After being picked up in Florence by Good Tastes of Tuscany's prompt and friendly driver, we were whisked the short distance to the beautiful and impressive Villa Pandolfini. Here I am (I'm the one in the apron) with Elizabeth Morris of Good Tastes of Tuscany. We had just enjoyed espresso and delicious, warm little rice cakes brought to us by Elizabeth on this cold morning. However, the treats and the warmth of Villa Pandolfini's incredible teaching kitchen soon had us all feeling cozy, comfortable, and ready to cook.

Each student was given a beautiful instruction and recipe book, and the charming Good Tastes of Tuscany apron you see me wearing.

We were immediately introduced to our happy instructor, Lisa (looking serious here as she pours the coffee that we start the day with), and her partner, Maurizio, on the left. Lisa and Maurizio, who both attended the prestigious Scuola di Arte e Cucina, near Venice. They are both so warm and easy to get along with that I soon felt at home and not at all nervous to try any of the techniques that were demonstrated.

As you look through these photographs, I urge you to notice the remarkable Villa Pandolfini kitchen. The ancient tiles, the old wall oven and sink are all centuries old and beautifully preserved. One felt truly privileged to be in such a unique space.

The well organized chefs had all the ingredients ready for us, as well as the menu for the day written on a blackboard. We had our trusty booklets with us for recipes and notes.

Throughout the day, Lisa told us many things about the special ingredients we were using. She explained the difference in types of flour available in Italy, the special dairy products and cheeses, and told us about my favorite ingredient of the day: Ovino brand goat's milk ricotta. We all had a taste, and I'm afraid we would have consumed the entire container if we weren't warned that it was needed for the ravioli we were making.

The busy students begin taking notes while Elizabeth tells a little about the day we are about to experience.

The students came from Australia, the USA, and one was on leave from the war in Iraq! The group was diverse and fascinating, and somehow this collection of strangers had a delightful time together.

Lisa's expressive hands held my attention as much as her lively and informative lessons. Here she demonstrates the making of pasta dough for the ravioli. I was quite surprised to learn that a little white wine went into the dough. The eggs in Tuscany have particularly yellow yolks, but Lisa suggested a pinch of saffron to replicate the color in places where battery raised chickens yield pale yolks.

A group of eager learners listens to and makes notes on the instructions.

Again, Lisa's hands enthralled me as she mixed the eggs and liquid into the flour for the pasta dough.

Lisa watches approvingly as a student tries her hand at kneading.

As the hands on learning continues, the instructor listens to a question from another class member.

The dough is then put through the pasta roller at various settings to achieve the proper thickness and consistency.

Here Maurizio demonstrates the chopping technique for the spinach that goes into the ravioli filling. It was wonderful to be so close to the instructors during all the demonstrations. I much preferred it to other classes I've taken where students sit and take notes for much of the demonstration time.

Maurizio slices the bread for a delicious array of bruschetta.

One of our international group watches as Lisa explains the dough she will make for the wonderful Autumn Tart, and carefully weighs the flour.

Lisa demonstrates the technique for baking the unfilled tart shell. She uses parchment paper the line the dough, then fills it with dried beans.

The rustic tart is filled with autumn fruits.

We learned three separate doughs on this day; here the zucchini filling goes into the dough for the Mezzaluna di Zucchini al Pesto.

The mezzaluna is formed and brushed with an egg wash before going to the oven.

Locally raised Chicken is given a rinse and special brining as it is prepared for Pollo alla Cacciatora con Funghi.

Student and teachers busy at the stove with the final preparations of our meal.

What a wonderful late lunch we had! Bruschetta, Ravioli, Chicken, the Mezzaluna and the Crostatta Autunnale. Everything was accompanied by the delicious Villa Pandolfini wines. Full of knowledge, delicious food and wine, as well as camaraderie, we were driven, sated, safely back to Florence.