Back in the days when the Medici family owned Castelfalfi, servants did the cooking and gardening. But since 2013, when the estate’s former tobacco workshop was turned into a 31-room hotel, guests have helped out in the kitchen, garden, and vineyards. Depending on the season, visitors harvest grapes for wine or olives that get pressed at the on-site mill. There are also guided foraging expeditions around the 2,700 acres to search out truffles, berries, mushrooms, and wild asparagus. It all comes together in Tuscan dishes during two-hour lessons at Rosso Toscano Cooking School, which opened last year in a castle on the estate. From $225.
This appeared in the May 2015 issue.