Cooking class chef with Mirella e Stefano
Stefano Martinelli
Hello, I’m Stefano Martinelli—though most people know me by my nickname, Martinez. I’m over 60, but I certainly don’t feel it! One thing I always tell our American friends and guests: please don’t call me Stephano (Steph-ahh-no)—it’s Stefano (Stef-uh-no).
A little about me: I’ve been a chef for as long as I can remember. My journey began in a family-run business and eventually led me to owning my own ventures. As a proud member of the Boomer generation, I’ll admit that technology isn’t my strong suit (thankfully, my wife manages that side of things). What I am passionate about is taste, quality, and the art of cuisine.
I’m deeply committed to using seasonal, organic, and local ingredients—there’s nothing like working with fresh, carefully selected produce.
My heart belongs to Tuscan cucina povera (“poor cuisine”), which celebrates the traditions of our local peasant culture. I love honoring every part of an ingredient through circular cooking and preserving ancient family and Florentine recipes.
That said, I’m always eager to explore new flavors. Visiting small, family-owned restaurants across Florence that experiment with fresh ideas and innovative techniques is one of my favorite pastimes. These experiences inspire me to merge the best of the past with the creativity of the present, combining imagination, tradition, and modern methods in my craft.
Presentation is another passion of mine. I believe a dish should enchant the eyes before it delights the palate. A beautifully plated creation awakens all the senses, elevating the entire dining experience. After all, food isn’t just about eating—it’s about savoring and enjoying every moment.
Mirella Calvelli
Hello, I’m Mirella—proudly over 60! For me, age isn’t a flaw; it’s a celebration of the years I’ve spent embracing and loving this work: cuisine.
I graduated from a hospitality school in Florence in 1982, and since that time I have gained more than 40 years of experience as a chef in the restaurant industry. This incredible journey led me to explore a new and exciting path: social eating. With the support of my husband, Stefano, and the encouragement of a dear American friend, this vision has become a reality.
Since 2017, we’ve had the joy of welcoming nearly 1,000 guests into our home. We’ve shared our spaces, our lives, and our garden—something we’re especially proud of—all while offering a taste of Florence and Tuscany through its rich culinary traditions.
Teaching cooking lessons is something I’ve been passionate about since 2004, when I began organizing classes for international students at prestigious schools. I also helped manage their free time, which taught me how to create meaningful and memorable experiences. These skills proved invaluable when we started hosting foreign visitors in our home. Through food, stories, and anecdotes, we help guests connect with our traditions—not just in the kitchen but also in art, history and culture.
Living in Chianti hasn’t always been easy, and this journey wasn’t guaranteed. Yet the gratitude, participation, and heartfelt reviews from our guests continue to inspire us. One guest’s words still resonate deeply: “We entered the house of Mirella and Stefano as strangers and left as great friends.” Some of those friends even attended our wedding last December—a beautiful testament to the connections we’ve built.
Yes, this is a business, but for us, it’s so much more. It’s a chance to open our doors to the world and share what we love most.
Why choose us? Experience, versatility, and fun, of course. Just take a look at our photo gallery. What you’ll find are genuine, happy faces. And no, they’re not actors or extras; they’re our cherished guests who have become lifelong friends!
Typical tuscan cuisine in florentine style
We love the cuisine …in all its from the simple recipes of the peasant tradition to the historical noble one to the modern and innovative one, sometimes even sophisticated. The most important thing are the ingredients: organic, seasona and local. For all this we source from small local producers, little farms, where we buy from wine to eggs and flour.
Our market tour in Sant’Ambrogio market is a way of letting guests know how and where the Florentines do their shopping. Here they can see all local and italian products. We have a large garden where we grow our aromatic herbs , numerous ornamental plants and flowers. This is where we welcome the guests for our experiences.. under the gazebo the lesson of pasta and on the lawn, Everyone at the table!!
It is in our environment to explain the wild herbs to prepare dishes or liqueurs (Limoncello and amaro). At the base of our culinary tradition there is also the cult of preserving vegetables in oil or pickled or salted. (artichokes, capers, dry tomatoes, olive, etc) The preparation for the winter of sauces, compotes and jams. (fruit jams, tomato sauce, pesto, etc).
Not everything comes from the garden, some plants and flowers I look for them in the nearby areas, along the course of a stream, I collect the flowers of St. John wort to make a medicinal oil or the elder flowers to make a syrup for dessert and liqueurs, or acacia flowers for frying., the lavander to
make an oil and more …..
Meeting the producers for the ingredients, experiencing nature and reaping its spontaneous fruits certanly makes our cuisin different…
June 24th is a special day (as well as being the Patron Saint of our city Florence) and also a day of harvesting and magic…my St. John’s water is truly magical…. but I am a cook or which??
Recommendations from Chefs Mirella and Stefano
Extra Virgin Olive Oil
Bring the authentic flavors of Tuscany to your table by ordering extra virgin olive oil directly from the rolling hills of Florence.
Wine & Prosecco
Raise a glass with us! Celebrate with fine wines and prosecco delivered straight from the heart of Chianti to your home.
Enjoy a taste of Tuscany, wherever you are!
Our courses and services
Information questions
Frequently asked questions
We offer a variety of cooking classes, ranging from Italian cuisine to baking and pastry-making, and even specialized courses in vegan or gluten-free cooking.
Yes, our cooking classes are designed to accommodate all skill levels, including beginners. Our instructors provide step-by-step guidance to ensure everyone can participate and learn with confidence.
The cooking class fee typically includes all necessary ingredients, equipment usage, recipe handouts, and guidance from our experienced instructors.
Yes, we offer private cooking classes for special occasions. Please contact us to discuss your preferences and schedule.
Yes, we can accommodate dietary restrictions and allergies. Please inform us in advance so we can tailor the recipes accordingly.
The duration of our cooking classes varies depending on the specific class, but they typically last between 2 to 3 hours.
Our classes usually have a minimum two and maximum twenty-five number of participants to ensure an optimal learning experience.
Our cancellation policy typically requires a notice period of 3 days prior to the class for a full refund. Please refer to our terms and conditions for detailed information.
Yes, children are welcome to participate in our cooking classes, depending on the class's suitability and any age restrictions. Please check the class details for more information.
Cancellation policy is 50% of the total amount if you cancel 3 weeks prior arrival or 100% for cancellations within 7 days of arrival.
