This hands-on seasonal vegetarian cooking class in Florence focuses on the vegetable gardens, fields, and orchards of Tuscany. Our menu selection will be strictly seasonal and utilize fresh local ingredients. Together with you professional English-speaking chef, you we will prepare crostini with a special topping, perhaps fava beans and pecorino sheep cheese. Then on to learning to prepare handmade pasta as well as the accompanying vegetable sauce inspired from the day’s freshest produce. On the menu, you might find delicious marzolino cheese for a special seasonal appearance as the sheep graze on fresh grass in the fields or a soft and delicate ricotta that is at its best during this time of year. Another dish might be a special salad with foraged or farm-grown asparagus cooked al dente to keep the nutritional properties in tact. The list goes on of amazing produce available in the spring: fresh greens and sprouts, crunchy chives, spicy rucola, crisp radishes, and fragrant strawberries and cherries. Tuscany has a spring bounty to offer to the vegetarian cook so come join us for a delicious cooking class and meal.
This hands-on seasonal vegetarian cooking class in Florence focuses on the vegetable gardens, fields, and orchards of Tuscany. Our menu selection will be strictly seasonal and utilize fresh local ingredients. Together with you professional English-speaking chef, you we will prepare crostini with a special topping, perhaps fava beans and pecorino sheep cheese. Then on to learning to prepare handmade pasta as well as the accompanying vegetable sauce inspired from the day’s freshest produce. On the menu, you might find delicious marzolino cheese for a special seasonal appearance as the sheep graze on fresh grass in the fields or a soft and delicate ricotta that is at its best during this time of year. Another dish might be a special salad with foraged or farm-grown asparagus cooked al dente to keep the nutritional properties in tact. The list goes on of amazing produce available in the spring: fresh greens and sprouts, crunchy chives, spicy rucola, crisp radishes, and fragrant strawberries and cherries. Tuscany has a spring bounty to offer to the vegetarian cook so come join us for a delicious cooking class and meal.
Recipes and stories from our kitchen in Florence
Balsamic vinegar is one of Emilia-Romagna’s most recognizable culinary traditions, but not every bottle labeled “balsamic” is made the same way.
Vanilla is a subtle but significant ingredient in Italian pastry, from panna cotta and gelato to crema pasticciera and festive cakes.
Gelato is part of the rhythm of Florence: eaten on afternoon walks, debated by flavor, and still made by artisans who understand that texture and taste begin wi...
