Die Küche der Toskana, Umbra und Laziale in San Casciano dei Bagni

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The cooking course takes place in a beautiful farm immersed in nature in the heart of Val d'Orcia, in a relaxed atmosphere surrounded by peace and nature. Cooking courses are made for all kinds of requests, vegans, vegetarians, allergy problems. I have modern and antique equipment to make the dishes.

Who is Francesco?

It is born in Rome, a capital rich in harsh colors and delicate scents. His great passion for cooking leads him to seek new horizons in the culinary field, beyond the boundaries and tastes of his city. After marrying my wife I come to Siena, I take a short 3 years in economics degree, I specialize over the years in Tuscany and Umbrian regional cuisine, working in several restaurants and taverns in the center. I take part in June 2005. I continue my training abroad, working for a year in Austria and Switzerland. Back in Italy I perfect myself by joining F.I.C. (Italian Cooking Federation) as a professional chef. In 2006 and 2007, in collaboration with the Apt of Chianciano Terme, I participated in the Twinning with the new province of Monza and Brianza, performing a series of gala dinners to promote the products of the territory. In collaboration with a farm in Umbria I teach the emerging chefs of Russia the dishes of the Tuscan tradition and to promote typical products of Senesi. The passion and knowledge of the high Tuscan and international cuisine achieved over the years have led me to be the perfect Cuoco A Domicilio.

Menü

Please choose 1 dish from each menu and write them down to the comments section while booking.

APPETIZERS

• Fresh Tuscan appetizers of the day
• Salad of spelled or rice venere
• Octopus appetizer
• Buffalo mozzarella
• Caprese
• Courgette flowers
• Porchetta di Arezzo
• Chianina Carpaccio
• Mozzarella stuffed

FIRST DISHES

• Little aglione
• Meat and vegetable baked lasagna
• Eggplant Parmesan
• Ducks with duck, ragout, wild boar, vegetable seasoning
• Tagliatelle with duck, ragout, wild boar, vegetable seasoning
• Ravioli with butter and sage or with duck, ragout, wild boar, vegetable seasoning
• Cold pasta
• Bacon and egg
• Matriciana
• Pasta on request with truffles or seasonal porcini mushrooms
• Pasta with fish
• Tortellini
• Homemade pasta in rustic style
• Quiche pasta and cottage cheese
• Ravioli stuffed with pachino onion bread
• Ravioli stuffed with speck and radicchio
• Cornish dumplings, carrots, red strawberries.

SECOND PLATES

• Porcupine duck
• Rabbit in damp or fried
• Roast chicken
• Lemon scaloppine
• Roast Beaf
• Tuna veal
• roast pork
• Peposo
• Roast pork roast
• Cuttlefish with peas
• Sprouts or Daybreads boiled with tropea onion
• Codfish
• Sea Salad
• Shin
• Tripe
• Sweet little capocollo

Programm

Morning Class:

• 9:30 am: Small breakfast with coffee and sweets
• 10:00 am: Start Cooking class
• 11:00 am: Small break and a small snack
• 11:15 am: Second part of the cooking lesson
• 12:30 pm: Preparation of the table
• 12:45 pm: 5 courses meals with what we have prepared appetizers, first dish, the second plate, outline, dessert
• 3:00 pm: End of cooking course

Afternoon Class:

• 4:30 pm: Small snack of coffee and sweet and savory
• 5:00 pm: Start Cooking class
• 6:00 pm: Small break and small aperitif
• 6:15 pm: Second part of the cooking lesson
• 7:00 pm: Preparation of the table
• 7:30 pm: 5 courses dinner with what we have prepared appetizers, first dish, the second plate, side dish, dessert
• 10:00 pm: End of cooking course

Choose your menu for your course