Chianti: Farm Cooking Class & Lunch with Vineyard Views

★★★★★★★★★★ 4.97 (182 reviews) 97% rated it 5 stars

Free cancellationLikely to sell out

1/44

Duration4h

GroupUp to 20

LanguagesEN · IT

Mobile ticketAccepted

Chianti farm day making pasta bread & apple pie with locals

You’ll knead dough with flour-dusted hands on a real Chianti farm, pick herbs from Paola’s garden, shape ravioli together, then share lunch overlooking vineyards. Expect laughter over local wine, recipes you’ll want to bring home, and moments that linger long after you leave Tuscany.

Step-by-step itinerary

Hands-on cooking class and lunch

Meet and greet at farm
Tour olive grove and saffron field
Learn homemade pasta making
Shape tagliatelle and ravioli
Prepare dough for bread and Schiacciata
Cook full menu with appetizers and desserts
Enjoy local Chianti wine
Have lunch outdoors if weather permits

The Experience

"Is that saffron?" I asked, pointing at a patch of purple flowers as we wandered through the morning mist on the hilltop farm in Chianti. Our host, Paola, grinned and handed me a petal to smell—earthy and sweet, not what I expected. Before we even started cooking, she walked us past rows of olive trees and the chicken coop where the hens were making their own kind of racket. The air was cool but soft, and honestly, I felt like I’d stumbled into someone’s family weekend instead of a cooking class.

We tied on aprons (mine was way too big but it made me laugh) and got right into mixing dough for schiacciata bread. My hands were sticky with flour and olive oil—Paola’s own—and she showed me how to shape tagliatelle without tearing it. “Don’t worry,” she said when my ravioli looked lopsided, “the taste is what matters.” She had this easy way of teaching that made mistakes feel like part of the recipe. We sipped local Chianti between steps; it tasted like berries and sunlight, if that makes sense. At one point someone tried to pronounce “ricotta” properly—didn’t go well but everyone cracked up anyway.

The best part? Eating outside under a tree with a view over vineyards and silvery olive groves. Plates of homemade pasta with sage butter, still steaming; apple pie with crumbly topping; even the chickens seemed quieter during lunch. There was this slow quietness to everything—you could hear bees in the lavender and sometimes just wind moving through leaves. I didn’t expect to feel so relaxed or so full (in every sense), but there it was. If you’re thinking about a day trip cooking class in Chianti from Florence or Siena, this is nothing like those polished city kitchens—it’s more like being let in on something personal.

What’s included

Your day includes aprons on arrival, all fresh ingredients (many from Paola’s own fields), water and local wine for lunch under the trees or inside the barn if needed, plus a recipe book to take home so you can try these Tuscan classics again wherever you are.

Good to know

Stroller friendlyInfant seats availablePets welcome

Operated by Cofferi1242 - Camilla Romoli