courses in our cooking school in Tuscany focus on fresh ingredients that reach their perfection in a specific
month. We also offer festive menus, such as Christmas Menu, our Afrodisiac Valentine's Menu or the Easter Menu.
Autumn menu is composed of a vegetable tart with a pecorino cheese sauce, pennette with rucola and fresh tomato sauce, pheasant baked with vegetables and sangiovese grapes, and our special Tiramisù served with juicy seasonal fruits.
Menu: Black cabbage polenta with pumpkin & chillies, pumpkin
& white bean soup, risotto with green pepper corns & pumpkin,
The Bat's Cousin (pheasant deboned & stuffed with sangiovese grapes),
pumpkin tart, bone-shaped cookies.
New Years Eve Menu: Pockets filled with ricotta and herbs served with two sauces, Seafood risotto, Salmon in cartoccio, passion fruit sorbet, beef fillet with herbs and truffles, cheese platter, a gelato of pistachio with a ciocolate sauce.
Chianti Kitchen, The Tuscan School of Cooking of Chef Seamus de Pentheny O'Kelly - Tuscany, Italy - email@example.com