'Tis the Season ... Tuscan Style

November 24, 2016

 

 

 

Beginning December 15th, our classes will take on a decidedly HOLIDAY FLAIR. Giuseppe has some great classic dishes up his sleeve, and Liz is taking the palazzo in to high gear with holiday décor. We love this time of year in Lucca, when winter dishes are warm and comforting, and the smell of yule logs fill the misty streets. Its a perfect time of year to hunker down with good food, wine and friends. Its also a good time to sample seasonal Tuscan fare, and we want to share that with you! Warm mulled Tuscan wine, roasted chestnuts, Italian Christmas cookies. Please join us for this memorable season. As always, classes are small and intimate. Candles will be lit, the tree will sparkle, the smell of spiced wine in the air ... and oh, the food! Join us!

 

Liz and Giuseppe

 

SAMPLE CLASS MENU ITEMS IN DECEMBER and JANUARY

 

Flan of leeks and truffle, pecoino fondue

Braised purple artichokes with pancetta and wild mint

Canellini farm soup with crispy pan seared pancetta

 

Ravioli with Italian squash + amaretti crunch, butter and sage sauce

Carnaroli risotto, winter mushroom medley, roast jus reduction

Pappardelle, wild boar ragu with juniper berries

Artisanal Pici with duck and star anise

 

Braised beef, vino nobile Montepulciano, balsamic glazed cipolline onions

Chianti style herb stuffed pork roast, winter vegetables

Veal ossobucco with herb and lemon zest gremolata

Baby goat oven roasted with rosemary and garlicc

 

Toasted artisanal Panettone with Recioto sabayon

Hazelnut seasonal torta with Cointreau custard

Monte Bianco marron chestnut mousse

Sorrento lemon scented ricotta cake

 

 

 

 

 

 

Please reload

#1 

Salt your pasta water "like the ocean"

 

#2

Reserve some pasta water from the pan as a natural thickener for your sauce.

 

#3

Remember: seafood pasta dishes never get cheese!

GIUSEPPE'S
COOKING TIPS