Cucina Povera VI: A Hands-On Culinary Summer Weekend (June 2026)
Thursday, 18th June to Sunday, 21st June 2026
For the first time ever, Cucina Povera Weekend—our most anticipated culinary celebration of the year—will spill into the castle’s historic kitchen and sun-drenched gardens this June! Our sixth Food Symposium returns, bringing together chefs from around the world to explore Cucina Povera: humble, resourceful, and deeply flavourful cooking born from simplicity and necessity.
Using ingredients sourced almost entirely from the castle’s vegetable garden, along with local cheeses, meats, and grains, you’ll discover how some of the world’s most inspiring chefs transform modest materials into unforgettable dishes. Learn to cook (and eat!) with creativity, resourcefulness, and a deeper sense of connection to the land. Join us.
MEET THE COOKS BELOW!
For over 30 years, I’ve lived among Italy’s rural kitchens and discovered that the best food isn’t the elaborate fare of fine dining but “poor cooking”: seasonal, waste-free, and full of heart. Once born of necessity, Cucina Povera has become a global inspiration, honouring generations of cooks and women who shaped and preserved this culinary tradition and turned simple ingredients into extraordinary meals.
This long weekend is a hands-on celebration: cook alongside talented chefs, learn traditional techniques, explore seasonal ingredients, and experience the creativity and wisdom behind this timeless culinary tradition.
Highlights:
-
Interactive cooking sessions for lunch and dinner with international chefs
-
Seasonal, zero-waste approaches to food
-
Wine tasting with castle winemaker Charlotte Horton
-
Family-style meals in the castle dining hall with castle wines
-
Stories, techniques, and tastings of regional specialties
-
Breathtaking beauty of the Tuscan countryside in the summer with pool overlooking the castle vineyards
To whet your appetite... a quick video of last springs Cucina Povera FUN.
Adding to the usual lineup of our brilliant returnee cooks, this year we’re excited to welcome three amazing new cooks from India, Galápagos, and Ireland.
Charlotte Horton is co-owner and winemaker at the castle.
Chef Sushil Dwarakanath brings over 20 years of experience rooted in Indian food, culture, and culinary education to Cucina Povera. A Hotel Management graduate from Bangalore University, he began his journey with the Taj Group of Hotels, building a strong foundation in professional kitchens before dedicating much of his career to teaching, mentoring, and celebrating regional Indian cuisine. He later co-founded Slurp Culinary Academy, where he continues to champion hands-on learning, traditional food knowledge, and the diversity of India’s culinary heritage.
Ana Ortiz, born in the Galápagos Islands, brings the bold, earthy flavors of Andean and South American cooking to Cucina Povera through her signature fire-led cuisine. Blending ancestral open-flame techniques with classical French training, her food celebrates heritage, seasonality, and locally sourced ingredients while reimagining traditional dishes for contemporary audiences. Through catering, pop-ups, and workshops, Ana champions sustainability and shares the depth and diversity of South American culinary culture. Learn more about her work through her Instagram.
Cherie Denham grew up on a farm in Northern Ireland, where seasonal eating and living off the land shaped her love of food from an early age. Inspired by her grannies and great aunts—wholesome cooks, bakers, and preservers—she was drawn to the warmth of farmhouse kitchens, the scent of turf fires, and the simple magic of tea and apple tart bringing people together. Rooted in tradition, care, and heartfelt hospitality, Cherie’s cooking reflects the land, the seasons, and the deep sense of community she grew up with. Learn more at her website or follow her on Instagram at @cheriedenhamcooks.
Yuki Gomi is a Japanese-born chef, food writer and teacher known for making Japanese home cooking accessible, nourishing and rooted in real technique. Her mission is to educate and share just how simple, nourishing and delicious Japanese food can be. Prior to Cucina Povera, Yuki Gomi is hosting a 3-day Japanese Fermentation Workshop—definitely worth checking out and a perfect reason to spend the week with us! You can explore her work at yukiskitchen.com, follow her daily practice on Instagram, or read her writing on Japanese Food, Simply (Substack).
NB: Assignments for each workshop are to be confirmed shortly
Thursday 18th June
- Check in from 4PM
- 7pm - Welcome wine-tasting with winemaker Charlotte Horton
- 8pm - Dinner
Friday 19th June
- Cooking together for lunch
- 1pm - Lunch
- Cooking together for dinner
- 8pm - Dinner
Saturday 20th June
- Cooking together for lunch
- 1pm - Lunch
- Cooking together for dinner
- 8pm - Dinner
- Disco (DJ Dark Angel)
Sunday 21st June
- 11am - Guests depart
- 1pm - OPTIONAL leftovers lunch feast
What’s included
- 2 full days and 3 nights
- Board and lodging at Castello di Potentino
- Meals
- All sessions and activities
What’s not included
- Flights
- Transfers to and from Potentino
Prices
Prices vary by room choice and number of guests sharing the room.
A single person is from €1,640
Two people sharing a room is from €1,475 per person.
Three people sharing a room is from €1,380 per person.
If you’re in the area and would like to join for cooking and meals, you’re very welcome to book a day. Please contact Heather at heather.percival@potentino.com
If you would like to pay a deposit
The payment system asks for payment in full. If you would rather pay a non-refundable 25% deposit at the time of booking, please enter the code DEPOSIT25 at checkout. The final payment will be due one month before the start of the course.
If you have any issues booking
Sometimes, it takes a few attempts to clear the cart if you need to make any changes to your room selection etc.
If you have any issues at all, please contact Heather Percival heather.percival@potentino.com
