|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.
I hold classes for small groups, generally 6/8 people though sometimes can be till 10.
Classes with market tour on Tuesdays, Thursdays, Saturdays and Sundays
Cooking class with market tour —8:30am – 4/5 pm
190 euros x person
Cooking class only —10am –3pm or 4pm – 10:00pm
170 euros x person
Non-participants can join the group for the meal at the cost of 60 euros wine included.
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 have rooms at our Bed&Breakfast. Check on the menu to see.
|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|