MEET THE MEAT | Beef, Pork and Poultry Cooking Class

 

TUSCANY'S SIGNATURE DISHES | FLORENTINE STEAK

Florentine Steak, in the English-speaking world, would be a T-Bone or Porterhouse steak.
Pellegrino Artusi, father of Italian cooking, describes Bistecca alla Fiorentina in his book, La Scienza in Cucina, with:
"Our word bistecca derives from the English beef-steak, which means beef rib. It's simply a slice of meat with a finger-thick width, with its bone, cut from the short loin of a heifer. The butchers of Florence call both newborns and animals up to two years old veal."
And for its preparation, we look again to Artusi for his instructions:
"Set it to cook over hot coals just as it came from the animal, or, at the most, wash it and pat it dry. Turn it several times, season it with salt and pepper when it's done, and serve it topped with a piece of butter. The steak shouldn't be overly cooked, because the beauty of the dish lies in the juice that flows from the meat when it's cut."

At MaMa Florence's "Meet the meat" ooking class we no longer add the butter, but the technique is still most valid, and we still follow Artusi's precious instructions from over a century ago!

  

 

TUSCAN BREED | CHIANINA

The Chianina is an Italian breed of cattle and one of the oldest breeds of cattle in existence.  Praised by the Georgic poets, Columella and Vergil, this unique breed was also a model for Roman sculptures.
The breed originated primarily in the central part of Italy, with the largest representatives coming from Val di Chiana (Chiana Valley), the plains of Arezzo and Siena, in the province of Tuscany in central Italy.  It is here that the "chianina" name comes.  Chianina cattle are chosen for their growth rate, which may exceed 2 kg (4.4 lb) per day, and the meat is renowned for its quality and nutritional values, its lower fat content and its more flavorful characteristic. The famous bistecca alla fiorentina is produced from its meat.
If you want to learn more, or you are looking for "chianina" in the US, visit the American Chianina Association at www.chicattle.org

At MaMa Florence's "Meet the Meat" cooking class we use Chianina to prepare the typical Tuscan first course "Pici with Chianina meat white ragout."  You'll love it!

  

 

 

HIGHLIGHTS | MEET THE MEAT | BEEF, PORK AND POULTRY COOKING CLASS 

> Learn how to carefully select the freshest and best meats
> Prepare two different main meat courses and an appetizer
> Discover little known ingredients that accompany traditional Italian meat dishes
> Enjoy prepared meal with paired wine

PROGRAM | MEET THE MEAT | BEEF, PORK AND POULTRY COOKING CLASS 

Italian cuisine ranging from the North, South and everywhere in between is filled with delicious meat courses: each region has its most famous dishes including stews, ragouts, steaks, raw meat carpaccio and tartar, roasted stuffed meats, meat slices rolled in delicacies like truffles, cheeses or seasonal vegetables, handmade spiced sausages, baked game and more. In your MaMa Florence Meet the Meat Cooking Class, you'll learn about beef cuts and how the famous Florentine steak is raised, butchered, selected and prepared. You will learn how to select the best and freshest meat products, how to cook them to get the most from each cut, and how to prepare main courses of meat with sauces and homemade condiments.
All meats used at MaMa Florence come from local organic farms.

SAMPLE MENU | MEET THE MEAT | BEEF, PORK AND POULTRY COOKING CLASS 

"Ammazzafegato" | a rich, Tuscan sausage with mashed potatoes
Fresh pasta with a coffee bean-infused sausage and caramelized onion ragout
Stuffed whole hen with carrot and ginger soufflè
Grandma-style Italian cake with custard and pine nuts


WHAT'S INCLUDED | MEET THE MEAT | BEEF, PORK AND POULTRY COOKING CLASS 

> Hands-on class and instruction with a professional chef 
> Preparation of a 4-course meal including appetizer, pasta dish, main dish and dessert
> Delicious meal of prepared dishes together with wine and water
> Tasting of local wines and food products
> Main topics and recipes of the dishes prepared during the class (PDF)
> 22% VAT included
> Class duration: 3 hours plus time for lunch | approx. 4 hours

JOINABLE CLASSES RUN FOR A MINIMUM OF 3 PEOPLE.
Should the minimum not be reached for the day you selected, you will be given the choice to pay an additional fee for a private class, change your date to another day, or be fully refunded.  Sunday courses have a minimum enrollment of 5 people for course activation.


Note that because we only use fresh, seasonal ingredients from local suppliers and farms the menu will vary depending on what we find that day! We will send you the weekly menu when you book the class.
Please do let us know if you have any food allergies or preferences.


 

 

Buy this service

 

Chefs:

MICHELE BERLENDIS

Choose Date:

Choose Time:

05:00 PM
10:00 AM
06:30 PM
07:30 PM

Number of People:

Price per person:

200,00

 

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October 2018      

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