We prepare together a four-courses menu (including the preparation of fresh pasta hand made). The recipes are always of the Tuscan tradition and use seasonal and local products, some of them coming from our organic farm.
The classes start at 10.45.
Afterwards we sit down all together to enjoy the recipes we prepared!
The class starts with a minimum of 4 participants and maximum 8 people.
For our students we provide all the recipes in English, all the ingredients (some of them coming from our organic farm) and aprons (use only). During the class is served a small aperitif.
Here is our weekly program:
ON MONDAY “Super Tuscan” – recipes of the Tuscan farmer’s tradition
- Panzanella (Summer), Ribollita (Early Spring – Autumn)
- Pici – hand-made eggless pasta -
- Sedani alla pratese – stuffed celeries of Prato, with ground beef and pork, pecorino and fresh
- Cantuccini with almonds
ON WEDNESDAY “Cucina in Villa” – recipes of the houses of the countryside of Siena
- Goat cheese and grilled veggie terrine (Summer), green pie (Early pring – Autumn)
- Potatoes and pecorino tortelli of Maremma with zucchine and tarragon
- Stuffed quails of Grandma Anna
- Zuppa del Duca
(Recipes can change according with the availability of the season)
Our family cooks:
Lorenza: I was born and brought up in Liguria, Italy…a tiny strip of land between the Ligurian Sea and the mountains not too far from Genoa. Most of my adult life has been spent in Tuscany looking after the family B & B located in our farmhouse and our restaurant “Gli Archi” in the small historic town of San Quirico d’ Orcia I have loved cooking since I was a little girl and I was always trying to copy my grandmother’s recipes using paper, sand and leaves for ingredients. I am fascinated as I have discovered how many diverse recipes one can create using a few simple ingredients such as flour, butter and eggs and by using different techniques and proportions with your hands in ‘the dough’! My cooking philosophy is simple…use fresh and seasonal ingredients and lots of passion! The rule for cooks are not written on the recipe…that is something we have to learn to read through awareness. We always have to use our senses – eyes, nose and hands (touch). I began teaching classes at Il Rigo in 1997 and now share the work with my daughter, Luisa who has helped in the B & B since her childhood. Since 2005 I have been traveling to the United States yearly to teach cooking classes in Beaumont, Cuero and Marble Falls, Texas as well as Venice, Florida. This has been an exciting experience for me. I am thrilled to share the traditions which come from my country and my family as well as my passion for them. Meeting new people and making new friends has been a delightful added bonus.
Luisa: I have followed in my parent’s footsteps. I was born and raced in the house where now, together with my husband-to-be Matthias, I work and live. I was used to be with my mother during her working time in the Agriturismo and often helped her in the kitchen. And is there, in the same kitchen, that I learned everything I know about food and genuine life. Afterwards I formed my character and my own and way trying to preserve my roots. I think that trough the farmer’s traditions we can understand our past and save our identities. But I’m also very eclectic, I love my land and I put a lot of effort in growing my own vegetables and herbs and I usually pick and cook wild plants, which grow generously in springtime. I love using edible flowers and preparing jams and preserves but more than anything else I love to put my hands in the pasta dough!