Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases at no cost to you. Thank you for supporting our small business!

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook the Italian Dinner with Chef Alain and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines:

• 1 bottle of Fantino Rosso dei Dardi 2016 Nebbiolo from Piedmont

• 1 bottle of Madonnera Rosso di Montalcino 2016 - Sangiovese from Tuscany

Reserve a spot in class through The Table Less Traveled .

While the deadlines to purchase the wines and receive them in time the class has passed, you can still order these wines to receive at a later date by heading over to Crunchy Red Fruit and selecting this curated box for.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.

Italian Lamb Dinner
Serves 2-3

Crunchy Flat Bread

• 500 gr (approximately 4 cups) all purpose or 00 flour

• 1 pack (2 1/4 teaspoon) instant yeast

• 300ml (10 fluid ounces or 1 1/4 cup) room temperature water

• 2 tablespoons olive oil (+2 tablespoons extra for topping)

• 1 tablespoon salt

Butter and Parmesan Baked Asparagus

• 300 grams (10.5 ounces) asparagus, fresh or frozen

• 25 grams (1 3/4 tablespoon) unsalted butter

• 25 grams (1/4 cup) grated parmesan cheese

• Optional: A pinch of ground nutmeg

• Bread crumbs

• Salt

Baked Lamb Ribs

• 800 grams (1.75 pounds ) rack of lamb ribs, bones in (a full rack is preferred with 7-8 ribs included - like this - but cut will work too)

• 4 carrots

• 4 shallots or small red onions

• 3 garlic cloves, or more if desired

• Fresh parsley

• Fresh mint

• 5 tablespoons olive oil

• Salt

• 200 grams (7 ounces) aged pancetta or guanciale, pre-sliced

  • Substitution: Pork belly, bacon, or lard

• 1 4-ounce glass white wine

Equipment

• Oven

• 1 large mixing bowl

• Large casserole dish (9”x13”) or a large baking tray lined with parchment paper for lamb

• Small casserole dish (9”x9”) or small baking tray for asparagus

• Large baking trays for flatbread lined with parchment paper for flatbread

• Rolling pin

• Cutting board and sharp knives

• Work space to knead

• A pot filled with water

• Vegetable peeler and small knife to clean asparagus

General Steps

1. Make the flatbread and let rise.

2. Prepare the lamb and asparagus.

3. Bake the lamb and asparagus.

4. Roll and bake the flatbread.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Our cooking classes require a minimum of 4 participants to run.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Chicken Cacciatore
Serves 2-3

• 4-6 chicken pieces - legs, thighs, wings

• 1 large white onion

• 2 garlic cloves

• Handful of black olives

• 2 generous tablespoons tomato paste

• 1 glass white wine

• Rosemary, fresh or dried

• Sage, fresh or dried

• Extra virgin olive oil

• Salt & pepper

• Water or chicken stock

• Optional: slices of day-old bread, to toast as a side

Salad

• 1 large tomato

• 1/2 of a red cabbage

• 1 garlic clove

• 1 tablespoon white vinegar

• Handful of aromatic herbs of your choice - parsley, sage, basil, coriander, marjoram, etc.

• Salt & pepper

• Extra virgin olive oil

Equipment

• Large sauté pan

• Large pot with lid

• Kitchen tongs or wooden spoon

• Cutting board & sharp knives

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Tuscan Summer Dinner
Serves 2

Tuscan-Style Bean Stew

• 4 sausages

• 400 grams (15-ounce can) canned cannellini beans

• 200 grams (about 7 ounces) tomato sauce, or tomato pulp

• 2 garlic cloves

• Fresh sage leaves (a handful)

• Pepper

• Salt

• 4 tablespoons extra virgin olive oil

Peperonata

• 4 bell peppers (a mix of red and yellow is preferred)

