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Tuscan & Italian Cooking School - Firenze

TUSCAN & ITALIAN COOKERY COURSE hands-on (BRIEF COURSES)

 

The students make the recipes by themselves

-This course (consisting of 1, 2, 3 or 4 lessons by choice) explains the basic techniques needed to make the recipes.

-During each lesson two entrees, two first courses (pasta), one main course, one dessert and which wines to accompany the food are presented in a simple fun method.

-New recipes are prepared at each lesson and the teacher also explains how to present the food.

-At each course a colour book both in English and in Italian will be distributed. At the end of each lesson, students and teachers discuss and analyse the  techniques used and the organoleptic characteristics of the dishes, that will be  tasted and paired with excellent Italian wines.

 

WINE TASTING Classes

 

-TOOLS FOR A CORRECT TASTING: Even if a minimum equipment is enough for an amateur, all the same it is interesting to know the tools used by professional wine experts. They are basic.

-WINE TIPOLOGIES: Wine is produced through the total or partial alcoholic fermentation of fresh grapes. It has been made everywhere through the temperate zone of earth for over three thousand years.

   -V.D.T. (Table Wine)

   -I.G.T. (Typical Geographic Indication)

   -D.O.C. (Controlled Denomination of Origin)

   -D.O.C.G.(Controlled and Guaranteed Denominationof Origin)

-MAIN ITALIAN GRAPES:

North-West: Nebbiolo, Barbera, Dolcetto, Moscato, Cortese, Arneis.

   -North-East: Cabernet Sauvignon, Cabernet Franc, Merlot, Corvina, Pinot Grigio, Tocai, Chardonnay, Sauvignon,

    Traminer, Garganega.

   -Central Italy: Sangiovese, Montepulciano, Canaiolo, Trebbiano, Malvasia.

   -South: Aglianico, Negramaro, Primitivo, Fiano, Greco, Falanghina, Bombino.

   -Sicily: Nero d’Avola, Catarratto, Insolia, Malvasia, Moscato.

   -Sardinia: Cannonau, Carignano, Monica, Vermentino, Nasco, Nuragus.

    and other...

-HOW TO READ A LABEL: The European legislation is very precise about wine labelling and, if we read a label carefully, we can get important information.

-HOW TO KEEP AND SERVE  WINE: Wine is a living food in a continuous evolution, very sensitive to the external agents. The producer keeps it at the best environmental conditions till the bottling. Starting from the moment of the purchase, you have to keep it in the best way possible...

-TASTING OF A WINE: Visual test, Olfactory test,Taste test.

-PAIRING WITH FOOD: It is a very common opinion that for pairing food and wine it is sufficient to serve a white wine with  dishes of fish and a red one with dishes of meat.  All that is not absolutely true!

Even if the choice of which wine to couple with a certain dish is rather subjective and personal, there are some basic rules that we have absolutely to observe.

The present system for a correct food-wine coupling is based both on the contrast and on the concordance.

 

PROFESSIONAL COURSES

 

This course is reserved to professional Chefs who wish to increase their knowledge about the real Tuscan and Italian cuisine.

This complete course explains both the basic techniques needed to make each dish and the tips for preparing many other similar dishes.

At the end of each lesson, students and teachers discuss and analyse together the technical and organoleptic characteristics of the dishes, that will be tasted and paired with excellent Italian wines.

 

OTHER COURSES

 

Pizza and Bread, Pasta, Tuscan desserts, Chocolate, Ice-cream, and other courses...

 

Lessons are held in English  (on request also in: German, French, Japanese and Russian)

ITALIAN

 

COOKING SCHOOLS