Hands on Italian

Hands-On Winter in Toscana

Winter in Toscana is full of chilly nights, perfect for gathering around the table for a hearty meal full of comforting and warming Italian food. From a nourishing Tuscan white bean and vegetable stew thickened with bread to a rustic ragu made with wild boar (the unofficial mascot of Tuscany), this menu will transport you to northern Italy. This time of year offers thinner crowds and robust flavors so learn to cook them in this hands-on class.

Menu:

  • Ribollita Soup (Tuscan Bread Soup with Beans and Vegetables)
  • Wild Boar Ragu with Pappardelle
  • Roasted Radicchio, Fennel and Grapes with Olives and Balsamic Glaze
  • Orange Olive Oil Cake with Whipped Cream 

Skills covered in class:

  • Getting familiar with Tuscan cuisine and ingredients
  • Knife skills
  • Balancing flavors
  • Working with fresh herbs
  • Selecting ground meat 
  • Preparing meat sauce
  • Cooking dried pasta
  • Roasting vegetables
  • Mixing cake batter
  • Determining cake doneness 

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com

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