• 2 garlic cloves

• Fresh basil

• 1 big white onion (sweet, if possible) or 2 small/medium-sized

• 4 tablespoons extra virgin olive oil

• Salt

• Pepper

• Balsamic vinegar

Alain’s Non-Baked Bread

• 300 grams (1¾ cups + 2 tablespoons) all-purpose or 00 flour

• 100 grams (1/4 cup) warm water

• 100 grams (1/4 cup) warm milk

• 10 grams (3/4 tablespoon) olive oil

• 10 grams (2 1/2 teaspoons) sugar

• 5 grams (1 teaspoon) salt

• 1 packet (2 1/4 teaspoons) instant yeast

Equipment

Certain commonly used kitchen tools may not be listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any specific equipment from the chef is listed here.

• 2 big saucepans

• Cutting board and sharp knife

• 1 non-stick pan

• 1 bowl

General Steps

1. Make the stewed beans and sausage.

2. Prepare the peperonata.

3. Make the bread.

4. Plate and enjoy!

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.

Italian Lamb Dinner
Serves 2-3

Crunchy Flat Bread

• 500 gr (approximately 4 cups) all purpose or 00 flour

• 1 pack (2 1/4 teaspoon) instant yeast

• 300ml (10 fluid ounces or 1 1/4 cup) room temperature water

• 2 tablespoons olive oil (+2 tablespoons extra for topping)

• 1 tablespoon salt

Butter and Parmesan Baked Asparagus

• 300 grams (10.5 ounces) asparagus, fresh or frozen

• 25 grams (1 3/4 tablespoon) unsalted butter

• 25 grams (1/4 cup) grated parmesan cheese

• Optional: A pinch of ground nutmeg

• Bread crumbs

• Salt

Baked Lamb Ribs

• 800 grams (1.75 pounds ) rack of lamb ribs, bones in (a full rack is preferred with 7-8 ribs included - like this - but cut will work too)

• 4 carrots

• 4 shallots or small red onions

• 3 garlic cloves, or more if desired

• Fresh parsley

• Fresh mint

• 5 tablespoons olive oil

• Salt

• 200 grams (7 ounces) aged pancetta or guanciale, pre-sliced

  • Substitution: Pork belly, bacon, or lard

• 1 4-ounce glass white wine

Equipment

• Oven

• 1 large mixing bowl

• Large casserole dish (9”x13”) or a large baking tray lined with parchment paper for lamb

• Small casserole dish (9”x9”) or small baking tray for asparagus

• Large baking trays for flatbread lined with parchment paper for flatbread

• Rolling pin

• Cutting board and sharp knives

• Work space to knead

• A pot filled with water

• Vegetable peeler and small knife to clean asparagus

General Steps

1. Make the flatbread and let rise.

2. Prepare the lamb and asparagus.

3. Bake the lamb and asparagus.

4. Roll and bake the flatbread.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

This page may contain affiliate links. As an Amazon Associate, TTLT earns from qualifying purchases.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Lasagna with Zucchini and Pesto
Serves 2

Zucchini

• 2 large-size zucchini (or 3 medium-size zucchini)

• 2 garlic cloves

• Extra virgin olive oil

• Salt

• Pepper

Besciamella Sauce

• 50 grams (1/4 cup) butter

• 50 grams (1/4 cup) flour - 00 preferred

• 1/2 liter (17 fl. oz. or 2 cups + 2 tablespoons) milk

• Salt

• Ground nutmeg

Pesto

• 50 grams (2 1/2 cups) basil

• 50 grams (1/2 cup) Parmesan cheese, grated

• 15 grams (2 tablespoons) pine nuts or walnuts, chopped

• 1 garlic clove

• Extra virgin olive oil

• Salt

Lasagna

• 180 grams (1 1/2 cups) flour - 00 preferred

• 2 eggs

Optional: Grated parmesan or mozzarella cheese to layer

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, etc. Any additional equipment is listed here.

