A Tuscan Cooking Class by Ruth Zavitsanos
Recently, I took an Italian cookbook off my shelf seeking a Pesto recipe since my basil is flourishing in my garden. When I opened the cookbook I discovered my mother had given it to my daughter for her 16th birthday. In her inscription she wrote, “There is always another way to prepare a new meal. It’s infinite.”
Certainly, my mother was an astounding cook. I’m not bragging, those who were fortunate enough to eat one of her meals can certainly attest to her insightful creativity in the kitchen. This is something she had to self teach in an age when the Galloping Gourmet (Graham Kerr) was the only cooking show on TV and she often missed the show (no DVR) because of her other household duties. However, she’d rave about the dining experiences she had with my father during business engagements that included fancy establishments like Tavern on The Green, The Sign of the Dove, or the latest fine dining restaurant opening. In those days (late 1960s and early 1970s) the chef often came to the table to greet the guests. My mother usually complimented the chef and would say, “I detect…” and go on to mention the herbs she’d identified in her meal. The chef (most likely because of her precision in defining his creation) often shared the recipe that my mother banked in her memory to recreate for her family.
Though I observed and often assisted my mother in the kitchen, I never had that innate ability to decipher a meal’s ingredients. However, I do enjoy cooking and consider myself a fine cook. Granted, one who can always learn more. Hence the reason for booking a Tuscan Cooking Class during a recent trip to Italy.
I chose Fattoria Il Poggia based on the online reviews, the location (thirty minutes from the villa we were staying in), and the options of doing a wine tasting, vineyard and olive oil tours along with the cooking class. Also, I appreciated the prompt and informative replies to my email inquiries. Our picture perfect drive took us through winding roads draped in wildflowers, cypress trees, and pop up villas dotting the Tuscan countryside. Fattoria Il Poggia, is a few miles from the quaint medieval hilltop village of Monte Carlo.
Jen, the business manager, asked that we arrive between 945 and 10 am via an email. Unfortunately, we got a late start and missed a turn along the way. We arrived at 10:15 am, somewhat distressed fearing the class may have started without us. However, Jen, greeted us with a smile and said, “Your timing is fine.” A large friendly dog bounced toward us. “This is Alice. Like Alice in Wonderland, because look where she is,” and Jen spread her arms out at the beauty of the Tuscan hillside featuring acres of vineyards and olive groves. Yes, Alice was one lucky dog. We were given a tour of the vineyard and then taken to an area where the olive oil is produced. She pointed to the olive press and explained the process of making extra virgin olive oil.
After our informative tour, we followed Jen to the inviting Tuscan kitchen that featured an array of fresh herbs, olive oil and wine practically right off the presses. Jen introduced us to, Chef Laura a small woman with a sweet smile. At the sight of three place settings arranged with cooking tools beside bowls of flour with a brown egg in the center, we immediately asked, “Is it just us?”
“Si, yes.” Jen said.
Chef Laura took in our jubilant smiles by raising her hands in the air, as if we were the musicians she’d be conducting. “Lets get to work,” she said in Italian.
“I will interpret for you because Laura speaks very little English.”
“Buon Giorno,” Chef Laura said with a tentative smile.
We all replied, “Buon Giorno” and Chef Laura raised her head obviously delighted these three American women greeted her in Italian.
After donning our aprons, we stood before our place settings listening intently as Jen described the traditional Tuscan dishes we would be preparing under Chef Laura’s direction. “In typical Italian cuisine” Jen began and went on to explain that we’d be making; an appetizer, bruschetta with mushrooms, a first course, homemade pasta with ragu, a second course, Balsamic Chicken, and dessert, Tiramasu. Chef Laura busied herself, pulling out a pan and pointing to the olive oil. “Questo,” she began. We were eager students and our teacher took all of our inquisitive questions readily sharing her professional knowledge that spans for decades. The cooking class far exceeded my expectations. Chef Laura generously shared her expertise in the kitchen, a place she effortlessly maneuvered and full heartedly embraced.
While making homemade pasta, my technique was off and Chef Laura came to my aide along with an encouraging pat that dusted me with flour. We both giggled. I was delighted to learn and create with my good friends, smiling under her praise. It should’ve come as no surprise that the time, over three hours, flew by. Our hard work was rewarded with a delicious lunch that we had created, along with a wine tasting in the ideal Grotto setting.
My friends and I all agreed that we learned a great deal from Chef Laura.
The Tuscan Cooking Class was most definitely a highlight of our time in Tuscany. Certainly, I’d highly recommend it since we walked away feeling inspired to bring home the recipes and recreate them in our own kitchens for our families. For me the only thing lacking was my mother’s creative hand assisting Chef Laura.
Three things I learned from Chef Laura’s direction: 1.Cooking is an art of distinction. For Chef Laura, living in a place that produces the best wine, olives, tomatoes, and other vegetables is key to keeping it all fresh 2. Have fun when pouring, pinching, rolling and dusting. 3. Be generous. Those fresh ingredients offer an explosion of tantalizing tastes, so why not be generous when adding them to your dish? “Un poco” Chef Laura said while generously pouring the extra virgin olive oil in the pan.
My mother’s thoughtful inscription is fitting, “The kitchen is the heart of the home and the dining room where you receive praises and rewards.”
