There’s something magical about Tuscany. Rolling hills, picturesque vineyards and charming villages make it an enchanting destination for travelers from around the world.
But there’s something more about Tuscany that makes this region so special. We’re talking about its rich culinary heritage. Tuscan cuisine is famous for its simplicity, quality ingredients and deep-rooted traditions. One of the best ways to immerse yourself in this culinary world is by taking cooking classes in Tuscany, where you can learn the recipes that have been passed down through generations.
Let’s find out three traditional pasta recipes you will learn in cooking classes in Tuscany.
Cooking classes in Tuscany: 3 recipes you will love
Tuscany is renowned for its delectable pasta dishes and, during your cooking classes in Tuscany, you’ll have the opportunity to master the art of creating pasta from scratch.
Here are three traditional Tuscan pasta recipes you can expect to learn.
Pici are a type of large spaghetti made by hand with only flour, water and salt. They represent one of the traditional dishes of Tuscan peasant cuisine precisely because it took only a few simple ingredients to make them.
Aglione sauce, in the past, was considered the dish of the holidays and was prepared only on special occasions.
It is actually a very simple sauce made with tomatoes, chili peppers and, of course, aglione, a variety of garlic that grows only in the Val di Chiana area which is larger and has a more delicate and distinctive taste than classic garlic. This dish is a wonderful example of how Tuscan cuisine is rooted in tradition and still uses high-quality ingredients to create tasty and satisfying dishes.
Tortelli di patate
Potato tortelli is a simple dish typical of the Mugello area of Tuscany. The outer shape is that of the classic ravioli but the filling is made with potatoes, cheese, garlic and parsley. The dough is the traditional one, made of fresh eggs and flour, deep yellow in color and very soft. In their simplicity and genuineness, potato tortelli perfectly represent the essence of traditional Tuscan cuisine.
To season them, in Tuscany we usually use a meat sauce or a sauce made with porcini mushrooms. To fully savor their taste, we also recommend you try them with butter and sage.
Pappardelle with wild boar sauce
Pappardelle with wild boar sauce is a robust and flavorful dish, perfect for lovers of meat and authentic Tuscan flavors. The wide pasta captures the rich wild boar sauce, creating an explosion of flavor in every bite. The preparation of the pasta is crucial for this recipe. The pappardelle, made from fresh eggs and flour, must be thick, rough and porous to absorb the wild boar sauce well. This is flavored with herbs, spices and a flavorful sauté.
This dish perfectly represents the rustic and genuine cuisine of the region. If you want savor it in the right way, you absolutely must enjoy it with a good glass of Tuscan red wine.
Book your cooking class in Tuscany with Pasta Class Florence
If you want to find out how to make these and many other traditional dishes, you can participate in our cooking classes in Tuscany. Our workshop is located in the center of Florence and we organize fresh pasta courses every week.
Find out about all the courses and book your place now!