Advanced Fundamentals of Tuscan Cuisine
Registration Information
To Register for a class, please call 516-889-1271
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March 29- April 4, 2009 |
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Five days of intensive hands-on instruction in the advanced fundamentals of Tuscan cuisine using professional equipment. All 32 hours are taught by Sandra Lotti and her staff of chef instructors. Skills taught include: Pasta shapes and how to marry them with sauces, plus the effective use of different flours and recipes Pasta sauces and fillings, including the essential "soffritto" method for making Tuscan sauces Basic sauces and soups Fish: cleaning, boning, filleting and preparation Chicken: boning, quartering, stuffing and preparation Pastry, cakes and custards, doughs and breads. Includes puff pastry, pate à choux and pasta frolla Vegetables: carving, stuffing, preparation Meats: lamb, hare, wild boar; how to roast, deep-fry and braise Other highlights: Wine, cheese, truffle and olive oil tastings A tour to the celebrated Cennatoio winery in Panzano-in-Chianti for a wine tasting and dinner A visit to the central food market in Viareggio for a lesson on Tyrrhenian and Mediterranean fish A cheese-making demonstration by a local shepherdess Every meal will be paired with the greatest wines of Italy |
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Toscana Saporita Cooking School announces its second annual Advanced Course, five days of intensive instruction in the advanced fundamentals of Tuscan cuisine, including pasta, sauces, soups, fish, meats, desserts, pastry, vegetables, cooking with wine, and wine pairing. All 32 hours of instruction are hands-on using professional equipment under the guidance of Chef Director Sandra Lotti and her staff of chef instructors. A food and wine experience geared for both the advanced beginner and the professional chef, the Advanced Course takes you from the kitchen to the table to reveal the essential techniques behind Tuscany's famed cuisine, and each day includes two leisurely meals featuring sumptuous dishes expertly paired with delicious Italian wines. In this course you'll work with the key ingredients that are indigenous to Tuscany and indispensable to its cuisine, including game meats, Mediterranean fish, Tuscan vegetables, truffles, cheeses, olive oils and vinegars. In addition to hands-on daily culinary instruction, the week includes wine, cheese, truffle and olive oil tastings, plus a tour to the celebrated Cennatoio winery in Panzano-in-Chianti for a wine tasting and dinner. Other excursions include a visit to the central food market in Viareggio for a lesson on Tyrrhenian and Mediterranean fish, and a visit to a local shepherdess for a cheese-making demonstration. The Advanced Course builds on Toscana Saporita's twelve years of successful culinary instruction. It all takes place on a charming country estate where for a week at a time, guests "live like true Tuscans", living in fully updated 15th-century apartments and enjoying leisurely meals on the estate's sun-drenched lawn and around the 20-seat table in the main dining room. |
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* Excludes airfare and is based on double occupancy with private bath facilities, plus some limitations on air/rail transfers. For details, please refer to our Terms and Conditions. |
The week's itinerary is as follows:
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SUNDAY Arrive at Toscana Saporita Welcome Lunch Relaxing afternoon Dinner and wine tasting |
MONDAY Continental breakfast Morning lesson (4 hours) Lunch Afternoon lesson (4 hours) Dinner with cheese and wine tasting |
TUESDAY Continental breakfast Morning lesson (4 hours) Lunch Afternoon excursion to Cennatoio Winery in Panzano in Chianti Dinner in Chianti |
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WEDNESDAY Continental breakfast Morning lesson (4 hours) Lunch Afternoon lesson (4 hours) Dinner with wine tasting |
THURSDAY Continental breakfast Morning excursion to Shepherdess and to Viareggio Fish Market Lunch Afternoon lesson (4 hours) Dinner and wine tasting |
FRIDAY Continental breakfast Morning lesson (4 hours) Lunch Afternoon lesson (4 hours) Graduation Dinner with wine pairing prepared by students |
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SATURDAY Continental breakfast Depart Toscana Saporita |
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