FLORENCE CULINARY EXPLORATION | Market Walk and Tuscan Traditional course

 

Cucina Povera - the basis of Tuscan cuisine
If you're wondering what the hoopla about worldwide classic Tuscan cuisine is all about, this course will give you the right introduction to this world focusing on high-quality, fresh ingredients and simple cooking techniques . This cuisine can be traced back to its history in peasant culinary traditions, which was rather limited to conservation practices and purchasing power of the peasant population. Not having a lot of ingredients or time at hand required inventive approaches to creating dishes that were nourishing and filling for these hard-working people living primarily in the Tuscan countryside. The peasant cuisine focused on meals that reused and recycled other cooked dishes in order to eliminate waste, and get the most out of each ingredient. Think of warm, hearty ribollita or panzanella, the refreshing summer salad with bread, delicious fresh tomatoes, and red onions.

 

Mangiafagioli - The Bean Eaters
One of the most famous paintings featuring food being consumed is Carracci's The Beaneater (viewable in Rome's Palazzo Colonna). This portrait is an accurate image of one of the staples of Tuscan cuisine, featuring white beans and olive oil. The bean provides one of the most central, basic ingredients for this delicious regional cuisine. There are wonderful cannellini (white) beans slowly prepared in earthenware jugs with a touch of freshly pressed extra-virgin olive oil and a few cloves of garlic, there are fava beans, freshly shelled and eaten raw, with a drizzle of salt and a wedge of fresh Pecorino cheese. There are bean recipes traditionally cooked slowly over an open fire with fresh pork sausages, and even the very modern recipe of chocolate and black bean cake. Wherever you look, if you're a fan of beans, this is the right region for you.

 

 

HIGHLIGHTS | MARKET WALK & RUSTIC TUSCAN | CLASSIC TUSCAN COOKING CLASS
> Make authentic, regional Tuscan specialties based on traditional preparations
> Discover the secrets of making classic dishes like panzanella, ribollita and biscuits
> Grasp the role of fresh ingredients in the preparation of a classic menu
> Delicious meal of Tuscan menu prepared with an appetizer, dessert, first and second courses paired with delicious local wines

PROGRAM | MARKEET WALK & RUSTIC TUSCAN | CLASSIC TUSCAN COOKING CLASS
Enjoy a fascinating morning exploring a bustling Florence food market before your cooking class with a friendly English speaking guide. 
Join us for a dive into the vast Tuscan culinary tradition. Taking inspiration from the wide range of possibilities, this course focuses on some well-known and well-loved recipes within the Tuscan repertoire. Here you can learn the fundamentals of pastry-making, oven-roasted meats and vegetables, and desserts that will not weigh you down! Your course will teach you the importance of fresh, high-quality ingredients when cooking and creating dishes from scratch. The delicacies featured in this course are dishes that have been prepared in Tuscan households for centuries. in this course, you'll all about the culinary techniques and ingredients rural Tuscans have perfected over their decades of preparing wholesome food for their friends and families.
Your professional Tuscan chef will guide you through the complete creation of this terrific menu, emphasizing the culinary tradition of the Cucina Povera, the role the freshest ingredients available play in the meals, all while having a wonderful time as you prepare these time-honored dishes.
Our focus in this course is to teach you how to make rustic menus like ribollita, pappa al pomodoro, pork, gnudi, and other dishes that are the heart and soul of traditional Tuscan cuisine.

SAMPLE MENU | RUSTIC TUSCAN | CLASSIC TUSCAN COOKING CLASS
Deep-fried zucchini flowers
Pear Salad with Pecorino and Walnuts
Ribollita
Oven-baked Rosticciana
Pan-fried White Cabbage
Cantuccini

WHAT'S INCLUDED | RUSTIC TUSCAN | CLASSIC TUSCAN COOKING CLASS
> Hands-on Rustic Tuscan cooking class with a professional chef
> Preparation of a full 4-course menu, including appetizer, first and second course, and dessert
> Delicious seated meal of prepared dishes paired with local wines 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 - Approximately 4 hours total

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 is available that day. We will send you the planned menu upon your booking. Please do let us know if you have any food allergies or preferences.




 

 

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08:30 AM

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Price per person:

139,00

 

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November 2018      

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