• Rolling pin

• Cutting board + sharp knives

• Food processor or blender

• Whisk

• Wooden spoon

• 1 sauté pan

• 2 small pots

• 1 large pasta pot

• Small to medium-sized oven-safe baking pan

General Steps

1. Cook the zucchini and prepare the besciamella sauce & pesto

2. Prepare the fresh pasta

3. Assemble in dish and bake

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Radicchio Risotto with Apple & Pancetta
Serves 2

Stock

• 1 carrot

• 1 celery stick

• 1 onion

• 2 garlic cloves

Risotto

• 300 grams (10.5 ounces) radicchio (or substitute red cabbage)

• 1 garlic clove

• 1 sweet apple, like Fuji

• 100 grams (3.5 ounces) pancetta, not fresh, aged one year (or substitute bacon or speck)

• 5 tablespoons olive oil

• Salt & pepper

• 160 grams (5.6 ounces) vialone nano rice (or substitue carnaroli, arborio or other risotto rice)

• Optional: 1/2 glass of white wine (can replace with more vegetable stock)

• 50 grams (3.5 tablespoons) butter

• 50 grams (1.75 ounces) freshly shaved parmesan cheese

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 2-3 pans

• 1 pot

• Knives, spoons, cutting board

• Ladle

• Strainer or colander

• Blender or immersion blender

General Steps

1. Prepare the stock.

2. Cook the risotto.

3. Serve and enjoy!

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Chicken Cacciatore
Serves 2-3

• 4-6 chicken pieces - legs, thighs, wings

• 1 large white onion

• 2 garlic cloves

• Handful of black olives

• 2 generous tablespoons tomato paste

• 1 glass white wine

• Rosemary, fresh or dried

• Sage, fresh or dried

• Extra virgin olive oil

• Salt & pepper

• Water or chicken stock

• Optional: slices of day-old bread, to toast as a side

Salad

• 1 large tomato

• 1/2 savoy cabbage

• 1 garlic clove

• 1 tablespoon white vinegar

• Handful of aromatic herbs of your choice - parsley, sage, basil, coriander, marjoram, etc.

• Salt & pepper

• Extra virgin olive oil

Equipment

• Large sauté pan

• Large pot with lid

• Kitchen tongs or wooden spoon

• Knives

• Cutting board

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook Radicchio Risotto with Alain, while Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines.

Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.

Please note that you will need to place your wine box order by the following dates in order to ensure the wine box arrives in time. Crunchy Red Fruit cannot guarantee that the box will arrive before the class if ordered after these dates:

• **DEADLINE PASSED for out-of-Seattle area orders** You may still purchase your wine to arrive after the class date, but it will not arrive in time for the class itself.

• Seattle addresses: December 9th, 2021 order deadline

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Radicchio Risotto with Apple & Pancetta
Serves 2

Stock

• 1 carrot

• 1 celery stick

• 1 onion

• 2 garlic cloves

Risotto

• 300 grams (10.5 ounces) radicchio (or substitute red cabbage)

• 1 apple

• 100 grams (3.5 ounces) pancetta, not fresh, aged one year (or substitute bacon or speck)

• 50 grams (3.5 tablespoons) butter

• 6 tablespoons olive oil

• 50 grams (1.75 ounces) freshly shaved parmesan cheese

• Salt & pepper

• 160 grams (5.6 ounces) vialone nano rice (or substitue carnaroli, arborio or other risotto rice)

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 2 pans

• 1 pot

• Knives, spoons, cutting board

• Blender or immersion blender

General Steps

1. Prepare the stock.

2. Cook the risotto.

3. Serve and enjoy!

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Welcome, Ooni giveaway participants - you’re in the right place! Click the “Reserve A Spot” button above, and enter your promo code at the checkout.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: choose your toppings and pre-cook if necessary (see list below)

