Tag Archives: toscana saporita

Platinum Palate™ Showcase: Toscana Saporita Cooking School: Highlights from the 2014 Regular Cooking Class at Toscana Saporita!

Posted on April 26, 2016 by Fred Bollaci

La Casa Rossa Sandra talking about oxidation Sunset over Lake Massaciuccoli Sunny autumn late afternoon in Tuscany Ottavia and Fiori di Zucca, which we stuffed with vegetables and baked Chef Chris Covelli and knife skills demonstration Sandra on blanching green … Continue reading →

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Recipe & Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class Day 4: Pasta alla Cinghiale: Tuscan Wild Boar Sauce

Posted on April 26, 2016 by Fred Bollaci

Pasta con Sugo di Cinghiale (Wild Boar Sauce) (See Fresh Pasta recipe below) Ingredients: For the marinade (to marinate the boar) This marinade can be used also for rabbit, venison, pork, veal, elk, ostrich and wild game birds (duck, … Continue reading →

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

Posted on April 25, 2016 by Fred Bollaci

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 … Continue reading →

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

Posted on April 24, 2016 by Fred Bollaci

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

Posted on April 24, 2016 by Fred Bollaci

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, … Continue reading →