Toscana Saporita was founded in 1994 by well-regarded cookery authors and cousins Anne Bianchi and Sandra Rosy Lotti, in the stunning setting of an authentic 15th century Tuscan villa.

For hundreds of years the school’s large and majestic ‘cookery room’ was used to house the estate’s fine wines. Although the wooden storage barrels are now gone, but the terracotta floors and the original wood beamed ceilings are still with us.

Classes involving instruction in bread, focaccia and pizza making are held next door, using a wood fired oven that baked the estate’ s bread for centuries.

Our students encompass every level from culinary beginners to accomplished chefs who come to study the unique nature of Tuscan Cuisine. Taught by three experienced professional chef instructors, all classes are completely hands on, small in size and completely conducted in English. Our guests come from all over the world.

Vegetarians are welcome, as are those who have special dietary requirements. We can also accommodate single guests or those bringing a non-cooking partner/ friend.

Our staff:
Sandra Lotti is known throughout Italy for her cookbooks on Tuscan regional cuisine. She has also co-authored with cookery school co-founder and cousin Anne Bianchi and is a regular contributing writer for prestigious Italian cookery magazines, as well as appearing at New York’s finest culinary institutes including James Beard Foundation House, French Culinary Institute, la Cucina Italiana and Degustibus Cooking School. Lotti is the owner and managing director of Toscana Saporita Cooking School, and is available for private cooking lessons and demonstrations outside of the cookery school terms. Lotti embodies the essence of the Italian spirit in her warmth, her zest for life and her passion for great food.

Janine DeMarco is a New York born and bred pastry chef who has worked at Broadway’s landmark Marriott Marquis Hotel, NYC, and the prestigious Garden City Hotel on Long Island. Chef DeMarco also specialized in creating chocolate confections at Reisterer’s Bakery – US Retail Bakery of the Year. She currently manages a well-established dessert shop on Long Island designing and producing unique dessert menus for private parties. Chef DeMarco enjoys visiting and sharing her culinary inspirations with Sandra Lotti and the students at Toscana Saporita cooking School.

Alessio J M Da Prato attended the Istituto Professionale G. Minuto in Marina di Massa as well as the Intensive Culinary Program in Pietrasanta, where he graduated in 2004. After having worked as a sous chef at the Hotel Royal in Viareggio and in local restaurants, Alessio joined the family run business where he is one of the chefs. He has travelled to the USA to take part in several cookery events and to London for the Moretti Beer Launch in 2005.

For information on any of our cookery courses, or to register for a class, please contact either our UK agent or our Italian Cookery School by phone or email, or drop us an enquiry and we’ll get back to you:

UK Agent
Name: Vladimir Mestieri-Lanfranchi
Mobile: +44 (0)7780 337867
Tel: +39 340 9657 842
Email: info@toscanasaporita.co.uk

Toscana Saporita Cookery School
Tel: +39 335 8129 442 (English is spoken by all our staff)
Email: info@toscanasaporita.co.uk