Why a cooking class with us?
You’ll have the opportunity to learn from a born and bred Tuscan home cook and visit my family house in the Sienese countryside. I’ve been writing professionally about Tuscany for 10 years, teaching classes for more than 8 years and cooking for all my life, standing on a stool in the kitchen next to my grandma and mum. My husband Tommaso has also joined Juls’ Kitchen so you will meet him, as he’ll join us for lunch. He will take care that your glass is never empty and he will gladly share our homemade limoncello.
We like to offer you authentic edible experiences in Tuscany. Choosing a class with us means to escape for a day to the countryside, far from the charming buzz of Florence and Siena. Slow down and be ready to live a day as a local: hearty homemade food is included!
We will shop at the local market and at my artisan butcher who knows me by name, we will talk with producers, we will plan the menu together according to the season. Our cooking classes are hands-on, as I believe that we learn by doing – and after all it is fun to knead your pasta dough, isn’t it? We’ll choose honest traditional recipes, something you’ll be able to reproduce at home for your friends and family.
We strongly believe in a creative network of producers and friends: during our classes, you’ll have the chance to discover and taste local products such as Tuscan pecorino cheese, extra virgin olive oil, wine, cinta senese pork charcuterie, chianina cow meat and much more, according to the season.
Every meal will be an excuse to travel through Tuscany thanks to local recipes, memories and stories.
How does it work?
The cooking classes are held in our Studio, located in a traditional country house in the heart of the Tuscan countryside, in between Siena and Florence.
You’ll meet my family, our dogs Noa and Teo and our cats Wolfi and Pelù, and if the weather is good you’ll get the chance to eat outside in our garden underneath the olive trees.
If you opt for the market cooking class, we’ll meet there at 8.30am for a tour and to buy all the ingredients for our class, otherwise we’ll meet at 9.30am directly at my studio. We’ll have a three our hands on cooking class, cooking a whole meal from scratch, from appetiser to fresh pasta, main course, side dish and dessert. Then we’ll sit down together to enjoy our meal and talk, like in a family.
- You’ll join a group of enthusiast food lovers. You’ll meet strangers from breakfast and by lunchtime you’ll have new friends. We will still keep this a small party, though – not more than a total of 6 people will attend the class – as we like to have everyone involved in the cooking part.
- If you are part of a bigger group, contact us to verify the availability for a class.
- Vegetarian, vegan and gluten-free options are always available on request. Don’t hesitate to contact me regarding your dietary requirements.
- A private driver can be arranged on request for pick-up and drop-off (price not included).
- A photographer can be hired to take photos of your class, giving you precious memories of the experience. (please ask for a quote if you are interested in any of the options)
Are you looking for a longer intensive experience?
If you’re looking for a two-day or three-day class, I’ll tailor the experience to suit your needs and expectations. You’ll spend some days with us in between hands on cooking classes, markets tours and farm tours. We’ll also suggest you a nearby agriturismo where you can stay. We’ll have more time to delve into the Tuscan cuisine and I’ll help you create a Tuscan cooking repertoire. We’ll have lots of fun! Learn more about it!
Choose your FOOD EXPERIENCE
Click on the images below to discover all the details of our food experiences in Tuscany.
Our most popular menu
These are just a few options, menus will vary according to your preferences and to the season. If you opt for the market class, we’ll choose the menu together during the morning shopping.
Appetisers: Cheese platter with home-made jam, local charcuterie board, chicken liver crostini, fried sage leaves or zucchini blossoms, chickpea cake or seasonal bruschetta, homemade focaccia.
First Course: Fresh homemade pasta like tagliatelle, tagliolini or maltagliati, stuffed pasta like tortelli or pici, pillowy potato gnocchi. The first course will be served with a seasonal dressing. If you prefer, a seasonal soup or a risotto can be prepared instead of pasta.
Main Course: Roasted pork loin, roasted turkey breast stuffed with prosciutto and cheese, beef meatballs, veal involtini with cheese, beef stew, omelette in tomato sauce.
Side dish: Roasted seasonal vegetables, vegetable stews, fresh salads and rich flans.
Dessert: Almond biscotti, fruit pound cake, zuppa inglese, olive oil chocolate cake, olive oil apple cake, chestnut cake, ricotta cake, fresh fruit salad.
A few notes on the ingredients
Tuscan cooking is simple and essential, so the quality of the ingredients use is paramount. We only use Italian extra virgin olive oil for cooking, and a favourite local extra virgin olive oil for dressing: we’ll have the chance to taste it together. We use Italian stone ground flours for our pasta, bread and focaccia.
Fruit and vegetables. We buy seasonal fruit and vegetables at our local market. It’s our favourite ingredient, as we take pride in showing you how delicious vegetables can be when local, in season and doused in extra virgin olive oil. When in season, we will use herbs and vegetables from our vegetable garden.
Meat. We buy meat at our local butcher. It’s an interesting and fun experience, so we hope you can join us in our market tour. They have local organic beef and veal, free range pork, chicken and turkey. At the butcher, they also make and cure their own charcuterie products: fresh and dried sausages, prosciutto, salame, crumbly finocchiona with fennel seeds, cured pork cheek, pancetta. We’ll decide together what to cook, following traditional recipes.
Fish. Fish recipes are not as typical as meat ones in the hills of Tuscany, though when we go to the market we’ll also have the chance to buy fresh fish from the fishmonger stall. We’ll prefer local and sustainable fish such as sardines, anchovies, mackerels, sea bream, sea bass, clams and mussels.
Reviews about our Food Experience
Read about Us on TripAdvisor
Girl in Florence || Cooking In Tuscany With Jul’s Kitchen
Explore Now or Never | Cooking in Tuscany: La Dolce Vita in a one day class
Emiko Davies || A day in Juls’ Kitchen – a Tuscan cooking class
Christelle is flabbergasting || Arrivederci italia et le quatre quarts au vinsanto de Giulia
Jamila Winwood || Koken in Toscane met Juls Kitchen
Stai al borgo || A Day at Jul’s Kitchen and Interview with Food Blogger Giulia Scarpaleggia
Get ready for your trip in Tuscany!
If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“. In each episode, we talk about traditional food and the memories it stirs up, we meet friends and producers and we build up an appetite for Italian food.
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Location: Colle di Val d’Elsa
Venue: Juls’ Kitchen Studio
Starting time: 9:30 am (8.30 am for the market class)
Duration: approx. 5 hours (including final lunch)
Number of participants: minimum 2 – maximum 6
Classes are available on Wednesday and Friday
You can choose to join us for 1-2-3 days
Since we are in the countryside, you’ll need a car – or a driver – to fully enjoy the class.
Where is Juls' Kitchen?
The Juls’ Kitchen studio is located in the countryside near Colle Val d’Elsa, in a small hamlet. We are one hour from Florence and about 30 minutes from Siena. Since our studio is located in the countryside, you’ll need a car – or a driver – to fully enjoy the class.
Many of the best tourist destinations in Tuscany such as San Gimignano, Montalcino, Volterra, Pienza, Lucca, Montepulciano and Greve in Chianti are very close to us. We always give our guests the very best directions so they can locate us easily. We’re on Google Maps, too.
Reserve your best FOOD EXPERIENCE in Tuscany
Check availability and send us an email through the contact form below.
Note: free time slots will be booked quickly. We update the calendar manually. Apologies for any delay!
06 November 20191 spot left
07 November 20191 spots left
20 November 20194 spots left