Modifiable cooking class in 4 x 3 hour sessions to be held in the main kitchen
Timetable 10 a.m. – 1 p.m. from Monday to Thursday
At lunch, you can eat whatever you’ve cooked (drinks not included)
Maximum capacity: 6/8 persons
Chef speaks English fluently
in case of groups of various nationalities the course will be held in English
DAY 1 – “Starters”
‘Pappa col pomodoro’ – Tuscan bread and tomato soup
‘Crostino alla toscana’ – Tuscan toasted bread (with chicken livers)
‘Ribollita di cavolo nero e fagioli’ – Tuscan vegetable and bread soup with black cabbage and beans
DAY 2 – “First courses”
‘Pappardelle al cinghiale’ – pappardelle pasta with wild boar sauce
‘Tortelli maremmani’ – Maremma tortelli (with ricotta and spinach)
‘Pici all’aglione’ – Tuscan pasta with tomatoes, chili peppers and a lot of garlic
DAY 3 – “Main courses”
‘Cinghiale in dolceforte’ – wild boar with cocoa, pine nuts and raisins
‘Peposo dell’Impruneta’ – typical Tuscan dish with beef, garlic, sage, red wine, and a lot of pepper
‘Coniglio fritto’ – fried rabbit
DAY 4 – “Desserts”
‘Cantucci’ – almond biscuits
‘Zuppa inglese’ – trifle
‘Gli sfratti di Pitigliano’ – traditional Jewish biscuits with walnuts and honey
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All our chosen products are carefully selected for their high quality and the link to our territories; we use LE STAGIONI D’ITALIA products or products related to our supply chain, to enhance excellence.
Apron, dish cloth or tea towel and recipe book of lessons will be provided
