Gourmet holidays in Tuscany? Finally, it is possible, but with a new mode. In fact, you will not have to look for many different schools or spending lots of money on restaurants which call improvised chefs just for touristic reasons.
Personally, I’m a Professional Chef (Certificate Accademia Italiana in Florence 100/100), a Sommelier (Certificate FISAR, Federazione Italiana Sommeliers Albergatori e Ristoratori) and a manager in Tuscany for Slow Food Association (Good, Clean and Fair food).
Why Gourmet holidays
It is not just a question of titles, it is proof that we are serious about cooking. Respecting the simplicity of the ingredients that this land offers you and the succession of the seasons.
So, whether you’d like an introduction to the real Tuscan and Italian kitchen or a deepening on particular dishes, with Cuoche in Vacanza (Italian for Chefs for your Vacation) you can find an honest answer.
Who more than one Professional Chef can offer you splendid gourmet holidays?
If you like fine eating, if you are a gourmet, this blog is for you.
Furthermore, if you happen to come on vacation here in Tuscany well, know that we await you with open arms. Fill this contact form and we’ll keep in touch!
We are a Traveling Cooking School specialized in Italian Cuisine.
Since we’re itinerants, we offer 2 types of private services at your villa:
We do the shopping and come directly to your holiday home, wherever you are staying in Tuscany.
So these are gourmet holidays, are not they?
If you’re in Tuscany on vacation, just call us, because we can make together all the dishes that you find on this blog. Just like today’s recipe, Paccheri!
What’s Paccheri Pasta?
Paccheri is a type of traditional Neapolitan pasta of cylindrical shape, smooth or striped, very similar to rigatoni but larger.
The name “paccheri”, in the Italian tradition, recalls the “pacca”, a friendly slap given open-handed to greet or congratulate someone. The term derives from the Greek, “pas” which means everything and “keir” which means hand, therefore literally “whole hand”, “full hand”.
That’s why in Naples paccheri are also called “schiaffoni” (Italian for big slaps)
Furthermore, try to hear the noise they make when you throw them on the plate: it seems just the sound of many slaps!
(Free translated from Mulino Vald’Orcia)
What you can find on this Blog ?
Anyway, if you’re living abroad, far away from Italy, no problem. In fact here on this blog you can find all the recipes that we make with our students in cooking classes or customers in private dinners in the villa.
Furthermore, you will be amazed at the ease in preparing them. In fact, I personally check all the steps so that everyone can easy (and often quickly) replicate a recipe.
Well, with pasta Paccheri (today recipe) you’re going to make something special. This kind of pasta lends itself very well to well-served plates.
In a few words, you’re going to make a very good impression with your family and friends!
Remember that you do not need many ingredients to make a good dish, but you need top quality ingredients.
So, do you have tomatoes that are not good? Do not put them on
Too sour tomatoes? Make them confit, caramelize them in a pan with a spoonful of brown sugar.
This is important: squid must be fresh, just like the ones we offer you during your gourmet holidays in Tuscany.
In the kitchen, you can use many frozen things, no problem, but squid no They are tasteless and moreover they become gummy … in a nutshell, you spoil a gourmet dish.
Finally here’s this gourmet recipe!
- 1 pound (450 gr) Paccheri
- 4 basil leaves
- 1 pound (450 gr) Fresh Squid
- 1 pound (450 gr) Pumpkin puree
- 1 pound ½ cherry tomatoes
- 1 glass white dry wine
- to taste Salt
- ¼ cup extra virgin oil for the squid Ragu
- 2 tbsp extra virgin oil for the pumpkin
- to taste Black Pepper
- Cut cherry tomatoes in very small cubes or stripes
- Cut squid into very small strips and cook them 1 minute in a pan with oil
- Add some white wine, let it evaporate
- Add cherry tomatoes, basil and cook about 5 minutes
- salt and pepper until a tasty ragout is obtained.
- Cut the pumpkin into small pieces and cook in a pan with oil over low heat.
- Add salt, and continue until it has a soft consistency.
- Once you got it, blend till you will get a velvety texture
- Boil paccheri in plenty of salted water (usually half liter each person)
OTHER DELICIOUS FIRST PASTA COURSES
If you don’t live in Italy, you can buy Paccheri pasta HERE