forest fruit baskets with a vanilla cream
• Pesche all' Amaretto--Amaretto peaches with home-made cinnamon ice cream
• Mousee di Cioccolato--Chef's special chocolate mousse
• Limoncello di Nonna Maria--Grandma Maria's home-made lemon liqueur
• Pannacotta di Mirtilli--Blueberry pannacotta pudding
• Torta di Formaggio--Summer fruit cheesecake
• Strudel di Mele--Alto Adige apple strudel
• Semifreddo di Castagne & Noci--Chestnut and walnut iced mousse
• Meringa all'Italiana Bellavista--Italian meringue