Mountain delights: tigelle, ravioli and cantuccini

Hands-on cooking class with starter, pasta and dessert followed by lunch and dinner with the recipes prepared during the class

Although I was born and raised in Livorno first for sporting passion then for love I moved to the mountains, where I learned to cook the typical dishes of our mountains straddling Tuscany and Emilia Romagna.

In my family we alternate land dishes with fish dishes, with this experience I want to teach you how to replicate the flavors that accompany me in my daily life. Tigelle are like small flatbreads to go with cold cuts, cheeses, and vegetables, in this case I customized the dough making it a little different from the classic one. Chestnut ravioli are a poor but very tasty dish, seasoned simply with some pecorino cheese and oil to enhance the chestnut. To finish, Cantuccini could not be missed...for adults to enjoy with a good Vin Santo....