Cooking schools in the Italian regions of Campania, Le Marche, Tuscany and Umbria.
© Philippe Schaff
Next to the hotel and his Michelin-two-star restaurant, chef Alfonso Iaccarino built a kitchen where he and his staff teach students how to make the dishes from his menus in one-, three- and six-day classes.
© Ashley Bartner
An American expat couple—the husband trained with Jacques Pépin—turned a stone farmhouse into an agriturismo. Students make pizza in a wood-fired oven.
Courtesy of Castel Monastero
© Jens Schmidt
Guest chefs, like Marco Canora, teach both groups and individuals at this villa and farm outside Siena. Four apartments are available to rent on-site.
Giovanna Stianti Mascheroni, owner of the top winery Castello di Volpaia, teaches cooking classes at her 900-acre estate near Siena. Three-hour classes emphasize classic Tuscan dishes like panzanella (bread-and-tomato salad). Classes are limited to 20 students and end with a tour of the wine cellars and a meal. The estate also offers accommodations in restored farmhouses.
Cookbook author Faith Willinger prepares an eight-course lunch for up to eight guests in her gorgeous Florentine kitchen. Between courses, Willinger demonstrates how to make dishes like a spring onion-and-beet salad, offers tips like the easiest way to clean artichokes and conducts vinegar and olive oil tastings. She often brings in visitors, like her favorite local butcher.
Second-generation Cortona chef Silvia Baracchi and her husband run this hotel, vinotherapy spa and cooking school. Classes focus on traditional Tuscan dishes like ribollita, a rustic bean soup. Three-hour lessons end with a tour of the adjoining winery and dinner at the hotel’s Michelin-starred restaurant. Three- and six-night cooking-school packages are also available.
© David Nichols
A graduate of the Cordon Bleu in London and her filmmaker husband turned a 500-year-old farmhouse into a B&B. Most of the classes' ingredients come from local markets as well as its organic garden; the olive oil is pressed on site.
Courtesy of Cucina Della Terra
Founded by a teacher at New York City’s Institute of Culinary Education, this school teaches regional specialties such as farrotto (risotto made with farro instead of rice).
At this antiques-filled 10-suite hotel in Perugia, chef Patrizio Cesarini offers hotel guests cooking classes on topics like bread and pasta; wood-fired pizza and focaccia; and seasonal Umbrian dishes like polenta with wild boar or truffle-topped risotto. Most of the ingredients for both the classes and the restaurant come from the estate’s organic gardens. Special classes are organized around truffle season in October and November.