Cooking Class: Cantucci, Traditional Biscotti from Tuscany with Gina Tringali

Cooking Class: Cantucci, Traditional Biscotti from Tuscany with Gina Tringali


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During the Roman Empire, biscotti - from the Latin ‘bis’ ‘coctum’ meaning ‘twice baked’ - were made and consumed by the Roman Legions during long marches. Their long shelf life and sustenance were key. At the collapse of the empire, the almond-flavored dessert disappeared until the Renaissance when cantucci re-emerge in Prato, Tuscany.

Today the classic almond studded cantucci are on the menu. In Tuscany, at the end of most meals chances are that you’ll be offered a small plate of cantucci served with vin santo wine. In today’s lesson, we’ll learn about the origins of cantucci and how flavors quickly changed and expanded incorporating anisette, amaretto and other spices and nuts into the dough.

In this hands-on cooking lesson, we will learn how to prepare cantucci. Led by food historian, sommelier, and home cook Gina Tringali, this interactive lesson will have you making cantucci like an expert. Designed to deliver a taste of Tuscany, participants will come away with an understanding of how to make this beloved biscotto and learn about different options to change and alter the traditional base recipe.

We're not giving away our secret recipe* just yet, but here are the items that you will need for the cooking class:

  • Flour
  • Sugar
  • Baking powder
  • Eggs
  • Vanilla extract
  • Whole unpeeled almonds
  • Medium-sized mixing bowl
  • Large-sized mixing bowl
  • Measuring spoons
  • Measuring cups
  • Spatula
  • Large mixing spoon
  • Handheld mixer or stand mixer or whisk/fork
  • Serrated knife or chef's knife for slicing
  • Baking/cookie sheets
  • Parchment paper

*Participants will be provided with a formal recipe, including measurements, prior to the class.

Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 3 reviews
67%
(2)
33%
(1)
0%
(0)
0%
(0)
0%
(0)
N
N.L.
Delicious and easy to follow along!
K
K.R.
Delightful cantucci class
T
T.
Making Cantucci

Customer Reviews

Based on 3 reviews
67%
(2)
33%
(1)
0%
(0)
0%
(0)
0%
(0)
N
N.L.
Delicious and easy to follow along!
K
K.R.
Delightful cantucci class
T
T.
Making Cantucci