|The kitchen at the school: very Provençal.|
Why an Italian Cookery School in Provence? Because I'm Italian ,of course. Because our culinary culture is so wide and extraordinary that I could say we don't need anything else. But there's another reason : I'm very passionate about ancient recipes so it was by studying them that I found deep links between Italian and Provençal Cooking. So profound that some recipes are similar, though in Italy we probably have a more refined art to get amazing food with very simple ingredients.
I developed a way of cooking that has its roots in history while it's quite contemporary and healthy.
You won't learn recipes. You'll learn how to make hand-made pasta, pizza and bread with no need of complicated machines. You'll learn how to cook a risotto like a Venetian. We'll forage in the nature of Luberon and prepare surprising recipes from the wild, and go to visit some young producers: people who work hard to preserve and keep alive this beautiful land. You'll go back home with acquired skills and a new vision on food.
Classes are available all year round by reservation, nevertheless you can also join some scheduled class if there's still place. And if you just spending a few days in Luberon we also have rooms at our Bed&Breakfast. Check on the menu to see.
— 280 euros for a party of 1, 190 euros per person for a group of 2 - 3
—from 4 people 150 euros per person
Cooking class only —10am –3pm to 4pm – afternoon 4,30 pm to10:00pm
—260 euros for a party of 180 euros per person for a group of 2 - 3
— from 4 people140 euros per person
Non-participants can join the group for the meal at the cost of 55 euros wine included. I’m available also to organize wine &
producers tours, an amazing way to discover the true Provence.
Market tour and cooking class program is conceived for guests visiting the Luberon. The program includes a market tour, hands-on cooking class , aperitif and 3-course lunch. A complimentary wine tasting is paired with the menu. We meet in the morning to explore the local market where we'll choose the ingredients for the cooking class and you'll learn a lot about choosing the best.
The menu is seasonal and market-inspired and highlights the wonderful products of the region. We'll put our hands on and prepare lunch together while having a glass of wine, then we'll sit down and enjoy the lunch we made under the olive trees.
If you're interested send me an e-mail at email@example.com and I'll be glad to answer you with full details.
|We put a great care in dressing the tables, it's not only a matter of eating, we want it to be beautiful.|
|Home-made bread and pasta, some cheese and mellons....what else?|
|A simple Lunch in October|
|Home-made tagliatelle and a Venetian aperitif|
|The garden on springtime|
|Our table under the olive trees|