Intense Cooking Course & Farm Stay with Food Market Tour in Tuscany for Foodies & Professionals

Sobre

The only course of its kind offered by the Academy located at the historic Villa Pandolfini estate. Over 30 hrs of cooking, learn to master the Tuscan cuisine from professional chefs with years of experience in excellent restaurants & above all teaching, the academy is a certified iso 9001 academies for recognition of course content and teaching standards. The courses are conducted in English, the venue is an incredible historic 12th and 14th-century villa and castle. 

The kitchen in the Torre medieval kitchen is equipped and transformed to provide excellent facilities whilst maintaining the historic charm. The cooking adventure, each day will be a five-course meal preparation, hands-on and instruction mix you will learn the history of the Tuscan cuisine, techniques, tips and tricks from the chefs. No cooking experience necessary however it is also suited for professionals. Accommodation for 7 nights on the estate in a villa. One of the mornings will be visiting a food market tour and walking to a local town.

Note: Double shared room accommodation in one of the villas or farmhouse apartments, single room supplements available

Menu

Menus are seasonal however here are some examples :

All pasta is fresh hand made as are the gnocchi. Pizza and pizza breads can also be inserted using our pizza oven

Menu 1

• Seafood antipasto crostini
• Risotto with shrimp and cabbage
• Fish filled bi coloured ravioli with a fish ragu
• Fish in cacciucco with shrimp, calamari and vegetables
• Cioccolatissimo

Menu 2

• Stuffed onions with pecorino cheese
• Risotto with Saffron & Zucchini
• Potato Tortelli with vegetable sauce
• Whole baked fish with olives and potatoes
• Panna cotta with berry sauce

Menu 3

• Bruschetta with eggplant and pecorino
• Ribollita-Tuscan peasant vegetable bread soup
• Ravioli with spinach and ricotta , butter and sage
• Roasted pork with scallions and fennel
• Ricotta cake with chocolate sauce

Menu 4

• Goat cheese soufflé
• Crepes with asparagus
• Bi-colored tagliatelle with mushrooms
• Stuffed calamari on a bed of tomato sauce
• Tiramisu,making also savoiardi

Menu 5

• Focaccia with walnuts and plain
• Farroto- spelt risotto with basil
• Stuffed artichokes
• Etruscan Rabbit or we can do quail, guinea fowl or sea cod with leeks or potates & tomato
• Pears in red wine and English cream

Menu 6

• Warm seafood salad & rucola
• Crepes alla fiorentina
• Filet of bass or troglie ( red mullet) with tomato and capers
• Potato al rosemary
• Tiramisu, making also savoiardi (lady finger)

Menu 7

• Stuffed zucchini flowers
• Risotto with saffron e zucchini
• Panzanella
• Vitello Tonnato
• Caramelized Peaches with zabaione al vin santo

Menu 8

• Mezzaluna di zucchini al pesto
• Crepes with truffle
• Carabaccio - onion soup
• Florentine orange duck
• Braised vegetables
• Biscotti di Prato & homemade gelato

Menu 9

• Leek flan
• Risotto with champagne and truffle (if we can find truffles) if no truffle potato gnocchi with walnut & gorgonzola
• Bi-coloured tagliatelle with mushroom sauce
• Deboned and stuffed chicken with parmesan and pistachio nuts
• Torta Della Nonna

Menu 10

• Bruschetta with eggplant and pecorino cheese
• Pappa al Pomodoro
• Seafood Ravioli
• Stuffed squid
• Florentine spinach
• Autumn Tart

Menu 11

• Ribollita-Tuscan peasant vegetable bread soup
• Gnocchi with duck ragu
• Caramelized balsamic vinegar onions
• Veal rolls cooked in milk
• Ricotta cake with chocolate sauce

Menu 12

• Mezzaluna with zucchini & pesto
• Risotto with Saffron & Zucchini
• Ravioli with butter & sage
• Spezzatino - Chianti Beef Stewed in Chianti Wine
• Latte Portuguese

Menu 13

• Pizza
• Farroto- spelt risotto with basil
• Malfatti with wild boar ragu
• Pork with grapes
• Stuffed artichokes
• Ladyfingers with vin santo icecream

Menu 14

• Crostini Toscani
• Pappa al Pomodoro
• Ravioli with artichokes
• Braised veal cooked in milk
• Parmesan souffle
• Semifreddo al Caffe

Menu 15

• Potato and squid salad
• Black tagliatelli with seafood ragu
• Risotto with clams, mussels and shrimp
• Baccalà alla livornese
• Caramelized peaches with zabione

Cronograma

Day 1

• 3:00 pm - 7:00 pm: Check-in to accommodations.You can also reach the local station through Florence SMN train station and walk to the estate.
• 7:30 pm: Dinner 

Day 2 - Day 7

• 10:00 am: Arrive at the Torre kitchen, coffee and menu introduction.
• 10:15 am: 5-course meal preparation 
• 2:15 pm: Seated lunch in the dining room served with wine 
• 3:00 pm: Free evening to relax by the pool or walk the trails of the estate or explore Tuscany or Florence.

*One morning 8 am meet the chef at the central food market for food experience 

Day 8

• Checkout