REAL TASTE OF TUSCANY CLASSIC EXPERIENCE:

Bread, pastry, Tuscan ice cream and much more ...

17-18 February from 10.30 am until 9 pm

Villa Poggio San Felice (Pian dei Giullari, Florence)

breads and cheeses from the Panaio di Mercatale Val di Pesa, the biodynamic wine of the Fornace Prima farm in Cerreto Guidi, the Gelato del Bondi in Florence and the Cantucci and Bomboloni with an ancient recipe of 'Il Bombolone senza Mollica' of Castelfiorentino and the Tuscan cuisine of the winter thanks to the Florence Food Studio and much more ...

All live at Villa Poggio San Felice

Saturday 17 and Sunday 18 February returns a new Real Taste of Tuscany Experience in collaboration with the Food Studio of Florence, an experience offered by some of our authentic Tuscan producers who share with us all their delicacies and their secrets through live demonstrations and stories combined with a dinner made by the chef of the Florence Food Studio, in Via dell'Ardiglione 39 r, using only their products.

The Experience is reserved for only 200 people and includes

aperitif and a deep experience on the products offered by the producers who share their secrets and advices to the visitors!

The Classic Experience is not a cooking class, but only a way to make you even more involved in the art of our producers and a way to interact with them without having to register at a classic culinary course. In short, come on 17 and 18 and those who want to participate in the 'live' experience will be welcome!

THE PROTAGONISTS OF THE EVENING

Giuseppe Scialabba, the Panaio (Mercatale Val di Pesa, Florence), Artisanal bakery

Podere Fornace Prima winery (Cerreto Guidi, Florence), Wine producer

Florence Food Studio (Florence), Cooking School

I Gelati del Bondi (Florence), Ice cream parlour

 'Il Bombolone senza Mollica', Stefano Martelli (Castelfiorentino, Florence), Pastry shop

Pistocchi cake, dark chocolate that passion (Florence), Chocolate producer

During the evening:

The Piano of Arteincantomusica

The Sound of LeoTolu Dj

Christian Pampo Cocktails Cocktails

Buffet aperitif accompanied by the piano of Arteincantomusica with the contribution of colored lights:

Realization 'live' with cooking show and explanation by the various producers, each of which has its own corner at its disposal, of:

- Coccoli fried by Il Bombolone without Mollica Stefano Martelli

- Various breads made with ancient grains and mother yeast by Il Panaio di Mercatale Val di Pesa

- Finfer food vegetable with vegetables of the month of February by the Florence Food Studio:

Mini soups

Chickpea cake and seasonal vegetables

Shortcrust pastry with black cabbage and pecorino cream

- The Tuscan Biodynamic Wine thanks to the corner dedicated to the wines of Podere Fornace Prima of Cerreto Guidi: Aurea (Trebbiano), Sincere (Sangiovese, Canaiolo and Trebbiano), Cavaliere (Sangiovese) and Tindilloro (Canaiolo)

We continue with the part dedicated to the Tuscan cuisine of winter thanks to the Florence Food Studio with cooking show and explanation by the chef of the menu:

- First course:

Lasagna purple cabbage and parmesan

Gnocchi with walnut cream

- Main Dish:

Grilled mixed with gray pig meat from the Casentino, chicken from the organic Valdarno and organic Casentino sausages accompanied by seasonal pinzimonio

The offer will end with the part dedicated to desserts made in the various corners of the producers with the demonstration and explanation of the characteristics of their products and of their authenticity:

Cantucci with hazelnuts from Il Bombolone without Mollica by Stefano Martelli

Classic Pistocchi cake, Assorted Drageès (Hazelnuts, Coffee, Raisins milk and almonds, Cereals and Cinnamon)

Bomboloni without crumbs by Stefano Martelli with cream, chocolate and cream&strawberries

The Ice Cream of Bondi curated by Vetulio Bondi (cream, chocolate, hazelnut, lemon, stracciatella or yogurt)