Pizza
Makes 2 pizzas

Pizza Dough

• 1 kilogram (8 cups) flour - 00 preferred

• 2 packets of instant/rapid rise yeast

• 3 tablespoons olive oil

• 20 grams (3 1/3 teaspoons) salt

• 600 grams (2 1/2) cups warm water

Pizza Sauce

• 3 tablespoons extra virgin olive oil

• 3 cloves garlic

• 1 can or jar of crushed tomatoes (tomatoes only), approximately 18 ounces

• Herbs to taste (optional) - dry or fresh - such as basil, oregano, thyme

• 2 teaspoons salt

Pizza Toppings

• Mozzarella cheese

• Any other toppings you’d like. Examples include:

  • Harder vegetables like bell peppers or eggplant, sausage, or other raw meat. These toppings need to be pre-cooked and ready to go before class starts

  • Thinly sliced onions and mushrooms. Can be pre-cooked or fresh, depending on preference

  • Prosciutto, salami or ham slices. Add with 2 minutes left of cooking time.

  • Fresh basil. Add after pizza is fresh out of the oven

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Parchment paper

• Baking sheets

• Rolling pin

• Pizza cutter

General Steps

1. Prepare the dough.

2. Prepare the sauce.

3. Roll the dough and prepare the fillings.

4. Top the pizza and bake.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before coming to class:

• Preheat your oven to 350 degrees Fahrenheit / 180 degrees Celsius.

• Peel your potatoes.

Italian Dinner
Serves 2

Arista Impuntita (Pork Loin)

• 500 grams (about 1 pound) pork loin

• 1 carrot

• 1 celery stick

• 1 onion

• 3 garlic cloves

• Extra virgin olive oil

• Salt and pepper

• 2 glasses of white wine

• Fresh rosemary and thyme

• Lemon zest from 1 lemon

• Kitchen rope/twine

Mashed Potatoes Tuscan Style

• 4 peeled potatoes

• Unsalted butter

• Small glass of milk

• Salt

• Fresh rosemary and sage

• 1 garlic clove

Cipolle Borretane (Sweet Glazed Onions)

• 200 grams (5-6 ounces) of cipollini onions, or pearl onions (leave peels on)

• Salt

• Pepper

• Extra virgin olive oil

• Fresh rosemary

• Aged Balsamic Vinegar of Modena (this is thicker and much different than the typical thin liquid balsamic vinegar)

Equipment

• Knife

• Cutting board

• Baking sheets

• 1 pan

• 1 pot

• Bowls

• Parchment paper

• Aluminum foil

• Blender or immersion blender

General Steps

1. Prepare and cook the meat.

2. Prepare the mashed potatoes.

3. Prepare and bake the onions.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Welcome, Ooni giveaway participants - you’re in the right place! Click the “Reserve A Spot” button above, and enter your promo code at the checkout.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: choose your toppings and pre-cook if necessary (see list below)

Pizza
Makes 2 pizzas

Pizza Dough

• 1 kilogram (8 cups) flour - 00 preferred

• 2 packets of instant/rapid rise yeast

• 3 tablespoons olive oil

• 20 grams (3 1/3 teaspoons) salt

• 600 grams (2 1/2) cups warm water

Pizza Sauce

• 3 tablespoons extra virgin olive oil

• 3 cloves garlic

• 1 can or jar of crushed tomatoes (tomatoes only), approximately 18 ounces

• Herbs to taste (optional) - dry or fresh - such as basil, oregano, thyme

• 2 teaspoons salt

Pizza Toppings

• Mozzarella cheese

• Any other toppings you’d like. Examples include:

  • Harder vegetables like bell peppers or eggplant, sausage, or other raw meat. These toppings need to be pre-cooked and ready to go before class starts

  • Thinly sliced onions and mushrooms. Can be pre-cooked or fresh, depending on preference

  • Prosciutto, salami or ham slices. Add with 2 minutes left of cooking time.

