Join me for the spring edition of my hands-on Tuscan cooking series,  where we will cook together some of my favourite dishes featuring lots of spring vegetables!

With peas and chicory in season, it's the perfect time of year to elevate the staple pasta e piselli with fresh produce and and vibrant yellow saffron for our first course. Then we'll learn to make a classic Tuscan Sunday roast (arista al forno), stuffed with more greens (spinach), herbs, and for added flavour, Tuscan prosciutto. Plus a couple of delicious, traditional contorni to pair with the roast. 

For dessert we'll prepare a delicious fried confection often enjoyed at Tuscan festivals this time of year, including Carnevale and La Festa di San Giuseppe. You don't often find fritelle di riso (rice fritters) here in Toronto, perhaps because they're a little more complicated to make that other fried desserts like bomboloni or chiacchiere, but trust us - they are worth the effort! 

When we’re done cooking, guests will sit down together at a long harvest table to enjoy the meal, served by the Cucinato team. 

 For full menu and to purchase tickets please go to our Spring in Tuscany Class