First day      : sauces for pasta and stews (meat stew)

Second day : hand made pasta

Third day     : vegetables- three typical dishes ( first course, side dish, one dish meals…)
vegetarian or non

Fourth day : meat ( veal, beef, pork, fowl):  two typical recipes prepared
With traditional  cooking methods in the pan or in the oven

Fifth day       : Mediterranean Sea fish ( blue fish, ink fish, calamari, shell fish, sword
fish, tuna…)

Sixth day     : traditional desserts



The dishes have been chosen from the wealth of Italian traditional regional cuisine, from Tuscany as well as Northern and Southern Italy, prepared according to the original recipes but adapted when necessary (especially fat and sugar content) to modern tastes.
Dishes are chosen according to what is in season so we have fresh ingredients and for the most part, grown locally.


 
Each participant will receive  the English translation of the recipes prepared during the lesson.  There will be an introductory part to each lesson and you will receive written recipes.

 
Each meal is accompanied by one or more DOC wines. The historical, geographical and
sensorial characteristics of the wines will be illustrated and explained.
 

 
Maximum 4 people
 
Each lesson is about 3 hours, followed by lunch or dinner together.


Participants can request variations on the lessons, which will be granted when possible. Participants can also request fewer days and repeat lessons.

 
Lessons are held in the morning starting at 9-10:00 am or in the afternoon starting at 3-
4:00 pm.
 

 
Courses are held upon request from Monday to Saturday all year round except December 23rd-27th, December 31st, January 1st, April 6th-9th, August 12th-25th.
 
Group courses can be held in these dates if we arrive at the minimun of 3 people:
 
 
April 1st to 10th,
July 2nd to 7th 
September 3rd to 8th
December 17th to 22nd
 
 
 
Here are the details of the courses and examples of recipes:

 
FIRST DAY SAUCES AND STEWS:     
Sauces: tomato and for stews  (two versions of tomato sauce)
Ragu or meat sauce made with sliced meats
    

 
SECOND DAY HAND MADE PASTA:
Tagliatelle, taglierini and pappardelle
or Lasagna and Cannelloni
or  Tortellini and Ravioli
or Potato gnocchi


 
THIRD DAY  VEGETABLES:
Pan cooked, soups, tortes, stuffed…
Zucchini with meat stuffing and fried or stuffed zucchini flowers or Bean soup and meat stuffed black cabbage rolls or Pasta with chickpeas and Eggplant Parmesan or Pasqualina Pie and Caponata
or Risotto with leeks and Artichoke frittata
  

 
FOURTH DAY Meat: two types of meat prepared using traditional cooking methods: Chicken cacciatore and veal in fricassee or Pork roast and Turkey rolls or Risotto with braised meat in red wine and Florentine crostini (liver pâté)
or Ossibuchi and Saltimbocca…
  

 
FIFTH DAY MEDITERRANEAN SEA Fish Marinated anchovies and Ink fish in zimino
 or Cacciucco (this will be the only recipe we will prepare during this lesson because it is a complex one-dish meal with many kinds of fish that have different cooking times) 

 
SIXTH DAY TRADITIONAL DESSERTS 
Truffle and Prato biscotti
 or Tiramisu and zabaione with mascarpone cheese 
or Panna cotta and custard with amaretto cookies or Ricotta crostata and ricotta custard with chocolate sauce…