Cooking School Registration: 305-367-5931





Maximum 20 students

Wednesday, March 7 

9:30 a.m. – 12:00 p.m. | $125

Thursday, March 8 

9:30 a.m. – 12:00 p.m. | $125

Friday, March 9 

9:30 a.m. – 12:00 p.m. | $125

Tuesday, March 6 

Vine to Table Clubhouse Dinner with  

Livernano/Casalvento Wines         

6:30 p.m. | $165++

Put on your apron, get wrist-deep in pasta dough and learn Tuscan cooking from Chef Sandra Rosy 
Lotti, chef-owner of Toscana Saporita Cooking School in Tuscany where Tuscan native Sandra 
Lotti lives (and teaches) the Tuscan good life. Charming, ebullient, warm, funny, knowledgeable, 
entertaining—and a terrific chef to boot—Lotti teaches small groups of students to cook at an 
idyllic 500-year-old 70-acre hilltop farm/estate set in a Tuscan olive grove. She studied cooking at 
the Istituto Professionale Giovanni Minuto, and worked in several Tuscan restaurant kitchens before 
co-founding Toscana Saporita with her late cousin, American cookbook author Anne Bianchi. She 
frequently contributes to Italy's most prestigious cooking magazines and is contributing editor 
for Intermezzo Magazine in the United States. She is known throughout Italy for her cookbooks 
on Tuscan regional cuisine. When in New York, Lotti has appeared at The James Beard House, The 
French Culinary Institute, La Cucina Italiana and Degustibus Cooking School. She has worked with 
stellar chefs Mario Batali, Gary Rhodes, Dieter Schorner and Donato de Santis. Lotti has showcased 
her culinary expertise as she hosted luncheons and dinners at The James Beard House. She has also 
taught classes at The French Culinary Institute, The Italian Culinary Institute, and at Eataly NY and 
Eataly Chicago. Lotti embodies the heart of the Italian spirit in her warmth, her zest for life and her 
passion for great food. Enjoy a rewarding morning or two with hands-on cooking lessons with Lotti 
who will teach you all the tricks and techniques of the authentic Tuscan cuisine. We welcome Chef 
Sandra Lotti Back to our table.

"Family, tradition, love, ties, stubbornness, laughing until you cry.... these are the qualities  

that define Toscana Saporita Cooking School and make it unique and so special,” - Sandra Lotti 



Crema di Funghi (Mushroom Soup) with Crouton • Potato Soup with Parmigiano Wafers

Crespelle alla Fiorentina (Ricotta and Spinach Stuffed Crepes topped with Tomato & Bechamel Sauce)

Orange and Olive Cake with Crème Anglaise


Panzanella (Bread Salad with Tomatoes, Cucumber, Olives and Capers) 

Tuna and Borlotti Bean Panzanella Salad with Leeks and Tomatoes 

Risotto con Asparagi (Asparagus Risotto)

Torta della Nonna (Double Crust Pie stuffed with Custard and sprinkled with Pinenuts)


Arancini di Riso (Rice Balls stuffed with Mozzarella)

Rigatoni all ‘Amatriciana • Spaghetti alla Carbonara • Migliaccio cake (Lemon Ricotta Cake)