C2. TRADITIONAL TUSCAN CUISINE (VIP CODE: CV2)

Details of the activity are subject to reconfirmation at the time of booking Options of Dishes: Testaroli con pesto di erbe (Ancient wheat flour blinis with pesto Clients choose three dishes from the options listed below. sauce, Summer) Dishes proposed are in harmony with seasonality and reflect Testaroli con olio di oliva e Pecorino toscano (Ancient wheat the diversity of Italian cuisine. flour blinis with olive oil and Pecorino cheese) Apicius is able to propose alternative dishes with advance Crespelle alla fiorentina (Crespelle pasta stuffed with ricotta and notice in response to dietary restrictions or specific requests. spinaci and bechamel sauce) A best effort will be made to satisfy requests, depending on seasonal availability of ingredients. Acquacotta Maremmana (Maremma-style vegetable soup) Ribollita (Bread and vegetable soup) Crostini ai fegatini di pollo (Crostini with liver paté) Zuppa di farro della Garfagnana (Garfagnana spelled soup) Crostini di polenta fritta con funghi porcini (Deep-fried polenta Pappa al pomodoro (Bread and tomato soup) crostini with porcini mushrooms) Gnudi burro e salvia (Spinaci and ricotta dumplings) Crostini integrali con lardo di colonnata (Whole wheat crostini with Colonnata lard) Coniglio in arrosto morto (Pot roasted rabbit) Crostini con crema di olive nere (Crostini with black olives paté) Crostini stracchino e salsiccia (Bread with stracchino cheese Tagliata con Rosmarino e Rucola (Beef steak with rosemary and and Tuscan sausage) rocket salad) Crostoni cavolo nero e fagioli (Toasted bread with black Baccalà alla fiorentina (Pan fried salt cod fish with tomato sauce) cabbage and white beans) Pollo alla cacciatora (Chicken with olives and tomato sauce) Cecina (Chickpea flour cake) Arista con patate, cipolla rossa e salvia (Pork loin with red onions Coccoli stracchino e prosciutto (Deep fried dough with and sage) stracchino cheese and ham) Calamari in inzimino (Squid stew, tomato sauce) Sformatino di porri e pecorino (Leek and pecorino cake) Fritto misto toscano (Deep-fried chicken, rabbit and vegetables) Lesson Category: Apicius Food & Wine Lessons Prosciutto e melone (Cured ham and melon, Summer only) Lesson type: Customized Salame e fichi (Salame and fresh figs, Late summer-September) Torta della nonna (Pie with pastry cream and pine nuts) Lesson style: Workshop Insalata di carciofi, limone e Parmigiano Reggiano (Artichoke Cantucci (Almond biscotti) Meeting Point: Apicius - Via Ricasoli, 21 salad with Parmigiano Reggiano flakes) Castagnaccio e crema di ricotta (Chestnut cake with ricotta Tortino di carciofi / Zucchine (Artichoke flan, Spring or zucchine cream) Description: flan, Summer) Torta di semolino e cioccolato (Semolina and chocolate cake) Participants will learn about the history and main characteristics Panzanella (Vegetables and tomato bread salad, Summer) Frittelle di farina di castagne e uvetta (Deep-fried chestnut flour of Tuscan cuisine, one of the most famous in the world. They and raisin patties) will also explore the development of Tuscan cuisine from Pappardelle al pomodoro Frittelle di riso (Deep-fried sweet rice patties) the Renaissance period to the present. The lecture portion (Pappardelle pasta with tomato sauce) Schiacciata alla fiorentina (Orange infused cake) will cover an overview of Tuscan culinary masterpieces, and Pappardelle al sugo di lepre ( Torta mantovana di Prato followed by a cooking class on typical Tuscan dishes. Pappardelle pasta with hare sauce) Fichi giulebbati (Caramelized fresh figs, Late summer- Pappardelle al sugo d’anatra September) Objectives: (Pappardelle pasta with duck sauce) Schiacciata con l’uva (Sweet flat bread with grapes, Fall) • Understand Tuscan traditions and the region’s local Pappardelle al ragù di cinghiale Zuccotto Toscano (Sponge Cake with gelato filling) ingredients. (Pappardelle pasta with wild boar sauce) • Gain confidence with Tuscan ingredients and their Pici all’aglione (Pici pasta with garlic tomato sauce) Zuppa Inglese (Custard and sponge cake desert) applications according to seasonality. Pici con le briciole (Pici pasta with bread crumbs) Cenci (Deep-fried sweet dough strips with powdered sugar) • Learn the components of a traditional Tuscan cuisine menu. Tortelli mugellani, burro e salvia (Potato tortelli with butter and sage sauce) Additional Reading: Hands-On Activity: Tordelli massesi con ragu toscano (Meat-stuffed tortelli served http://galileo.rice.edu/lib/student_work/florence96/food.html • Experience and carry out the steps of the menu preparation: with meat ragù) https://www.greve-in-chianti.com/tuscanculinaryspecialities. three dishes to be chosen from designated options. Ravioli ricotta e spinaci con pomodoro / olio extravergine e htm#.W-wRli13GqA • Monitor the development of the dishes while cooking. pepe nero (Ricotta and spinach ravioli with tomato sauce / https://www.thegrandwinetour.com/popular-foods-of-italy/ • Enjoy the dishes prepared. extra virgin olive oil and black pepper) why-tuscan-bread-has-no-salt/