If Tuscany is your next destination, let us plan an inspirational experience at one of our preferred luxury hotels. Other hotel choices available, just ask. Tell us your dream – be it wine tasting, cooking, meandering through the vineyards, checking out the architecture, or just relaxing. We’ll make it happen.
Cooking Class in Tuscany
Cooking with Costanza: a culinary adventure to awaken and inspire all your senses and allow you to experience the very essence of Italy!
The Renaissance Villa, on a hill with all of Florence spread out below, focuses on regional cuisine that is more regal and elaborate in preparation than in the villages. Set in a heritage-protected five-hectare property with colourful gardens, this is an opportunity to experience the lifestyle of the Tuscan city folk and immerse yourself in Italy as you imagine it in films. Your experience begins al fresco with a tour of the organic herb gardens. You are encouraged to smell, feel and taste the various greens. Learn how to choose the most perfect natural flavour enhancers of Tuscan cuisine. The discussions will cover food traditions, history, and what makes food such an integral part of everyday life in Italy. Of course you choose the freshest herbs for your cooking lesson.
Food choices are seasonal and take advantage of the freshest produce. The first dish to prepare is an authentic antipasto. Too many restaurants ignore antipasti and focus on pasta, but this is a traditional meal to be enjoyed all evening long, and enjoyment of each course is paramount to your culinary experience. The antipasti selection is based on seasonal and local produce. Each course is paired with an Italian wine.
Appetizers are based on both wild and cultivated foods. In spring you might make frittata di carciofi – fried artichoke. Jewish Romans made this dish famous in the ghetto, and it is still a staple of spring cooking. Chef Costanza may thinly slice an artichoke and treat it like a carpaccio – which is usually thinly sliced raw beef or fish – and serve with a deep grassy flavoured olive oil. In summer tomatoes ripening on the vine make delicious bruschetta al pomodoro (tomato bruschetta), insalata caprese (tomato salad with garden fresh basil, oregano and local buffalo mozzarella). Autumn is the season for melt-in-the mouth crostini con i funghi procini (porcini mushrooms in a flaky crust).
Chianti is one of the central regions in Tuscany. Chianti wines, formerly recognized by the squat bottles encased in a straw basket has now joined the rest of the region as one of the major producers of elegant water for the gods.
The Chianti recipe as we know it today, was created by Baron Bettino Ricasole. Taking a run down family property, he began analyzing grapes from various vines and discovered that each type of fruit resulted in a specialized palate. Today, all wines labelled as Chianti comprise 70% Sangiovese, 15% Canaiolo, and 15% Malivasia Bianca. However, in 1992 white grapes were prohibited from use in a Chianti Classico. There are tens of thousands of small vineyards producing Chianti and the best way to find a good wine, is by tasting. Of course, Ricasole remains the larges producer but don’t limit yourself with some many other wines on the market. New organic wines are taking space on the shelves. My two faves (at the moment) from Chianti:
AMA 2010. Priced at about $27 Canadian and $17 Euros in Greve, this wine has flavourful bouquet that opens beautifully from the first sip. Here is a wine that can be enjoyed in its youth without breaking the bank. Founded in 1972, Castello di Ama provides a great product, thanks to dedication and hard work of founders Marco Pallanti and Lorenza Sebasti.