For the past 20 years, Judy Francini has taught students how to prepare seasonal Tuscan dishes like garmugia (a spring stew) in her cooking studio near Florence’s famed San Lorenzo market (divinacucina.com).
Reggello: La Cucina al Focolare
Peggy Markel was one of the first Americans to open a cooking school in Tuscany (in 1992). Local dishes like panzanella (bread salad) and ribollita (bread-vegetable soup) are her specialty (peggymarkel.com).
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