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

You can enjoy an entire Holiday menu linked to the Tuscan-Romagna peasant tradition. From an appetizer with piadina, cheese and ham, to garganelli, egg pasta made on the combs of weaving looms, topped with ham, peas and shallots. This will be followed by a milk and sage pork steak with a side of peperonata or boiled potatoes seasoned with garlic and parsley. It will end with zuppa inglese, a dessert with the scents and colors of the past.

Traditional country dishes between Tuscany and Romagna

Home baking: Small breads, Pizzettas and 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

Un vero tuffo nel passato della mia tradizione familiare. Piatti delle Feste di origine contadina. Sapori ricchi, unici e ormai dimenticati.

Come si mangiava per le Feste nella tradizione contadina

Here is a Spring proposal of the Tuscan rural tradition. The experience will take place in the large kitchen with the possibility of accessing the garden and surrounding nurseries. You will taste an original appetizer with homemade bread and you will be surprised by a classic egg pasta topped with peas, ham and shallots. The meal will conclude with a fond chocolate tarte

Tuscan rural tradition: Pistoia in Spring 

Here is a Summer proposal of the Tuscan rural tradition. The experience will take place in the large kitchen with the possibility of accessing the garden and surrounding nurseries. You will taste an original appetizer served with slices of homemade bread and you will be surprised by the homemade garganelli with seasonal vegetable sauce: a unique egg pasta, portions of puff pastry formed with a wooden frame comb. The meal will end with homemade ice cream and fresh seasonal fruit.

Tuscan rural tradition: Pistoia in Summer 

Here is an Autumn proposal of the Tuscan rural tradition. The experience will take place in the large kitchen with the possibility of accessing the garden and surrounding nurseries. You will taste an original appetizer served with Tuscan cold cuts and homemade bread and you will be surprised by the flavors of my homemade pasta and beans. The meal will end with a sweet of the ancient Tuscan tradition: the sweet chestnut.

Tuscan rural tradition: Pistoia in Autumn 

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

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

Here is a winter proposal of the Tuscan peasant tradition. The experience will take place in the large kitchen with the possibility of a lit fireplace. You will taste three typical appetizers served on slices of homemade bread and you will be surprised by the Pistoia macaroni with duck sauce: a unique egg pasta in a non-classic format, of portions of puff pastry seasoned with red duck sauce. The meal will conclude with a traditional Italian pudding.

Tuscan rural tradition: Pistoia in Winter

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.