Lorna was incredible. First of all, she was super accommodating to our group and came to us at our…read moreAirbnb in Lucca. She gave us a bunch of options of things to learn. We have small children 2.5 years old, 9 and 10 and she worked with them in such a caring way. She brought all the things we needed for an incredible dinner. We made pasta, panzanella, artichoke bake, and meatballs as well as mascarpone snow with chocolate sauce. We laughed and had a blast. Would 1000% reccomend!

Cooking with Lorna was an amazing experience. It is my first time in Tuscany, and I wanted to taste…read moreas many Tuscan dishes/ flavors as possible. So she came up with awesome tasting menu. Everything she instructed me to make came out absolutely delicious . I'm so happy to have met her and learned from her. Thank you.

We had great time sitting outside and tasting different local wines, which are served with small…read moresnacks. Each wine was presented and explained. We also bought a bottle of wine we liked the most but then we saw it in the local store for cheaper, so keep that in mind. Still, no complaints :)

This cellar-like cocktail bar was a Gem find in the Cinque Terra area of Italy. The owner actually…read morelived in Seattle for 9 years before moving back to his hometown. He is a Master Mixologist! The drinks were perfection. Subtle, delicious and beautiful! We wish we could have visited nights earlier while in the area. It was a short (5 min) train ride from Manarola where we were staying. So glad we came upon it. We even bought a painting! He had a local artist's work (Genoa) on the walls. Such a great place! And such a nice man. Go here I'd you're staying anywhere in the Cinque Terra! You will be so happy if you enjoy cocktails made with love and expert hands!

My children and I (4 adults) took a cooking class at Chef per Caso during our stay in Genoa.  It…read morewas definitely the highlight of our trip!  Donatella and her translator (Barbara) were great host.  We prepared focaccia (2 different kinds), pesto, pasta, vegetable pie, and cookies.  Everything was made from scratch with the freshest ingredients.  The food turned out amazing!  We enjoyed eating all the food that we had cooked and they packed the leftovers for us for our train ride.  I would highly recommend this experience if you are in the area.

On our family vacation to Liguria, we attended a cooking class with Donatella while on a day trip…read moreto Genoa. This cooking class - and spending time with bubbly Donatella and her charming English speaking helper, Simona - was an absolute highlight of our trip. I emailed Donatella after seeing the listing on tripadvisor, and checking out her website and yelp. I emailed her and she responded within hours. She let me know availability and was absolutely accommodating to our request for vegetarian dishes only. I had a good feeling about the class even before we got to Genoa as Donatella 1. didn't request payment up front (always a question when booking internationally) and 2. emailed the day before to reconfirm. The price was also fair and comparable per person to cooking classes in the U.S. Her well established and equipped facility is a fifteen minute walk along mainroads from Genoa Principe station. Google walking directions were accurate - it looks confusing because of the many overpassing roads, but basically just keep walking one street up from the harbor opposite the cruise ships and you will get there just fine. We were greeted by Donatella and her friend Simona, who we understand gives excellent tours of Genoa and is a delight. Donatella had asked her to help to ensure we understood all the instructions. Six of us attended the class, each taking turns working on one of the five courses we would later be eating others observing or working on prepping for the next round. Donatella was great at demonstrating and explaining the procedure and reasoning for the various methods and ingredients - we made two variations on most dishes to contrast and compare. It was therefore fun but also truly educational. She even answered our questions about the many wonderful gadgets in her well equipped kitchen and we each left with a mental shopping list of kitchen gadgets to buy at home. The lesson moved along at a brisk pace, and soon there were delicious aromas emanating from the ovens. We wrapped up the cooking and sat down to eat all the courses we had prepared at Donatella's excellent direction. It was all delicious and a wonderful way to spend a few hours. We took home the leftovers and are excited to incorporate her recipes and techniques into our cooking at home. Molto bene!!!