  • Fresh basil. Add after pizza is fresh out of the oven

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Parchment paper

• Baking sheets

• Rolling pin

• Pizza cutter

General Steps

1. Prepare the dough.

2. Prepare the sauce.

3. Roll the dough and prepare the fillings.

4. Top the pizza and bake.

Check out more classes with Chef Alain!

—Return to LIVE Cooking Class page—

In partnership with our friends at Highside Distilling, learn how to make two cocktails that will perfectly complement your panzanella and cornettini: an Italian Iced Tea and an Amaro y Café.

Reserve a spot for the class below and purchase the cocktail kit through Highside, which will include most of the ingredients needed (see recipe list to buy other items needed).

September 16th Update:
— The deadline to order a cocktail kit and receive it by the class date has passed. If you have not already ordered a kit, but would still like to experience Highside Distilling's uniquely crafted spirits used in the cocktails, feel free to purchase them here. The cocktail recipes will be shared after class as well, should you wish to make them on your own.
— There are only 4 more spots remaining to join the class. Book your spot now!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: Prepare the demerara syrup with the sugar provided by Highside, as well as the simple syrup with the provided white sugar. Syrup recipes are included in the cocktail kit.

Panzanella (Tuscan Salad)
Serves 2

• 1 sweet onion (preferably red onion, or tropea onion)

• A couple of garlic cloves

• 100 grams (3.5 ounces) cherry tomatoes

• 1 large cucumber

• 1 fresh mozzarella ball

• Dried oregano

• Fresh basil

• Extra virgin olive oil

• Apple cider vinegar

• Salt & pepper

• 1 loaf of Italian bread (stale/leftover is recommended)

• Optional: anchovies

Cornettini (Apple Croissants)
Serves 2

• 1 sheet of puff pastry

• 2 apples

• Caster sugar (or regular granulated white sugar)

• Lemon juice

• 200 ml heavy cream

• 2 eggs

• Pure vanilla extract (we recommend a high quality vanilla)

Italian Iced Tea
(*Starred items are included in the cocktail kit, other items to be supplied by guests)

• 1.5 oz Highside Amaro Rosina*

• 2 oz Sweet Tea*

• .25 oz Simple Syrup* (Sugar for syrup included. Guests to prepare syrup before class.)

• .25 oz Lemon Juice

• Fresh mint (for muddling)

• Garnish: Dehydrated Lemon Wheel*

• Ice

Amaro y Café
(*Starred items are included in the cocktail kit, other items to be supplied by guests)

• 1.5 oz Highside Amaro Mele*

• .75 oz Cold Brew Coffee*

• .25 oz Demerara Simple Syrup* (Sugar for syrup included. Guests to prepare syrup before class.)

• .25 oz Heavy Cream

• 2 dashes Chocolate Bitters (optional)

• Garnish: Freshly-grated nutmeg*

• Ice

Equipment

Certain commonly used kitchen tools may not be listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Baking sheet

• Parchment paper

• Pastry brush (or a paper towel works in a pinch)

• Cutting board

• Peeler for apples

• Mixing bowls

• Saucepan

• Frying pan

• Cocktail shaker **important**

• Muddler

• Strainer

• Jigger (or measuring cup)

• Glassware of choice for the cocktails

General Steps

1. Prepare cornettini sauce, apples, and bread.

2. Make Italian Iced Tea.

3. Prepare vegetables and roll cornettini.

4. Make Amaro y Café.

5. Make croutons, mix salad, and top cornettini.

6. Buon appetito!

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Pasta and Tomato Pancetta Sauce
Serves 2

Pasta Dough

• 200 grams (2 cups) flour - 00 preferred

  • gluten-free flour substitute can be purchased here or Chef Alain also recommended using equal quantities of 1/3 corn flour, 1/3 rice four, and 1/3 quinoa flour

• 2 eggs

• Salt for pasta water

• Extra virgin olive oil for drizzling on top of cooked pasta

• Optional: grated parmigiano reggiano cheese for topping

Cherry Tomato Sauce

• 500 grams (2 3/4 cups) cherry tomatoes

• 1 onion

• 2 garlic cloves

• A few fresh basil leaves - other fresh herbs are optional as well such as oregano, sage, rosemary

