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| | | RUSTICO COOKING TOURS - NEW VIDEO
Putting together the video highlights of our 2019 tours to Tuscany got us even more excited about our upcoming cooking tours for 2020...Click here to see the video! We'll be returning to Tuscany in June and September for our amazing Tuscany & Beyond Tour and we've added tours to Puglia & Basilicata in southern Italy as well in May and September. On each tour, we'll stay in a country setting far from the bustle of city life, at a beautifully appointed villa with a private pool. Mornings will be devoted to hands-on cooking, followed by a leisurely lunch before an afternoon of sightseeing and dinner at the region's finest tables. We'll immerse you in the regional cuisine. You'll savor traditional specialties, meet local food artisans, and learn authentic Italian cooking at our daily hands-on cooking classes. Our tours focus on smaller destinations, avoiding large tourist centers in favor of small gems where one can be part of the magic of Italian life. | | |  |
| | | DECEMBER & JANUARY COOKING CLASSES IN NYC
We've posted our NY hands-on cooking class calendar through January 2020… choose among fresh pasta workshops, seafood classes, an Italian holiday baking workshop, and much more. On December 13 at 6 pm, we have our annual Cooking with Wine Class. On the menu: - Cheese Ravioli with Sweet Peas, Tomatoes, Cream, & White Wine
- Filet Mignon in Rich Red Wine Glaze
- Roasted String Beans with Artichokes & White Wine
- Risotto with Prosecco, Butternut Squash, Sage, & Leeks
- Wine-Poached Fruit over Marsala Zabaione
Cost is just $110 per class including lunch or dinner, recipes, and wine. | | | | | | REGIONAL RECIPE: PASTA WITH BRAISED BEEF BRACIOLE
We learned to make these delicious, slow-cooked beef braciole on one of our cooking tours to Puglia years ago and it has been a favorite ever since. This is Sunday food: beef is pounded thin and rolled around Pancetta, parsley, garlic, and grated Pecorino, then braised with red wine, aromatic vegetables, and tomatoes until succulent. The Pecorino melts inside the bundles, making the sauce even richer and ensuring the bundles hold together. In typical Italian fashion, the stuffed beef bundles (known as braciole in southern Italy, involtini in northern Italy) should be served as a second course, their rich cooking juices tossed with pasta as a first course | |
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