$80.00 per person, plus tax
Catherine di Medici is purported to have brought all her chefs to France and singlehandly changed the French Culinary landscape. She brought with her as well the seeds to all the fine produce grown in her native Florence countryside. Ingredients like peas, spinach and the ubiquitous artichoke are believed to be her contributions to the French larder. She is also credited with bringing refined table etiquette to the barbarous French court.
Whether all of this is absolutely true, there is no doubt one can easily make a sumptous meal out of all the great vegetable dishes that originate from Tuscany.
Join us as you learn to prepare:
Crespelle alla Fiorentina - Crêpes with Spinach and Ricotta
Cavolfiore alla Fiorentina - Roasted Cauliflower with Tomatoes and Black Olives on a Polenta Crust
Torta di Mele alla Mandorle - Apple-Nut Tart