TUSCANS AT TABLE

Tradition in the pot of modern Tuscany

Every day of the week is dedicated to a course of the meal, ranging from ancient to modern dishes.
Monday is the day of first courses; Meat and poultry on Tuesday; Fish on Wednesday; Desserts on Thursday. A complete menu on Friday, chosen by the participants between the two proposed by the school.

Each participant will receive the booklet with recipes and an apron.

ITALIAN REGIONS AT TABLE

This course is a journey throughout the scents, the tastes, the colors of the some Italian regional dishes. You will discover the wide variety of ingredients and cooking techniques available in Italy.

The Chef will guide you through a unique culinary experience, discovering the traditional dishes of five Italian regions.

Every participants will receive a booklet with recipes and an apron.

Program:

• Emilia Romagna: Fresh pasta lasagne with meat sauce and beschamel – Soft chocolate cake
• Sicily: Caponata – Sword fish Sicilian style – Cannoli Siciliani
• Veneto: Cavei de strega (Black fresh pasta) – Baccalà Vicenza style with polenta – Zaleti (Corn cookies)
• Campania: Pasta with tomato and mozzarella – Fish in “acquapazza” – Babà
• Tuscany: Farro soup – Stewed wild boar – Zuppa inglese (traditional Florentine dessert)

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