Delve into the rich flavors of Tuscany and uncover the time-honored secrets of authentic Tuscan cuisine with our passionate chefs, who champion the use of natural, home-grown ingredients.
Each class begins with a visit to our organic vegetable gardens, where you’ll hand-pick fresh produce to use in your dishes. Guided by family recipes from Aurora Baccheschi Berti’s celebrated cookbook, you’ll then learn to master dishes such as pappa al pomodoro, fresh pasta, focaccia, and tiramisu—perfect for impressing guests at your next dinner gathering.
Select from three distinct cooking class experiences: Traditional Tuscan, breadmaking, or vegetarian/vegan, each offering a hands-on journey into the heart of Tuscan culinary tradition.
While you dream of joining our cooking classes at Castello di Vicarello, indulge in a taste of Tuscany at home with our beloved Tiramisu recipe below. Simple, indulgent, and authentically Italian—this classic dessert is the perfect ending to any meal.
1 box Pavesini (cat’s tongue) cookies
500 g (1 lb/ generous 2 cups) Mascarpone cheese
2 Farm-fresh eggs whites
4 Farm-fresh eggs yolk
5 Spoons of sugar
4 Espresso cups strong hot coffee
Cacao powder (dark)
A pinch of salt
Separate the eggs.
Begin by mixing 4 tablespoons of sugar with the egg yolks until well combined and the mixture turns light in color.
Then, add the mascarpone cheese and continue mixing until smooth. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form, then gradually add 1 tablespoon of sugar. Gently fold the egg whites into the mascarpone mixture using a wooden spoon.
Pour the coffee into a wide bowl and quickly dip each cookie in it.
Arrange about half of the soaked cookies to completely cover the bottom of a dish, then spread half of the cream mixture over them.
Add another layer of dipped cookies followed by the remaining cream, and finish with a generous dusting of dark cocoa powder. Cover the dish with plastic wrap and refrigerate for at least two hours before serving.
You can also make a “white” version of this dessert by soaking the cookies in cold milk instead of coffee, adding seasonal fruit chunks—such as peaches and strawberries—to the mascarpone cream, and finishing with a layer of fruit on top.
