5-Hour Cooking Class in Tuscan Olive Press: Market to Table

Cook a four-course Tuscan meal in a working olive press, then eat what you made

A five-hour hands-on cooking class held in Chef Giuseppe's ancestral olive mill near Montecatini, where you shop the weekly market for ingredients, prepare a four-course meal (gnudi, pork roast, beef peposo, Florentine trifle), and eat together at the end. Giuseppe is a member of the Italian Sommelier Association, so regional wines and smaller producers feature throughout the day.

The experience

The day starts at the weekly market in town, where you pick ingredients alongside Chef Giuseppe before heading to the countryside olive press: a 10-minute drive from Montecatini's centre, set beside a babbling brook and a 12th-century stone bridge. The mill is his family home and the working heart of the class: you cook at the hearthside, use the pizza oven, and move through the day in a charming country setting where Tuscan wildlife is part of the backdrop. The train stops 30 minutes away from either Florence or Lucca if you're arriving by rail.

You prepare four courses from scratch: hand-rolled gnudi (ricotta and Swiss chard gnocchi) with ragu or seasonal tomato sauce; Tuscan pork roast with herbs and garlic; beef peposo, a heritage countryside dish with Mediterranean flavours; and Florentine trifle layered with Alkermes liqueur, lemon custard and sour cherries. The recipes come written down in a booklet Giuseppe provides, so you leave with the method. Throughout the class, you taste prosecco and local cheese, olive oil and honey. At the end, regional wines chosen from smaller producers pair with the meal you've cooked. Water and Nespresso round out the day.

Groups stay under 14 people, which keeps the work manageable and the kitchen from feeling crowded. You'll receive an apron and a certificate of achievement at the end. The mill is wheelchair accessible, and public transport options are available nearby if you don't have a car.

What’s included

• Market shopping trip with Chef Giuseppe.
• prosecco and local cheese, olive oil and honey tasting.
• hands-on preparation of four courses (gnudi, pork roast, beef peposo, Florentine trifle).
• the four-course meal you cook, eaten together at the end of class.
• regional wines paired with lunch.
• recipe booklet written by Giuseppe.
• apron.
• certificate of achievement.
• bottled water and Nespresso.

Before you book

Days and timesTuesday, Thursday and SaturdayDeparts at 09:00Last departure this season: 14 Nov

Book up to2d before

AgesAdult (16 to 90 years) · Under 16: can't be included in the booking

GroupUp to 12 · max 8 per booking

Live guideEnglish

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.It may be canceled if the minimum number of travelers isn't reached. If that happens, you're offered another date or a refund.

ConfirmationConfirmation within 48h

Prices and times updated 2 days ago

Good to know

Wheelchair accessibleStroller friendlyPets welcomePublic transport nearby

Operated by Extra Virgin Cooking Class

Is this one for you?You do all the cooking yourself in a small group (maximum 14 people), which means you leave with real technique and a recipe booklet, not just a meal eaten. Choose this if you want to learn by doing rather than watch a demonstration, and if you'd rather spend five hours making something than touring a kitchen.

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Top questions

What exactly do I cook in this five-hour class?

You prepare four courses: hand-made gnudi with ragu or seasonal tomato sauce, Tuscan pork roast with herbs and garlic, beef peposo (a heritage countryside dish), and Florentine trifle with Alkermes liqueur, lemon custard and sour cherries. Each dish is made from scratch at the hearthside or pizza oven in the olive mill.

Is this class suitable for someone with no cooking experience?

Yes. Chef Giuseppe leads hands-on instruction throughout, and the class is designed for all levels. You work alongside others in a small group (maximum 14 people), so there's room to learn at your own pace and ask questions as you go.

What's included in the price besides the cooking and the meal?

The class includes the market shopping trip with Giuseppe, prosecco and local cheese and olive oil tasting, regional wines paired with lunch, a recipe booklet written by Giuseppe, an apron, a certificate of achievement, bottled water and Nespresso. Gratuities are not included.

How do I get to the olive mill from Montecatini or the train station?

The mill is a 10-minute drive from Montecatini's centre. The nearest train stops are 30 minutes away in Florence or Lucca. You'll meet Chef Giuseppe in town first for the market visit, then proceed together to the countryside location.

Can I visit the mill or explore the area after class?

Yes. After class ends, you're free to explore Montecatini Terme, which has heritage spa town attractions including iconic pastry shops, an original wood funicular, and excellent shopping.

What's special about the wine selection at this class?

Chef Giuseppe is a member of the Italian Sommelier Association, so he sources and features smaller producers and unusual regional varieties rather than mainstream labels. This approach carries through the prosecco tasting, the wines paired with your meal, and the olive oil and honey selections.