A Cooking Class at a Historic Abbey in Tuscany

Food is one of the best ways to learn about a place and its culture. Especially when given the chance to cook and eat with the people from the region.
That was exactly the experience we had during our Tuscan cooking class at Badia A Coltibuono, an abbey (and winery) founded in 1051 by the Order of Benedictine monks, believed to have been the first to cultivate Sangiovese in Tuscany. The name Coltibuono means “Good Cultivation” or “Good Harvest,” reflecting the crucial role agriculture & viticulture played in its history.

Walking into the abbey’s kitchen was like stepping back into the lives of those who lived and cooked there for centuries. This is the same kitchen where Samit Nosrat filmed a portion of the FAT episode for her Netflix documentary.

The cooking team didn’t waste a second handing us aprons and setting us around the large island to work the dough for schiacciata so it had time to proof while we prepared other items. Schiacciata is the Tuscan word for focaccia; it means to press, which is how the bread gets the dimples that house the pools of olive oil that flavor the bread while it bakes.

Next on the menu was cantucci, the Tuscan version of a biscotti, a twice-baked cookie with a history dating back to Roman times. The cantucci we made had butter as an addition to the original version that was drier, suitable to dunk in coffee—or in vin santo.

The class moved quickly with the help of three cooks tending to the baked goods while we kneaded, rolled and filled pasta dough to make the most delicate and delicious herbed ricotta ravioli.

We also learned how to make the ariest fried squash blossoms, and were blown away by the transformation of sage leaves when breaded and deep fried—like most foods do.

From the kitchen to the dining room, we enjoyed a guided olive oil tasting followed by lunch paired with Badia A Coltibuono wines. It was a time to bond as a group, to use our hands and share a meal prepared by us—with the guidance of an amazing team of professionals with cooking skills and knowledge passed down through generations.

*Badia a Coltibuono wines are proudly featured in our Italian Wine Maestro course, namely the Chianti Classico Annata and the Vin Santo, because to us, they showcase purity and represent the classic regional blends of the past.