The next stop on the Travelling Through Italy series is Florence! A very popular city in the region of Tuscany, proof being that tourists outnumber local inhabitants April-October. Local cuisine often consists of truffles, mushrooms, tomatoes, wild boar or hare, and Chianti wine is made just south of the city. But no need to travel all the way to Florence to experience its’ authentic cuisine, as our In-House amazing full blooded Italian Instructor and Cook Daniela Stanganellit (Gehman) will be walking you through a hands-on, group class where you will create each of her hand-selected dishes together. Daniela offers a light-hearted environment rich with flavors and culinary tips. Come on out! What are you waiting for?

MENU:

Appetizer – Coccoli prosciutto e straccino  ~ fried bread served with prosciutto and cheese

Main course – Ribollita- vegetable, sausage and bean soup

Dessert- Cantuccini – otherwise known as biscotti (but made as they do in Florence)