At Serendipity, cooking is not just about food, but how we live.
The aim of the time we will spend together is to transfer the feeling of transforming cooking from a chore to a fundamental conscious moment of daily life and fun. Here in the hills of Montalcino, we practice a form of Italian longevity rooted in the countryside: slow rhythms, clean air, simple ingredients, and a daily relationship with the land.
Where will we be starting from? From the core ingredients on which Italian and Mediterranean cuisines are anchored – Extra virgin olive oil, wild herbs such as rosemary, beans and legume, tomatoes and garlic, walks in the farm to gather ingredients, cooking together – are among the most well-known antioxidant and circulation-boosting elements. That is where our cooking classes unfold.
Cooking together, sharing the table, breathing in the countryside, and for a few hours you’ll live as we do: surrounded by nature, guided by the seasons, free from excess.
Roll up your sleeves.
Everything begins with the land.
Before cooking, we’ll walk together through the garden to pick vegetables, gather wild herbs from the fields, and collect eggs from our free-roaming chickens.
We use our own extra virgin olive oil and honey, produced on the estate, and source flours and staples from small farms within 15 km.
Nothing is industrial or rushed.
This is organic in its original Tuscan meaning: food grown with respect, eaten in season, and deeply connected to place. A diet built not for trends, but for longevity.
Cooking with the seasons, the ultimate quiet exclusive experience
Nature writes the menu.
For these reasons, this is a one-of-a-kind experience: what is cooked in March won’t be the same as what is prepared in July. The vegetable garden and even the chickens and the ducks look different and produce differently depending on the seasons.
Our recipes change constantly, following what the garden, fields, and local farms are offering. Seasonality is not a limitation, it is the possibility to explore real flavors and real nourishment.
This is how Tuscan cooking was born: from using what was available, when it was at its best. A wisdom that modern nutrition is only now rediscovering.
Hands-on, human, and relaxed
There are no levels. Our chefs cook with you, not above you.
You knead dough, taste sauces, chop vegetables, and learn through doing, in a warm and informal atmosphere. The experience is designed to feel like being welcomed into a Tuscan home, not a professional kitchen.
Serendipity Farm Patio, the Location
Where countryside becomes cuisine
This experience takes place on the core of our working farm, surrounded by centenarian olive trees, vineyards, and free-roaming chickens, with sweeping views over Val d’Orcia.
You will be cooking outdoors on a Tuscan patio, with the garden just a few steps away. Ingredients are picked moments before they reach the pan. The air is clean, the rhythm slow, the setting deeply restorative.
In case of bad weather (rain, extreme heat) another beautiful indoor location with air conditioning will be made available.
Prices and Duration
People: Max 12 (no minimum)
Duration: Approx. 3h
Arrival at Serendipity: Driving directions.
Lunch included: yes, you will enjoy the food you made
Price: € 210 p.p. (children between 5 and 16 years of age will pay half price, free under 5yo).
Price with wine tasting: € 250 p.p. *Biodynamic wines produced on the property
Cancellation: Free when canceling 24hrs before booking time, after that, full amount will be charged.
Allergies and intolerances: Please inform us of any beforehand, thus allowing us to make the proper changes.
Can I choose the recipes? Yes, you will be given a list of choices during the booking, please note: we cook with 95% seasonal ingredients, not all recipes will be available all year round.
Location: In case of bad weather (rain, extreme heat) another beautiful indoor location with air conditioning will be made available.
Aprons on: the Recipes.
Our kitchen follows the logic of rural Tuscany: mostly vegetarian and plant-based, also with meat reserved for special occasions, as it was traditionally.
Vegetables, legumes, grains, olive oil, herbs, eggs, and wild greens form the foundation of our menus. This way of eating is light, nourishing, and sustainable, supporting both the body and the land.
Each cooking class will teach:
Fresh handmade pasta (pici, tagliatelle, tortelli, gnudi)
Classic Italian sauces (pesto, tomato sauce, meat ragù..)
Seasonal vegetable dishes (parmigiana, cauliflower or broccoli flan, pumpkin casserole, vegetable frittata..)
Traditional desserts (Tiramisù, wine biscuits..)
The menus will be arranged depending on food restrictions or allergies. It is important to inform us beforehand.