Hands-on class. Includes dinner.
Join Paola Albanesi for an exploration of Tuscany's unique cuisine and food culture. Menu includes: gnudi con burro e timo e prosciutto croccante (ricotta and spinach dumplings seasoned with butter and thyme, sprinkled with crispy prosciutto and Parmigiano Reggiano); fagioli all’uccelletta (beans braised with tomato sauce, sage and rosemary served with bruschetta); pear, celery, and fennel salad with Pecorino Toscano; Ricciarelli di Siena (almond vanilla-orange zest cookies).
Class is limited to 12 students. Please note that class reservations are non-refundable.