A taste of Tuscan Spring
One season. One market. One menu.
A live masterclass with chef Vieri Simoni: from the stalls of Florence’s Sant’Ambrogio market to the plate.
9 April 2026 · 4:00 PM CEST · Online · Free · English · 1h 15m
A spring menu begins before the kitchen.
It begins at the market, choosing what’s in season, reading the land through its produce, letting the ingredients shape the menu. In Florence, this gesture is still alive. Chef Vieri Simoni starts here, at Sant’Ambrogio, every time.
What happens in 75 minutes
Sourcing — How to read a seasonal market
Selecting ingredients with intention, not habit. Understanding what Tuscan spring offers and why it matters in the kitchen.
Technique — Three spring courses, built live
From prep to plating, chef Vieri Simoni builds a three-course menu around what the land offers now: tradition reread through a contemporary eye.
Culture — Why food here is rooted in territory
Tuscany is one of the few places where food culture is still shaped by proximity — to the soil, the season, the market stall. This session explores why that matters.
Vieri Simoni
Personal Chef & Mentor · SCHOLA Faculty
An Italian chef whose practice is built around seasonal, locally sourced ingredients elevated through contemporary technique. His approach to cooking is rooted in the same philosophy as this masterclass: the ingredient first, always. At SCHOLA, Vieri teaches across both the 3-week Summer Culinary programme and the 12-week Culinary Arts & Design Thinking Academy.
This is also where SCHOLA begins.
Every programme at SCHOLA starts from the same place this masterclass does: the ingredient, the territory, the question of why food tastes the way it does, and what it means to cook with intention.
For those who want to go further, SCHOLA offers two pathways into that world.
Culinary Academy
Culinary Arts & Design Thinking — A Creative Journey Into Food, Identity & Future Pathways
A transformative programme for those who want to use food as a medium of creativity, communication, and innovation. Beyond cooking: design thinking, mentoring, concept development, and a structured path toward a role in the food ecosystem, as a chef, entrepreneur, or creative thinker.
Italian Cooking Classes
From Ingredients to Italian Food Culture
An intensive immersion into Italian Mediterranean cuisine through its essential starting point: local ingredients such as olives, grains, legumes, seasonal produce, understood as expressions of territory, microclimate, and food culture. The right first step into SCHOLA’s world.
Part of GEMA — European Days of Arts and Crafts
GEMA is an international initiative celebrating living craftsmanship: knowledge, gestures, and traditions passed through practice. In Italy, it is organised by Artex, a leading institution for the promotion of artistic and traditional craftsmanship.
Cooking, at its best, is craft. This masterclass is an open invitation, whether you’re a culinary student, a food lover, or simply curious about Italian culture and making.
Join the table
Reserve your spot and join chef Vieri Simoni for a live journey through the flavours of Tuscan spring.
Join the Masterclass
Whether you’re exploring SCHOLA’s programmes or joining us through GEMA, we’d love to have you at the table.