COOKING CLASS
The cooking class on traditional Tuscan dishes by Chef Paolo Del Monte
• Explanation of the ingredients and preparation - time 1 hour
MAREMMANA RAVIOLI WITH TOMATO AND BASIL SAUCE
(preparing the pasta with the filling and tomato sauce)
RICOTTA GNOCCHI (GNUDI)
(preparing the dumpling typical Tuscan)
• Explanation of the ingredients and preparation - time 2 hour
PAPPARDELLE HAND MADE WITH RAGU ‘ROUGH FOR DUCK
(preparing the pasta sauce with its preparation of gravy)
PANZANELLA TUSCANY
CANTUCCI DI PRATO
(preparation of panzanella and nooks of Prato)
CUDDLES FIORENTINI
TOMATO JELLY
(preparation of the mix of pampering, cooking them and process of preparation of pappa al pomodoro)
TUSCAN VEGETABLE SOUP
ZUCCOTTO FIORENTINO
(cutting vegetables ribollita, her cooking, and preparing the skullcap)
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