About
Italians love using fresh ingredients from the local markets and fresh herbs and spices to enhance the flavors of their simple but eloquent dishes. In this class we will talk about how to grow and use seven of the most common herbs typically found in Tuscan home kitchens; basil, oregano, fennel, Italian parsley, rosemary, thyme, and sage.
From the seven herbs discussed and cooked with, participants will choose three and plant them during the class in a beautiful terracotta pot to be taken home, grown, and cooked with.
Details:
- Registration closes April 20.
- Students must be 21 years old and older.
- A $45 materials fee, included in the cost of the class, includes $15 to cover the costs for the meal and $30 to covers the cost of the herbs and terracotta pot that you take home.
- Wear closed-toes shoes to class.
Instructor
Robert Ross is a landscape architect, garden designer, and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir. A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, renaissance gardens, and ornamental terra cotta.
Project
Cooking together and using the seven herbs, we’ll prepare, eat and discuss the following dishes:
Pesto in due modi
Pesto two ways (basil and parsley)
Finocchio alla Salvia
Baked Fennel with Sage
Fagioli Cannellini Con Origano, Pomodoro e Aglio
Cannellini Beans with Oregano, Tomato and Garlic
Arista alla Fiorentina
Roasted Pork Loin stuffed with Thyme, Rosemary, and Garlic
A traditional Chianti wine will be served and a Vinsanto del Chianti with the instructor’s homemade cantucci will provide final sweetness.
