Cooking courses in our tuscan farmhouse with local seasonal produce, visit local producers and food markets and enjoy nearby restaurants.
Cooking courses are kept small so that one to one time with the chef is at a maximum, week long courses for 6 or 8 people with 5 cooking sessions over 4 days (15 Hours), a trip to one of the local markets and a trip to a local producer such as a vineyard or oil producer.
TYPICAL ITINERARY FOR 7 DAY COURSE
|Day1||Arrive afternoon, meet your hosts, fellow guests, explore the house and terraced gardens and enjoy an evening meal with some local wines|
|Day2||Breakfast followed by an introduction to the kitchen, First cooking session start simple by preparing a typical light tuscan lunch for all. In the afternoon there is another cooking session a little more involved preparing the main and desert course for dinner at 8pm.|
|Day3||Breakfast, free morning to explore or relax, or visit the market, Lunch for guests remaining, third lesson starts at 3pm preparing two of the courses for the evening meal|
|Day4||Breakfast followed by 4th lesson, Lunch with the afternoon and evening free.|
|Day5||Breakfast, Trip to one of the local food or wine producers, with lunch, 5th lesson back at the house preparing pizza and breads cooked in our pizza oven.|
|Day6||Breakfast, Free Day to explore or relax|
|Day7||Breakfast, Check out 11am|
|Hors D'oeuvres||Crostini Con Pasta Di Olive (crostini with olive paste)
Crostioni Di Funghi (mushroom Canapes)
Prosciutto e Melone (Cured ham with Melon)
Cecina (Oven Baked Chick Pea cake)
|Starters||Intruglia alla Garfagnina (Bean and Sausage Soup Garfagana Style)
Lasagnette al Sugo (Lasagna with Meat sauce)
Risotto con Aspirigi Selvatici ( Risotto with wild asparagus)
Zucchini Ripieni ( stuffed Courgettes)
Pappa Con Il Pomodoro ( soaked bread and tomato)
|Main Courses||Arroso Di Miale alla Fiorentina (Braised pork Florentine)
Seppie in Ziminmo (Cuttlefish in Fast-Day Sauce)
Coniglio con le Olive (Stewed rabbit with Black Olives)
Costolette di Miale con Finocchietto (Pork Chops with Wild Fennel)
Pollo Vin Santo (Chicken cooked in Vin Santo)
Baccala e Ceci (Ddried Codfish and Chickpeas)
|Side Dishes||Fiori di Zucc Ripiena (Stuffed Pumpkin Flowers)
Pomodori Ripieni al Forno (Oven Baked Stuffed Tomatoes)
Fagioli all'Ucellotto (Beans with Tomato Saucer)
Tuscan Roast Potatoes
Florentine style Peas
Beans with Olive Oil
|Deserts||Crostata di Ricotta (Ricotta and pine Nut Cake)
Castagnaccio (Traditional Chestnut Flour Cake)
TiramisuGelato agli Ameretti (Amaretto Ice Cream)
Torta di Mele (apple tart)
Participants in the course will all recieve one on one tuition, cooking a range of traditional local dishes made from produce souced locally. The itinery and menus vary depending upon the group and their interests and experience, seasonal availability of produce and local events, we aim to be as flexible as possible, each course includes at least 15 hours cooking time as well as the option of visiting a local market and a trip to a local producer of merit.
Guests will be able to sample fully what they are cooking as all the food prepared is for mid-day or evening meals as well as a selection of specially selected local wines. At the end of the week everyone recieves recipe books containing traditional tuscan recipes and an apron to take home.
Please check back for course dates with details or if you would like to book a course for 6 people on any date then please contact us for availability.