Teenagers cooking class yes! Kids are going to prepare a special dinner for their parents.

We go throughout Tuscany for Private Cooking Classes and Dinners with our Company: Cuoche in Vacanza (Cooks on holiday).

These times we went to Massarosa and Montespertoli.

So: many people at the table, enjoining the fruit of their sons’ labour.

The Locations

The first Villa where we run teenagers cooking class was near the “city of wine”: Montespertoli.

It’s one of our most frequented destinations this year.

The name is “Casa Tara” and we worked very well over there because of the large kitchen and dining room where we could serve at the table.

The second Villa was fantastic… and let me say a fantastic one… near the village of  Massarosa : “Al Valentino”. You can enjoy your outdoor meals on the comfortably furnished verandas.

People

Our students came from the USA and SCOTLAND. I couldn’t imagine they worked so hard, better than many adults.

I and my assistant chatted with girls and boys about various recipes, fresh ingredients in season, and different kinds of meat here in Tuscany.

Everyone was guided by enthusiasm and passion and I’m so proud of them and the work that they made. Sometimes, while making fresh pasta, for example, there was a deep silence in the kitchen…that’s why they were really concentrated.

They wanted to make a good impression with their parents!

The Main Course: Tuscan Arista with Garlic, Rosemary and Milk Sauce

Here’s the perfect Tuscan dish for teenagers cooking class.

It’s anyway a successful dish loved by everyone likes the Tuscan cuisine and the tasteful pork meat in general.

That’s why the pictures come from various courses and cooking experiences during this year of cooking classes and private dinners in Tuscany.

Arista is the best cut from the pork (the meaning in ancient Greek is precise “the best”)…you know the word “aristocracy” for example.

What we’re going to make is an old Tuscan recipe that my granny taught me when I left my birth town for going to the University in Pisa. I can’t forget her words:

“Let’s prepare Arista right now my dear, I’d like to teach you the recipe. So that you can cook it when you’re in Pisa and will invite your friends for dinner!

I know you’ll be thinking of me, honey”.

The Story of Arista dates back to 1432 when during the Council of Florence was served this Tuscan meat dish. The Greek patriarchs were so excited about that they shouted: “Aristà, Aristà! (meaning: excellent)”. From that moment this is the name of Pork Loin Tuscan Style.

Anyway, the recipe that I’m gonna write for you is a bit different from others here in Tuscany, it’s my granny’s one and I loved teaching how making the characteristic “garlic and rosemary milk sauce” during our teenagers cooking class. It’s a perfect way to maintain tender meat.

We obviously run cooking classes for all ages, not only teenagers cooking class and there’s one curiosity in common at all ages: to know the…

Tips and tricks to make perfect Arista

1. arista (pork loin) that you’re going to buy should not be completely lean but have some fat and brown streaks, indicating the tastiest and close to the bone meat. If you buy a completely lean one, you can be sure that you’ll obtain a very dry and hard-to-eat the dish.
2. weigh the meat and count about 3 minutes for each 100gr (3 oz) of meat. For example you’ll cook 1 kg (2 pounds) of meat for about 30 minutes. After this time you’ll cut the meat into slices; if you see that it’s still with some point of blood, you have to reheat it for a bit. If instead, the cooking is perfect (light-pink, not dry), set your slices in a tray and just cover them with the hot milk sauce before serving.

Arista (pork) with Rosemary, Garlic, and Milk Sauce (Florentine Style)

Maybe you can be also interested in:

1. The real Ragu (meat and sausage sauce)
2. Gnocchi with asparagus and courgette flowers

What do you think about this post? Please spend just 1 minute of your time to leave a comment or like this post.

Do you know a similar recipe? Any question? I’m at your disposal to answer you.

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L'articolo teenagers cooking class in Tuscany and “arista” (pork) recipe and video! proviene da Cooking Classes and Private Chef In Tuscany.

Saturday dinner in Tuscany, not so nice weather and my wish to meet my friends here at my home. No restaurant please, I do’ like walking in the rain after dinner. Maybe I don’t like just walking once finished a good meal with a strong coffee and a small glass of limoncello.

So last weekend I strongly preferred to stay here, cozy and relaxed…together with my friends.

During Winter I can spend time staying with family and friends, testing and writing recipes on this blog, renewing all the menus for the next job Season. In Spring and Summer, I’m fully busy with my company: Cuoche in Vacanza (Cooks on Holiday).

In few words, I always cook experimental menus and new dishes for my family and friends during Winter and Private dinners and Cooking Classes in Tuscany for the rest of the year.

Saturday dinner, if not at the restaurant, here in Tuscany has to be special.

I immediately thought to “Filetto al Pepe Verde”, Italian for Fillet with green pepper sauce. Our customers on holiday here in Tuscany love it so much and our Students in cookery lessons have the same opinion.

But this time I tried to make it different; no beef fillet in the fridge, but a tender pork fillet from Cesare, a special butcher who never disappoints me.

Well, it came out a dish for special occasions;

perfect for a Saturday dinner without going to the restaurant or any other dinner you’d like to be remembered.

It’s incredibly easy, with few ingredients and few steps.

The procedure is the same as Beef fillet with green pepper sauce; you can use this recipe for both these dishes.

I just recommend you the quality of ingredients:

good fresh cream, good brandy, good green pepper in brine, and first of all a very good cut of pork fillet.

Did you already know this Italian recipe?

Is it important Saturday Dinner in your country?

What’s your best way to cook fillet, in your country? Please leave a comment and tell me where you come from…I’m looking for recipes from abroad to post here on the blog.

L'articolo Saturday dinner, your turn: Pork Fillet with green peppercorn sauce. Recipe and video proviene da Cooking Classes and Private Chef In Tuscany.

This kind of “spezzatino di maiale” (pork stew) is very tender and its meat, unlike the beef one doesn’t feet between teeth; that’s why it’s very loved by children too.

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L'articolo #Lucca: Spezzatino di Maiale (Tender Pork Stew) Tuscan Style proviene da Cooking Classes and Private Chef In Tuscany.