I love to share my passion for traditional Tuscan cooking with my guests. During the course, we will prepare three typical recipes together, starting with bruschetta, which can be prepared with garlic and extra virgin olive oil or with fresh tomatoes, onion and basil. As a first course, we will learn how to prepare the irresistible gnudi, a ravioli without pasta with spinach, ricotta cheese and lots of Parmesan cheese, dressed with seasonal sauces. Finally, you cannot miss the dessert that represents Italianness in the world: tiramisu. We will sit down at the table to enjoy together the dishes we will have prepared, accompanied by a good glass of local wine.

Cooking class in Tuscany: traditional dishes in Lucca

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 am Silvia, a Cesarina who loves to share her cooking with guests. I invite you to dinner at my home, where you can enjoy the authentic flavors of Tuscan cuisine. For the first course, I will prepare tasty potato gnocchi with a meat sauce prepared with fresh, high-quality ingredients. The second course will be a treat for the palate: gnudi with butter and hazelnuts, a Lucchese specialty made with ricotta and spinach. Finally, for dessert, I will have you taste a traditional focaccia called Necci, which is sweet and fragrant. I look forward to seeing you at my home for an unforgettable evening!

Authentic Tuscan Home Restaurant Experience in Lucca

Home baking: Small breads, Pizzettas and pizzas

In my typical house with an ancient flavor, in a small village on the Apuan Alps, surrounded by greenery and peace and tranquility, with the possibility of staying in the garden or on the outdoor terrace, we knead together having fun and preparing delicacies, cooked in the wood-burning oven .You will appreciate the decor with some well-restored antique furniture, the typical "madia del pane" a kind of furniture created to knead bread.We will prepare a tasty Italian bread, which then will season with oil and tomato or with the typical local cheese, a classic savory pie with zucchini typical of our country and a delicious sweet focaccia. If the weather permits, we can enjoy them outside on the terrace. Let's have fun together. What are you waiting for?

Making Italia bread and other delights 

Let's put our hands to pasta! Let's prepare together having fun delicious dishes with fresh pasta typical of my country and especially the delicious macaroni with chestnut flour.Let's enjoy them together with excellent wine, and to finish a local raspberry liqueur or limoncello.If the season permits we can eat outside in the garden with a view of the beautiful Apuan Alps.

Cooking Class: learn to make macaroni with chestnut flour

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. 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.

There is no best way to make bread but the way that best suits your disposition, your lifestyle.You will only need an electric oven, some utensils and a few basic rules and in a few hours you will taste your own bread.During this course, suitable for any age, we will make Tuscan schiacciata and thin pizza without yeast.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 two 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

Immerse yourself in the world of bread baking with our bread baking class. With the help of just a few tools and your electric oven, you can create your own fresh bread at home in just three hours.During the class, we will guide you in the creation of two types of bread: the large loaf "Pane delle Caserosse" with a golden, crispy crust, and the Piadina Romagnola.You will learn the secrets of doughs, baking, shapes and textures.At the end of the class, you will have the opportunity to enjoy your breads with us or take them home with the recipes and information provided during the class. Don't miss the opportunity to create your own homemade bread and delight your palate with the authentic flavors of Italian baking!

Homemade Bread like a Professional Baker: Bread Making Class

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

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

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.