Cooking Class
Tuscan Kitchen at Spedalone
Available every day at 10:30 · Reservation required · 2 hours
Cook · Taste · Live Tuscany 🗓 Book Your SpotAuthentic Tradition,
Season after Season
Immerse yourself in the heart of Tuscan tradition with our hands-on cooking class, held in the rolling countryside of Podere Spedalone. Guided by our Chef, you'll learn the secrets of authentic Tuscan cuisine using the freshest ingredients from our organic farm and trusted local producers.
Together, we'll prepare a beautiful seasonal meal entirely from scratch — the perfect balance of tradition, flavour and fun. Whether you're a passionate home cook or a curious beginner, this hands-on experience is the perfect way to bring a piece of Tuscany home with you.
The class runs every morning at 10:30, with two alternating programmes throughout the week — so every visit offers something new.
Guided by Our Chef
Our Chef shares authentic techniques and family secrets passed down through generations of Tuscan cooking.
Zero-Kilometre Ingredients
Everything you prepare comes from our farm and trusted local producers. The flavour speaks for itself.
Handmade Fresh Pasta
You'll learn authentic Tuscan pasta-making techniques — a skill to bring home and keep for life.
You Eat What You Cook
After the class you sit down together and enjoy everything you made, with a full farm-to-table lunch.
Hands in Dough, Heart in Tuscany
Two Programmes,
One Unforgettable Experience
The class programme alternates throughout the week, so every visit brings something new. Both include a full farm lunch and your signed Podere Spedalone apron.
🍝 Pasta Class
The great tradition of fresh Tuscan pasta. You'll learn to work the dough by hand and shape the region's most beloved pasta formats, then finish with Tuscany's iconic biscuit.
- Pici — the soul of Sienese pasta, made with no egg, hand-rolled one by one on a wooden board
- Tagliatelle — hand-rolled sheet pasta cut into ribbons: the elegance of Tuscan simplicity
- Cantucci — classic Tuscan almond biscuits, made to dip in Vin Santo
- Full zero-kilometre lunch: your pasta with fresh vegetable sauces + your cantucci with Vin Santo
🌾 Pici — The Peasant Soul of Tuscany
Pici are the oldest and most iconic pasta of the Siena province. Born as peasant food in the medieval countryside, they are made with water and flour alone — no egg — and rolled by hand, one strand at a time on a wooden board. Their irregularity is their beauty: each Picio is unique, shaped by the hands that made it. In Pienza and throughout the Val d'Orcia, Pici are part of the very soul of the territory — a food of the land, unchanged for centuries.
🎋 Tagliatelle — The Hand-Rolled Sheet
Tuscan Tagliatelle grow out of the ancient farmhouse tradition of rolling pasta sheets with a long wooden rolling pin on a large table — a gesture passed from grandmother to granddaughter across generations. Unlike the more refined Emilian versions, the Tuscan style reflects the directness and honesty of rural cooking: rough, porous pasta with real texture, capable of holding any sauce. Making it by hand is still, today, the mark of an authentic kitchen.
🍪 Cantucci — Tuscany's Eternal Biscuit
Cantucci, also known as biscotti di Prato, have origins stretching back to the Renaissance. Already present on the tables of the Medici in the 15th century, they were prized for their long shelf life — ideal for long journeys and military campaigns. Baked twice to remove all moisture, with whole toasted almonds in the dough, their ritual pairing with Vin Santo is an age-old tradition that closes every proper Tuscan meal. Here at Spedalone we serve them with our local Vin Santo.
🤎 Ravioli Class
A journey into the pastoral traditions of Pienza and the deepest flavours of Tuscan cooking — from hand-filled ravioli to pillowy gnocchi, finishing with Italy's most loved dessert in a distinctly Tuscan twist.
- Tortelli di Pienza — fresh ravioli filled with ricotta and spinach, rooted in the dairy heritage of Pienza; some shaped as hearts 🤎
- Gnocchi — soft and light, made with local potatoes following our kitchen's own recipe
- Tiramisù with Vin Santo — our Tuscan version of the classic dessert, with local sweet passito wine
- Full lunch: sit down and enjoy everything you've made
🐑 Tortelli di Pienza — A Pastoral Tradition
Pienza was declared by UNESCO an "ideal Renaissance city" and has been for centuries the heart of Pecorino di Pienza production — a prized cheese made from the milk of sheep that graze freely across the Val d'Orcia hills. The Tortelli filled with ricotta and spinach are born from this same pastoral tradition: a dish at once simple and noble, celebrating the dairy heritage of the territory. We shape some as hearts 🤎 — a playful touch in a dish already full of history.
