Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class Day 4: Pizza Napoletana (Neapolitan-Style Pizza)

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Starting with the dough we made and kneaded the previous day (made with “00” flour and the “mother starter” from Toscana Saporita–buy a small jar and bring it home, feed it and you’ll be making amazing bread, pizza, and focaccia in no time, we rolled it out, stretched it, and formed pizzas, which we would add sauce, mozzarella, and a selection of toppings and we would watch Alessio bake them to perfection in the authentic several hundred year-old wood burning oven (as we would taste!) Then it was beer and pizza for lunch, with a Farro Salad, then time to walk, nap, and back for more!

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Students busy rolling and stretching the dough into round pizza shape!

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The individual-sized pizzas, done in the Neapolitan style.

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They cook to perfection in several minutes.

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Very thin, light, and perfect!

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Classic cheese

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Farro Salad

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Salame piccante (not pepperoni in Italy– pepperoni are a type of pepper)
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Sausage Pizza Bianca

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Olives and Anchovies- a pizza party on the sun-drenched terrace at Toscana Saporita, complete with beer and wine, a lovely lunch!

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Pizza Bianca with Arugula and Cherry Tomatoes added after baking.

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

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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 most famous for Porchetta in Italy is Ariccia, south of Rome in Lazio, (Porchetta d’Ariccia), Porchetta is made all over Italy and has become popular on U.S. menus, especially in trendier food cities, such as New York, where it is often sliced and served as a sandwich, as in Ariccia, where there are roadside stands.

We started with the pigs we butchered the day before. To make Porchetta, you add a pork loin back into the pig, add pieces of fat to keep it moist, add seasonings (things like garlic, salt, pepper, fennel pollen) to the body of the pig, and then tie it shut and roast it in a wood burning oven for hours.

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Adding fat to the pork loin, before inserting into the cavity of the pig.

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Place the large pork loin in the center of the cavity, season it. Then add additional smaller pieces around the central pork loin in order to fill the cavity, then pull it shut and begin tying.
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After many hours of roasting, the finished product!

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Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class Day 4: Biscotti & Millefoglie (Napoleons)

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To make Millefoglie (1,000 layers) (also a form of “Napoleon”) from scratch, we first had to learn how to make “Puff Pastry” from scratch. This is a challenging process even for professional chefs to get right, and takes practice, patience, and acquiring the feel for when to “fold in” more butter, how much to roll it out, when to put it back in the refrigerator, etc. It has a lot to do with temperature, it can’t get too warm, or it starts to separate, so technique is important, and you have to work quickly and proficiently. This is something done only with the Advanced Class.

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The finished product

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Making Orange-Almond Biscotti. “Biscotti” means “Twice Baked,” you bake the loaf of dough shown here once, then you slice it into strips and bake the “cookies” a second time so they get crunchy.

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Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 5: The Hunt for Tartufi Bianchi (White Truffles) With Cristiano Savini of Savini Tartufi and His Truffle Dog, Giotto

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This was one of the greatest experiences in a week full of great experiences! This past year (2015), I actually decided to forego the White Truffle hunt, still swooning from the previous year, and instead went off to explore Cinque Terre by train for the day. I have written about Cinque Terre elsewhere, and yes, it is beautiful, and the weather was stunningly perfect (80 degrees and sunny), so it wasn’t a bad trade off, since I had never been to Cinque Terre, and it was only a little over an hour by train (with one stop and a change in La Spezia to get on the local line into the Cinque Terre.

Instead, I will share with you photos and stories from my Day 5 of the regular class, from 2014, which is the same White Truffle hunt, followed by a White Truffle lunch at Savini Tartufi!

