SAVORING THE CHIANTI REGION

SAVORING THE CHIANTI REGION Race Information

So you don't own a farmhouse in Chianti? No problem...many don't either! Like the whole Tuscan cuisine, the Chianti cuisine is made of simple and genuine dishes tightly linked to the territory and to the cycle of the seasons. Traditional dishes are made with fresh ingredients and perfectly match with a good glass of Chianti. Their flavor is usually enhanced with some drops of extra-virgin olive oil, but they will acquire a very special taste if you eat them in a farmhouse in the Chianti region. Bread is baked in wood-burning ovens. A toasted slice with some lately-produced olive oil is a great snack. It is so good that you will want more. According to the season, you can use leftover bread to prepare panzanella (a bread and tomato salad), bread soup, ribollita (a bread and vegetable soup) and the famous pappa al pomodoro (tomato soup): simple dishes prepared with "poor" ingredients that at present you can find in the menus of the best Tuscan restaurants. From beef to pork to Sienese cinta (a rare-breed pig native to the province of Siena), Chianti meats are among the best in the world. Game is always present in a typical Tuscan menu. Not to speak of ham, salami, finocchiona and the like! What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors. Learn fundamental skills for a lifetime of great cooking Work side-by-side with other students to prepare each dish Interact with classmates and the instructor for a rich learning experience Held in our professional teaching kitchens HANDS ON COOKING CLASS - RECIPES PROVIDED INSTRUCTOR MASTER CHEF WALTER POTENZA Bring your favorite apron! AND your favorite Chianti!