Tuscany is tradition.
And it is the flavor of our tradition that We are going to discover in this cooking lesson.
We call these recipes “poor dishes”: This means that the ingredients are simple, founded in the handouts of our grandmothers. These are dishes that are born from the need, and that, over the years, have found a place that We can define as legendary among the Tuscan recipes.
So come and Cook with us like We used to!
The Menù will be:
- Gli gnudi di ricotta (first course made of ricotta balls)
- Pollo in fricassea (chiken cooked with butter and aromatic herbs
- Baccalà in Zimino (Cod cooked with vegetables)
- Schiacciata Fiorentina (typical florentine dessert)
In addition to the explanation of the techniques, the recipes will be described with historical notes, with particular attention to the habits in the Tuscan farms in the period between the two wars.
The lunch with wine tasting will follow