Chianti: Farm Cooking Class & Lunch with Vineyard Views

Summary

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.

What’s the experience like?

"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.

Step-by-step itinerary

Day 1 — 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

Top questions

What time does the Chianti cooking class start?

The cooking class begins around 10:30 in the morning.

Is lunch included in the Chianti farm cooking class?

Yes, lunch is included and features dishes prepared during the class along with local wine.

Are vegetarian options available for this cooking class?

Yes, vegetarian menus can be arranged upon request.

Do I get to participate or just watch during the class?

You’ll actively participate—this is a hands-on cooking experience.

Where does the cooking class take place?

The class takes place on a family farm in Chianti surrounded by vineyards and olive trees.

Are children or infants allowed at this activity?

Yes, infants and small children are welcome; prams or strollers are allowed.

What dishes will we make in this Chianti cooking course?

You’ll prepare homemade ravioli and tagliatelle, schiacciata bread, side dishes, dessert (like apple pie), and more.

Is wine provided during lunch?

Yes, local Chianti wine is served with lunch.

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.