Cooking week · Tuscany

Wine & Cooking in the Heart of Chianti and Florence

WhereTuscany, Italy

Length7 nights

Next departureApr 10–17, 2027

Price$6,795 per person (early bird $6,095), land only

GroupNo more than 18 guests

StyleCooking week

Run byCulture Discovery Vacations

A seven-night base in a medieval Chianti hill town with cooking classes, sommelier-led tasting and day trips to Florence, Siena and southern Tuscany's wine villages. Meals are shared at restaurants, wineries and family farms.

Ask us about this trip →

Free to ask. We confirm dates, availability and price before you commit to anything.

What you will do

Four cooking experiences, including a farm-hosted class near Cortona and a final class with the chef
Sommelier-led tasting of Chianti, Brunello and Vino Nobile
Private Brunello tasting in Montalcino and a cellar dinner in Montepulciano
Michelangelo's David and a guided Florence tour
Guided walk through Siena
Chianti goat farm and Pienza pecorino
Tuscan BBQ at a family farm and microwinery

Before you go

Eat the region first, then cook it. Everything here is free and saves to your trip.

Where to eat in FlorenceStarred tables, local favorites and the dishes to order, with a place to save each one to your trip.Cook it first: Pappa al pomodoroTuscan Pappa al Pomodoro. Make it at home before you taste it there.The Best 100One hundred restaurant dishes with a home version to cook this week.

Who leads it

Simonetta

Cooking instructor

Chef who leads the classes at Il Girarosto in Radda.

Linda

Trip host/guide

Named by guest reviews as the host who accompanies the group.

Day by day

Day 1
Arrive in RaddaShuttle from Florence airport, meet the group on the palazzo terrace, welcome dinner at Il Girarosto.
Day 2
Cooking class and wine classHands-on class with chef Simonetta and lunch of the results, spa or free time, sommelier tasting and dinner in Radda.
Day 3
Montalcino, Pienza, MontepulcianoPrivate Brunello tasting and lunch, pecorino in Pienza, a 14th-century cellar and a family-cooked winery dinner.
Day 4
CortonaClass and lunch with a host family on their farm, stroll in Cortona, tapas-style dinner back in Radda.
Day 5
Goat farm, winery and SienaGoat farm visit, winery lunch and tasting, guided Siena walk, pizza on the way home.
Day 6
Florence and BBQAccademia to see David, guided city tour, free time, then a grigliata at a farm-winery.
Day 7
Final class and farewellLast cooking class and lunch, relaxed afternoon, farewell dinner in Gaiole in Chianti.
Day 8
DepartureBreakfast, then shuttle to Florence airport.

Itineraries can shift with weather, season and host availability.

What is included

Included

7 nights in a private room at Palazzo Leopoldo
20 meals: 7 breakfasts, 6 lunches, 7 dinners
Cooking classes and food costs; apron and recipe book
Wine with lunches and dinners
Day trips, entry fees and minibus transport
Free airport shuttle from Florence per schedule
English-speaking host and guides

Not included

Airfare and travel insurance
Personal expenses
Minibar/bar charges and spa extras
Snacks and drinks between meals, and any meals not on the itinerary
Room upgrades (paid to hotel)

Practical details

Where you base: Radda in Chianti (Palazzo Leopoldo), with day trips to Florence, Siena, Montalcino, Pienza, Montepulciano and Cortona
Where you stay: Palazzo Leopoldo, an 18-room boutique hotel in a restored 15th-century palazzo on Radda's pedestrian main street. Standard double rooms included; two suites cost extra. Wi-Fi, A/C, daily housekeeping, spa services available.
Group size: No more than 18 guests
Pace: Described by one guest review as fast-paced; the operator does not state a pace.
Arrival and departure: Free shuttle from Florence-Peretola airport at 14:30 on Day 1 (land before 13:45); departure shuttle about 7:00 Day 8, suits flights after 10:00.
Who it suits: First-time Tuscany visitors who want classic Chianti, Florence and Siena plus lots of wine and cooking.

Good to know

2027 departures April to October (e.g. Apr 10-17, Jun 5-12, Sep 11-18, Oct 16-23)
Private transfers available for a fee (about EUR 180 from Florence)
Menus may be substituted; itinerary may change
Deposit (20%) due at booking, balance 90 days before departure; deposit refundable only if cancelled within 50 days of booking and more than 180 days before departure; later payments non-refundable; 'cancel for any reason' insurance strongly recommended.