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Learn to roll pasta by hand and taste olive oil from Giorgia’s own trees at a private farmhouse in Radda in Chianti. This three-hour, hands-on class pairs traditional Tuscan recipes with local wines and intimate cultural insight.
Learn to roll pasta by hand and taste olive oil from Giorgia’s own trees at a private farmhouse in Radda in Chianti. This three-hour, hands-on class pairs traditional Tuscan recipes with local wines and intimate cultural insight.
You step through a low stone gate and the air shifts—herbs, olive oil and simmering tomato sauce reach out from an outdoor patio where Giorgia and Luigi wait with glasses of Chianti. The farmhouse sits among gently tilled ridges of the Chianti hills, olive trees throwing long shadows as a warm breeze moves through the courtyard.
Verified experiences and guided adventures in the surrounding area.
Operated by Traveling Spoon · Radda in Chianti, Tuscany
You step through a low stone gate and the air shifts—herbs, olive oil and simmering tomato sauce reach out from an outdoor patio where Giorgia and Luigi wait with glasses of Chianti. The farmhouse sits among gently tilled ridges of the Chianti hills, olive trees throwing long shadows as a warm breeze moves through the courtyard.
Chianti’s landscape is volcanic-tinged clay and limestone; terraces and vineyards follow centuries of small-scale farming that shaped both the soil and local recipes. At this private class you’ll learn dishes rooted in Radda’s rural traditions: a panzanella that makes use of day-old bread, hand-rolled tagliatelle or ravioli, a ragù simmered slowly and a tiramisu finished at the table. Olive oil used in the lesson is pressed from Giorgia’s own trees, linking the meal to the land.
The experience is practical and intimate—hands-on pasta making, guided tasting of wines and oils, and a shared meal where conversation is part of the menu. Expect an unhurried, family-style pace rather than a commercial demo; classes are private and adapted for children when needed. Giorgia offers evening sessions in summer and morning classes year-round; note the home has no air conditioning.
Plan: arrive with comfortable shoes, a light layer for coastal-Tuscany evenings, and any dietary restrictions stated in advance. Bring a small camera and appetite; grapes, olive groves and pastoral roads invite a post-class walk. This is a short, immersive way to taste Chianti’s food culture and learn techniques you’ll use long after you return home.
easy.
3 hours.
Low; participants should be able to stand for portions of the class and knead dough intermittently.
Yes—local wines and olive oil tastings are included and served during the experience.
Yes—hosts can adapt dishes for vegetarian and vegan guests if notified in advance.
Children under 12 are accommodated with a modified program for safety; Giorgia will personalize the lesson based on age.
Full refunds are available if you cancel at least 24 hours before the scheduled start time.
Radda and the Chianti zone evolved from medieval agrarian communes; small family farms and vineyards have shaped local cooking traditions for generations.
Small-scale olive and vineyard cultivation dominates here—supporting local producers and minimizing industrial impact helps preserve soil and landscape continuity.
Traveling Spoon operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You step through a low stone gate and the air shifts—herbs, olive oil and simmering tomato sauce reach out from an outdoor patio where Giorgia and Luigi wait with glasses of Chianti. The farmhouse sits among gently tilled ridges of the Chianti hills, olive trees throwing long shadows as a warm breeze moves through the courtyard.
You step through a low stone gate and the air shifts—herbs, olive oil and simmering tomato sauce reach out from an outdoor patio where Giorgia and Luigi wait with glasses of Chianti. The farmhouse sits among gently tilled ridges of the Chianti hills, olive trees throwing long shadows as a warm breeze moves through the courtyard.
Chianti’s landscape is volcanic-tinged clay and limestone; terraces and vineyards follow centuries of small-scale farming that shaped both the soil and local recipes. At this private class you’ll learn dishes rooted in Radda’s rural traditions: a panzanella that makes use of day-old bread, hand-rolled tagliatelle or ravioli, a ragù simmered slowly and a tiramisu finished at the table. Olive oil used in the lesson is pressed from Giorgia’s own trees, linking the meal to the land.
The experience is practical and intimate—hands-on pasta making, guided tasting of wines and oils, and a shared meal where conversation is part of the menu. Expect an unhurried, family-style pace rather than a commercial demo; classes are private and adapted for children when needed. Giorgia offers evening sessions in summer and morning classes year-round; note the home has no air conditioning.
Plan: arrive with comfortable shoes, a light layer for coastal-Tuscany evenings, and any dietary restrictions stated in advance. Bring a small camera and appetite; grapes, olive groves and pastoral roads invite a post-class walk. This is a short, immersive way to taste Chianti’s food culture and learn techniques you’ll use long after you return home.