[…] you want to learn how to prepare other delicious Tuscan recipes? Go join to our cooking classes in the Renaissance tower of Villa […]
[…] Tuscan Recipe involving a particular kind of Pasta, ‘gnudi’, that is a part of our cooking classes: what happens if you take a stuffed pasta like ravioli and remove the […]
[…] say to the Foodies all over the world: ancient techniques, traditional culinary mysteries or even cookery lessons. Italy has always been a sanctuary of growing tastes and flavor, while Tuscany serves as the icing […]
[…] a typical spring and summer dish. Read here how we prepare it, during our culinary lessons at Good Tastes of […]
[…] always made fresh using your hands to roll the pasta: in example, we always make it this way in our culinary lessons. The dried version is a poor cousin to the original version and should be rightly called […]
[…] bit more elegant by baking it in a round, fluted tart pan with a removable bottom, or you can do as we sometimes do, and just lay out a round shape on a cookie sheet, crimping the edges in order to form a bit of a […]
[…] “Torta coi bischeri” is a typical dessert made in Pisa since the 1200. As you know, we try to keep and follow the traditional recipes of Italian and Tuscan cuisine, so that is the recipe we follow in our cooking classes. […]
[…] For the pasta: see the recipe we follow in our cooking classes! […]
Top Italian Beer: La Birra Italiana per eccellenza
[…] of Tuscany and you’re likely to imagine the delicious Tuscan cuisine paired with a perfect Chianti. You may not think that we also have a great tradition of making […]