From Piedmont to Tuscany: Explore the Cooking of Northern Italy with Katie Caldesi

About this course

Participants prepare a series of Piedmontese and Tuscan dishes using seasonal ingredients, including Bagna Cauda with vegetables, porcini risotto with black truffle, red-wine beef stew, Parmesan polenta, braised vegetables and Necci chestnut flour pancakes with ricotta and honey. The menu may also include Crostini Neri, a Tuscan chicken liver and caper pâté. Teaching combines demonstrations with hands-on tutoring. Alongside the cooking, the course covers the techniques, stories and regional traditions associated with the recipes.

What you'll learn

• Prepare Bagna Cauda and serve it with winter vegetables.
• Cook porcini mushroom risotto and finish it with black truffle.
• Slow-cook a red-wine beef stew and make creamy Parmesan polenta.
• Prepare braised fennel, cabbage and onions in saffron broth.
• Make Necci chestnut flour pancakes and fill them with ricotta and honey.

Is this course right for you?

The course is listed as suitable for all levels and combines demonstrations with hands-on tutoring. It may suit learners seeking an introduction to, or further practice with, regional Italian cooking, although the source does not specify any prerequisite experience.

• The dish selection can change seasonally or to accommodate dietary requirements.

Before you go

• A meal made during the class is included.
• Two drinks with the meal are included, including wine, beer or soft drinks.
• Morning classes include coffee and a croissant on arrival.
• A cotton apron is provided to take home.
• A full recipe pack is sent by email within 48 hours after the class.