The school focus is traditional Tuscan Cuisine: adapting old recipes to the demands of modern working life.
Lessons combine a mixture of both ancient and family recipes, coupled with only the healthiest and most authentic local ingredients.
Clients can choose to attend any number of lessons, from just one to a whole course. For clients who wish to attend a small number of lessons we recommend that they choose from the following:
• Menù Tipico Toscano- A traditional Tuscan meal from starter to dessert.
• Le Paste Fresche- Fresh, home-made filled, plain or coloured pasta and their accompanying sauces
• Pizze e Focacce- Pizza and flat bread
• I Dolci Tipici Senesi - Traditional Sienese Desserts (Ricciarelli, Panforte, etc.)
Clients who wish to have more than one lesson on traditional Tuscan Cuisine are easily contented, as there are literally thousands of Tuscan recipes on offer!
Nine lessons covering the basics of cookery: stocks and gravies, sauces and starters, soups, pasta and rice, cooked and uncooked vegetables, red and white meat, fish, and eggs and desserts. The last lesson on wine is held by an expert wine taster who will demonstrate how to combine wine and food correctly.
In each lesson we will prepare two complete, four-course meals which will allow you to welcome your guests in very little time, without compromising taste or presentation.
Traditional bread, aromatic bread, dessert bread, pizzas and foccaccia (flat bread).
Choosing and cleaning fish. Preparing starters, first and main courses.
LESSONS ON A SINGLE THEME
These vary enormously; anything from deep fat frying to herbal teas!
(Lessons are based on demand)
PASTRIES, PIES AND TARTS
From the basic types of pastry dough to preparing cakes, from creams and custards to puddings and desserts, making bonbons, pralines and chocolates, sweet and savoury pies, cake decorating techniques and creative desserts.
SAVOURY PASTIRES AND PIES
A step by step guide to creating pies and pastries for a buffet, going from the different types of pastry dough through to the final product.
THE ART OF ENTERTAINING
Laying the table, choosing decorations and suitable accessories, planning a balanced menu and organising buffets and receptions
Spring, summer, autumn and winter
COOKING WITH LEFTOVERS
How to re-use left over food in a presentable and appetising way
A FIRST APPROACH TO WINE TASTING
Participants are provided with full lesson notes on English, which clearly lay out the various stages of the recipes demonstrated, and which students can keep to build up their own personal recipe folder. Native speaker translators are available if clients do not speak Italian.
At the end of the lesson the food prepared is served and commented upon by the group.