Tuscany is known all over the world not only for its artistic and cultural heritage, but also for its cuisine. The Tuscan cuisine has its roots in history: Among other things, the preparations of many dishes have remained almost unchanged over time, making us savor all the taste of the tradition of our land. For example, not everyone knows that the pate of livers was a plate of the invention of Caterina dè Medici: a noble and exclusive dish now has become one of the most popular recipes of our territory.
Every people has a close connection with the Earth, a bond that cannot but influence its cuisine. Tuscany is famous for its peculiar interweaving of land, cuisine and conviviality. The typical Tuscan dishes are therefore linked to the products of the Earth. The key ingredients of the dishes are the bread, the vegetables, the meat and in particular the game, the pasta and the fish. But let’s see what are the main characteristics of typical Tuscan cuisine.
Very widespread in Tuscany is the use of Biache meats and game. In fact the most widespread animals were those that were bred in The Hague of the farm like chickens, turkeys, geese and rabbits. But also the wild boar is very present in the Tuscan territory and, consequently, also in the tables of the diners: from the first (like the famous pappardelle with wild boar), to the second, with the stewed boar. But Tuscany is known all over the world also for the meat Chianina, type of meat Baovina obtained from garments that are bred in the area of Val di Chiana.
On the Tuscan coast always the main dish was based on fish often cooked “alla mosaica” or through a stew made with tomato sauce and a sautée of garlic and onion. This method of cooking is still called “Alla Livornese” or “Alla Pizzaiola” with the variant of capers and oregano. From this method of cooking comes the famous Cacciucco alla livornese, typical Tuscan fish soup and known all over the world.
The Tuscan cuisine differs from all the others for the use of unsalted bread. It seems that the custom dates back to the XII century when, at the height of the rivalry between Pisa and Florence, the Pisans put in practice very high prices to the precious sodium chloride. There is also a hypothesis that says that the same lords of Florence impose particularly expensive taxes for the use of salt. Many recipes in fact involve the use of bread, even stale, to honor the principle that in the kitchen is not thrown away anything. In this way the so-called leftovers are born traditional dishes of a unique goodness: the panzanella, the tomato porridge, the ribollita, the Panata, the Fettunta and the soup of black cabbage (also called Pan Co ‘ Santi).
Like most regional cuisines, Tuscany is also based on simple and genuine dishes, made with ingredients from the peasant world: for this there are many soups and vegetable dishes, so as opposed to what we tend to think, the Tuscany is also a perfect destination for vegetarians. It emphasizes the importance of the seasonality of vegetables in the kitchen. Autumn is dedicated to mushrooms and legumes, winter to cabbage, potatoes, fennel, spring is the season of asparagus, taccole, carrots and peas while in summer recipes to use aubergines, tomatoes, zucchini, peppers and green beans.
In the Tuscan tradition the sacredness of food is certainly not underestimated. It is in this region, in fact, that even the simplest ingredient like pasta becomes the protagonist of unique and surprisingly good dishes. For example, the Pici are proof of how the true richness of this dough lies in the ‘ poor ‘ ingredients it is made of. In the Middle Ages they were defined for the pasta various forms, also perforated or stuffed, and began the custom of boiling the pasta in the water, in the broth and sometimes in the milk; The high cost however slowed down the consumption among the poor classes. Particularly good are the Ravioli Maremmani, with spinach and a particularly good ricotta and Tortelli alla Mugellana.
We will teach you step by step all the secrets of real Tuscan cuisine in our Cooking Class. You will elaborate recipes coming from both the classic repertoire and historical research, and from the more modern and creative cuisine that you will prepare with your hands. The participants are expected to collect the products for the course, from the organic garden. We will teach you step by step all the secrets of real Tuscan cuisine in our Cooking Class. You will elaborate recipes coming from both the classic repertoire and historical research, and from the more modern and creative cuisine that you will prepare with your hands. The participants are expected to collect the products for the course, from the organic garden. To conclude in beauty, at the end of cooking class you can enjoy the delicious creations, by yourself made, together with the chef in a lunch or dinner prepared with your hands. We offer courses of various levels for all students who wish not only to learn the thousand secrets of the kitchen, but also to spend 3 hours in a pleasant atmosphere of cheerfulness.
In addition to cooking class that develops in half a day we also have an intermediate proposal that is developed in two lessons in two different days.
1st day: Arrival at the hotel. Welcome Drink and meeting with the Staff of Cooking School, in the early afternoon cooking class with tasting of what prepared. Overnight stay.
2nd day: Breakfast with free morning. In the early afternoon cooking class with taste of what prepared. Dinner and overnight.
3rd day: After breakfast departure for the place of provenance.
· 2 Nights/3 days half board
· 2 Cooking Lessons (theoretical + hands-on)
· Visit to our garden for organic farming techniques
· Tasting of the cooked