Explore Italian cuisine in this 3-hour class focussed on Tuscan classics: Ribollita and Castagnaccio.
In this class, you will learn how to cook dry beans, various knife techniques, cook various vegetables accurately in a soup, as well as producing a sweet cake mixture, bake and create a flavoured ricotta mousse.
This Ribollita soup was usually prepared in generous volumes on Fridays across Tuscany’s farms, excluding meat due to the Christian tradition imposed in the area. Stale bread was generally used to bulk it up on the day and the leftover soup was boiled again on the following day, when the bread would dissolve and thicken it up to a creamy texture, hence the name: Ribollita in Italian literally means ‘boiled again’.
- Ribollita: Cannellini Beans and Cavolo Nero Soup, Pecorino Cheese Croutons.
- Castagnaccio – Chestnut, Raisins and Rosemary Cake, Whipped Ricotta with Vanilla.
Everything you make is yours to enjoy on the day or take away with you. No prior knowledge is required for this course and it is suitable for both novices and cooks with some experience.
Class structure
Your day will be a mixture of in-kitchen demonstrations performed by the chef who is running the session and hands-on practical cookery, where you are guided by the expert teaching chef. The exact format will vary from class to class depending on the style of cuisine and length of the course.
Included in the price:
- 3-hour group practical lesson
- Recipe booklet
- Apron
- Tea towel
- All ingredients
- All cooking equipment and teaching resources are provided in our kitchen for use on the day.
What you need to bring:
- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
Purchasing as a gift?
If looking to purchase this course as a gift for someone, it is advisable to purchase a Gift Card to the value of this course instead. This can be redeemed on this course, or any of our other short courses, or at La Boutique and Café Le Cordon Bleu London.