What We’ll Do:
We’ll start by visiting the local market, Sant’Ambrogio, to select seasonal produce directly from local farmers that we will use in our culinary experience together.
Once we arrive to the cooking terrace with a breathtaking view of Florence, we will have some “fettunta”, which is a toasted Tuscan bread, with some typical olive oil that highlights the 3 main Tuscan olive varietals. After we have fueled up with the fettunta snack we will get our hands dirty and I’ll teach you how to make fresh pasta by hand. We will make two fresh pastas, two sauces and tiramisu for dessert. To finish we’ll enjoy the fruits of our labor and of course TASTE!
Sample menu below, sauces and pasta shape may change based on in season fresh produce:
*can be bruschetta with fresh tomatoes during tomato season
Gnocchi al pomodoro
Tagliatelle with zucchini and cherry tomatoes