Cooking Classes
"Pan d'un giorno, vin d'un anno", this ancient proverb marvellously encapsulates the cuisine of Sienese Chianti. Produce, seasons and territory, reflecting an economy that was once based on sharecropping and on sending products, ingredients and recipes to the town.
Wine was brought by the Etruscans. Chianti was and remains synonymous with Italian wine. Over and above being drunk, it is used extensively in local cookery.
Chianti bread is baked in a wood-fired oven. It lasts all week: you start with the bread knife and it’s as good on the last day as on the first. Any leftovers become, depending on the season, panzanella, ribollita, pappa col pomodoro. Toasted it is the basic element of fettunta with (black) cabbage on slices. For this you need olive oil, the precious liquid gold which was another gift from the Etruscans and whose flavour underlies all Chianti cookery.
Our local cook offers you the possibility to learn more about the ingredients and to prepare together tasteful Tuscan dishes : antipasti, primi, secondi and dolci included.
