Toscana Saporita, Cookery School

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Toscana Saporita was founded in 1994 by Anne Bianchi and Sandra Rosy Lotti. The school occupies the ground floor of a 17th century villa and welcomes students from all over the world. 
Our students encompass every level from culinary beginners to accomplished chefs who come to study the unique nature of Tuscan Cuisine. Taught by four experienced professional chef instructors, all classes are completely hands on, small in size and completely conducted in English. 
The package price for each program includes air conditioned accommodation with en suite bathroom, all lessons, all meals paired with excellent wines, wine tasting and olive oil tasting, daily sightseeing tours (Lucca, Pisa, Viareggio, Forte dei Marmi, Pietrasanta) airport or train transfers to and from Pisa airport or train station *, tips and taxes. 
Bicycles are available to all students at no extra charge, washers and dryers are available for a small fee.There are no hidden costs or extra charges. 
We welcome vegetarians and all those who need a special diet while having fun at our stove. NO SCHOOL IS LIKE OURS!! 

For those who want just one day cooking class please email Sandra R Lotti at 
For those who want more, please check our Advanced Class! you will love it! 

* Pick up on Sunday in Pisa twice on Sunday. Drop off on Saturday starting at 8,30 am. All students should leave the estate no later than 10,30 am. For those who have early flights from Pisa we will be happy to arrange a cab. The first flights from Pisa are around 7 am, meaning that your check in starts at 5,30. Be ready to wake up at 4 am!!! 

For 2014 
Pick ups will occur at both Pisa Airport and Pisa Train station at the following times- 
Pisa Airport - at NOON and 4 PM . Our tour guide wil meet you at the ARRIVAL sign, she will have a sign with the name of the school 
Pisa Train Station - at 12,30 PM and 3,30 PM. Please come out of the train station and go to the left towards Mc Donald s . Our Driver will pick you up in front of it. 

Departures on Saturday 
Our tour guides will take you back to either Pisa Airport or Pisa Centrale Train Station leaving the school between 8,30 am - 11,30 am 
For Early departures we will be happy to arrange a cab from the Estate to either Pisa Centrale or Pisa Airport. Cab Fees are between 50 and 60 euros. 
If you have further questions, please ask your booking agent. 

The schedule 

Monday through Friday 

9.15 Breakfast 
10.00 to 1 PM lessons 
1.15 lunch with wines 
3.00 PM Daily Tour with our English speaking Tour Guides 
8,00 PM Dinner with wines 

Member of
James Beard Foundation

Member of

Member of
Slow food

The Founders

Sandra Rosy Lotti is known throughout Itay for her cookbooks on Tuscan regional cuisine. She has also co-authored with Anne Bianchi, "Dolci Toscani", the definitive compilation of Tuscan dessert recipes and a contributing writer for Intermezzo cook magazine. Lotti is the owner and managing director of Toscana Saporita Cooking Schoool, she frequently contributes to Italy's most prestigious cooking magazines and conducts private cooking lessons when classes are not in season. Sandra Rosy Lotti... more

Anne Bianchi was the author of numerous nationally-acclaimed Tuscan cookbooks including From The Tables of Tuscan Women- Traditions and Recipes, Zuppa! Soups From The Italian Countryside, and Solo Verdura - The Complete Book of Tuscan Vegetable Cooking; and Dolci Toscani co-authored with Sandra Rosy Lotti. Her last book, Italian Festival Food, earned international acclaim with the Best Promotion of Italian Cuisine Abroad award at the World Cookbook Fair in Versailles in 1999... more

Our Recipes

Spaghetti with baby clams

Using a large skillet, heat the oil and add garlic and red chili pepper sauteeing for just a few seconds. Add the shelled baby clams and the wine and cook until liquid has reduced. Season with salt and pepper and blend in the diced tomatoes. cook for 3 minues. Meanwhile bring the water to a boil, add salt and then the spaghetti. Cook until very al dente... Read more

Farro salad

Rinse the farro in cold water and then cook it for about 35 minutes in a lot of salted water. Strain it and rinse it with cold water to remove the starch and to stop the cooking. Strain it perfectly. Toss the farro with all the ingredients. Refrigerate or serve room temperature. ... Read more

Bruschetta with Fresh Spring Onions and Truffle

Heat the oil in a heavy gauge braising pan and add the onions. Season with salt and pepper and cook over low heat for 5 minutes, stirring very frequently. Pour in 2 cups hot water and continue to cook until creamy and reduced, about 20 minutes. Stir in one teaspoon truffle paste and blend well. Toast the bread and spred with the mixture... Read more

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