As you most likely know, Tuscan cuisine is world famous. But did you know that its most important dishes are from the Cucina Povera, literally the poor or peasant kitchen? This important culinary tradition comes from the Tuscan history of sharecropping farmers that lived in the hills and valleys of Tuscany using their very limited resources to create the most nutritious and filling foods possible. Born out of the necessity to utilize everything, items like old bread or vegetable and meat scraps were repurposed into delicious dishes such as ribollita and panzanella.
During this hands-on cooking class your English-speaking chef will introduce you to the wonderful Tuscan culinary traditions. Taking inspiration from the wide range of possibilities, this course focuses on well-known and well-loved recipes within the Tuscan repertoire. Learn the importance of fresh, high-quality, locally sourced ingredients when cooking and creating dishes from scratch. Feel the presence of generations of Tuscans as you prepare typical, authentic dishes using ages old culinary techniques rural Tuscans have perfected over centuries.
Our focus in this class is to teach you how to make rustic recipes such as ribollita, pappa al pomodoro, pork, gnudi, and other dishes that are the heart and soul of traditional Tuscan cuisine.
You will finish the class with a better understanding of Tuscany’s traditional menu and a new approach to using simple but effective and genuine ingredients with the most flavorful outcome when you are back in your home kitchen.
Included in the course:
- Private course with professional chef
- Kitchen assistant and/or server (staff depends on number of guests)
- Ingredients, use of kitchen materials and use of aprons
- Adaptable menu
- Preparation of an appetizer, pasta dish with sauce, main dish, side dish and a dessert
- Printed recipes of prepared dishes
- Prosecco apéritif before lunch or dinner
- Lunch or dinner of dishes prepared during course
- Local high-quality white and red wine pairings
- Water and coffee