Examples of Classes

A small example from the repertoire of dishes that Chef Giuseppe teaches in his workshops:

Appetizers:
• Vegetable tart with leeks and Pancetta
• Deep - fried eggplant dumplings with tomato sauce 
• Stuffed zucchini blossoms with ricotta and buffalo mozzarella
• Tuscan spelt salad with goat cheese and fresh herbs.
• Calamari and shrimps salad with arugula and balsamic vinaigrette
• Monk fish and Scallops skewers on Bell pepper pureè
 
Soups / minestrone / rice:
• Zuppa frantoiana  - a traditional tuscan country soup 
• Risi e bisi - a classic rice and peas dish
• Ribollita soup - featuring tuscan bread, kale and beans
• Risotto with prawns
• Minestrone with garden vegetables and whole oats
• Cannellini bean soup with seafood
• Chickpeas soup with rosemary

Stuffed Pasta and noodles:
• Pappardelle (square fresh pasta) with meat and porcini sauce
• Wide pasta noodles with duck ragout
• Florentine crepes stuffed with ricotta and spinach
• Ravioli stuffed with asparagus and cheese, with truffle sauce
• Potato gnocchi with fresh tomato and basil
• Sea food ravioli with Mediterranean sauce.

Meat courses:
• Veal Saltinbocca with roasted potatoes
• Pork Loin Medallions in Marsala wine with sautéed garlic spinach
• Beef Scaloppine pizzaiola with eggplant parmigiana
• Stewed beef in Chianti wine and pepper with balsamic glazed onions
• Chicken with sage, rosemary and garlic in cannellini bean stew
• Beef “tagliata” (sliced strip steak) with herb flavoured olive oil

Desserts:
• Tiramisù
• Torta della nonna
• Florentine trifle
• Wild strawberry & ricotta cake
• Hazelnut and chocolate cake
• Raspberry vanilla tart
• Liquorice Semifreddo with wine poached pears