Italian Home Cooking


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  • Curriculum and Schedule
  • Sample Menu
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Short Course

Course Schedule
    • 1 - 2 - 3 weeks:
      every Monday

      4 - 6 - 8 weeks:
      2022: Sep 5, Sep 19, Sep 26, Oct 3, Oct 10, Nov 7, Nov 14, Nov 21, Nov 28, Dec 5

      2023: Jan 9, Jan 23, Jan 30, Feb 6, Feb 20, Mar 6, Mar 20, Apr 17, May 2, May 15, May 29, Jun 12, Jun 26, Jul 10, Jul 24, Aug 21, Sep 4, Sep 18, Sep 25, Oct 2, Oct 9, Nov 6, Nov 13, Nov 20, Nov 27, Dec 4

      12 weeks:
      2023: Jan 9, May 2, Sep 4

Italian or English or Spanish

We can provide interpreters for the following language:
Chinese, Korean, Japanese, Hindu, Russian, French and German.
*Please contact the admission office.

Remarks column

Learn home cooking from a cooking expert whom Florentine gourmet buff trusts.

Accademia Riaci Italian Home Cooking 0009

Florence is one of pre-eminent treasures of Europe, and it is a time to honored Mecca for sightseers from all over the world. But as a city, it can be Early Renaissance and retains many of impeccable fortresses like features of pre-renaissance Palazzi, whose facades were mostly meant to keep intruders out rather than to invite sightseers in. The typical Florentine exterior gives nothing away, as if obsessively guarding secret treasures within. Florence –Firenze in Italian– was discovered in the 19th century by the first historians. It became a Mecca for travelers, particularly the Romantics, including Keats and Shelly, who were inspired by the grandeur of its classism. Allure of Florence lay in its artistic treasures: They were captivated by Boticelli’s smile, impressed by the graceful dignity of Donatello’s bronze David. As the sun sets over the Arno and as Mark Twain described it, "overwhelms Florence with tides of color that make all the sharp lines dim and faint and turn the solid city into a city of dreams". It’s hard not to fall under the city’s magic spell.

The essence of Italian cooking is home cooking by Mamma. Tuscany is a treasure source of food material. Italy has so much different types of regional cooking and Tuscany’s cooking is known as amalgam of both aristocratic and simple peasant cooking, thus, because the reason why it is called "gastronomic city". Florentine home cooking reminds us of the fact that our taste buds are so used to aesthetic aspects of appearances. The reverence and amore (love) for the nature is the source of Italian art as well as cooking. Real beauty of the tasteful Italian food can be found in Mother’s cooking of which affectionate care and attention. As our home cooking instructor, Senora Fiametta says, "Home cooking should be handed down from a generation to generation. Its taste should be preserved in both tradition and in progress of culinary culture". The lessons are filled with a touch of lightness and humor that remind us once again of time our mothers used to show us the way of things. You forget your sense of time as you take these lessons.

Home cooking is an essence of Italian gastronomy.

You can learn Italian way of life as well as cooking recipe. Florence surrounded by nature’s bliss, rolling hills of grapes and wheat field. Mother’s affections, people’s smiles and tasteful food waits for unexpected guests at the dinner table. We are once again reminded that home cooking gives a place where friends and loved ones can give a blessing of life to each other. Home cooking doesn’t drive from state-of-art restaurant kitchens but is borne from regular kitchens from regular home. Instructors wished students would use their own kitchens at home after they return home from lessons.

"Home cooking should not be overdone. It has to be something you don’t get tired of, when you eat it everyday. Also it’s importance lies in the fact that it can be prepared easily".

Study from home cooking expert/teacher.

Recipe includes more than 65 items for one-month course

Florentine home cooking has a long history since Renaissance time. It has been developed by Etolrians from pre-Roman time on breeding method of chianina beef, meat dishes using gallina and rabbits. Others include dolce, vegetable cooking developed by aristocrats, sensitive attention given to traditional recipe mixed with simplicity of peasant cooking added with a personal touch of mother. Instructor will teach you at least 4-5 items for the full-course everyday. You will learn from 65 to 85 recipes for a month.

"As you already know, Tuscany’s climate is best suited to wine making, Chianti, Brunerro di Montarchino are too famous to mention for their red. It is fun to matching recipe to wines."

Tuscan Winery

Tuscany is wine producing region and a home of Chianti wine. It’s imperative for wine lovers to visit many wineries in this area. It’s a breath taking to see wide stretching wine farms on the rolling hills of Tuscany. Visiting these wineries, spending sometime with local people and learning about Italian wine and finally join in wine tasting make you feel overwhelming power of Tuscany.

Visiting winery (Extra fee)

If you are looking for the experience in tasting fresh food, agri-tourism is the best way. You can stay in farm lodges where they run farm, ranch and winery –experience Tuscan organically grown foods and wines in the famous Tuscan pasture along with cypress tree lined paths. Only Stoic and progressive Tuscans can create this environment, preoccupied with health concerns; you can experience country cooking of Tuscany.

How to register


We offer One, Two, Three weeks, one and two, three months session.

