Culinary Delights in Southern Tuscany
Radicofani (Province of Siena), Tuscany

About the location: The Orcia valley is a land far from the noise and hustle bustle of modern life. This area has been safeguarded from industrial development by the inhabitants of the region, who have been successful in keeping it true to its ancient visions and still a haven for painters, artists and for those travelers looking for an authentic experience. Radicofani was for many centuries one of the most important fortress strongholds in Italy and is the charming town where La Palazzina is located. Once a hunting lodge, it is set on a hill surrounded by oaks and cypress trees. Today, it is a refined residence, furnished with pieces from the 1800s and 1900s, a beautiful swimming pool and gorgeous views everywhere!

About the cooking lessons: Cooking classes are approximately three hours long (10:00 a.m.-1:00 p.m. with lunch to follow) and focus on the preparation of fresh pastas such as tortelli (a single, large parcel of pasta filled with potatoes — typical of the Mugello area), tagliolini, Tuscan soups such as farinata (a well known winter soup prepared with black cabbage), pasta sauces (prepared using fresh vegetables from La Palazzina’s garden) and stuffed meats and game. Also, lessons can be based on the preparation of Renaissance dishes which are now very popular in Italian restaurants.

Chef Eliana was born and grew up in Mugello, the area of the famous Medici family. She started cooking at a very early age, helping her mother prepare meals for their large family. Later, she studied in Florence with the noted chef of a Relais and Chateau hotel who introduced her to new cooking techniques and sophisticated equipment. But today Eliana’s cooking is still very close to the traditional Tuscan cuisine. She prefers to use her hands rather than modern kitchen tools, believing that “a mano” better preserves the true flavors and taste of the fresh local ingredients she uses.