Sample Menus & Class Info | savoring-tuscany

Shopping, Cooking and Dining in Florence

(a glimpse into the everyday culinary life of a Florentine)

Workshop description: This unique culinary experience begins at 10:30 a.m. in a quaint, authentic Florentine neighborhood just 10 minutes from Piazza Duomo. Participants will meet with the instructor/hostess and stroll over to a characteristic outdoor fruit and vegetable market to mingle with locals and to hand pick ingredients for the menu, before passing by the neighborhood bakery to select freshly baked bread. Then it's off to the local wine shop to taste and choose wines to pair with the selected menu. Once the shopping is completed, participants enter the kitchen to don their aprons.

The workshop is held in the kitchen of a private Florentine home. Participants will prepare a four course lunch consisting of 2-3 antipasti, one first course (home made pasta making is an option), an entrée and side dish. A seasonal dessert may or may not be made, depending on menu chosen. If a dessert is not prepared in house, a seasonal sweet will be selected from the bakery.

Once the course has been booked a list of menus for selection will be sent to participants.

The hands-on portion of the course is approximately 2 1/2 hours. Once the meal has been prepared the participants, hostess and any dining guests that may have been invited*, will sit down to enjoy the meal.

The entire workshop has a duration of approximately 5 hours - ending about 3:30 p.m.

Participants and Pricing

Number of Participants: A minimum of 2 participants (with a maximum of 5 participants) is needed to book this unique culinary experience.

Cost per participant: 140.00 euro per participant. This includes a souvenir apron, a copy of the recipes made and an open bar (meaning wine and after dinner drinks included).

* Dining guests: Those participants who would like to invite a dining guests to join in the meal may do so with an added fee of 35.00 euro per guest. Dining guests are asked to arrive at 1:30 p.m.

A Word About Wine

Tuscany is a wine lovers paradise: Chianti, Super Tuscan, Vernaccia, Morellino... With so many exceptional wines to pair savory Tuscan dishes with, it's hard to know which one to choose. That's why, when creating your personalized menu, whether it be for a workshop or private dining experience, I take the liberty of suggesting the regional wine(s) I feel marry well with the dishes to be served.

Chianti - Whether it be found in a squat bottled encased in straw or in a noble one standing tall, the recipe for this world renowned beverage is much the same: 70% Sangiovese grape and a 30% mix of other Tuscan grapes. Depending on the menu chosen for workshops and dining experiences, you can pretty much count on a bold Chianti, or even young Vino Novello to be served.

Vernaccia - With its dry, crisp and persistent flavors, this fruity wine makes for a great companion to summer fish entrées and salads. Made from 90% Vernaccia grapes, the vineyards producing this golden-hued wine mostly surround the OZ of Tuscany - the medieval hilltop town of San Gimignano.

Morellino di Scansano - This red wine, with soft yet noble tannins, comes from the vineyards of southern Tuscany; the Maremma to be exact. Being one of the region's finest beverages, Morellino pairs well with this area's edible delights: meats and mushrooms to name but two.

Super Tuscan - Why Super Tuscan? These bold reds distinguish themselves by the dominant grape(s) used to produce them. While Sangiovese is the most common grape used in the making of Super-Tuscans (sometimes coupled with Cabernet Sauvignon), some wine makers exclusively use Merlot or Cabernet Sauvignon grapes. Thus, excluding the Sangiovese grape from the mix. Others use combinations of Merlot, Syrah or Cabernet Sauvignon. So, as you can see, it's truly the wine makers call. But no matter what the mix, or whether it be an expensive or affordable Super Tuscan, these wines are a treat to the palate and a must for many fall and winter entrées.

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Tuscan Life

For those interested in folklore and many more recipes, my book Zucchini Blossoms - A Culinary Memoir & Recipes from Tuscany is available for purchase on-line through Amazon. I also have copies on hand for purchase after the workshops for 12.00 euro per book.

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A Favorite Antipasto!

Crostini con Carciofini (Artichoke Canapés)

Makes 12 canapés (more or less)

Prep. time: 10 minutes

Ingredients:

4 artichoke hearts (water packed or lightly marinated in vegetable oil)

1 clove of garlic

Philadelphia cream cheese

Tuscan bread or French baguette

2 - 3 tbsp. extra virgin cold pressed olive oil

Preparation:

Finely chop artichoke hearts, fresh garlic and a pinch of fresh thyme. Transfer mixture to a small bowl. Add 2 heaping tbsp. of extra virgin cold pressed olive oil. Mix. Put aside. The longer you allow the artichoke, garlic and thyme to marinate in the tongue tickling oil, the tastier the pate will be.

Slice bread into canapé pieces. Spread each canapé with soft cream cheese (Philadelphia or similar) then spread atop the artichoke pate. Garnish with lemon zest. Serve.

Great as an appetizer alongside a slightly acidic, crisp white wine. Remember, artichokes tend to make wine taste a bit sweeter so go with a Pinot Grigio or Savignon Blanc.