Learn how to cook delicious italian and tuscan dishes with the Executive Chef of Borgo San Felice, Fabrizio Borraccino, and his brigade. Let's discover how to create traditional typical Tuscan recipes and delicacies.
Cooking classes and menu:
Pappa al Pomodoro: one of the traditional Tuscan dishes, once considered as a “poor” dish as originally known to be the plate of farmers;
Panzanella: Typical dish with bread, red onion, basil, tomato, cucumber, salt and pepper.
Crostino nero: is a traditional typical Tuscan recipe and the most famous starter.
Pinzimonio con salsa verde: Vegetables Pinzimonio is a light starter, healthy and fresh.
Pici all’aglione: “Pici” pasta is a type of hand-made pasta, similar to spaghetti but wider, typical of the south of the Val d'Orcia and Val di Chiana in the province of Siena.
Ravioli ripieni ricotta e spinaci: Very popular in all Italian regions, it is a very thin puff pastry stuffed with cow or sheep’s ricotta, spinach.
Salsa al Pomodoro: the most classical sauce, created in Italy and spread all over the world.
Salsa alla bolognese: born in Italy, in Emilia Romagna, known and appreciated all over the world.
Salsa besciamella: besciamella is an ancient basic sauce, composed by milk, flour, butter and nutmeg.
Parmigiana di melanzane: eggplant parmigiana, is made of fried eggplants, au gratin with tomato sauce, basil, garlic, mozzarella and parmesan cheese.
Polpette al sugo: meatballs with tomato sauce is an Italian cuisine classical dish.
Tiramisu: it's a dessert spoon made of ladyfingers soaked in coffee, mascarpone, eggs and sugar.
Cantucci: the origin of the almond biscuits date back at least to the sixteenth century.
Ricciarelli: known in Siena since the fifteenth century.
Crostata con marmellata: as tart is a very loved dessert in Tuscany
One-day course includes: preparation, processing and cooking, preparation of the sauces, presentation.
Cooking classes include: the use of technical equipment and ingredients,the apron of Borgo San Felice,book for recipes and notes, a 2 courses dinner with a Florentine T-bone-steak for two persons at the Osteria del Grigio with San Felice wine pairing included
Two and three days’ courses include:
Preparation and cooking of 2 dishes a day among those proposed and they will last 2 hours a day.
Four and five days’ courses include: Preparation and cooking of 1 dish a day among those proposed and they will last 1 hour and half a day.
Intensive Cooking classes include: the use of technical equipment and ingredients, the apron of Borgo San Felice, book for recipes and notes, a 3 courses dinner with a Florentine T-bone- steak for two persons at the Osteria del Grigio with San Felice wine pairing included, on cooking class’ last day.
Brand new - 2017 - Pizza Margherita Class
Pizza Margherita is the typical Neapolitan pizza with tomato, mozzarella, fresh basil, salt and oil. It is an Italian cultural heritage symbol, known worldwide in all its variants.
The class includes : preparing dough, spreading dough and seasoning, cooking in a wood fired pizza oven, presentation, one dinner with starter, pizza, drinks and San Felice wine selection included.
All costs and other details about the various courses are available on demand.
