Join us for an evening of rustic Italian cooking inspired by the instructor’s time working on an olive farm in the Val d’Orcia, a beautiful region in the heart of Tuscany. Together, we’ll prepare three classic dishes that capture the simplicity and soul of Tuscan cuisine.

We’ll begin by preparing a pot of ribollita—a hearty vegetable, bean, and bread soup that’s the very definition of comfort. While our soup simmers, we’ll make pici, a hand-rolled eggless pasta traditional to Siena that we’ll prepare with a simple sauce. To finish, we’ll enjoy cantucci, the crisp twice-baked almond cookie perfect for dipping in coffee or vin santo alike.

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