Siena: Tuscan Cooking Class & Wine Lunch from Countryside

★★★★★★★★★★ 4.80 (178 reviews) 88% rated it 5 stars

Free cancellationTravelers' pickLikely to sell out

1/14

Duration4h

GroupUp to 14

LanguagesEN · IT +1

Mobile ticketAccepted

The smell of sage and tomato hits you before you step into the kitchen

You spend four hours in a Siena farmhouse kitchen learning to make fresh pasta, bruschetta, sauce, and dessert from a professional chef who speaks English. You cook everything yourself, then sit down and eat it with local wine and the other people in your small group. The recipes and apron go home with you, along with the ability to actually make these dishes again.

Step-by-step itinerary

Tuscan cooking class and lunch

Travel from Siena to countryside farmhouse
Join hands-on Tuscan cooking class
Learn to prepare bruschetta starter
Make fresh handmade pasta
Prepare pasta sauce
Cook typical dessert like tiramisù
Enjoy meal with local wine

The Experience

You're standing in a countryside farmhouse outside Siena, and the chef is already moving—hands shaping dough, the pasta board dusted with flour. This is a 4-hour Tuscan cooking class, and you're about to learn how to make the things you've been eating in restaurants for years, except here you're doing it yourself, in a professional kitchen with maybe six other people, all of you a little nervous and then suddenly laughing when someone's ravioli tears open. The chef speaks English and Italian and moves between both without breaking rhythm, correcting your hand position on the rolling pin, showing you the exact thickness the pasta needs to be.

You'll start with bruschetta—tomatoes, basil, Tuscan bread, good olive oil—which sounds simple until you realize the tomatoes have to be cut a certain way and the bread has to be toasted just enough. Then comes the pasta. Depending on what the chef decides that day, you might make pici (thick, hand-rolled noodles), ravioli, tagliatelle, or something else entirely. The sauce changes too—sometimes it's ragù, sometimes tomato and sage, sometimes cheese-based. You're not watching a demo; you're at the counter doing it, your hands in the dough, the chef correcting you, the other people in the class occasionally catching your eye when something goes wrong in a way that's funny. After the pasta comes a fresh dessert, usually tiramisù, which you also make from scratch.

By the time you sit down to eat, you've been working for three hours. The table is set, and everything on it came from your hands—the pasta, the sauce, the bruschetta, the dessert. Two glasses of local wine come with the meal, and you eat slowly, tasting what you made, talking to the people next to you about where they're from and what they cook at home. The chef eats with you, answers questions, tells you how to store the recipes you're taking home. It's not rushed. The whole thing—cooking, eating, cleanup—is built into the 4 hours, so you're not watching the clock.

You leave with an apron, the recipes printed out, and the muscle memory of how to roll pasta. If you have dietary needs—gluten-free, vegetarian, allergies—tell them when you book and they'll adjust the menu. Small children can come if someone's watching them; the class isn't designed around kids, but infants in strollers work fine.

What’s included

Your day includes all ingredients needed for cooking, instruction from a professional multi-lingual chef, lunch made from what you've prepared, two glasses of local wine with the meal, printed recipes to take home, and an apron. Dietary adjustments are available on request.

Good to know

Stroller friendlyInfant seats available

Operated by myTour in Italy

Is this one for you?Book this if you want to actually learn how to make Tuscan pasta and bruschetta rather than just eat them, and you're willing to spend a morning in a kitchen with a small group—the hands-on format is what makes the recipes stick.