• 2 ounces of pancetta, bacon or meat of choice - omit for vegetarian version

• Salt

• Black pepper

• Extra virgin olive oil

• Optional: Chili pepper flakes

Equipment

• Rolling pin

• Knives and/or a pizza cutter

• Cutting board

• Wooden spoon

• 1 fork

• Kitchen towel

• 1 large pot for pasta

• 1 sauté pan for sauce

General Steps

1. Prepare the sauce.

2. Make the pasta.

3. Mix the cooked pasta in the sauce and serve.

4. Buon appetito!

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: choose your toppings and pre-cook if necessary (see list below)

Pizza
Makes 2 pizzas

Pizza Dough

• 1 kilogram (8 cups) flour - 00 preferred (can be purchased here)

• 2 packets of instant/rapid rise yeast (such as this one)

• 3 tablespoons olive oil

• 20 grams (3 1/3 teaspoons) salt

• 600 grams (2 1/2) cups warm water

Pizza Sauce

• 3 tablespoons extra virgin olive oil

• 3 cloves garlic

• 1 can or jar of crushed tomatoes (tomatoes only, like this), approximately 18 ounces

• Herbs to taste (optional) - dry or fresh - such as basil, oregano, thyme

• 2 teaspoons salt

Pizza Toppings

• Mozzarella cheese (can be purchased here)

• Any other toppings you’d like. Examples below:

  • Harder vegetables like bell peppers or eggplant, sausage, or other raw meat. These toppings need to be pre-cooked and ready to go before class starts

  • Thinly sliced onions and mushrooms. Can be pre-cooked or fresh, depending on preference

  • Prosciutto, salami or ham slices. Add with 2 minutes left of cooking time

  • Fresh basil. Add after pizza is fresh out of the oven

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Parchment paper

• Baking sheets

• Rolling pin

General Steps

1. Prepare the dough.

2. Prepare the sauce.

3. Roll the dough and prepare the fillings.

4. Top the pizza and bake.

Check out more classes with Chef Alain!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: choose your toppings and pre-cook if necessary (see list below)

Pizza
Makes 2 pizzas

Pizza Dough

• 1 kilogram (8 cups) flour - 00 preferred

• 2 packets of instant/rapid rise yeast

• 3 tablespoons olive oil

• 20 grams (3 1/3 teaspoons) salt

• 600 grams (2 1/2) cups warm water

Pizza Sauce

• 3 tablespoons extra virgin olive oil

• 3 cloves garlic

• 1 can or jar of crushed tomatoes (tomatoes only), approximately 18 ounces

• Herbs to taste (optional) - dry or fresh - such as basil, oregano, thyme

• 2 teaspoons salt

Pizza Toppings

• Mozzarella cheese

• Any other toppings you’d like. Examples include:

  • Harder vegetables like bell peppers or eggplant, sausage, or other raw meat. These toppings need to be pre-cooked and ready to go before class starts.

  • Thinly sliced onions and mushrooms. Can be pre-cooked or fresh, depending on preference.

  • Prosciutto, salami or ham slices. Add with 2 minutes left of cooking time.

  • Fresh basil. Add after pizza is fresh out of the oven.

