Florence Meat Cooking Experience and Tasting

We encourage you to indulge in the flavors and take the time to explore the depths of each dish. In Italy, and particularly in Florence, savoring meat is a journey of taste, tradition, and technique.
Seasonal and Unique Recipes

Embrace the opportunity to cook with a range of meats, each selected based on the season to ensure the freshest and most flavorful experience. Our recipes are designed to showcase the uniqueness of Italian meat cooking, offering a diverse palate of regional specialties.
HANDS-ON
Conclude each session with a communal dining (or lunch) experience, where you'll enjoy the fruits of your labor accompanied by perfectly paired wines.
Market and Butcher Shop Visits (Optional)
Opt to start your day with a guided visit to local markets and traditional butcher shops, where you'll learn how to select the best cuts of meat and understand the importance of seasonality and provenance.

Meeting Point

Via Romana, 41r

Via Romana, 41r, 50125 Firenze FI, Italy

AT TUSCAN TASTE WINE BAR. Looking for VIA ROMANA corner VIA SANTA MARIA

What's included:

• 10% discount for wine purchase
• Apron, Tools, Recipes on line

What to expect:

Via Romana, 41r

Dive into the heart of Florence and embark on a culinary adventure that celebrates the art of meat cooking with authenticity, uniqueness, and seasonality at its core. Our Meat Cooking Course in Florence offers an unparalleled opportunity to master the Italian philosophy where meat is not just food, but a masterpiece of cuisine. Here's what our basic program looks like:
Introduction to Italian Meat Cooking
- Begin with an immersive introduction to the rich traditions of Italian meat cooking, emphasizing the unique approach Florence has towards meat preparation and consumption. Understand why, in Italy and especially in Florence, meat cooking is considered an art form.
technique Mastery:
From Traditional to Modern
Delve into various cooking techniques that span from time-honored methods to contemporary approaches. Our expert chefs will guide you through:
Roasting to achieve the perfect crust and juicy interior.
Slow Cooking to tenderize and enrich the meat.
Sous Vide for precision and consistency.
Pan Searing to lock in flavors.
Butchery Skills to expertly prepare your meats for cooking
Hands-on Cooking Sessions
Market and Butcher Shop Visits (Optional)

Sample Menu

MAIN
Peposo (Tuscany)
Reinassance stew beef with Chianti wine and black corn pepper

MAIN
OssoBuco alla Milanese (Lombardy)
A slow-cooked veal shank, braised with onions, & carrots, flavored with lemon zest and gremolata, and traditionally served with risotto alla Milanese.

MAIN
Ragù alla Bolognese (Emilia-Romagna)
A rich meat sauce made with ground beef, sofrito (onion, carrot, celery), and tomato paste, served over tagliatelle pasta, not spaghetti.

MAIN
Spezzatino di Vitello (Veneto)
A hearty veal stew, slowly cooked with onions, carrots, and potatoes in a white wine and tomato sauce, often served with polenta.

MAIN
Chicken with bell peppers (Roman style)
Flavorful, succulent, wonderfully delicious yet simple

MAIN
Saltimbocca alla Romana (Lazio)
Thin veal slices topped with prosciutto and sage leaves, cooked in a white wine and butter sauce, a staple of Roman cuisine

MAIN
Brasato al Barolo (Piedmont)
Beef braised in Barolo wine, along with a mirepoix of vegetables and herbs, resulting in a tender and flavorful dish