Marg CDN (re 14704, #11)-- No official class, no. But I stayed a couple of nights at a rather

[shaun-in-to]

high-end agriturismo in Chianti that also gives "field to table" classes. They were just starting up with their new chefs-in-residence (ex of JK Wine Bar and Niagara Street Cafe) and wanted a trial run, so we guinea-pigged:

-asparagus flans (adaptable to zucchini or squash) with sage-parmesan fonduta

-fresh egg pasta that turned into:

--herb-stamped pasta with a white ragu

--green pappardelle with a simple tomato sauce

--raviolis that were later stuffed with nettles and ricotta for dinner

-"eggs in jail" (poached egg with a zucchini puree)

-little honey gelatins for a cheese plate or dessert plate

I did look at a school in Genoa that could give classes in Ligurian cuisine (farinata aka socca aka panisse), pansotti, pesto Genovese, panettone, etc., but I couldn't find any online reviews or experiences, and our time was pretty full anyway. Next time!

In Rome we found a nice new trattoria serving traditional Roman cuisine, and the chef told us she also gives classes. Next time, next time!

 

[Marg CDN]

Sounds like you found a few spots off the normal tourist route. I'm getting

more interested in doing something like this.

You've no doubt noticed the very beautiful local asparagus that is out now. I think this is the best I've seen in years. Did you get the recipe for the asparagus flan??

Welcome back

 

[kc_]

Ooh, honey gelatins? How did you make them?

 

[shaun-in-to]

Sorry to the two of you. I'll get around to posting the recipes soon.