Come for the cooking, stay for the show! Chef Monti is not only a great teacher, he's also…read morehysterical. His jokes are terrible, politically incorrect and laugh-out-loud funny! The classroom is very intimate and from the first minute you are working hands-on: measuring, weighing, slicing, chopping, kneading, etc. I took the pizza, focaccia and bread class, and although I've been making bread for 20 years, I learned many new tricks--including how to toss pizza dough and more importantly, how to catch it again! His approach is very easy to follow and his methods stress "how things should feel" rather than relying on slavish devotion to recipes. The school is attached to a working restaurant in the Carignano Hotel in the outskirts of Lucca. He offers six, four-hour courses and many people stay in the hotel and make these cooking classes a destination vacation. I was very entertained.

In a large and lovely kitchen I learned how to make several sauces, pasta, and a little dessert…read more The class was extremely planned and well put together. I was amazed at how easily Chef Paolo taught us- he is a natural chef and teacher. We will be back for more classes soon!

We had a great time on our tour with Roberto from We Drive You Tuscany! We did the 8 hour San…read moreGimignano and Chianti Classico as well as the Pienza, Val d'Orcia, Montalcino wine and Pecorino cheese private tours with Roberto. This was my first trip to Italy, we enjoyed a comfortable ride throughout the countryside in the clean, air conditioned van! Roberto was so knowledgeable and made sure we knew all the best places to visit along with the history of the beautiful Tuscan countryside! He even gave us recommendations for our second leg of the trip to Rome. We will definitely use this service again!!

We had the pleasure of touring Tuscany with We Drive You Tuscany. Roberto was our driver and we…read morehad a beautiful Mercedes van that was new and comfortable. Bottled water was provided and he even stopped to get Fresh pizza for us. By the time we finished touring with Roberto for two days we felt that we knew so much about the area, history and culture of the region. Roberto's knowledge or art, history, food and culture was so impressive. The tour we did with Roberto was much more than him driving us from place to place. Each place we went was so carefully planned and curated. We visited wineries, vineyards and a sheep farm that makes cheese. With his help, we were able to visit every place we wanted to see as well as some smaller unknown, hidden gems. We saw so many beautiful landscapes and Roberto stopped frequently for us to take in the views! I cannot say enough wonderful things about Roberto. We hope to go back soon to tour Umbria and Florence with Roberto.

Everything! We had a great time cooking with Margarita and Christian's and the food and wine was…read morevery good. The hospitality was wonderful and our time at the farm was well spent.

Prior to our visit to the Hilton Grand Vacation Club at Borgo Alle Vigne in rural Selvatelle south…read moreof Pisa, Italy, we contacted Arianna & Friends on line to arrange for a private cooking class for 4 at Rita's Farm in rural Tuscany. The farm house is rustic outside but the kitchen is modern and well equipped. The five hour hands on 4-course food preparation session (based on menu we selected)was the best and most rewarding experience of our trip to Italy. Massimo was an excellent guide and teacher. We were impressed by his vast knowledge of subjects which he presented in an interesting way. Silvia the cook was patient and supportive. Her sweet personality showed through language barrier. We really had fun learning to cook and appreciate Italian food and wine. We used wine and olive oil produced by this farm in our class.

When my significant other told me we were going on a bus tour, I pictured a slow, simple, and quite…read morerelaxing ride through the Tuscan countryside -- maybe some wine, some photos, and lots of air-conditioned comfort....... Something I've done before, the standard issue bus ride. You can imagine my surprise, and moreso, confusion, when we arrived to find Luca, our friendly tour guide, peeking around the corner greeting us with a very excitable, "Are you ready for your Vespa tour?!?" My eyes immediately widened. Did I hear him correctly? Was something lost in translation? I paused to process.....instinctively went outside for some fresh air.....and came back in after momentarily catching my breath. Still visibly choked-up, I struggled to speak during my waterfall of emotions......."Who's cutting onions in here?" This had all hit me, fast, all at once. I was beyond moved and thoroughly excited. Now, I've been riding for nearly 34 years -- from dirt bikes to adventure bikes to the high-speed track, and as an instructor -- but this experience was something entirely different. What started as a "bus tour" magically transformed (with a twist of the wrist) into one of, if not, the most profound and unforgettable rides of my life. The awesome team at Arianna & Friends made everything seamless, and our private guide, Luca, was nothing short of exceptional -- professional, kind, and deeply passionate about sharing the hidden beauty of his piece of Tuscany. He led us through rolling hills, olive groves, and charming villages, while stopping at breathtaking viewpoints that perfectly captured the magic of the region. This was our ride, Luca included, not just mine. Even with all my years on two wheels, this day reminded me why I fell in love with riding in the first place -- the freedom, the connection, and the pure joy of the open road. I have seriously struggled to find the words (strong enough) to thank Arianna & Friends, Luca, and my significant other, for turning a "bus tour" into a bucket list experience checked off in the most meaningful way. This adventure was exhilarating, enriching for the soul, and unforgettable..... I found peace. Andiamo!

