He will share with you the secrets of preparing not only fresh‘tagliatelle’ but also several typical Tuscan dishes including: ‘pappardelle alla lepre’ (pasta with hare sauce); pork coated with ‘briseè’ paste roasted in our wood burning oven; chicken&rabbit ‘alla cacciatora’ (with bay leaves and green olives); guinea-fowl with ‘aceto balsamico’; wild-boar ‘in salmi’ with red Sangiovese wine, and traditional desserts like ‘panna cotta’.
Classes are small, informal, and geared toward hands-on learning. We provide a relaxed setting with students.
The course includes a tour of our wine cellar and olive oil mill as well as a chance to sample our awardwinning extra-virgin olive oil fresh off the cold press.
Length of Course: 4-5 hours
Tuition: 125 Euro per person
Minimum 8 people
