Tuscany is a breathtaking region of central Italy. Charming historic towns, endless vineyards, romantic landscapes, great wines and, of course, very tasty gastronomy. Come along with Riccardo Lucque, a native Italian and owner of the chain of Italian restaurants and bistros La Collezione, embark on a journey full of the best flavors and traditional recipes that the abundance of Tuscan ingredients has to offer. The journey will be scented with the freshness of seafood, the freshness of crispy pastries and aromatic herbs, the fluffiness of Chantilly cream and the fruity notes of delicious wines from Albarelo.
The Tuscan atmosphere will start with a crispy Italian bruschetta with chicken liver pâté prepared according to a traditional Tuscan recipe. We will continue with a high-quality pasta that is not missing from almost any Italian menu. It is no different in Tuscany. Pici, a type of pasta with a shape reminiscent of thicker spaghetti, is typical of the Tuscany region. All you have to do with the pasta is prepare a delicious sauce, for example a ragout, and a great dish is on the table.
The next course will be cacciucco, a rich and tasty soup that contains all the flavors of the sea according to what the fishermen bring back from the hunt. This specialty comes from towns on the west coast of Tuscany, especially the port city of Livorno. It is prepared from octopus, mussels, clams or any other fish that are available. It is most often served with toasted bread spread with garlic. The finish line will be finished off with Tuscan cantucci cookies. The real cantucci are made of almonds, but you can also enjoy chocolate, hazelnut, cocoa, pistachio and others according to your fantasy. Locals like to enjoy them with espresso or dessert wine, Riccardo will serve them for you with Chantilly cream.
Embark with us on a journey full of the captivating flavors of Tuscany. We look forward to you.
The coooking course is in English.
Since 1993 Riccardo worked in London, e.g. for Zafferano restaurant. He has become the executive chef of the chain of five Italian restaurants there. Because of his work he moved for a short time also to New York. In 2002 Riccardo came to Prague as head chef of a restaurant called Square. Three years later he opened his first restaurant – Aromi, then La Finestra in Cucina and La Bottega bistros followed shortly.
Other courses from this lecturer
No other cooking lessons are currently scheduled