Cooking class 1:

Appetizers:
Fried zucchini flowers and sage leaves
Home made parmesan cookies

Antipasto:
Bruschetta with tomatoes, basil and good olive oil

Primo:
Spaghetti al pesto Genovese
Grilled eggplant tart with risotto and a tomato coulis

Secondo:
Ossobuco, slowly cooked veal shanks with vegetables
Potatoes in the oven with olive oil, garlic and rosemary

Dessert:
Warm peaches with crumbled amaretti cookies, amaretto liquor and vanilla ice cream

Cooking class 2:

Appetizers:
Small spicy meatballs and fried canapés of pecorino cheese

Antipasto:
Insalata Caprese, tomatos, buffalo mozzarella and basil

Primo:
Pici al ragù, a special pasta, typical for our region with a sauce of slow cooked minced beef, tomatoes, carrots, celery, onions and herbs.
Home made spinach gnocchi with truffle and parmesan cheese

Secondo:
Grilled sardines with gremolata, tomato salad and home made walnut bread
Involtini (little roulades of beef or chicken) with rösti of potatoes, courgette and chickpea flower

Dessert:
Ricotta lemon pie with a glass of ice cold limoncello and lemon ice cream



Cooking class 3:

Appetizers:
Puff pastry mini croissants with Tuscan sausage and pecorino cheese
Involtino of smoked salmon with a cream cheese and salmon roe stuffing

Antipasti:
Crostini with chicken liver pâté, tomato basil and olive oil, eggs and anchovy mayonnaise
Goat cheese puff pastry tart with caramelized onions and a honey cream sauce

From the grill:
Grilled vegetables, eggplant, zucchini and paprika Bistecca fiorentina and Tuscan sausages

Desserts: Chocolate mousse, tarte Tatin (apple), clafoutis and brownies









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