Tag Archives: cooking school

Pesto alla Genovese & Basil Oil Recipes from Platinum Palate™ Member Sandra Rosy Lotti/Toscana Saporita Cooking School in Tuscany!

Recipes are © Sandra Rosy Lotti/Toscana Saporita Cooking School. Pesto alla Genovese: This is something students learn the first morning of the week-long program. Pesto is something seen very often, especially in summer months (even in the States), as it … Continue reading

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Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class: Day 6: More Dinner and Dolci!

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Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Potato Gnocchi and Semolina Gnocchi “alla Romana”

On Friday, the last day of the Advanced Class, we started out making two kinds of Gnocchi, one–the classic potato variety made with potato, flour, and egg, (the potatoes are peeled, boiled, and put through a ricer), and the second … Continue reading

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Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Crespelle alla Fiorentina (Florentine-Style Crepes with Spinach and Bechamel), Eggplant Parmigiana, and Bombolone (Italian Doughnuts)

Alessio making the Bombolone! They were filled with either vanilla or nutella custard! Extra laps! Alessio demonstrating crepes (above), Assembling the crepes (below) Lunch is served! Crespelle alla Fiorentina (above) and Artichoke and Parmigiano-Reggiano Salad (below) with Citrus Vinaigrette. Eggplant Parmigiana baked … Continue reading

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Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class Day 4: Porchetta

Porchetta time! In the past 10 years, Porchetta has seen a sudden rise to fame in the U.S., though it has always been done in Italy, where utilizing the entire animal is more a part of life. While the area … Continue reading

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