A Spring Evening in Tuscany
April 27 @ 6:30 pm - 9:00 pm$75.00
It’s often pointed that Tuscan cooking has its roots in “cucina povera” — peasant cooking. In truth, though, that can be said of most cuisines. It’s true, though, that Tuscan cooking is a simple one. There are no reductions, no fancy sauces, no elaborate creations, no heavy complicated seasoning.
Pasta plays a small role in the diet, but certainly not as big a role as it does in other parts of Italy. Tuscans, however, tend to eat more salads than other Italians, and a good deal of beans, particularly broad beans. The traditional Tuscan method of cooking beans was to put boiled beans in a glass flask with olive oil and garlic, then setting the flask overnight at the side of a gentle dying fire in the hearth so they’d be ready the next day.
Spring in Tuscany Menu
Grilled Asparagus Crostini
Baby Arugula Salad with Proscuitto
Hand Cut Tagliatelle with Porcini Mushrooms
Tuscan Shrimp with White Beans
Raspberry Jam Tart