Florence vegetarian traditional Tuscany cooking class

There is a lot of tradition in our work, some dishes belong to Tuscan cuisine but are revised in vegetarian key, others are born vegetarians already starting as the crispy panzanella with tomatoes, heart of celery, cucumbers, raisins and pine nuts.
We will guide you through the preparation of a vegetarian four-hand menu, learn new recipes without the use of animal products, discovering new fragrances, colours and flavors.
During the Florence vegetarian traditional Tuscany cooking class, in contact with the local reality, we want to make you discover new flavors, learn how to cook them and take them home with you! Our Chef Vary will guide you throughout the process, from shopping to local retailers, to putting traditional recipes on the table!
The Tuscan culinary tradition marries the needs of vegetarian travellers through "historical" dishes, such as Pappa a pomodoro, boiled meat and homemade pasta with prugnoli, simple dishes but rich in culture and nourishment.
For example, the tomato jelly that in Tuscany is an institution, a dish of recovery where you do not throw away anything that has the taste of simplicity: a vegetarian recipe that will captivate you with all its flavor.
Not to mention the beans to the bird: a vegetarian contour that is born in Tuscany, precisely in Florence, a cheap and humble dish based on cinnamon beans, tomato puree, sage and black pepper. A real treat!
To get to more complex dishes, like porcini noodles and truffles, which already just to hear it make the mouth watering., where the flavors of porcini mushrooms and truffles are perfectly combined, so as to satisfy even the palate of the most "greedy"!