Vegan cooking class in Valdichiana Senese

About

The Tuscan cooking class you don't expect, among ancient flavors and traditional recipes

 Don’t think that Tuscan cuisine is only meat, wild game and cured meats because there is an entire vegan universe made up of recipes and dishes to be discovered and, of course, tasted. Simple in its traditions, Tuscan cuisine easily brings towards the preparation of dishes that fully embrace this philosophy. 

 Every season in Valdichiana Senese has its own vegetables which, if skillfully elaborated, give life to rich dishes capable of seducing even those who are not so confident with green: from ribollita (Tuscan traditional dish, it means “boiled twice”) with black cabbage in winter, to panzanella (Tuscan traditional dish made of stale bread) flavored with onions, cucumbers and tomatoes in summer, up to the pappa al pomodoro (literally “tomato porridge”) valid all year round.

 To the products of the earth, you can then add flours, from which different types of pasta are obtained and when combined with vegetable sauces astonish palate and put everyone together at the table.

Menu

The tour includes:

• Vegan cuisine lesson with genuine local products 
• Lunch or dinner with paired local vegan-certified wines 
• 1 bottle of vegan wine (1 each 4 persons)

The menu may vary depending on the season and who holds the cooking class.

Schedule

In this curious vegan cooking class, a professional chef will accompany you in the preparation of vegan dishes keeping an eye, however, on the culinary tradition of the Valdichiana Senese. Under his guidance, you will learn how to cook Tuscan recipes respecting seasonality. You will start with pici, the traditional fresh pasta prepared strictly without egg as the original recipe wants, pasta which with the aglione sauce - a giant garlic but with a delicate taste that grows only in Valdichiana - or with crumbs - literally sautéed bread crumbs in a pan with a drizzle of extra virgin olive oil - they express their best characteristics. 

Depending on the season of your cooking class, you will then learn how to cook ribollita, pappa al pomodoro or panzanella and delicious bruschetta, from the classic ones with tomatoes to the more refined ones with black cabbage, beans or cream with herbs. You will close the menu with bread, wine, and sugar, the classic Valdichiana snack, a dessert that is simple in shape but complex in taste.

At the end of the experience, it is time to taste all the dishes prepared by you with a nice lunch or dinner accompanied by a bottle of vegan-certified Tuscan wine, a brand that guarantees full respect for the philosophy in the entire production process of the bottle.