The most satisfying and resonant word in the Italian language could well be “mangiamo” – let’s eat! Certainly, when you hear the word while you’re visiting Tuscany you’ll know that you’re in for something special. Traditional Tuscan cuisine is loved the world over, with variations on the theme popping up in homes and restaurants all over the world, every day.

Learn How to Cook Like a Tuscan Local on Small Group Holidays

Experiencing the authentic local cuisine of a destination is one of the best ways of getting to know both the culture and the people. Learning the techniques, ingredients and skills to recreate it at home takes it to the next level. The beauty of small group holidays is the facility to tailor-make itineraries to suit particular interests and, for those visiting Tuscany, cookery lessons are definitely high on the agenda.

Pappa al Pomodoro and Ribolita are two classic staples from every Tuscan’s gastronomic repertoire, so where better to learn how to make them than right at the source? And taste testing the world-famous regional wines and cheeses is just the icing on the panettone!

Pappa al Pomodoro

This incredibly simple dish relies on the best quality ingredients to turn a simple tomato soup into an incredibly tasty experience. This versatile tomato, bread and garlic soup can be served either chilled, at room temperature or hot. Using the very best olive oil, basil and tomatoes and regulating the amount of garlic according to personal taste is key to recreating an authentic Pappa al Pomodoro. The addition of chunks of torn bread turns the idea of soup as a starter on its head and makes for a hearty main course dish.