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Parchment paper

• Baking sheets

• Rolling pin

• Pizza cutter

General Steps

1. Prepare the dough.

2. Prepare the sauce.

3. Roll the dough and prepare the fillings.

4. Top the pizza and bake.

Check out more classes with Chef Alain!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Panzanella (Tuscan Summer Salad)
Serves 2

• 1 sweet onion (preferably red onion, or tropea onion)

• A couple of garlic cloves

• 100 grams (3.5 ounces) cherry tomatoes

• 1 large cucumber

• 1 fresh mozzarella ball (like this)

• Dried oregano

• Fresh basil

• Extra virgin olive oil

• Apple cider vinegar

• Salt & pepper

• 1 loaf of Italian bread (stale/leftover is recommended)

• Optional: anchovies

Cornettini (Apple Croissants)
Serves 2

• 1 sheet of puff pastry

• 2 apples

• Caster sugar (or regular granulated white sugar)

• Lemon juice

• 200 ml heavy cream

• 2 eggs

• Pure vanilla extract (we recommend a high quality vanilla)

Equipment

Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Baking sheet

• Pastry brush (or a paper towel works in a pinch)

General Steps

1. Panzanella

   1. Cut & sauté the veggies.

   2. Make the croutons.

   3. Mix everything together.

2. Cornettini

   1. Prep pastry and apples.

   2. Marinate apple slices.

   3. Roll apples in pastry. Brush with egg wash. Bake.

   4. Make vanilla cream for drizzling.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Carbonara
Serves 2

Pasta Dough

• 200 grams (1 1/2 cups) 00 flour

  • Substitute: all-purpose flour

• 2 eggs

• Salt

• Extra virgin olive oil

Carbonara Sauce

• 200 grams (7 ounces) smoked pork belly or bacon

• 1 garlic clove

• Butter 

• 2 eggs 

• 100 grams (1 cup) Parmigiano cheese or aged Pecorino cheese

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• Rolling pin

• 1 large pot

• 1 sauté pan

• Mixing bowl

• Kitchen tongs

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Pasta and Tomato Sauce
Serves 2

Pasta Dough

• 200 grams (2 cups) flour - 00 preferred (can be purchased here)

• 2 eggs

• Salt

• Extra virgin olive oil

Cherry Tomato Sauce

• 500 grams (2 3/4 cups) cherry tomatoes

• 1 onion

• 2 garlic cloves

• A few basil leaves - other herbs are optional as well such as oregano, sage, rosemary

• Salt

• Black pepper

• Extra virgin olive oil

• Chili pepper (optional)

Equipment

• Rolling pin

• Knives and/or a pizza cutter

• 2 large spoons

• 1 Fork

• Kitchen towel

• 1 pot

• 1 pan

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Before class: please pre-heat your oven to 350 F.

Italian Dinner
Serves 2

Arista Impuntita (Pork Loin)

• 500 grams (about 1 pound) pork loin

• 1 carrot

• 1 celery stick

• 1 onion

• 3 garlic cloves

• Extra virgin olive oil

• Salt and pepper

• 2 glasses of white wine

• Fresh rosemary and thyme

• Lemon zest from 1 lemon

• Kitchen rope/twine

Cipolle Borretane (Sweet Glazed Onions)

• 200 grams (5-6 ounces) of cipollini onions, or else pearl onions (leave peels on)

• Salt

• Pepper

• Extra virgin olive oil

• Fresh rosemary

• Aged Balsamic Vinegar of Modena, like this (this is thicker and much different than the typical thin liquid balsamic vinegar)

Insalata di Finocchi (Fennel Salad)

• 1 large fennel bulb

• 1 orange

• Fresh rosemary and thyme

• Salt

• Pepper

• Extra virgin olive oil

Equipment

• Knife

• Cutting board

• Baking sheets

• 1 pan

• 1 pot

• Bowls

• Parchment paper

• Aluminum foil

• Blender or hand/immersion blender

General Steps

1. Prepare and cook the meat.

2. Make the onions and bake.

3. Prepare the salad.

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Carbonara
Serves 2

Pasta Dough

• 200 grams (1 1/2 cups) flour - 00 preferred (can be purchased here) (option to substitute all-purpose flour)

