Our January class has started for 2016. Students worked hard from the very first lesson, not at all showing fatigue from their long flights. They vigorously went through an orientation, a sightseeing tour in Florence, and a cooking practice by Professor Francesco. The first cooking practice was “Tuscan Cuisine 1”. Today’s menu: Tuscan fried artichoke flavored with extra virgin olive oil and thyme Pappardelle with wild boar Fresh pasta Cimalino (veal shank) redone with artichoke Florentine steak Class started with Prof. Francesco’s speech and self-introduction followed by each student’s self-introduction Prof. Francesco puts the greater focus on the traditional cooking methods, which have been passed on from predecessors, over new […]

Today’s appetizer is one of the very major Tuscan cuisines, Crostini di fegatini (liver paste). The homemade liver paste is always the best. Today’s first dish (primo) is minestrone soup. You can use vegetables in season, so ingredients may vary depending on the season. Green peas are good now, so we put a lot of them, which made the soup sweet and tasty. It’s very gentle to the stomach, I love it so much! This is the second plate (second). Can you tell what it is? This dish is called “bruge”, originated from “Hambruge”. It’s a hamburger steak made of mushed lentil. With fresh spinach and cucumber flavored with white […]