Pappa with pomodoro is a “poor” dish of Tuscan cuisine, more precisely Florentine. The peasant origin of this first course is testified by its ingredients: homemade Tuscan bread (not salty) stale, tomatoes, vegetable broth, garlic cloves, basil, Tuscan extra virgin olive oil, salt and pepper.

Workshop where all the products are handmade as our grandmothers did at home. We use raw materials mostly short chain and Italian anyway.

• • A day full-immersion course in the typical Tuscan cuisine. We will cook together a complete menu, with the recipes that have made this region famous all over the world. Pappa al pomodoro, rustic bread with chicken livers or fresh tomato and onion, fresh pasta (such as tortelli with potatoes and pork, ravioli with ricotta and spinach or tagliatelle). We will learn how to cook the Bolognese sauce, the Florentine tripe, the larded pork fillet, the Tuscan beans and finally the panna cotta, for conclude what will be a unique experience. Typical recipes depending on the season. You will then get to the table, to taste the real Tuscany
• • Valid for two people at the “Il Mattarello” laboratory.
• • Duration: 5h.