Florence cooking class, Pisa cooking class or Lucca cooking class? Of course!
We come to wherever you’re staying in Tuscany to prepare the tastiest dishes with you.
Furthermore, since fresh pasta is what we love above all else, you can be sure that you’re having fresh handmade pasta before your eyes.
Well, you know that if we talk about pasta, we talk about an amazing sauce to pair with. Tell you the truth this is not difficult, because here in Italy you can find ONLY amazing pasta sauces; or this is what I believe, don’t you?
So for sure, can’t forget a Florence cooking class where my students and gourmet customers learned making the famous Caramelized Tomatoes Sauce. How could I? It was on the rooftops of Florence! 🤪
You can have a look at the recipes that I wrote but also call us to come to your home vacation for a cooking class. Why not, a private dinner as well?
Whatever you’re going to do, I’m sure that you’ll obtain delicious dishes…you’re in good hands!
Each year is different
Last year we had a lot of requests for Pasta and Tuscan Truffle, this Summer everyone ask for Puttanesca (recipe below) that’s absolutely one of my fav pasta sauces.
We made it during our last Florence cooking class, with a family of 8 people. They were very impressed by this tasteful and delicate at the same time, sauce. One of them didn’t like anchovies and didn’t want to taste the Puttanesca sauce.
But he did it and I can’t forget his smile while he told me that the sauce was astonishing, furthermore, he almost didn’t feel the anchovies flavor.
In fact, my friends, this is a characteristic of Puttanesca: all ingredients perfectly mix up together to make an exquisite sauce.
Florence Cooking Class: Puttanesca History
While running a cooking class in Tuscany, we often explain the story (not only the recipe) of a dish. Well, with Puttanesca one always laughs because of the meaning of its name. Puttanesca is the Italian word for something concerning prostitutes. “Puttana” is an Italian bad word to call a prostitute.
The origin of the name has many interpretations. Someone talks about the owner of a house of appointments in the Spanish Quarter in Naples, which usually refreshed his guests with this dish, taking advantage of the speed and ease of preparation.
A different interpretation is given to us by Jeanne Carola Francesconi in her book “La Cucina Napoletana”.
In fact, everyone called this sauce for “macaroni” with the name of “marinara”.
[…] After the Second World War, in Ischia, the painter Eduardo Colucci, I do not know why or why renamed them with the name with which today is generally known.
This is one of those sauces that you can pair with all kinds of pasta:
short pasta like penne or rigatoni, long pasta like spaghetti, fresh egg pasta as well.
- Anchovies 6 fillets
- garlic 1 clove
- capers under salt 1 tbsp
- salt to taste
- ¼ cup extra virgin olive oil
- black olives ½ cup
- fresh chili (or red hot pepper) to taste
- fresh ripe tomatoes 1 lb (or one 35 ounces can whole peeled Italian tomatoes)
- parsley 3 sprigs finely chopped
- spaghetti (or any other pasta type) 12 ounces
- Cut the olives and fresh chili, seeded, diced.
- Desalt in running water capers, then dry them well
- Crush the garlic and put it with the chili in a large saute pan with oil
- Turn on the heat and add the anchovies to the pan
- wait they dissolve stirring with a wooden spoon
- add the capers along with the olives to the pan and saute these ingredients for a few minutes
- add the diced tomatoes (or peeled ones) and cook for about 10-15 minutes, low heat
- taste and season with salt
- add chopped parsley (leave a small amount of parsley to decorate) and stir
- Boil the spaghetti in salted water and, when they are “al dente”, drain and pour into the pan containing the puttanesca sauce
- Let them flip a few seconds and serve immediately over a serving dish with a sprinkling of remaining chopped parsley.