Francesca Bonicolini

Francesca Bonicolini

Francesca Bonicolinii ChefPassport Italian Chef - Cooking Class
Italian Cuisine



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Italian, English

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Central Europe Time (UTC +1)

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My name’s Francesca, born and raised in the heart of Tuscany. Believe it or not, I still live here in my family's home at the edge of Chianti. I spent my childhood around the fire cooking with my grandmother, helping my mother in the family’s bakery and growing up along with all of the flavors under the Tuscan sun. In Italy, food dictates our entire life and it’s imprinted in our roots. Needless to say, I am a passionate local cook and I teach traditional recipes - sharing authentic stories based on my heritage and giving special insight into real Tuscan & Italian food culture. My cooking classes are purely based on passion and my aim is to pass down heritage told through the stories of authentic recipes so they won’t be lost. If the aromas and the seasonal flavors of our local cuisine thrill you, take part in one of my courses to learn the secrets of a culinary tradition appreciated and well-known throughout the world. It’s an opportunity for you to have fun and learn a bit of magic from a real Tuscan home.

Dishes you can learn with



The Italian dessert par excellence is without doubt tiramisu. This dessert is listed on Italian menus around the world. It is so popular that its name is to be found in the common vocabulary of 23 different languages and it is the fifth most popular Italian word throughout Europe.

It is not shocking to think that there are millions of recipes for tiramisu. But mine is different and special. That is because the very simple recipe I use belongs to my mother Lucia, 71 years old, living here in Podere Valvigna with 2 dogs and 1 cat. She has worked 40 years in the family bakery and the recipe belongs to the story of the bakery in turn. In my memory, there is not one holiday from Christmas to Sunday dinner - that does not have mama Lucia’s tiramisu on the table. Book a class with me and learn how to carry on my mother’s legacy. Learn culture through food and join the tribe of tiramisu-lovers, a group of people who have been perfecting this dish since the 1800s. I can't wait to tell you the REAL history behind this dish! Pour the espresso in a bowl
Dip very quickly the biscuits' sides into the coffee, and make a layer to the bottom of a tray with high edges. Spread mascarpone mixture on the biscuits, then grate the chocolate on it, and repeat the layers till you finish the ingredients.
Finishing is with mascarpone & grate chocolate on top.
Rest in fridge for 6 hours or better overnight.

Italy - Francesca Bonicolini - Tiramisu