Tuscany

Panzanella, Polenta Parmigiana with Mushroom Ragu & Cantucci

Let’s dive right into Tuscany, the site of my October culinary group trip. There are so many things that make this region special and I can’t wait to share them with you throughout the year. Panzanella and Cantucci are two Tuscan icons, among many. Working in two’s, you’ll make Tuscan Cantucci, what we often call biscotti.  And to keep this menu vegetarian, we’ll make a Mushroom Ragu to enjoy on top of our creamy, cheesy polenta. 

Semi hands-on class. Vegetarian class. Dairy, wheat, corn, nuts, onions, olives used.