At Podere Conti, food begins with the land.
The kitchen is guided by seasonality, availability and respect for raw ingredients, many of which come directly from the estate or from trusted local producers who share compatible practices. What appears on the plate reflects the moment, rather than a fixed idea of what should be served.
Alongside the restaurant, the kitchen is also a place where ingredients are prepared, processed and preserved — both for daily service and for products destined for the pantry and shop.
This approach shapes not only how we cook, but how — and when — guests are invited to engage more closely with food during their stay.
Much of what happens in the kitchen is part of daily professional preparation.
At quieter moments, and when appropriate, guests may occasionally be invited to observe or take part in simple stages of preparation or transformation — washing and preparing produce, shaping pasta, or assisting with small-scale preserving — always without interrupting the working rhythm of the kitchen.
These moments are informal and unscheduled. They are not lessons or demonstrations, and they may not occur during every stay.
At certain times of year, and outside of peak season, Podere Conti offers a small number of hands-on cooking classes led by our agri-chef.
These sessions are designed for guests with a serious interest in food and focus on professional-level techniques, spanning both restaurant preparation and ingredient transformation. The emphasis is on understanding raw materials, working precisely and developing techniques that respect seasonality, origin and context.
Classes are shaped by what the land and kitchen are working with at that moment. They may involve restaurant-level preparation, traditional regional dishes, or transformation and preservation for pantry products.
Classes are held on selected weekday mornings and are offered only when they do not interfere with restaurant service and when staffing allows.
Places are limited and advance booking is required. Details, pricing and availability are provided on request.
At selected times of year, Podere Conti offers guided foraging experiences, shaped by the seasons and the surrounding landscape.
Spring is particularly rich in wild herbs and edible plants, while autumn may offer opportunities to gather mushrooms, berries or chestnuts, depending on conditions. Foraging sessions are offered only when it can be carried out responsibly and when natural conditions are suitable.
Availability is limited and sessions are offered outside of peak season. Details and dates are available on request.
Not every experience is available at every moment.
Seasonality, weather and the working rhythm of the kitchen determine what can — and cannot — be offered. Some guests may encounter informal moments connected to food; others may choose to book a dedicated experience; some may simply enjoy what arrives at the table.
All approaches are equally valid.
Food & Flavours at Podere Conti is not a programme of activities.
Cooking classes and foraging experiences are offered selectively and in limited numbers. Informal kitchen moments, when they occur, arise naturally and cannot be requested in advance.
What remains constant is the relationship between land, kitchen and season — and a way of working with food that reflects that connection.
