5-day culinary course
Do you want to learn techniques, rather than recipes? And do you want to eat pure, clean and delicious food? This is the course for you!
5-day culinary course
Do you want to learn techniques, rather than recipes? And do you want to eat pure, clean and delicious food? This is the course for you!
pRESERVING TECHNIQUES
Mastering natural preservation techniques makes you a chef who knows how to lock in flavors and elevate ingredients to their fullest potential.
Drying spices & spice mixes
Cheese making
Jams and preserves
Fermentation
Smoking
The program
Each day will be a blend of hands-on learning and expert instruction as you explore different preserving techniques for various types of ingredients, focusing on grains, vegetables, dairy, and meats.
All workshops begin at 09:00.
Drinks and snacks are served throughout the day.
Lunch is at 13:00.
Afternoons continue with the cooking workshops until 17:00, after which you will be served an aperitif on the terrace to close the day.
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DAY 1 : Bread Making
Making breads with natural yeasts. Sourdough bread, Italian focaccia, walnut and raisin braid. Lunch (made by students) : Roasted garlic soup with herbal croutons, Singular Raviolo stuffed with spicy caponata filling and sautéed summer vegetables Poached and chilled pears with pralinée
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DAY 2: Dairy Products
Exploring the world of fermenting dairy. Yoghurt, sour cream, keffir and 2 soft cheeses. Lunch menu (made by students) Self made cheeses and Local cheese platter with sourdough crackers, Grilled lamb chops with herb crust and port reduction, Peach , lemon and sour cream bake
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DAY 3: veggie fermentation
Exploring the world of fermenting vegetables and fruits. Apple sambal, creative sauerkraut, fruit kombuchas. Lunch (made by the students): Fermented vegetable salad, Seasonal stir-fry with homemade curry-paste, No bake- cheesecake with seasonal fruit
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DAY 4: Smoking
Smoking techniques and different wood types. Smoked spice mixes, cold smoked bacon, fatty fish. Lunch (made by students): A Mediterranean mezze
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DAY 5: Making condiments
Understanding the art of flavour building. Homemade stocks, stock cubes and main condiment like fermented mustard, mayonnaise and fish sauce (preservative free). Lunch: 3 x 15 minute meals, made with fresh ingredients, that will blow your mind!
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TOTAL COST €1390
DATES 2025
15-19 APRIL (FULLY BOOKED)
12-17 MAY
22-27 SEPTEMBER (FULLY BOOKED)
About us
We are two professional chefs and regenerative farmers, with a lifelong dedication to growing and cooking nutrient-dense, flavorful food. We've operated two restaurants, including a Farm-to-Table restaurant on our first regenerative farm. Now, on our new 5.5-hectare farm, we grow food for our local community while sharing our passion for cooking through our YouTube channel and in-person workshops. We teach others how to grow, cook, and preserve food using regenerative methods because we believe that great flavor begins in the soil!
The location
Lunches and Food served
Accommodation nearby
Here is what our clients think
We hired Sophie, to cook dinners at our rental villa in Tuscany for three nights during our stay. The food was absolutely amazing and not having to think about dinner made for a truly relaxing vacation. She made everything from scratch each day in our kitchen for our large group and cleaned up impeccably afterwards. She was very professional and also great to work with in advance to figure out a menu that would work for everyone’s food allergies, preferences, etc. I can’t recommend her enough. My only regret is that we did not have a chance to eat at their Farm to Table restaurant as well!
Natalie Packman
Great teacher, Service fantastic, food brilliant, fresh, and authentic! What more can you wish for? I would recommend this place to everybody!
Floor G.
Had the great fortune to be staying with friends who suggested that we do the sourdough breadmaking course with Sophia and Filipe. We were taught by Sophie to make delicious loaves, which we got to take home with us. We were also served a 3 course-meal at lunch, with a very generous serving of wine and mineral water. All 3 courses were superb, and the dessert was to die for. We were given a guided tour of their organic farm, and had the most amazing experience to see a new litter of piglets literally 30 minutes old. The care, the attention, the experience, the freshness of the food, which you can literally see growing and living before you, and the sheer warmth of welcome from everyone here made us all want to come back for dinner. You eat on a terrace overlooking the farm, in a picture-postcard location.