Tuition & Fees

(A) Full course on home cooking.
(B) Cooking in specialized area, you can combine pastry course, Home Baked Bread and Pizza Course, Home Made Pasta and Dry Pasta Course and Hors d’ oeuvre for the Party Course.
Example Recipe

Small class with 3-8 people makes it easy.
There are many advantages on small classes in which students can practice many important techniques, for example, you can always pose questions directly to teacher: anecdotes, wisdom, having a coffee time with the teacher, taking class in the countryside to see chickens and rabbits at farm. You can only do these when you have intimacy of small classes.
On nice summer days, classes could be held at country house. We limit the number of students to 3 - 8 people, because we believe the small group provides the best environment for learning. In addition to small group format, we provide English-speaking assistants to your learning needs to make your communications effective and will be able to make your conversation with the teacher and other students fun.)

Take glance at Italian food market
Let’s take a walk to the Florence Central Market with your instructor. Colorful red, all the vegetable, yellow Paplica, variety of cheese, salami and rabbits sold at the meat market-all crowded together. "Finding the most suitable fresh material is a key to the recipe that is fitting to the season", that’s what you hear from Italian Mamma. Students get not only good advises on compatible food ingredients to recipe but gaining some basic insights into food selections.

Field lessons at restaurants (Extra Fee)
We sponsor filed lessons at one of the most prestigious membership restaurants, "Pentola Deroro" where only members can eat. This is a great opportunity where you can directly get lessons from one of the best leading chef in a creative gourmet field, who is greatly admired and respected among others, who are involved in Italian culinary. You will use actual restaurant kitchen and will be able to learn professional cooking techniques.
*The shef made the recipe for the movie "Hannibal".

Do you want to experience a whole Italian gastronomy, not only recipe oriented cooking alone. That’s why you live in Florence.

Lodging in Florence
It is the most desirable to be able to stay in a living environment of the city where life is lived. You can stay in these apartments. These apts are to be shared with other students. These apts have kitchens where you can actually practice your own home cooking with freshly shopped foods from the market.

Local staff’s support
Our local staffs will welcome you, they are there to consult with you on various issues on living abroad. They will handle insurance issues, medical arrangements in case of emergencies and will attend as interpreters. It's comforting to know that you are in good hands of local staffs.

Curriculum and Schedule

Subject Schedule Credit Days and time
1 week Full-Course Start every monday NC M.Tu.W.Th., 10:30-13:30
2 weeks Full-Course Start every monday NC M.Tu.W.Th., 10:30-13:30
3 weeks Full-Course Start every monday NC M.Tu.W.Th., 10:30-13:30
4 weeks Full-Course Once a month on Monday NC M.Tu.W.Th., 10:30-13:30
8 weeks Full-Course Once a month on Monday NC M.Tu.W.Th., 10:30-13:30
12 weeks Full-Course Once a month on Monday NC M.Tu.W.Th., 10:30-13:30

*Accademia Riaci reserves the right to withdraw or modify the courses of instruction or to change the instructors as may become necessary.
*if you would like to take cooking in specialized area, you can request to us anytime.

Italian Home Cooking Examples

A sample menu for 1 week

Red and yellow pepper crostini
Pigeon meat crostini
Valetiana parmesan cheese taste
Crostini with clam

First dish
Risotto parmesan cheese taste 
Spaghetti with basil past 
Pumpkin soup
Spaghetti dried mullet roe taste

Main dish
Chicken of the Palio
Roast sparerib and potato
Mix fry, chicken-rabbit-vegetable
Sicilian style mackerel

Apple flitter 
Tuscan style ring cake with anis liqueur
Crème caramel
Fruit dessert

A sample menu for 1 month
Week 1

Mix vegetable crostini
Eggplant carpaccio
Tuscan crostini
Carrot, apple and cheese salad 

First dish
Risotto with carrot and echalote
Tuscan minestrone
Classic Lasagna 

Main dish + side dish 
Stuffed turkey with spinach
Florence style stewed plucks with potato
Fagottini with cabbage
Mix salad

Ricotta cheese cake
Fruit roll
Yukki apple tart 
Classic tiramisu

Week 2

Marinated sardines 
Black cabbage crostini
Tomato in oven 
Little cup salad

First dish
Cuttlefish ink flavor risotto
Vegetarian source pasta
Nude ravioli 
Lemon flavor risotto

Main dish and side dish
Sword fish rolls with mini-tomato 
Pizza source stew with potato 
Pork with apples 
Mini-rolls with artichokes 

Crostata with marmalade 
Cookie of Prato
Apple and walnuts pie 
Florence style chestnut cake

Week 3

Mushroom crostini
Octpus salad
Tomato in oven

First dish
Leek onion soup
Pasta with artichokes
Grosseta style tagliatelle
Pasta and broccoli

Main dish and side dish
Red pepper flavor pork
Chicken with vegetable
Sardine quiche 
Mini-rolls with apples

Rice cake
Brutti e buoni
Pineapple cake
Carrot cake with orange taste

Week 4

Seasoned dry tomato
Artichoke carpaccio
Steamed moule

First dish
Green rice
Mushroom risotto
Tortiglioni with meat source

Main dish and side dish
Ossobuco (stewed veal’s leg meat)
Stewed chicken and vegetable with white source
Meat balls with mushroom

Hazelnut cake
Crispy apple cake
Pear pie
Apples in cup

*Cooking Sample Pictures

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  • Overview
  • Curriculum and Schedule
  • Sample Menu
  • Inquiry


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