Tuscany: Cooking Class at Olive Oil Mill & Market Tour

Summary

Centuries-old olive mill cooking class with wine tasting near Montecatini

You’ll shop local markets with Chef Giuseppe near Montecatini, then cook Tuscan classics in his family’s olive oil mill—rolling gnudi by hand, sipping regional wines, tasting cheese and honey as you go. It’s hands-on but relaxed, full of laughter and little surprises. By the time you sit down for your four-course meal, Tuscany will feel closer than ever.

What’s the experience like?

The first thing I noticed was the smell—something like toasted bread and crushed herbs—when we stepped inside the old olive press outside Montecatini. Giuseppe was already there, sleeves rolled up, waving us in with a laugh that echoed off the stone walls. He handed me a chunk of pecorino before I’d even set down my bag (“Try this with honey, you’ll see”), and honestly, I didn’t expect to start snacking so early in the day.

Before we got to the olive oil mill, we’d wandered through the market together. Giuseppe seemed to know everyone—he chatted with a woman selling tomatoes (I only caught half of it; my Italian’s not great), then pointed out some weirdly shaped squash I’d never seen before. The air smelled like rain on pavement and basil stems. We picked up saffron for risotto and some amaretti cookies that went straight into his pocket (“For later,” he winked). The drive out was short but felt like slipping into another century—there’s an old stone bridge by the mill, and you can hear water moving somewhere nearby.

Cooking was messy in the best way. My hands got sticky rolling gnudi (which I kept calling “nude-ees” until Giuseppe corrected me), and someone burned their first batch of ragu but nobody cared. There was prosecco poured between steps, stories about his family (“My grandmother used to sneak extra cheese in when no one was looking”), and at one point we all just stopped to listen to birds outside. The private Tuscany cooking class is more than recipes—it’s people fussing over sauce together, flour everywhere, someone humming under their breath.

I still think about that pumpkin risotto—saffron makes it taste almost golden somehow—and how everyone lingered around the table long after dessert. If you’re looking for something polished or formal, this isn’t that. But if you want to cook real food in a place where even the air feels seasoned… well, you’ll probably end up thinking about it too.

Step-by-step itinerary

Day 1 — Cooking class and market visit

• Meet in Montecatini Terme town
• Visit weekly market to buy ingredients
• Drive 10 minutes to countryside olive press
• Begin hearthside cooking preparations
• Cook using pizza oven in country setting
• Prepare 4-course Tuscan meal
• Sample Tuscan specialties and prosecco
• Enjoy meal at end of class
• Explore Montecatini Terme spa town

Top questions

Where does the Tuscany cooking class take place?

The class is held at a centuries-old olive oil mill just outside Montecatini.

Is transportation included from Florence or Lucca?

No direct transport is included, but Montecatini is 30 minutes by train from both Florence and Lucca.

What dishes do we make during the class?

You’ll prepare Florentine gnudi with ragu or tomato sauce and pumpkin risotto with saffron and amaretti.

Does this private Tuscany cooking class include wine?

Yes, regional wines are served throughout the meal along with prosecco during preparation.

How long does the cooking class last?

The experience lasts about five hours including shopping at the market and dining together.

Is lunch included in this Tuscany cooking experience?

Yes, you’ll enjoy a four-course meal made during the class plus tastings of cheese, olive oil, honey, and wine.

Are children allowed on this tour?

The minimum age is 16 years old for participants.

Is the location wheelchair accessible?

Yes, both the market tour and olive oil mill are wheelchair accessible.

What’s included

Your day includes a guided market tour with tastings in town before heading to Chef Giuseppe’s family olive oil mill near Montecatini for a hands-on cooking class. You’ll prepare a four-course Tuscan meal together—including gnudi and pumpkin risotto—with regional wines served throughout. Prosecco flows during prep; there’s also local cheese, honey and olive oil tastings plus bottled water and coffee. You’ll get an apron to keep and a recipe booklet written by Giuseppe himself before heading out to explore town if you want more time after lunch.