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Cooking Courses

Participatory courses of cuisine for people wishing to learn cooking traditional dishes of Tuscan food. What better way to know and appreciate the strong and marked tastes, the charming and stirring heady perfums of this land? Our guest, either as beginner or as expert, will absorb the penetrating enjoyment and flavours hidden in simple natural and, at the same time, refined recipes. In this food so full of strong flavours, you can learn the tecnics of cooking our typical bread without salt in the ancient wood oven of the villa, with all its sacredness and by our tradition the stressed importance of never wasting it, testified by many traditional recipes so spread till nowadays: Panzanella (Tuscan bread salad made from day-old bread marinated in tomatoes, oil, vinegar, salt and herbs), panada (bread soup), ribollita (Tuscan bean and vegetable soup), acquacotta (soup with day-old bread with vegetables and herbs and bacon fat), pappa al pomodoro

(tomatoes and bread soup), fettunta (toasted bread with olive oil, garlic and pepper), the vegetable soup, the black cabbage soup and the celebrated various kinds of bruschetta (toasted bread seasoned with oil, garlic and sometimes diced tomatoes) or crostini (small pieces of toasted bread seasoned with olive oil and other kinds of vegetables - chopped olives, anchovies and capers, or with chopped artichokes - or rather with mushrooms or with a meat sauce with chicken livers and calf spleen. Another caracteristics of Tuscan traditional food is the so many recipes made with white meat and game. The local menu is made of the products of farm barnyard, where there freely graze chickens, turkeys,

geese, guinea hens and pigeons together with rabbits and game like hares, pheasants and wild boars. The Tuscans make large use of pig, too: we like to remember here the well-known Tuscan salami, dry salt cured ham, sausage in a long casing and blood sausage (buristo). In winter you can be present at the work of traditional pork butchers.
Moreover for our apprendice cooks we organize tastings of olive oil, visiting the olive presses, and also samplings of wines, visiting the local cellars.
Nicoletta Lebole’s school of cooking, otherwise than the other ones, gives voice to Tuscan tradition, realprising it with creativeness in the light of the current demands of contemporary life.
She is always thus unremitting in her research of newer and newer combined flavours balancing successfull contrasts.

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