Tuscan Seasonal Menus – Tuscany Cooking Class

Panzanella Typically Tuscan bread salad with tomatoes, cucumbers, onion and fresh basil
Ravioli di Zucchini Freshly made ravioli stuffed with zucchini & zucchini flowers
Tagliatelle al Pesto Egg noodles with homemade pesto
Risotto con porri
Risotto con gamberi e zucchini
Verdure Fritte Tuscan style mixed fried vegetables
Faraona Arrosto Oven Roasted Guinea Fowl with Pancetta & herbs
Crostini Toscani Chicken Liver Pate with Vin Santo
Etruscan chicken
Pork with grapes
Mezzaluna di Pesto and Zucchini Strudel filled with pesto and zucchini
Torte Salata con Pere and Gorgonzola Savoury Tart of Pears & Gorgonzola Cheese
Torte salata con Parmigiano and Cipolle Caramelizata Savoury Tart with Caramelized

Cestino di Parmigiano con Insalata di Stagione Parmesan Basket with Seasonal Salad
Branzino all’Isolana sea bass oven baked with olives, potatoes
Flan di Fragole Strawberry Flan
Crostata di Frutta Fresca con Zabaglione Fresh Fruit tart drizzled with Zabaglione Cream
Panna cotta with fresh berries
Brodo di Carne Light Meat Broth you will also learn how different broths are made & used.
Gnocchi di Semolina Semolina Gnocchi
Salsa di Besciamella Real Bechamel Sauce
Gnudi di Spinaci e ricotta Naked pasta of spinach and ricotta
Spaghetti con aglio, olio e peperoncino Spaghetti with olive oil, garlic and chili
Vitello Thinly sliced veal escalope oven baked with cheese and tomatoes
Melanzane alla Parmigiano baked eggplant layered with cheese and tomatoes
Cioccolatissima Rich Chocolate Cake

Fiori di Zucca Ripieni Stuffed Zucchini Flowers
Salvia Dorata’ Fried sage leaves
Risotto di Zucchini e Fiori Risotto with zucchini and zucchini flowers
Arista con Finocchio e Scaglioni Oven Roasted Pork marinated with fennel, scallions and white wine
Sformato al marsala con zabaione caldo Marsala and Zabaione Flan
Tiramisu tradizionale Traditional Tiramisu

Ribollita Bread and Vegetable Soup
Crostini Misti sausage and stracchino cheese OR Cavolo Nero black cabbage
Lasagna di Carciofi Fresh egg lasagna layered with artichokes , cheese and besciamella
sauce
Risotto allo zafferano
Pumpkin risotto
Seafood risotto
Spezzatino al Chianti Beef slowly cooked in Chianti and onions
Cinghiale in umido’ wild boar stew
Pork with fennel and scallions
Orange duck
Spinaci alla Fiorentina Florentine Spinach
Ravioli di zucca gialla Pumpkin ravioli
Mezzaluna di Cavolo Nero Strudel filled with black cabbage and cheese
Flan di Patate e Tartufo Potato Flan scented with truffles
Cestino di Parmigiano con Insalata di Stagione Parmesan Basket with Seasonal Salad
Involtini di Verza e Carne Individual rolls of Cabbage and Spicy Meat
Panna Cotta con una Salsa di Frutta di Bosco Panna Cotta served with a sauce of mixed berries
Crostata Autunnale A light tart of pear, apples, raisins on a base of amaretto and almonds
Crostata di Castagne Chestnut Tart served with a light vanilla cream sauce
Torta di Ricotta Ricotta and pine nut cake with chocolate sauce
Brodo di Vitello Veal Broth you will also learn how differet broths are made & used.
Gnocchi di Semolina con Tartufi Semolina Gnocchi with Truffles
Salsa di Besciamella Real Bechamel Sauce
Gnudi di Spinaci e ricotta Naked pasta of spinach and ricotta
Risotto di Parmigiano e Zafferano Saffron and Parmesan cheese risotto
Cioccolatissima Rich Chocolate Cake