Tuscan food is based on the Italian idea of Curcina povera or "poor cooking". A concept that started very literally. It's about simple meals that are inexpensive and could easily be made in large amounts. Today it remains largely the same- but by choice instead of economy.

During this class you will sample Pazanello (bread salad with tomatoes and basil), Fiochetti pasta with walnut sauce (pear stuffed pasta packages), Riboletta (hearty bean soup) and Torta di Riso (rice pie).

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