First Courses

  • May272019

    Spaghetti in Salsa di Vino

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    Today, a very flavorful kind of pasta cooked many times in the kitchens of the Pandolfini Estate during our culinary…

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  • Nov012016

    Etruscan Roots Beyond Tuscany: Umbrian Cuisine

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    Etruscan Roots Beyond Tuscany: Umbrian Cuisine Reference: MAXWELL, V.; LEVITON, A.; PETTERSEN, L.; Tuscany and Umbria, Lonely Planet, 2010 Umbrian cuisine finds…

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  • Nov292015

    Cappone con le noci – Capon with Walnuts

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    Capon with Walnuts INGREDIENTS FOR A CROWD: 1 capon 1/2 cup cream 2 tbs. butter 20 walnuts, chopped 4 tbs.…

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  • Jul012015

    Recipe: Porcini Mushroom Risotto

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    Serves 4 • 800 g fresh porcini mushrooms • 2 garlic cloves • parsley or “nepitella” – this is a…

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  • Sep162014

    Today Lesson: Crespelle

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  • Jun272014

    Primi Course, because first is the best!

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    The course that follows the antipasti is the much anticipated Primi course! And honestly, what’s not to love! It’s not…

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