CUCINA CASALINGA LAGANE CON SUGO D’AGNELLO E CIMA DI RAPA Lagane pasta today was made of “Intergrale” flour or wholewheat flour. Lagane looks almost like Pappadelle. Even though they were made of wholewheat flour but they were soft enough and cling to the sauce very well. We have learned many kinds of pasta sauce already i.e. duck , wile boar , beef ragu , seafood. So today Professor Francesco let us learn to cook sauce from lamb and cabbage. MINESTRA DI PASTA E FAGIOLI Tuscan beans soup with pasta is a comfort soup the Mama Italiana can cook at home. It’s easy to make and yet delicious. It’s one of […]

Il carpaccio The name of the dish comes from the painter Vittorio Carpaccio, who lived between 1400 and 1500. It was invented by Giuseppe Cipriani in the last century. He was a Venetian business man and the owner of Harry’s bar in Venice. Cipriani created it for his client, the Countess Mocenigo who could not eat cooked meat. The recipe intended to spice up a slice of raw meat with Olive oil ,lemon and Parmesan. The plate was renamed “Carpaccio” because at that time an exhibition of the painter was being held in Venice. The dish has become famous and be in the restaurants’s menu all over Italy. Today we […]

MEDITERRANEAN CUISINE 2 SCIALATIELLI AL BASILICO CON VONGOLE E BOTTARGA This pasta dish is really enjoyable. You get a delicious blend of creamy Bottarga and clams. The Scialatielli pasta is green and full of the aroma from Basil leaves. The chef needs to pay special attention when cleaning the calms as they have so much sands inside. We actually cleaned them at least 3 times and left them in salty water to keep them fresh. When you blend the Basil leaves, if you add few ice cubes , the color will remain brightly green. The Scialatielli looks really appealing when we spread the dough on table. CALAMARO IN 2 COTTURE […]

MACELLO -Meat processing facility- The knowledge about the food is an asset of a professional chef. By visiting the abattoir, the apprentice chefs can see the real things and get to learn far more beyond the classroom. Getting to learn the production process of the Meat industry broaden our knowledges and helps us when selecting parts of meats for specific types of dishes. For example, the chef has to select different parts of stomach to cook Toscana dishes like Trippa and Lampredotto. Trippa is cooked with the 1st stomach and Lampredotto is cooked with the 4th stomach. Selecting the parts correctly gives the correct characters to the dishes. All animals […]

MERCAFIR -Visit to food wholesaler- Today we had a chance to visit Mercafir which is a vegetable market of Florence. In fact, it’s very big and you can also find the meat and fish market in the same area too. However today we went with Professor Francesco and Arise our lovely translator to visit the vegetables section which already took us few hours to walk around. Here is the place where vegetables from North and South arrived and distributed to Central of Italy. Florence is in a good location near Pisa airport hence there are imported vegetables and products sent to this market too. For example, we saw a large […]