Classic Italian Fun

Tuscany, anyone? Imagine having a chance to learn about regional Italian cooking from someone who is passionate about good ingredients, time-honored techniques, and the traditions that various dishes hold. 

My son Aaron and I had this special kind of opportunity when we took a cooking class during a recent trip to Florence. Manuela La Spina, our instructor, welcomed us into her home with its bright and colorful kitchen. Manuela offers her classes through Cook Eat Italian, a cooking school that celebrates Tuscan food as well as regional specialties from other areas of Italy.

We had arrived, along with two other American travelers, for a “Classic Italian” cooking class. Before instruction began, I admired the vibrant colors and efficient organization of Manuela’s kitchen.  Frequently used tools were all within reach, ingredients were on hand, and we were ready to cook.

Adhering to the life motto of “Dessert First,” we started the class by making tiramisu. Preparing this at the beginning of the class allowed the tiramisu to have time to sit in the refrigerator and develop its flavors while we prepared the rest of the meal.

Next we worked on Chicken Cacciatore. “Cacciatore” translates into “hunter” in Italian, and Manuela joked that you wouldn’t have to be a very talented hunter to bag a chicken. This dish was traditionally made with other meats, like rabbit, which benefit from a long braise. We used chicken legs and thighs for this version.

Allowing the chicken to brown well before nestling it into a base of chopped vegetables, wine, and herbs helped the hearty dish have distinct, yet complex flavors. Served alongside freshly mashed potatoes, its presentation was simple, but beautiful.

While the chicken simmered on the stovetop, Manuela showed us how to create fantastic bruschetta from farm-fresh tomatoes and basil. The crisped bread, flavored with olive oil and just the right amount of garlic, was a perfect vehicle for the bright flavor of the tomato topping.

Because no Italian meal is complete without pasta, we also learned how to make campanelle with gorgonzola and pistachio sauce. The lily-shaped pasta held onto the delicious sauce quite well, but Manuela explained that this recipe also works well with tagliatelle or spaghetti. The pistachios added a nice crunch to the dish.

When we sat down together to dine on the meal we had created, we marveled at the amazing flavors that each course held. From the bruschetta to the pasta to the cacciatore to the tiramisu, each dish was distinctly Italian and highlighted local products of the season.

Paired with a Chianti Classico Riserva, these four courses created a lunch to remember. I hope to recreate this meal in my home kitchen soon, and I will toast Manuela and her kind guidance, deep knowledge, and devotion to sharing the magic of Italian cooking.