Cooking class chef with Mirella e Stefano
Stefano Martinelli
Hello, I am Stefano Martinelli, over 60... but not feeling them!
Most usually call me by my nickname Martinez, and as I would often mention to all our American friends/guests—please don’t call me Stephano(stəˈfɑːnoʊ), but Stefano(stɛfənoʊ)!!
Now a little bit about me: I’ve been a Chef for as long as I can remember—first in a family-run business, then as the owner of such businesses. I belong to the Boomer generation, so I’m not a huge fan of anything technological (fortunately, my wife handles that)... but what I am a huge fan of is taste and cuisine, by that I mean the careful selection of ingredients— they be seasonal, organic, and/or local.
I love the tuscan cucina povera (the "poor cuisine") that draws inspiration from our oldest local and peasant traditions... I adore using every part of an ingredient, the so called circular cooking, and ancient family and Florentine recipes. I also greatly appreciate to experience new recipes in small family owned restaurants all over Florence, that are constantly experimenting and reinventing themselves.
In my constant search and professional evolution, I’ve merged the past with the innovations of the present—through imagination, creativity, and new techniques. I love meticulous presentations, that enchant first the eyes and then the taste. After all, we eat with our eyes first, and a well-presented dish that’s tempting and well-executed helps to awaken all the senses!!
Mirella Calvelli
Hello, I’m Mirella, also over 60!!... but this is not a flaw, rather the certainty that many years have passed, embracing and loving this work: THE CUISINE
I studied at the Hospitality Institute, graduating in 1982, which means I have 40 years of experience in the restaurant industry as a Chef. This led me to choose the new path of social eating, which, with the help of my husband Stefano and the inspiration of a dear American friend, has now become a reality.
Since 2017, we’ve welcomed nearly 1000 people into our home, sharing our spaces, our garden (which we are particularly proud of), and our life with them... of course, all filtered through the culinary traditions of Florence & Tuscany.
Teaching cooking lessons was not a new venture for me, as since 2004 I had been organizing classes for several well-known schools with international students... I was also in charge of their free time!
This experience helped me later when we began hosting foreign tourists in our home, bringing them into direct contact with our traditions—not just culinary, but also historical. We nurtured their interest, first and foremost, through stories and anecdotes, inspiring them to discover our country.
It certainly wasn’t easy, living in Chianti, and it wasn’t taken for granted either... Their appreciation, their participation, and their reviews often move us. As one guest said: "We entered the house of Mirella & Stefano as strangers, and left as 'great friends.'"
Many of them even attended our wedding last December.
Yes! For us, it’s a business, but above all, it’s the opportunity to open our doors to the world!
Why should you choose us? Experience? Versatility? Fun?... Yes, sure... but scroll through our gallery and you’ll see happy faces... Oh, and by the way, they’re not actors or extras... they are our dear guests turned 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??
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.
