Took a Tuscan cooking course in Florence... probably one of the best tours i've done this trip: we learnt how to make damn good bruschetta, pasta, meatballs and panacotta. We were taken through the amawing produce markets to learn the various purposes of meats, seafoods, cheeses, vegetables, fruits and other various deli products. The interesting thing was that our chef, Roberto, was actually a guy from Melbourne who trained at Jacques Reymond, but had been living in Florence for most of his life. Now all i have to do is remember how to make these recipes for when i get home.
Mercato Centrale
The cooking school's dining room
DO NOT CONTINUE IF YOU HAVE A WEAK STOMACH
One of the most interesting and key themes in the class was the concept of utilising all parts of an animal, brains included. We even got the privelage in seeing a butcher completely dissect a lamb. Of course this was too awesome not to document...
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