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Meet Cristiano Savini, of Savini Tartufi, located about 30 minutes to the southeast of Toscana Saporita, not far from Lucca. We had a beautiful mild autumn day when we visited in 2014 with our group of students. Soon, we were off walking in the woods with Cristiano and Giotto, on our very own White Truffle hunt! “Just pay attention to your surroundings,” Cristiano cautioned. Sure, we were in the woods, it had rained the previous day, so it was a bit muddy (in fact, the entire group had to head into Pisa the evening before to purchase boots from a little store so we would be able to hike in the muddy, hilly forest). “Not just the mud, the hunters,” he told us. These woods in Tuscany are full of wild game, and hence, cacciatori or hunters out looking for tonight’s dinner! “If you hear shots, just be cautious,” he said. Great, we could be someone’s dinner, I thought! There were several times we heard gunshots in the distance, but nothing threatening. Just part of life in Tuscany!

The story of how a dog becomes a “Truffle Dog” goes back to when they are puppies. Cristiano explained that the typical dogs are a mixed breed, he called Giotto a “Bassettina,” a Bassett-Hound mix, I presume. A stout, stocky, yet friendly dog, Giotto must have been at least 40 pounds, and watching him dig through the dirt and roots to uncover the prized White Truffles, I likened his jaws to a Stihl chainsaw tearing up the roots to get the truffles, that can retail for over $2,000 per pound in the States!

When they are tiny puppies, the folks at Savini Tartufi, and presumably other top Truffle agencies rub the mother dog’s nipples with white truffle, so the young puppies get used to that unmistakeable scent and equate it with sustenance. As they get a little older, they are taught to play with a ball that has a little bit of white truffle inside, Cristiano explained. You’ll want to teach them to fetch items which contain that scent from very early on! In a matter of a few months, you’ll know which puppies are cut out to be trained to become full-fledged Truffle Dogs and part of the hunting family!

These dogs are taken for walks in the woods regularly, with the ball containing the truffle inside. First, the walks start out as a game of fetch. The dog retrieves the ball with the truffle. As time goes on, Cristiano would occasionally hide the ball and Giotto (or any pup he is training) would have to look for it. Having been trained to seek out that distinct fragrance from as far back as they can remember, a sure sign of a Truffle Dog is one who will walk through the woods, with Cristiano repeating, “Dov’e’ Giotto?” “Where is it, Giotto?” while the dog is sniffing for that scent and uncover the ball, at first under some leaves and branches. Soon, the ball would be buried under several inches of dirt.

Eventually, once the dog has this down, and truffle season is upon us (autumn months in Italy), the new Truffle Dog goes on his first hunt. Cristiano starts calling out, “Dov’e, Giotto,” and the dog knows to start looking for “the ball.” What he eventually finds instead is his first truffle! Cristiano explains that some days are great, and others not. Kind of like fishing, or hunting, or anything for that matter! It depends on the elements, the humidity, and how many other truffle hunters and their dogs may have beaten you to the area you are hunting. Lots of factors, but if you know your trade like Cristiano, and Giotto, chances are you won’t go home empty-handed!

Truffle Dogs don’t get to eat the truffles, sadly! This is a strategy to keep them motivated. They go and find them, but they don’t get to eat any, like dangling the carrot! It would be a pretty expensive mistake to train your truffle dog to eat the truffles! Most dogs work for 9-10 years, then they get to retire and reside on the estate, where they are well taken care of, and surely as a thank you for all their years of service, well fed, Italian-style!

 

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Our 2014 group with Giotto in the front looking at Sandra and Cristiano.

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Until last year, Savini Tartufi held the record for the largest White Truffle ever discovered in Italy!

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Beautiful late October Tuscan woods where we went hunting for Tartufi Bianchi!

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Platinum Palate™Showcase: Toscana Saporita Cooking School: The Advanced Class: Day 4: Freshly Made Bucatini Amatriciana, Beef Wellington, and Tiramisu!

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After the Tuscan sun goes down, things really start heating up in the kitchen at Toscana Saporita! Tonight, we assembled the Beef Wellington, wrapping in puff pastry, with a mushroom tapenade and mustard coating the inside, then garnished with White Truffles from Savini Tartufi! Next, we made fresh Bucatini, to toss with the classic Amatriciana, made with guanciale, onion, and tomato “passato,” reduced with a splash of white wine, then sprinkled with Pecorino Romano. Finally, we made Tiramisu–oh so good!

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