🥔 Gnocchi — The Comfort of a Humble Kitchen
Potato gnocchi are one of the great pillars of Italian peasant cooking, with roots going back to the post-Columbian era when the potato arrived in Europe from the New World in the 16th century and found fertile ground in the Tuscan countryside. In Tuscany, the recipe has remained deliberately simple: potatoes, flour, and an expert hand. Tradition holds they are made on Thursdays — "gnocchi di giovedì" — a custom rooted in farmhouse families that we still observe here with affection.
🍷 Tiramisù with Vin Santo — Tuscany in the Glass and on the Plate
Tiramisù was born in the Veneto in the 1960s, but our version is a deeply Tuscan reinterpretation: in place of espresso, we use Vin Santo, the sweet passito wine produced throughout Tuscany from Trebbiano and Malvasia grapes left to dry slowly on straw racks. Vin Santo has an ancient history in this land — as far back as the Middle Ages it was offered as a "holy wine" at religious ceremonies. The result is a dessert that is more delicate, perfumed, and unmistakably Tuscan.
One Price, A Complete Experience
€100 per personEach class lasts 2 hours and includes everything you need for an authentic and unforgettable experience in the Tuscan kitchen.
Do Both Classes,
Save 10%
-10%
Book both classes directly with us — Pasta Class and Ravioli Class — and all participants in the group receive a 10% discount on the total. From €200 down to just €180 per person for two days of cooking, two full lunches, and two unforgettable experiences in the Val d'Orcia.
This offer is valid exclusively for bookings made directly with us — it cannot be combined with other promotions and requires all members of the group to participate on both days.
Everything You Need to Know
🕥 Start Time
10:30 Every day · 2 hoursThe class starts every morning at 10:30. Once finished, everyone sits down together for lunch with what they've made.
👕 Apron Included
Gift Signed Podere SpedaloneEvery participant receives their own signed Podere Spedalone apron — an authentic keepsake to take home.
🍽️ Lunch Included
Farm to Table You eat what you cookAfter the class you sit at the table and enjoy everything you prepared, with ingredients from our own farm.
🍷 Wine & Vin Santo
Available For purchaseSelected wine available for purchase during the class and lunch. Vin Santo is included for the cantucci in the Pasta Class.
🗓 Weekly Schedule
Two Classes · Alternating · Every WeekThe programme alternates throughout the week. By booking in advance you can choose the day — and therefore the class — that appeals most to you.
- Monday, Wednesday, Friday, Sunday — Pasta Class: Pici, Tagliatelle & Cantucci
- Tuesday, Thursday, Saturday — Ravioli Class: Tortelli di Pienza, Gnocchi & Tiramisù with Vin Santo
- All classes begin at 10:30 and last approximately 2 hours
- Lunch follows immediately after the class
📩 Reservation required
💡 Book both classes directly with us and receive a 10% discount — €180 instead of €200 per person.
📋 Cancellation Policy
Important · Please Read Before BookingTo ensure the best possible experience for all participants and allow our Chef to prepare fresh ingredients on the day, please observe the following policy:
- Cancellations must be made at least 72 hours in advance of the class start time
- The cancellation must be confirmed by our reception to be considered valid
- Late or unconfirmed cancellations may result in the full charge being applied
- If something unexpected comes up, please contact us as soon as possible — we will always do our best to find a solution
For group bookings or special requests, contact us directly — we love tailoring the experience.
Combine the Class with Another Adventure
The cooking class can be combined with any other experience at Podere Spedalone. Contact us for personalised packages.
Truffle Hunting
Guided search for black and white truffles in the Tuscan hills with trained dogs.
Horseback Riding
Beginner-friendly rides through the Val d'Orcia with our horses.
Swimming Pool
Day access to our pool, combinable with the class and lunch.
Olive Oil Tasting
Taste our three extra-virgin olive oils from trees planted by monks in the 13th century. €10/person.
Private Events
Birthdays, anniversaries, baptisms and special banquets — our speciality.
EV Charging
Electric vehicle charging available during your visit.
Afternoon Stop
From 12:30 to 19:00, visitors can stop in for a tagliere (cheese and charcuterie board) and/or a glass of wine. The perfect mid-afternoon break — especially welcome for passing cyclists. Contact us for special requests!
Our Kitchen Shop
Everything you need to recreate today's recipes at home. We stock the same flours, tools and knife our Chef uses in every class — carefully sourced from a fully traceable supply chain, from seed to flour, and available to take with you at the end of your visit.
