Description
Vegeterian Cooking class in Chianti with Mama
Price including: cooking, dining, wine, oil, tours, olive oil tasting, wine tastings, balsamic vinegar tasting
The main focus of Mama’s school is traditional Tuscan Cuisine: adapting old recipes to the demands of modern working life.
Lella has always been a passionate researcher into old texts on cookery, and her lessons combine a mixture of both ancient and family recipes, coupled with only the healthiest and most authentic local ingredients.
Vegeterian Cooking Classes in Chianti
How many times have you gone away from an Italian restaurant asking yourself how this food can be so tasty and appetising? Surely you love Italian cooking and you’d like to know some of the secrets which makes it so special. In this case you’ve found the right address! On request we organize small cooking classes where you learn all that essential knowledge which will enable you to produce a delicious Italian meal for your family and friends at home. Eleonora will teach you her good recipes and fabulous tricks. You’ll appreciate the flavours of natural local products combined with our home made olive oil. Even if you’re not an expert cook you will enjoy yourself. Your helping hand will be decisive anyway! After all your efforts you will appreciate even more a wonderful dinner in our romantic candlelit Renaissance dining room with fresco paintings, proud of what you’ve done
Salsa verde (Classical Green Sauce)
Put the vinegar in a bowl. add the bread and leave it to soften. Then squeeze and chop it up with the mincing knife with the hard boiled egg. Now put all this into a suitable bowl and mix, adding olive oil until you get the right consistency. Spinkle on a few drops of vinegar. Season with salt and pepper and, if you wish, a little chopped chili. then cover the sauce and leave to rest in a cool place for a few hours. It can be served with boiled meats
Panzanella (Cold bread salad)
Panzanella is a traditional peasant dish which used to be eaten for breakfast or as a rustic snack. It can be served either as a first course or as a starter. Cut the bread (preferably the grey, homemade variety common in the past) into thick silices. Place them in a terrine. Cover with water and leave to rest for about 20 minutes. Meanwile, clean and wash the onion , basil, tomatoes and cucumber. Cut the vegetables into pieces and chop the basil. Place all this into a blow. Press the bread to get rid of excess moisture. Break it up and add it to the vegetables. Season with salt, withe pepper, plenty of red wine vinegar (preferably flauvored with herbs) and oil. Stir well and leave to rest about half an hour before serving
Zucchine Flowers or Zucchine ripiene In our family, we grow zucchini just for the flowers. This recipe has been our family favorite. Hope you enjoy them as much as we do.
Ingredients
- zucchine flowers
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- ½ cup milk
- 1 teaspoon olive oil
- vegetable oil for frying
- salt to taste
Details:
Daily departure at 9:30am directly from your accomodation.
(If you are staying outside of Florence city center we can pick you up from your place)Included:
Comfortable air-conditioned 8-seats minivan or 2/3 seats sedane
English speaking guide at your disposal
Approximately 2 hours with the professional cook
Learn to cook authentic Tuscan meal and appetizers
Authentic vegetrian meal (prepared by you!)
Chianti wine tasting at winery
