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

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.

Dishes from my house

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

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!