Tuscany Cooking Class
Recipes from the undiscovered Tuscany



Pick Up


5 hours

Max 4 guests

Market Visiting

Cooking Class Menu

Zucchini Timbale :
This preparation has both baby zucchini and their blossoms which are sauteed in extra virgin oilve oil, garlic, shallots, fine herbs for few minutes. Then they are mixed in a bowl with Parmigiano, eggs. The mixture is portioned in single mould ramekins and baked in the oven .
Plated with baby lettuces in a balsamic dressing.

Florentine Gnudi :
This recipe has countryside origins. They are Swiss chard and sheep milk ricotta dumplings with white pepper and nutmeg seasonings . They are oval shaped with two spoons, floured and boiled in salted water . After cooking , are stirred in a saute’ pan with a simple tomato sauce and fresh basil

Carnaroli Risotto with leek and white truffle sauce:

Carnaroli is the finest of Italian rices. The two ingredients leeks and white truffle blend perfectly in a creamy texture. The preparation has first the leeks slow -cooked and pureed in extra virging olive oil , broth . The rice follows the usual steps: toasting the rice , adding white dry wine and broth . The risotto is not stirred for 16 ‘.
Only at the end the Parmigiano , leeks and white truffle butter are mixed vigorously to get a creamy risotto.

Lemon and Vanilla custard with Buccellato :

Buccellato is a typical Lucca raisin bread with anis. The vanilla / lemon custard is made from scratch using organic eggs and Amalfi coast lemon zest . The custard is served in cups with lightly toasted Buccellato and fresh raspberries

Cooking Class Information

The zucchini timbale implies some knives skill to the vegetable in a regular size and to julienne the blossom . Sautee’ then in a skilled keeping them crunchy and lightly roasted.

For making the Gnudi you perfect the two- spoons tecnique to obtain the oval shaped
“ Quenelles”

The Risotto recipe is an innovative way to cook the rice without stirring while cooking but adding the broth gradually and cover it during the 16’ time.

The Lemon and Vanilla custard will be a simple preparation which will require to whip vigorously the base sugar- egg yolk-rice starch to get a fluffy and airy cream

About Host



Hi . My name is Giuseppe. I am a professional chef and sommelier who worked in Italy and abroad .I also have been doing cooking classes in the last 22 years. I grew up in the tuscan countryside where my grandfather owned an olive press which was the inspiring place for my traditional culinary program. I am very keen to introduce you to the best regional products, our grandma recipes, some new techniques and interesting wines that likely you never tasted before. My home kitchen is in the historic Lucca, one of most charming tuscan cities which I may unfold for you with a list of restaurants and other interesting things to do.


The closest station

Stazione centrale Lucca

How to get to the station?

From none: 0mins

Exact location provided after booking.

FAQ about Recipes from the undiscovered Tuscany | Cooking class by Giuseppe

  • How much does it cost to join Recipes from the undiscovered Tuscany?

    It costs 110 per person.

  • Is Recipes from the undiscovered Tuscany available for vegetarians?

    Yes, Recipes from the undiscovered Tuscany has a vegetarian option.

  • What is the maximum capacity of Giuseppe's cooking class?

    Up to 4 people can join Giuseppe's cooking class.

  • How long is this cooking class by Giuseppe?

    Duration of this cooking class is 5 hours.

Additional cooking class information

  • Confirmation

    You will receive the confirmation within 24 hours.

  • Payment

    We accepts these cards on airKitchen.

  • Cancellation

    Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.

All Cooking Classes in Tuscany