Italy Culinary Vacations -

Alessandro Rodi

Ottimo per i lavoratori in zona. Con 10€ offrono uno dei menu più ricchi dei dintorni:
primo a scelta tra due pietanze del giorno,
secondo a scelta tra due pietanze del giorno.
acqua e dolce o caffè.
Qualità sopra la media.

Valentina Gigante

Posto tranquillo, personale e titolare gentilissimo, cibo di qualità

Marco Bettini

Gentili e premuroso. Ottima qualità degli ingredienti. Ottima ospitalità

Chiara T

Ottima la cucina ,ambiente accogliente

Myles Snider

My friend and I stayed with Stefano for a week, and it was a five star experience across the board! Stefano is an incredible chef with a wealth of knowledge and a really unique perspective. All of the food we cooked was incredible, and we learned a ton. Stefano was able to cater the lessons to us individually, and the process of deciding what to cook and how was always a group discussion. He's laid back while also being a really gifted instructor. I left with a ton of new dishes in my repertoire and some really new perspectives on cooking.

In addition to the cooking, we got to do some incredible hiking and day trips. The area surrounding Stefano's school is gorgeous and offers some of the best hiking and nature you can find. We got to visit some cool restaurants and vendors that Stefano uses, and we also got to experience the local town. The house where Stefano hosts is a beautiful old home with a professional-level kitchen and an open fire for some really incredible cooking experiences.

Stefano's hospitality, attention to detail, and personal touch were noticeable across the experience. I can't recommend this enough, and I look forward to returning soon!

Keith Bergh

Chef Stefano was a delight. This was an outstanding cooking experience. Highly recommend. The environment was just right for cooking, relaxing and enjoying time with friends. We came to cook and we prepared 26 different recipes in a week. The area is very charming. Chef Stefano is very responsive to all requests and he doesn't skimp on ingredients, wine, etc. We cooked all protein groups and watched the butcher prepare exactly what we needed for our meals. The accommodations are very pleasant and comfortable. If you are wanting to actually be hands-on in every aspect of cooking than this is the place.

Rebecca A

We just returned to Florida after spending 12 days in Italy with Chef Stefano Corvucci. It was our first time in Italy and Chef Stefano coupled with MJ Guidetti provided us with white glove service; meeting us at the Florence airport, arranging and transporting us to our well-appointed B&B in Florence then accompanying us on walking tours and two professional guided art tours of the city. Stefano and MJ know the city very well so were able to escort and educate us on local foods, architecture, and history away from the tourist districts.

After three packed but wonderful days in Florence, we drove through the country to arrive at Chef Stefano’s home where we experienced full immersion into rustic Italian cooking. This section of the trip focused on experiencing the nearby village markets where we purchased local ingredients to make our daily lunch and dinners from scratch. We learned to make pasta plus tender roasts, risottos, and desserts. Time spent in nearby villages interacting with the locals was fun and educational amid beautiful Italian country-side greenery.

The last section of our culinary and guided-trip was spent in Venice where Stefano had pre-arranged for top-notch accommodations at a chic hotel. Every day was spent experiencing a new feature of Venice as directed by Stefano who is enthusiastic and passionate for sharing his vast knowledge of food, art, history and architecture all while providing VIP service. Stefano provided us with our own personalized guided tour of Italy accompanied by amazing cuisine and is highly recommended!

Jon Gietzen

We recently returned from a fantastic 12 day trip with Chef Stephano and Mary Guidetti as our hosts. We started our adventure in Florence. Within a very short time of our arrival, we were at the local markets picking up supplies for our meals and promptly began to cook under Chef’s guidance. The first meal was an asparagus risotto which was delightful. The tastes kept coming and Chef frequently reminded us that we were there to learn how to cook, not to eat, so we cooked way more food than we would normally have for meals but learned so very much in the process. Chef is dedicated to helping people learn authentic Tuscan cooking techniques and this entails vast quantities of fresh ingredients, amazing cuts of meat, copious olive oil and proper use of salt to bring out the natural flavors of the foods. We learned how to break down a chicken into 16 pieces, made chicken ‘three ways’ including chicken cacciatore, chicken with red peppers (my fav) and lightly breaded chicken. We learned a great deal about the various meats and experienced the difference high quality meats make in the overall taste experience of the meal. I was very excited to make pasta from scratch and found that while it was not difficult, it requires technique to make a good quality pasta from scratch. The wooden rolling pins and pasta boards make a huge difference in the ability to control how the pasta is rolled out. I’m looking forward to purchasing a set from Mary’s store in Forest Grove when we get back to Oregon this spring.

Our stay involved an air B&B in Florence which had it’s own historic frescos in the dining area and in our bedroom. Clean, well cared for rooms and an excellent breakfast bar including homemade treats by the owners mother and of course your choice of espresso drinks. We enjoyed our tours of Florence and felt that Chef’s knowledge of the history and art was a real plus.

After 3 days, we moved to the mountains and stayed in an 18th century rustic convent/monastery that is owned by Chef. The beds were comfortable, we were the only people in the place, so we were able to let our guard down. The internet was fast and I was even able to print out my morning puzzles on the printer which was a real plus for me.

Mornings had a slow start, coffee and pastry by ourselves. We then met and set an agenda for the day around 10 am. We then made an excursion for supplies and began cooking in the early afternoon. We used the kitchen continuously but also learned how to use his open wood fire fireplace to cook some of our meals. We made treks into the local village of Balza, enjoying Aperol Spritz and Negroni’s (liberally).

Our last 3 days were in Venice. The weather had changed from bright and sunny the week before we arrived to cold and rainy. This actually worked to our advantage as there were little crowds of people and we felt we could move around the city without much delay. We did take in the canals, had a couple of gondola rides, went to the Guggenheim and Scuola art museums. We did not plan adequate time to enjoy Tintoretto’s paintings at the Scuola, so suggest at least 2, possibly 3 hours to soak that in. We did the required Vivaldi concert at a local church and took several taxi rides to get from place to place.

Chef Stephano’s knowledge of Italy, art, language, politics, and many other topics is exhaustive. We were always closely chaperoned and felt completely safe. We found that Chef is very connected to local restaurants and were able to make reservations for meals with ease. While we were not a big fish eating group, we did enjoy a wide variety of fish prepared in so many tasty ways. If you are a fish lover, this may be the highlight of your trip.

As a group of four, we learned a great deal, felt we were taken care of and listened to. We would highly recommend that you strongly consider checking out a culinary adventure with Chef.