Working in our fabulous kitchen at Romiti, your chosen chef will guide you through their own experiences and influences and together create their unique version of the dishes they consider best represent the local traditions they all share.  The results of the morning’s endeavours are shared at a chefs table lunch and where time permits, we can arrange a trip to one of the associated restaurants.

Meet the chefs

Aurelio Barattini

Aurelio Barattini

Aurelio grew up in the kitchen at the one of the oldest family restaurants in the area, Established in 1368, Antica Locanda di Sesto has been managed by Aurelio’s family since 1911 following a philosophy of quality and tradition and preparing wholesome dishes and ingredients from our land. Aurelio is committed to traditional Tuscan cooking which he learnt from his 93 year old Nonna.The family produce their own wine, olive oil, and bake bread daily; the surrounding sun kissed rolling hills produce a plentiful supply of seasonal ingredients.

Aurelio brings his own flair and passion to his craft, mingling tastes and textures with an innovative eye for the Art on the plate. He will tell you what side of the hill the beef were reared and counsel you on choice of grains for bread., how to cut and prepare your meat for the classic ragu, and how to make the best polenta. He is modest about his skills yet creates some of the best classic Tuscan cuisine you will find in the area.

Francesco Piacentini

Francesco Piacentini

Foresaking a career as geometer, Francesco has chosen an unorthodox path to the culinary arts and now runs one of the most stylish destination restaurants in the area, La Locanda di Mezzo in Barga .

A journey which has spanned Australia to Europe, his training with some of the best Tuscan chefs in Florence and Milan, and working with the Albada family , proprieters of the Caiarossa label , have equipped him well for his chosen career. His style is modern, his use of the best local ingredients a mantra, with innovative taste combinations and a constant searching for new influences and how they can be absorbed into the traditional Tuscan cuisine. With flair and an eye for the art on the plate he creates a visual and culinary feast.

Francesco will be working with Giulio Turriani ,partner in the venture and front of house for La Locanda di Mezzo, to pair wines with food.

Silvana Tannozzi

Silvana Tannozzi

Silvana has cooked for some of the noble Lucchese families and brings to us some new and unexpected elements in our cooking programme .

A childhood on the Tuscan coast in Livorno and summers spent in Sicily grounded her in the best traditions of the local cuisine. Moving to Northern Tuscany, she has sought new influences , venturing into vegetarian, vegan, macrobiotic cooking and studying the healing properties of certain foods in the Tibetan tradition . Her style is Fusion based, experimenting with oriental elements as well as European but maintaining a strong core of traditional Tuscan values – the emphasis on high quality provenance for all ingredients gives her a wide and exciting palette for her beautifully presented creations.

Make an enquiry

Workshops start at €75 pp including lunch. To discuss your tailored workshop, contact us using the form.