Francesco has been for three years dean of the cooking classes at Badia a Coltibuono, taking the place that once was of Lorenza De Medici.Based in the heart of the Chianti Classico Region, the well-known Badia offers the classic regional Tuscan preparations such as Ribollita (cabbage and bean soup), crostini with chicken liver sauce, Porchetta allo spiedo and so on.

Cooking classes at Canneti follow the same path; three formulas are available:

1)Basic cooking class: attendants join Chef Francesco in Canneti’s kitchen and cook a real Tuscan fair                                                                                                                                                                                             $ 190

2)Cook and taste: after cooking, class enjoy lunch in the high top table overlooking the peaceful back gardens                                                                                                                                                                            $  225

3)Class enjoys a glass of Tuscan chilled Rose’in the gardens along with house cured Salumi and warm Rosemary Focaccia, that seats and have lunch paired with Tuscan wines                                         $  250


Menu varies seasonally, but in general you will cook:

Rosemary Focaccia

Potato Gnocchi

Pork loin on the bone with Crackling and Potatoes cooked on a bed of Mediterranean Sea Salt


(almond cookies)

Classes are hosted on Mondays and Tuesdays and can be reserved by calling Canneti Roadhouse Italiana at 707-887-2232 or by e-mailing to