Toscana Class Recap with Executive Chef; Fabrizio Bizzani

What to say about our class…..great people, exiting wines, good food….

A couple of hours with total strangers, who will become jovial comrades.

We started with the simplest staple of Tuscan cuisine, cacciuco of garbanzo and chards, topped with shaved pecorino.

We continued with a delicious Siena Style risotto with prosciutto, artichokes and cheese.

Arista di maiale, a 1400’ recipe of pork loin rubbed with fennel dust and the most luscious dessert; Zuccotto which resemble the cupola of the duomo of Florence,

Filled with two color cream, studded with roasted hazelnuts, almonds and bittersweet chocolate droplets.

Your mouths are watering now…….!!!!!!!

When I look back at the past 3-4 years of classes it seems that time just flew by and some of the familiar faces I see at the classes keep on showing up.

I just want to send a humble thank you to you all to have let me entertain you with some of the most flavorful rustic preparations you can find and challenged me to respond to your requests and questions.

I sincerely hope I transmitted a spark of interest to you, to revive your repertoire of recipes, family entertainment and maybe create a little window of time to slow down and recreate memories of food for your loved ones.

A thought for all of you: the modern world wants us to be GLOBAL, I say let’s revive our traditions and differences to enhance our human relations, to be able to have something to exchange with our fellow humans.

Your most humble chef, host, thinker

Bazzani Fabrizio.