Vegetarian Tuscan cooking

Long before plant-based cooking became a trend, Tuscan farmers were making extraordinary food from whatever the land gave them. Ribollita — the twice-cooked bread and bean soup — was peasant necessity turned into one of the most satisfying dishes in Italian cuisine. Panzanella, acquacotta, farinata: these are dishes born from scarcity and refined by generations of cooks who had no choice but to make vegetables delicious.

This class focuses on that tradition. You'll learn to make a seasonal vegetarian menu using Tuscan techniques and local ingredients — no meat, no shortcuts, and no compromise on flavour. The menu changes with the season, so what you cook in spring is different from what you'd make in autumn.

Ideal for vegetarians, vegan-curious travellers, and anyone interested in the deep roots of Italian cucina povera.