Meals catered at your vacation accommodation :: Tuscan cooking lessons
Contact me to discuss your wishes
Email:
Greve in Chianti
Elisa Berghi - your chef
Contact me for a price quotation
Tel: +39 333 499 60 64
Tuscany, Italy
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Personal chef
Cooking lessons
A Florence market
• traditional Tuscan meals catered at your Tuscany holiday accommodations, for 2 to 20 food-lovers
• hands-on cooking lessons in the Tuscan culinary tradition, for 2 to 10 cookery enthusiasts
Catered midday and evening meals
This is my cooking service where I and, when necessary, my assistants come to your accommodation and prepare a full lunch or evening meal. We will also be happy to welcome you to our farm house where you can dine in the garden or in our attractive dining room. We are located near Greve in Chianti and we prepare and serve full dinners for large and small groups.
We prepare meals from the ground up using fresh local produce and home-made ingredients. Whenever possible, I use organic produce. I offer a number of traditional and innovative menus (see below) but the final menu is always discussed with you and personalised to meet your wishes. I can also help you choose your wines.
I am happy to travel anywhere within the Chianti wine territory and if you are staying in Tuscany outside Chianti also feel free to enquire.
I prepare meals for a single occasion or even for an entire week.
The minimum price per person for groups of up to 10 is Euro 40 per person. Children five years old or younger are not charged, children from six to fourteen are half price.
Included: all food materials, table wine, bottled water, the cooking, food brought to your table in serving dishes. (If you wish to have a waiter who serves everyone individually, this is easily available but costs extra.)
Not included: waiter, special wines - I will be happy to make recommendations and locate interesting local wines.
Cooking lessons
• The course is for a minimum of two persons and can be a single lesson. I also offer personalised cookery courses of more than one day. • A lesson is usually held in the afternoon and lasts 3 to 4 hours plus the duration of the lunch. • Lessons are in English. A French or German interpreter can be arranged upon request but costs extra. • The price includes the materials, the practical lesson in the kitchen and serving the meal at the table in serving dishes. Local wine and bottled water are included. • Normally, the main emphasis of the basic lesson is on the preparation and stuffing of homemade pasta. For other types of dishes, all you have to do is ask. • Those who dine but do not participate in the course pay half rates.
Please contact me with details of the number of people in your group, your location and the number of lessons you would like so that I can quote an individual price.
CORSO DI CUCINA DI 1 GIORNO (example) - crostini ai fegatini e bruschetta al pomodoro - ravioli ripieni di ricotta e spinaci con burro e salvia - tagliatelle alla carrettiera - taglierini al pesto - tiramisù
Spring and Summer Menus
I tradizionali :: traditional Tuscan dishes
Menu 1 "Lavanda"
Menu 2 "Ginestra"
Crostini assortiti e affettati misti Seasonal crostini and mixed cold cuts
Prosciutto, melone, mozzarella e pomodoro Tuscan prosciutto, melon, mozzarella and fresh tomato
Penne strascicate o pappa al pomodoro Penne (pasta) with meat sauce and cream or tomato soup
Spaghetti al pesto o al pomodoro e basilico Spaghetti with pesto sauce or with fresh tomato and basil
Pollo alla cacciatora Chicken with olives
Lombatine di maiale al finocchio e limone Pork steak with fennel seeds and lemon
Patate Potatoes
Erbe saltate Sautéed herbs
Torta di mele Tuscan apple pie
Cantuccini e vinsanto Tuscan almond biscuits and sweet “holy” wine
Menu 3 "Ranunculo"
Menu 4 "Calendula"
Fiori di zucca e salvia fritti Fried pumpkin flowers and sage
Carpaccio di bresaola, rucola e parmigiano Dried beef, rocket and Parmesan
Risotto con funghi porcini Risotto with porcini mushrooms
Crespelle alla fiorentina Tuscan crêpes
Straccetti di vitella all’aceto balsamico "Tattered" veal strips with balsamic vinegar
Lombatina ai funghi porcini Veal steak with porcini mushrooms
Spinaci saltati Sautéed spinach
Purè di patate al pepe Puréed potatoes with black pepper
Tiramisù
Panna cotta al cioccolato Cream flan with chocolate
Crostini
Aubergine
Bresaola di manzo
I rivisitati :: creative dishes
Menu 5 "Girasole"
Menu 6 "Papavero"
Involtini di bresaola e robiola, melanzane e scamorza Bresaola rolls stuffed with robiola cheese, and aubergine and scamorza cheese rolls
Saccottini di stracchino e salvia con miele e senape Pasta “sacks” stuffed with stracchino cheese and sage leaves, with honey and mustard sauce
Passato di piselli e pecorino Green pea soup with pecorino cheese
Gnocchi con salsa alle pere e pecorino Potato dumplings with pear and pecorino sauce
Arista alle mele e prugne Roast pork with apple and prunes
Piatto di formaggi, verdure e frutta Goat and sheep cheeses with greens and fruit
Verdura di stagione Seasonal greens
Insalatine di campo Wild greens
Sfogliatine di pesca e amaretti con crema Puff pastry with peaches, almond macaroons and warm cream
Torta di ricotta e mascarpone Ricotta and mascarpone cheese cake
Menu 7 "Iris"
Menu 8 "Viola"
Gelatina di pomodoro e peperone con crostoni e burrata Pepper and tomato jelly with crostoni and burrata cheese
Tortini alla ricotta e zucchine Quiche with ricotta cheese, zucchini and mint
Tortelli di patate al lardo e pomodorini Potato-stuffed pasta with Colonnata lard and cherry tomatoes
Tagliatelle gli asparagi e pepe rosa Tagliatelle pasta with asparagus and pink peppers
Medaglioni di maiale con cipolla di tropea e vino rosso Pork fillet medallions with tropea onion and red wine
Faraona all’uva Guinea fowl with grapes
Fagioli al fiasco White beans with olive oil
Ceci lessi Chick peas
Mousse di cioccolato con fragole e menta Chocolate mousse with strawberries and mint
Crem caramel Crème caramel
Panna cotta
Tomato salad
Wild boar and prunes
Dal mare :: from the sea
Menu 9 "Gelsomino"
Menu 10 "Dalia"
Carpaccio di alici e menta, salmone e zenzero Raw anchovies with mint, and salmon with ginger
Impepata di cozze Peppered mussel soup
Zuppa di ceci e gamberi Chick pea and shrimp soup
Spaghetti con sarde e finocchio all’elbana Spaghetti with sardines and fennel seeds, Elba-style
Filetti di sgombro con uvetta e pinoli Filet of mackerel with raisins and pine nuts
Baccalà con crema di ceci Salted cod with chick pea paste
Zucchine trifolate Zucchini Florence-style
Melanzane alla menta e noci Aubergines with mint and walnuts
Bavaresi al limone e frutti di bosco Lemon Bavarian Creams with wild berries
Crema di ricotta con fragole e arance caramellate Ricotta cream with strawberries and caramelised oranges
