Frequently asked questions
The questions guests ask before they write.
These are the things people want to know before they pick up the phone. I have answered them the way I would answer them on a video call — in plain language, in my own voice. If your question is not here, write to me. The full conversation is the call.
Cooking & food
I am not an experienced cook. Will I keep up?
You will. I teach beginners every season, and they do beautifully. I teach by feel and by demonstration. There are no surprise tests. Experienced cooks usually find that they un-learn a few things and learn a few new ones — which they tell me afterward is more useful than they expected.
What if I have dietary restrictions or allergies?
We accommodate most dietary needs with advance notice. Italian cuisine naturally offers excellent vegetarian options, and I work closely with our restaurant partners on other requirements — gluten-free, dairy-free, allergies. Tell me on the call. We will make sure you eat beautifully.
Will I get the recipes to take home?
Yes. After the week, I will send you a small set of recipes from what we cooked together, written in my own words, so you can cook these dishes at home. They are not exhaustive — Lina herself never wrote her recipes down, and she taught me by feel — but they will give you the spine of each dish.
Wine
I am not a wine expert. Will I be lost?
You will not. Our winemaker friends explain wine conversationally, not technically. They will pour, they will tell you why this glass works, and they will answer questions at whatever level you are at. Curiosity is the only requirement.
Will I get to visit Sassicaia?
Tenuta San Guido, the estate that makes Sassicaia, is not open to public visits. But you will drink Sassicaia twice during the week — once at the wine shop in Bolgheri, once at the elegant restaurant owned by the Tenuta San Guido family, where we share the farewell dinner.
How many wineries do we visit?
Two formal winery visits during the week — one biodynamic pioneer (often Marina) and one of the historic Bolgheri estates. But wine appears at every meal, paired by the people who made it. And on some afternoons, instead of going to the winery, a winemaker comes to our kitchen and pours alongside the cooking class.
Can I ship wine home?
Yes. We can help you choose, and we can help you ship — directly from the estates or from the wine shop in Bolgheri. We do not take any commission on this. We help because we want you to drink the wines on the right night, with the right people, when you are home.
The region
How is this different from Florence or Chianti?
Florence is a city, with the crowds and the museums. Chianti is the rolling-hills inland Tuscany of postcards. The Etruscan Coast is something else: coastal Tuscany, with the Mediterranean visible from the vineyards, the seafood and the steak on the same week, and a smaller, quieter, less tourist-saturated rhythm.
Will we go to a beach?
The seafood lunch on Day 2 is at a restaurant set right on the beach. The Mediterranean is six kilometers from the hotel — close enough for a morning walk if you want one. We do not build a beach day into the schedule, but the sea is part of every day.
How much driving is there?
Comfortable. Most days involve thirty to sixty minutes of total driving. Volterra on Day 4 is the longest single drive — about an hour each way. We provide all transfers; you never need to drive yourself.
Where you stay
Are all rooms the same?
No, each of the seven rooms is unique — different sizes, different views, different layouts. All have private bathrooms with hot water, air conditioning, WiFi, and a desk. If you have specific preferences (a particular view, a quieter wing, mobility considerations), we will work it out with Luca and confirm before you commit.
What about single occupancy?
Single occupancy is available with a supplement. Many of our guests are solo travelers, and the small group dynamic means you will rarely feel alone. We can also sometimes arrange a shared accommodation if you would prefer. Talk to me on the call.
Can I extend my stay before or after the tour?
Yes. Luca welcomes hotel guests outside our tour windows, and we can introduce you to the area for a few quiet days before or after the week. We will help arrange this on the call if you want it.
Practical things
What is not included in the price?
Round-trip airfare. Private transfers from Pisa, Florence, or Rome airports — we can arrange these for an additional fee. The seafood lunch on Day 2, where Arnaud and I quietly pay our own bill because we want to be at that table with you as friends, not as hosts. And travel insurance, which we ask all our guests to carry.
How do I get to Castagneto Carducci?
The closest airport is Pisa, an hour by train. Rome is two and a half hours, Florence about ninety minutes. Castagneto Carducci has its own train station. We collect you there.
If you would rather have a private transfer from the airport, we can arrange one — there is an additional fee. We will send you the simple directions when we confirm your dates.
How does payment work?
A short conversation first — the video call, no commitment. If we are right for each other, we hold your dates with a small deposit. The remaining balance is due ninety days before arrival. We will walk you through the details on the call.
What is the physical activity level?
Moderate and unhurried. We walk through medieval villages on cobblestones with some hills and stairs. We stand during cooking classes. We stroll through vineyards. If you can comfortably walk one to two miles and handle stairs, you will be fine. We move at a leisurely pace with plenty of pauses.
Before you book
Let’s meet.
If your question is not in this FAQ, write to me. The full conversation is the call.
A presto, Chicca