Ancient Grain · Tuscan
Senatore Cappelli Semola
A semolina flour born in 1930s Italy as a cross-breed hybrid wheat variety, named after Raffaele Cappelli, the Italian Minister of Agriculture who promoted its development. Our version is 100% Tuscan origin — traceable from seed to mill. Rich, nutty, and highly digestible, it excels in fresh pasta, crostate, and blended with other flours. The flour our Chef chooses for Pici.
Ancient Grain · Tuscan
Grano Verna
An ancient Tuscan soft wheat dating to the late 19th century — one of the oldest grain varieties still grown in Tuscany. Low in gluten and gentle on digestion, Verna is a tender wheat ideal for leavened breads, fresh pasta, and blended with other flours for added character. Fully traceable from seed to flour — a true expression of Tuscan agricultural heritage.
Classic
Farina Tipo 0
We stock and recommend a Type 0 (rather than 00) for home pasta-making: slightly less refined, with a touch more flexibility and marginally less gluten — making it more forgiving and versatile for both pasta and pastry. Silky, smooth, and consistent. The all-purpose Tuscan kitchen flour, from the same fully controlled supply chain as our ancient grain varieties.
Gift Set
Flour Selection Pack
Can't choose just one? Take home a curated selection of our flours — a beautiful gift for any pasta lover. All sourced from the same fully traceable Tuscan supply chain, from seed to bag. Ask us about our gift-wrapped flour sets, ideal as a souvenir from your day at Spedalone.
Spedalone Edition
Kitchen Knife — Spedalone
The knife our Chef reaches for every day. Stainless steel blade, 24 cm, with a signature forest-green handle — sharp, balanced, and built to last a lifetime in an Italian kitchen. Available exclusively at Podere Spedalone. A working knife that carries the memory of your class home with every use.
Il Mattarello Toscano
The traditional Tuscan long-tapered wooden rolling pin used in your class today — smooth hardwood, perfectly weighted for rolling an even sfoglia. Finished with a handmade leather hanging strap. One model, three strap colours to choose from:
Red · Blue · Natural leather — ask our team on the day.
Locally Roasted
Spedalone Coffee — 1 kg Bag
The same coffee we serve at every breakfast and end of every meal at Podere Spedalone — locally roasted by a small-batch artisan roaster near the farm. A rich, full-bodied blend with the warmth of a Tuscan morning built into every cup. A 1 kg bag makes the perfect souvenir to bring home and relive the flavours of Spedalone whenever you brew it.
Local · Organic
Spedalone Honey
Raw honey collected from bees that feed on the wildflowers and organic land of Podere Spedalone — made locally by our neighbouring beekeeper. Unfiltered and unpasteurised, it carries the true scent and flavour of this valley. Spread it on our cantucci, stir it into a morning cappuccino, or take a jar home as a small golden memory of your time here.
Proprietary Blend
Spezie Piccantissime
Our house spice blend — the same mix served on every table at Podere Spedalone. A bold Tuscan four-herb combination of Origano · Peperoncino · Basilico · Aglio, blended in-house and perfectly calibrated to pair with our extra-virgin olive oil. Drizzle the oil, add a pinch of this, and you have the taste of Spedalone on any bread, pasta, or bruschetta. The simplest way to bring our table home.
Il Nostro Olio — Oro Liquido da Ulivi Antichi
Produced from olive trees planted by Olivetan monks in the 13th century, our certified organic extra-virgin olive oil is among the finest in Tuscany. Cold-pressed on the estate, it stands out for its exceptionally high polyphenol content — including oleocanthal, olacein, antioxidants and healthy monounsaturated fatty acids. Three distinct varieties, all available for tasting and purchase on site, with worldwide shipping. Contact us at [email protected] to order.
Il Blend del Podere — VI · Mix
Complex and harmonious, produced from all the olive varieties on our terraced groves. Balanced, fruity, persistent — a true portrait of our land. The oil served at every table at La Pecora Bianca.
Canino — Olivastra
Canino and Olivastra are the same variety — known by different names in different regions. One of the oldest cultivated olive varieties on the Italian peninsula, deeply rooted in our Spedalone terraces for centuries.
Frantoio
Frantoio is the backbone of local olive oil production throughout Tuscany — the reference cultivar around which generations of oil-making tradition have been built. Our Frantoio, from Spedalone's ancient organic terraces, produces an oil of exceptional quality and nutritional richness.
Reserve Online
Reservation required. Book instantly via OpenTable — available every day at 10:30.
Ready to Cook with Us?
Questions, group bookings, or special requests? Get in touch directly.
Contact Us