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Tuscan food is known for it’s simplicity, heartiness and often rustic feeling dishes.  In this cooking class, we explore the virtue of cooking simply, with a market-fresh or farm to table feeling as you explore the flavours and ingredients native to Tuscan cooking.

Curriculum

Amuse Bouche : Crostini Toscani

Panzanella Salad (Fresh summer produce, sourdough crostini, oregano and thyme vinagrette)

Fettuccini i Funghi Porcini (Fresh homemade pasta, cultivated and foraged Ontario mushrooms, Cremini veloute)

Pistachio Gelato (Hand crushed pistachio, Sheldon Creek dairy)

This program requires that all students have basic knife skills and kitchen organizational skills. Therefore, all students must have completed our Mise en Place course (or similar program) prior to enrollment.  If you have not completed these courses, you can find them as part of our Foodie Basics Program.

Please note: Class menus are subject to availability and change.  We may alter the menus from time to time without notice.  If you have any concerns, please contact us.

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