This Tuscan cooking workshop is the example of why the Tuscan cuisine is so loved: because of her simplicity and amazing tastiness. We prepare two types of crostini (green ones with a tangy herbal pesto, then red ones with a spicy tomato and beans cream) plus crespelle alla fiorentina (thin crêpes stuffed with ricotta and spinach in tomato sauce). The side dishes are a rich panzanella salad with lots of fresh vegetables and fennel and red onions with olives stewed in white wine. Then desserts: two of the most iconic cookies, cantuccini (crunchy cookies from Prato) and ricciarelli (soft and sweet almond cookies from Siena). Plus the famous torta della nonna, a creamy, custardy tart with pine-nuts, served with a glass of Vin Santo (Tuscan dessert wine)!

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