Toscana Saporita
In the press
We’ve been featured in the following publications, amongst many others…
BON APPETIT, LA CUCINA ITALIANA, VANITY FAIR, ITALIAN COOKING AND LIVING, INTERMEZZO, NEW YORK TIMES, NEW YORK POST, USA TODAY, INTERNATIONAL HERALD TRIBUNE, THE RITZ CARLTON MAGAZINE , TRAVEL AND LIFESTYLE FOR PHYSICIANS, ITALIAN FOOD, WINE & TRAVEL, LA NAZIONE, IL TIRRENO, FIRENZE TOSCANA, DOVE, VILLE E GIARDINI, MORE MAGAZINE, GOOD HOUSEKEEPING, ITALY, TATTLER, FOOD ART, EXECUTIVE TRAVEL MAGAZINE (AMERICAN EXPRESS).
Press reviews
Executivetravelmagazine.com
Sandra Lotti—the owner, director and head chef of Toscana Saporita Cooking School, believes there’s a cook inside everyone, and all you need to do to discover it is to dig in with both hands.
Luxury Web
For those of you that read Cook’s Corner each month, you may have noticed that I am definitely an avowed foodie, so when Edward F. Nesta and I traveled to Tuscany, we had to attend a Tuscan cooking school.
Kiplinger’s
From A TASTE of Tuscany” by Jane Bennett Clark:
Our van lurches up a hill, past silvery olive trees, sleepy cows and bursts of bougainvillea until it emerges at the foot of two stone villas. On the lawn a table has been set in the shade of a chestnut tree. Behind it the Apuan Alps meet the Tuscan sky.
Hometown (Liberty Suburban Chicago Newspaper)
It is a meal I shall never forget. Sitting on the sunny grounds of a centuries-old Italian estate eating a lunch of a delicate fritata (omelet) on a bed of greens drizzled with a dijon mustard vinaigrette, followed by a creamy radicchio risotto served with a fruity yet crisp white table wine.
