PREPARATION OF THE CLASSIC TUSCAN CROUTON WITH CHICKEN LIVERS, HOMEMADE PASTA WITH FRESH EGGS COLLECTED FROM OUR CHICKEN COOP, WE WOULD GO TOGETHER TO GET THEM AND ALWAYS TOGETHER WE COULD COLLECT THE NETTLES TO MAKE THE FILLING AND THEN WHY MISS THE TIRAMISU ALWAYS WITH THE FRESH EGGS OF THE HENS

RAVIOLI WITH NETTLE AND MISTICANZE

I love to prepare traditional Lucchese dishes for my guests, such as Bruschetta, which can be prepared only with garlic and extra virgin olive oil or with fresh tomatoes, onion, basil. As a Primo piatto there are Gnudi... a ravioli without pasta with spinach, ricotta cheese, very very Parmesan cheese, topped with seasonal sauces... IRRESISTIBLE !!!!, To end on a sweet note there can be no shortage of the dessert that represents Italy in the World... The Tiramisu!!!!. Buon Appetito!!!

Cooking class with three recipes

There is no best way to make bread but the way that best suits your disposition, your lifestyle. All you will need is an electric oven, some utensils and a few basic rules and in a few hours you will taste your own bread.Caserosse Bread: large loaf with a golden, crispy crust and Romagnola Piadina. Suitable for any age, you can do this with me and once in your homes, create and taste your own bread, in just 3 hours. During the class you will be given general information about Italian and foreign bread making, you will knead and learn tricks and secrets about doughs, baking, shapes and textures. You will be given handouts with information and recipes for the 2 breads in the class. At the end you will either enjoy them with me or take them home with you.

Home baking. The Breads of the Caserosse

In the Italian tradizone there are many formats of homemade pasta either just flour and water or egg pasta. The strozzapreti are an example of water and flour dough. The ingannaprit are made of egg pasta but are fake cappelletti, while the orecchioni are a half-moon shaped stuffed egg pasta format. I will tell you about the many variations both in families in the same region and in different regions of Italy.We will prepare together the 3 formats and their seasonings also related to the Tosco-Romagnola tradizone.

Pasta of yesteryear: Strozzapreti, Ingannaprit, Orecchioni

There is no best way to make bread but the way that best suits your disposition, your lifestyle. All you need is an electric oven, some utensils and a few basic rules, and in a few hours you will taste your own bread.Tuscan Schiacciata and Thin Pizza without yeast. Suitable for any age, you can do this with me and once in your homes, create and taste your own bread, in just 3 hours. During the class you will be given general information about Italian and foreign baking, you will knead and learn tricks and secrets about doughs, baking, shapes and textures. You will be given handouts with information and recipes for the 2 breads in the class. At the end you will either enjoy them with me or take them home with you.

Home baking: Tuscan Schiacciata and Thin Pizzas

There is no best way to make bread but the way that best suits your disposition, your lifestyle. All you will need is an electric oven, some utensils and a few basic rules and in a few hours you will taste your own bread. Small leavened rolls, herb pizzas and pizzas. Suitable for any age, you can do this with me and once in your homes, create and taste your own bread, in just 3 hours. During the class you will be given general information about Italian and foreign baking, you will knead and learn tricks and secrets about doughs, baking, shapes and textures. You will be given handouts with information and recipes for the breads in the class. At the end you will either enjoy them with me or take them home with you.

Home baking: Small breads, Pizzettas and pizzas

I will teach you 3 breads from the Tuscan-Romagna peasant tradition. They are poor doughs but rich in flavor and different textures. The Piadina is known all over the world but remember the real one is made with flour and lard. Then there is the fried variant and the tigelle cooked in the cast iron mold. During the course you will be provided with handouts with recipes and you can enjoy what you have prepared accompanied by soft cheeses and traditional Italian sliced meats.

Breads of yesteryear: Piadine, Fried pizza, Tigelle

These 3 dishes sum up the most famous dishes of the Tuscan and Romagna tradition. Each of you will put your hands in the pasta and try your hand at the 3 different egg pasta shapes. you can pèrtete making the pasta sheet with a rolling pin or use the old manual pasta machine. Participants will be given a handout with recipes and at the end of the course you can enjoy the dishes created together or take them with you.

The Pasta of a Time: Garganelli, Cappelletti, Tagliatelle

The foods our grandparents ate were a little less refined than those we can eat today, but they were definitely more genuine and fresh. They came from the vegetable garden and the hen house, from the woods and the fields of the village. To taste them, let's prepare together three traditional Tuscan recipes, a bit rustic, but with the flavor of memory:bruschetta and Tuscan croutonswholemeal macaroni (with flour from the local mill)la morsellata (codfish remade with onions)bread cake (recycling dish)Even the aperitif and liqueurs at the end of the meal have the taste of the past, and I prepare them with herbs and fruit from my garden.On request the dishes can be vegetarian.

The flavors of the past

We get to know each other over an aperitif, in front of a nice tray of bruschetta, with the simple ingredients of my territory. And then to work! We cook together the scarpaccia viareggina, made with zucchini, macaroni with our "pomarola dell'orto", and finally necci with ricotta cheese. On request the dishes can be vegetarian. Have fun!

In my kitchen

After the aperitif, we gather around our table with apron and rolling pin. We prepare the pasta together in three different shapes, using various types of flour, purchased directly from the local mill:i pici, a long and rustic pasta, which is worked only with the hands;maccheroni, a square shaped pasta, which is cut with a toothed wheel;ravioli, a filled pasta that can be made with different tools.We will cook them together, choosing the most suitable sauce for each format.In summer we can eat outside on the terrace or patio. In winter, the fireplace will keep us company.

The pasta of Tuscany

In my house cooking is also feeling part of a tradition and a place, and the dishes of my land are the ones that make me feel Tuscan. Let's prepare together some simple recipes, but typical of my country and tasty.After an aperitif that takes into account the seasonality, we prepare together:the cecina, or chickpea porridge, a very low salted cakegnocchi, made from potatoes and flourcantucci, cut and crispy cookies.Let's taste together the dishes we have prepared, sipping wine from local wineries. The cecina will be accompanied by "spuma", a soft drink very common in Tuscany.