• 2 eggs

• Salt

• Extra virgin olive oil

Carbonara Sauce

• 200 grams (7 ounces) smoked pork belly or bacon

• 1 garlic clove

• 50 g (1/4 cup) butter 

• 2 eggs 

• 100 grams (1 cup) of Parmigiano cheese or aged Pecorino cheese

Equipment

• Rolling pin

• Knives and/or a pizza cutter

• 2 large spoons

• 1 Fork

• Kitchen towel

• 1 pot

• 1 pan

• Baking sheet

• Parchment paper (optional)

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Pasta and Tomato Sauce
Serves 2

Pasta Dough

• 200 grams (2 cups) flour - 00 preferred (can be purchased here);

  • gluten-free flour substitute can be purchased here or Chef Alain also recommended using equal quantities of 1/3 cornflour, 1/3 rice four, and 1/3 quinoa flour

• 2 eggs

• Salt

• Extra virgin olive oil

Cherry Tomato Sauce

• 500 grams (2 3/4 cups) cherry tomatoes

• 1 onion

• 2 garlic cloves

• 50 grams / 2 oz pancetta or bacon (optional)

• A few basil leaves - other herbs are optional as well such as oregano, sage, rosemary

• Salt

• Black pepper

• Extra virgin olive oil

• Chili pepper (optional)

Equipment

• Rolling pin

• Knives and/or a pizza cutter

• 2 large spoons

• 1 Fork

• Kitchen towel

• 1 pot

• 1 pan

• Baking sheet

• Parchment paper (optional)

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Pasta and Tomato Sauce
Serves 2

Pasta Dough

• 200 grams (2 cups) flour - 00 preferred (can be purchased here)

• 2 eggs

• Salt

• Extra virgin olive oil

Cherry Tomato Sauce

• 500 grams (2 3/4 cups) cherry tomatoes

• 1 onion

• 2 garlic cloves

• A few basil leaves - other herbs are optional as well such as oregano, sage, rosemary

• Salt

• Black pepper

• Extra virgin olive oil

• Chili pepper (optional)

Equipment

• Rolling pin

• Knives and/or a pizza cutter

• 2 large spoons

• 1 Fork

• Kitchen towel

• 1 pot

• 1 pan

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Pasta and Tomato Sauce
Serves 2

Pasta Dough

• 200 grams (2 cups) flour - 00 preferred (can be purchased here)

• 2 eggs

• Salt

• Extra virgin olive oil

Cherry Tomato Sauce

• 500 grams (2 3/4 cups) cherry tomatoes

• 1 onion

• 2 garlic cloves

• A few basil leaves - other herbs are optional as well such as oregano, sage, rosemary

• Salt

• Black pepper

• Extra virgin olive oil

• Chili pepper (optional)

Negroni

• 1 bottle Campari

• 1 bottle Red Vermouth

• 1 bottle gin

• 1 orange

• Ice

Equipment

• Rolling pin

• Knives and/or a pizza cutter

• 2 large spoons

• 1 Fork

• Kitchen towel

• 1 pot

• 1 pan

• Baking sheet

• Parchment paper (optional)

• Cocktail glasses

• Cocktail stirrer or spoon

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.

If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Pasta and Tomato Sauce
Serves 2

Pasta Dough

• 200 grams (2 cups) flour - 00 preferred (can be purchased here);

  • gluten-free flour substitute can be purchased here or Chef Alain also recommended using equal quantities of 1/3 cornflour, 1/3 rice four, and 1/3 quinoa flour

• 2 eggs

• Salt

• Extra virgin olive oil

Cherry Tomato Sauce

• 500 grams (2 3/4 cups) cherry tomatoes

• 1 onion

• 2 garlic cloves

• 50 grams / 2 oz pancetta or bacon (optional)

• A few basil leaves - other herbs are optional as well such as oregano, sage, rosemary

• Salt

• Black pepper

• Extra virgin olive oil

• Chili pepper (optional)

Equipment

• Rolling pin

• Knives and/or a pizza cutter

• 2 large spoons

• 1 Fork

• Kitchen towel

• 1 pot

• 1 pan

• Baking sheet

• Parchment paper (optional)

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—