Cooking courses

Tuscan and Maremman cooking classes

The goal of our cooking classes is not to train chefs, but to make known and enjoy the typical foods of Tuscan and Maremma cuisine.

The Maremma Toscana, territory that in the past was the kingdom of swamps, malaria and misery, contains a great variety of typical dishes. Recipes with strong and very tasty flavors. One of these, for example, is “Acqua Cotta”, which is interpreted in 100 ways, because each family (given the poverty) used it to prepare their own garden products.

From appetizers to first and second courses, to get to desserts and bread, it was cooked using local products. All this is proposed in our courses.

We will cook appetizers based on mixed croutons, savory pies with herbs from the fields; la panzanella (ancient dish of poor cuisine); pasta dishes made with strictly homemade pasta; soups and soups are delicious and good in every season, such as tomato soup, the shepherd’s soup, the soup of the takeout, and the famous ribollita.

In the poorest families in the past, the meat was hunted, so wild boar, hare, pheasant and roe deer etc.

The boar is still cooked with old recipes becoming a dish that is always very tasty and appreciated by everyone.

The scottiglia is another typical Maremma dish prepared with different types of meat accompanied by baked potatoes. This dish that today serves as a second, in ancient times it was a single dish a real meat soup.

To finish in sweetness we will prepare simple but very tasty desserts enriching them, as the old housewives used, with pine nuts, seasonal fruit and also with aniseed that gave more flavor to the dough.

In the wood-burning oven of our kitchen, all these dishes acquire a fragrance and a different and particular taste.