Stealing Tuscan Secrets: Cooking Class in Florence

On another day trip to Florence, the group decided to take a break on endless walking and lean further into the culture by enrolling in an authentic Tuscan cooking class. A chance to rejuvenate our energy to explore the city even more!

The class was hosted by De’Bardi Ristorante, located on the south side of the Arno River, just to the right next to Ponte Vecchio. Our group was instructed by chef Jiordan, and we were joined by Stella and Jamie. They are on vacation to Florence from Brighton, UK, where they study International Relations.

We began with a classic ragù sauce. Finely julienned carrots, celery, and onion were added to olive oil and left to sweat before ground beef was introduced (about 700 grams for ten people). Once browned, red wine (roughly 200 milliliters) was added, followed by fresh bay leaves, sage, and rosemary. The sauce simmered until the wine evaporated, later to be served with the pappardelle noodles we prepared ourselves.

Next, we prepared the filling for our tortellini and ravioli, a simple mix of ricotta, salt, pepper, Parmesan cheese, lemon zest, and olive oil. Once mixed, our filling was folded and rolled into its respective pasta shapes. These noodles were served with our final sauces. The first was a butter and sage sauce, paired with the tortellini. The second was a simple tomato sauce, served with the ravioli.

The class ended with the most important part: eating. With unlimited wine flowing at a continuous rate, our group sat down to enjoy all three dishes we had created from scratch. After a highly scientific vote, the tastiest dish was the tortellini in the sage and butter sauce, though no one left disappointed.

The chefs shared additional recipes and cooking tip through their website, allowing us to refine our pasta shaping skills : https://cookingartbrunelleschi.com. We are incredibly grateful for this experience and the chance to recreate the dishes. Our group will reminisce on the memories made at De’Bardi.

Until next time,

The Volterra Group