Florentine Cooking Class
Two weeks of travel and I made it back into the kitchen. This “class” felt more like shopping and cooking with a Florence local while sipping Chianti and looking over the Florence cityscape. Six hours flew by and we made bruschetta, chicken cacciatore, ravioli with sage and brown butter, and to finish tiramisu with a few sips of limoncello.
Bruschetta, salami, parmesan, farmers market pear, and truffle honey
Classic chard and ricotta ravioli tossed in sage and butter
Tiramisu & Florence
