COOKING CLASS
THE RISTORO L'ANTICA SCUDERIA
AT SCHOOL WITH A CHEF
DISCOVER THE SECRETS OF THE GREAT CHEFS
THEIR TECHNIQUES AND CREATIVITY
EVERYONE CAN LEARN TO COOK
Are you interested in knowing more about Tuscany’s gastronomic culture, in learning how to make fresh pasta or discovering how to make pizza more tasty and aromatic?
When you take one of our cookery courses you’ll work side by side with a top chef who will explain how to prepare the ingredients and take you through the methods you need to make delicious Tuscan recipes. The beauty of working with a chef is that you can ask as many questions as you like.
DULCIS IN FUNDO?
At the end of the lesson, you can relax and enjoy what you have cooked with the other participants.
Our courses are tailored to the needs of the participants. Costs vary according to to the length of the lessons and the type of foods prepared.
CHECK OUT WHAT WE’VE GOT SIMMERING ON OUR FACEBOOK PAGE OR CALL US ON: 055 8071623
We love the idea of sharing our passion for cooking: at the Ristoro l’Antica Scuderia we also organise courses in fresh pasta and pizza making.
Our courses are open to everyone interested in gastronomy and traditional cooking who would like to learn some of our chefs' secrets: after you have prepared your dishes, you can relax with the other students and enjoy (and compare) what you have made.
Ready to conquer your first star?
COOKING WITH CHEF ENZA
In the beginning there was . . . the cook, whose creativity sufficed to satisfy diners’ palates. But today, as diners’ expectations change and multiply, kitchen organization has had to change radically to keep pace. With five years at the Ristoro under her apron, Enza is today’s coordinator of the work of the kitchen brigade.
Enza, how did you get started in this sector?
“My passion for good things was transmitted to me by my parents: thirty years ago, when I was just a child, I began working at my father’s café: I loved meeting people and making them feel at home, listening to them, serving coffee and smiles.
Certainly, at the start my motivation was to make a living, but as I worked at various restaurants cooking became a calling.
The urge to learn more about different cuisines and cooking methods was irresistible and I tried my hand at many. Now I‘m at the Ristoro – and I intend to stay.”
What sets the cuisine at the Ristoro apart from that of other restaurants?
“Maybe there’s no need to say it, but here, we care deeply about what we do and our work is a source of pride for everyone who works here, so I believe it’s worth stressing: what sets the Ristoro apart is the quality of the ingredients.
The foundation of every item on our menu is meticulous selection of raw materials and continuing research into the excellences of our territory. And ongoing training. There’s no need to watch the cooking shows on today’s television to know that if you don’t evolve and change with the times, you cannot survive.
This means that the traditions and flavors of Tuscany are fundamental for us – but also that we reprise them with a touch of exclusivity and creativity that makes our dishes unique. “
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For information about our Courses Tel. +39 055 8071623 - info@ristorolanticascuderia.com
FRESHLY GATHERED HERBS ...
Off the beaten tourist tracks in search of more direct contact with the reality of the Chianti region. For their clients, Maria and Stefano have thought up another experience, again in collaboration with Jacopo: a walk in the hills around Ristoro L’Antica Scuderia to forage spontaneous greens before concluding the day with tasting at the restaurant
How is the event organized?
“We start by introducing the participants to the various species of edible spontaneous plants we could find in the area, according to the season for which each walk is scheduled. I give each forager a folder of data sheets containing the most important information about the most common local varieties.
Then we start. We’ll find edible plants, discover their antioxidant and curative properties, and learn to recognize – and avoid! – toxic species. It’s also important to know that no two walks are alike: the plants we find change with the seasons.
After about an hour and a half, we circle back to the restaurant to enjoy a tasting menu of dishes featuring greens of different kinds.”
Maria, why would you recommend an experience of this type to your clients?
“Our first impact with any dish that comes to our table is visual; then we catch a whiff of its aromas, and finally we enjoy its taste. Dishes made with greens, like our “gnudi” with borage, give us all this and more.
And just imagine the beauty of a salad composed of ten or fifteen varieties of edible, decorative greens. It’s no longer just a side
dish, it’s a work of art, a unique color-and-taste experience. And then . . . here at the Ristoro, we love to surprise our clients!”
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Would you like more information or to book the experience? Tel. +39 055 8071623 - info@ristorolanticascuderia.com
From the field to the table: 'gnudi' with borage, prepared by Chef Claudio.
USE YOUR HANDS!
WHAT DOES FRESH PASTA REMIND YOU OF?
For us, beyond the tastes and the smells, it reminds us of loved ones, of laughter and of happy hours spent with those we care about.
That is why we have organised this course with Chef Guenda for everyone who is passionate about this fundamental element of Italian cooking. Join us in the pasta "workshop" of Ristoro L’Antica Scuderia: you'll learn all the tricks for making the best fresh pasta, from selecting the ingredients, to working the dough to cooking and serving the final dish.
ROLLING PINS AT THE READY
Tagliolini, pici, ravioli. For each type of pasta, the rolling out stage is different. We'll teach you how to use the most traditional of kitchen tools, the rolling pin, to achieve the perfect thickness and consistency for different types of pasta.
NOT YOUR USUAL PIZZA!
Sifting, measuring, kneading, shaping: these gestures are repeated every time a pizza is prepared.
Plus you need the very best ingredients and the experience of our master pizza-chef, Giovanni, who will teach you to prepare the perfect pizza dough,
to knead it to attain the ideal smooth texture, to select toppings to transform a traditional Italian dish into a gourmet creation.
But pizza isn’t pizza unless it’s baked in a wood-fired oven.
And the temperature must be just right: 300 °C
For information about our Courses Tel. +39 055 8071623 - info@ristorolanticascuderia.com
Ristoro L'Antica Scuderia
via di Passignano 17
50028 - Tavarnelle Val di Pesa (FI)
Open every day
from 12.30 to 14.30 and from 19.30 to 22.30
Closed on Tuesday
La Scuderia di Passignano srl - C.F/P.IVA: 05834840489 - REA: Fi- 578889 - Cap. soc: euro 40.000 i.v.