About us

The Art & Cooking Culinary school is located in a recently restored building right in the city center of Siena. Since 2005 all the departments of the prestigious Dante Alighieri Siena – Italian Language, Culture, and Gastronomy school have been under the same roof in Via Tommaso Pendola, 37. Our friendly chefs have more than 20 years experience teaching amateurs, seasoned veterans and foodies alike.

The full-professionally equipped kitchen is set up in a way that all students participating in the course will be able to learn hands-on the secrets to creating authentic Italian dishes. At Art & Cooking you will never be just an observer, so roll up your sleeves it’s time to get your hands in the dough! After creating a 4 or 5 course meal (depending on the class you choose) you will then sit back, relax and enjoy your culinary masterpiece in the beautifully frescoed dining room or panoramic terrace overlooking the city of Siena and the Tuscan hills.

Since Art & Cooking is a branch of Dante Alighieri Siena, participants will be glad to know that not only do they have at their disposal the school’s 25 well-lit classrooms, leisure reading room, recreation room and piano, a well-stocked library, Wi-Fi connection, panoramic terraces, but also have the unique advantage of being able to join in all the social and cultural activities offered by the language school. Participants will get a wider perspective of the Italian culinary world by choosing from the many tours in the Tuscan and Chianti region that are offered.

Art & Cooking hands-on Italian cooking classes have a thematic flair which includes special seasonal recipes as well as traditional Italian, Tuscan and Mediterranean cooking. Encounter the culinary arts like never before by creating fresh vegetable and meat dishes in spring; delectable fish entrées in summer; exquisite truffle and mushroom dishes in fall; and poultry dishes and delectable tarts and cakes in winter. At Art & Cooking every meal is prepared with only the finest and freshest ingredients.

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