Prior to our visit to the Hilton Grand Vacation Club at Borgo Alle Vigne in rural Selvatelle south…read moreof Pisa, Italy, we contacted Arianna & Friends on line to arrange for a private cooking class for 4 at Rita's Farm in rural Tuscany. The five hour hands on 4-course food preparation session was the best and most rewarding experience of our trip to Italy. Massimo was an excellent guide and teacher. We were impressed by his vast knowledge of subjects which he presented in an interesting way. Silvia the cook was patient and supportive. Her warm, sweet personality showed through language barrier. We really had fun learning to cook and appreciate Italian food and wine.

Hand-crafted pasta since 1912, the owner Giuseppe has been in the family business since 1950, is…read moreextremely friendly and informative, and made us feel welcome for our free, private tour. During World War II, the Nazis took over the building, a villa, making it their headquarters in 1944. The family had to walk for two days to Florence while the Germans occupied their home. Once the Nazis fled from Allied Forces, they returned home and were the first pastificio (pasta factory) of 36 in Pistoia to resume operations after the war. They are the only remaining pastificio of the original 36. The factory has been somewhat automated since 1950, but many of the pastas are still handmade. They have numerous varieties of pasta, including their signature brands, made with only Tuscan flour from the Pisa area. They recently unveiled a pasta in the shape of Pinocchio characters called "Le Bugie" ("the lies"), the result of a scholarship competition in the local schools. The factory employs only six people, but they produce a wide variety of pastas using old family recipes and processes. The small river behind the factory once spun the turbines beneath the building which allowed them to resume operations so quickly after the war. Special drying units maintain constant temperatures between 32 and 35 degrees Celsius (90-95 Fahrenheit) , ensuring that the pasta does not break, reducing waste, and resulting in quality products. Pastas take from 24 hours to six days to dry depending on the shape. The bronze pasta forms used to give the pastas their various shapes result in a special consistency not found in mass produced brands (De Cecco, Barilla). Their pastas take much less time to cook because the pasta from the brass forms allow the boiling water to saturate the pasta instead of cooking it from the outside. The water they are boiled in also has much more starch then that of the mass produced brands, allowing the water to be used to thicken sauces before serving. The valley in which the villa sits is quiet, green, lush, and much cooler than smoldering Florence, so it was a breath of fresh air, literally, after a month in 100 degree Florence and its wall-to-wall tourists. Giuseppe is working on adding a small gift shop and cafe, culinary demonstrations, and possibly pasta making and cooking classes in the near future, but in the meantime a tour of their operation is a must if visiting Tuscany and tell him CombatCritic sent you! CombatCritic Gives Pastaficio Chelucci Tour The Coveted 10 Bombs Out Of 10 ... IT'S THE BOMB ... More Bombs Are Better!

From the owner: Production of hand-crafted pasta utilising bronze forms as has been done for over one hundred…read moreyears. Our facility has been in the family since 1912 and was confiscated by the Germans during World War II, serving as their headquarters in 1944. We were the first of 37 pasta factories in Pistoia to reopen after the war and are the only remaining open to this day. We offer tours of our facility by appointment.