Founded by Countess Lisa Contini Bonacossi in the lates 80's, the 'wine and culinary center' was born with an aim to bring the culture and Tuscan culinary tradition to its guests immediately gained a great success becoming one of the benchmarks in Tuscany.
The courses, daily or weekly (as well as two or three days depending on the needs of our guests) are held throughout the year except for the two central weeks of August. The courses will give you an opportunity to experience a unique side to one of the oldest wineries in Tuscany where the culinary tradition is inseperable of the production of wine and olive oil. These two product are the ones that makes this part of Tuscany so famous.
Contini Bonacossi family will be happy to open the doors of their Villa to share with you its ancient tradition, offering to those who will stop for more than a day to visit the Collection Contini Bonacossi - one of the largest collections of art donated to the State and opened to visitors just by appointment at the Uffizi Gallery in Florence. Today the Chef Patrizio, who has been with the family for over 29 years, is the one that runs the Tuscan Cooking class, always accompanied by one of our hosts in who will translate everything in English. Patrizio will explain the fundamentals of Tuscan cuisine based on the use of extra virgin olive oil and vegetables, he will assist in the preparation of dishes of our most ancient culinary tradition, telling you about recipes dating back to the time of the Medici family.
Capezzana offers daily or weekly cooking school courses. Our Chef will show you the fundamentals of Tuscan cuisine and will assist in the preparation of dishes following the oldest tradition. Our courses focus on cooking raw ingredients of high quality in a respectful and healthy way, working short chain products, so we try to always give a seasonal touch to every single course.
Un agriturismo, una cantina, un frantoio e molto altro. Tutti i valori e le tipicità toscane in un unico luogo.
Continuare a essere vignaiuoli e a tramandare il nostro mestiere. Sempre nel rispetto della terra.