Hands in dough

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

The cooking class includes the preparation of a seasonal appetizer ( ribollita, acquacotta, farinata, panzanella, pappa al pomodoro etc...), a first course of handmade pasta, which can be maccheroni ( tagliatelle aretine), tagliolini, pici, tortelli, topini ( gnocchi aretini), ravioli. The sauce may be a Tuscan ragout ( mixed pork and veal), a rabbit sauce, duck sauce, guinea fowl sauce, pigeon sauce, a garlic sauce, etc..

For dessert a ricotta zuccotto, pavesini wet with coffee, alchemes and vinsanto with a ricotta and cream sauce.