Cooking School Recaps | Chianti Il Ristorante

Winter in Tuscany

Winter in Tuscany Fabrizio Bazzani Executive Chef, Chianti Il Ristorante I selected Winter in Tuscany as the theme of this new year’s initial cooking school because Italy is not just the land of the sun “Paese del Sole”, but also a generous winter land with special treats and warm foods which help the soul to [...]

Hand-Crafted Pasta Cooking School – (Pasta Fresca & Semolina Pasta Recipes)

“The world of pasta is one where one can get easily lost, but with some basic rules you’ll be able to find your bearings in no time. ~ Fabrizio Some of the recipes from Chef Fabrizio’s Hand-Crafted Pasta Cooking School events earlier this month. Pasta Fresca Hand Crafted Pasta General Recipe 200g Flour 2 Eggs [...]

Harvest Supper Cooking School – Mozzarella in Carrozza con Contorno di Cipolline e Uva (Recipe)

“The Harvest Supper is a celebration of what the earth yields and a symbol of the cycle of life; a cycle that begins anew each spring and culminates with the late summer and early autumn harvest. We rejoice in what the land provides us with a meal that uses ingredients from the fields, the farm [...]

Toscana Class

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 [...]

Campania Region

The culinary tradition of Campania is known throughout the world. Campania is known for its pizza and pasta which have become Italian national symbols. Like all Italian coastal regions, Campania has its foccacia which you’ll find drizzled with oil and sprinkled with sea salt. Some believe that focaccia gave birth to pizza. With the additional of tomatoes [...]

Sicilia Region

Our first cooking series was a huge success. Fabrizio focused on the region of Sicily and prepared a traditional menu to reflect that regions native ingredients and cooking styles. Fabrizio’s demonstration was well-received by the class participants and a great time was had by all! Take a peek at a sample recipe below to get [...]