L'OSTERIA
Cooking Classes
Taste Tuscany, Learn Tradition.
The cooking classes offered by Chef Alessandro Pasquini of Osteria Corte de’ Frati are held at various locations throughout the region, always inspired by Tuscan and Upper Valdarno traditions.
Each of the four courses is designed to give participants a comprehensive overview of different specialties, the use of local, seasonal ingredients, and the time-honored techniques passed down through the rural Tuscan tradition.
Discover Our Available Courses
COURSE 1 – Traditional Tuscan Cuisine
The course includes:
Preparation of olive oil focaccia and onion focaccia dough, with shaping and baking
Preparation of Tuscan chicken liver pâté sauce
Preparation of assorted bruschettas based on seasonality and ingredient availability
Preparation of Peposo del Brunelleschi, a traditional Tuscan beef stew
Preparation of filled fresh egg pasta, with an overview of various possible shapes
Making tortelli mugellani with a potato filling, served with butter, sage, and fresh tomato
Preparation of Osteria Corte de’ Frati’s iconic sweet bread: wine and sugar bread with custard, pears, apples, and peaches
COURSE 2 – Specialty: “La Nana” and Beyond
The course includes:
Full cleaning of a duck and use of all its anatomical parts to create the signature dish of Osteria Corte de’ Frati: La Nana coi Sedani. The dish will be prepared in both its traditional form and reinterpreted in a gourmet style
Preparation of high-hydration focaccia
Duck preparation with the following dishes: cooking base, fresh pasta filling, duck ragù with fried celery sticks, duck breast
Fresh pasta made with egg yolks only and organic flour from ancient grains, to be served with the specially prepared “Nana” ragù
Preparation of dessert (Tiramisù)
COURSE 3 – Pizza & Pasta
The course includes:
Preparation, shaping, and topping of tray-baked pizza, focaccia, and calzones
Preparation of various direct doughs for pizza and focaccia
Preparation of fresh egg pasta dough
Preparation of filled fresh egg pasta: tortellini, cappelletti, and agnolotti
Learning useful techniques for storing and reheating fresh pasta
Preparation of Tuscan ragù
Preparation of dessert (Tiramisù)
COURSE 4 – Vegetarian: Wonders from the Garden
In this class, special attention will be given to zero-kilometer garden produce, to further enhance the typical and seasonal flavors of the Upper Valdarno area.
The course includes:
Preparation of Tuscan focaccia dough with tomatoes and olives, including shaping and baking
Preparation of various direct doughs for pizza and focaccia
Preparation of fresh pasta using locally sourced organic flours
Preparation of pistachio and basil pesto
Preparation of sweet and sour vegetable giardiniera
Preparation of assorted vegetable bruschettas
Preparation of apple parmigiana
Preparation of a cake with fresh seasonal fruit
- Booking Required (confirmed upon reaching min. 4 pax)
- Approximate Duration: 4 hours
- Participants: Min 4 – Max 12
All courses include a tasting of our latest vintage FRA’NTOIO Tuscan EVO oil, our FRA’CHICCO Tuscan Red Wine, and our Sweet and Sour Giardiniera “L’ORTO DE’ FRATI”.
Do you have accommodation available?
Bring our cooking classes to your venue!
We’re at your disposal to create a tailor-made event that enhances your space—or to provide a private chef service to surprise your guests with a truly unique experience.
Contact us for more information and let yourself be inspired!