Tuscan Meat

Class description

From Piedmont to Tuscany all the way down to Sicily every single region of Italy has a plethora of delicious meat dishes to offer. Each region such as Tuscany, and in some cases each town, like Florence, has its own take on each meat dish including: stews, ragouts, steaks, raw meat carpaccios and tartar, roasted stuffed meats, meat slices rolled in delicacies like truffles, cheeses or seasonal vegetables, handmade spiced sausages, wild boar and deer and other game, and much more. 

Your meat-focused cooking class at MaMa Florence cooking school begins with an introduction to Italian beef cuts and an explanation of how Italian meats are 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 as well as sauces and homemade condiments. As all the meats used at MaMa Florence come from local organic farms when possible and are raised in humane conditions, from grass pastured cows, to acorn and chestnut foraging Cinta Senese pigs. Your chef will discuss finding your own local meat sources, what to look for when choosing a supplier, and how to ask for the cut you want for each recipe. From a meaty appetizer to handmade fresh pasta with a delicious ragout sauce, to the main meat course you will get your fill of delicious Tuscan meats and be able to replicate the dishes at home following the clear and fun recipes. The hands on cooking class in English ends with a scrumptious dessert – don’t worry we will leave the meat out of that! 

Important notes

• Joinable cooking classes have a minimum enrollment of 3 people for course activation (except for Sundays which has a minimum enrollment of 5 people). Should the minimum not be reached for the day you have booked, we will contact you with a choice to: pay an additional fee to make the class private, change to another available date, or be fully refunded.
• If you don’t see a specific class you are interested in listed on our calendar, let us know and we will try to activate it for you on the date you want.  
• Because we only use fresh, seasonal ingredients from trusted local suppliers and farms, the cooking class menu will vary depending on what is available that day. 
• It is essential that you email us ahead of time with any food allergies or preferences you may have so we can accommodate them.
• If you would like to make this a private class just for you and your group, please get in touch for details.