A stay at the Relais Parco Fiorito is a chance to attend the classes at the cooking school taught by Claudia, Giuseppe and Roberto Russo, the family that has always managed and lived on the holiday farm, driven by their desire to share the traditional local cuisine of Umbria and Tuscany with their guests.
A great way to spend time, get to know one another and sample the fresh ingredients in season, grown on the Relais Parco Fiorito organic farm and certified by AIAB, the Italian Organic Agricultural Association.
The classes will teach you to prepare local meals and dishes such as pici, panzanella, tegamaccio, tozzetti, torcoli etc., and learn about the local wines (Chianti, Montepulciano, Sagrantino, Brunello, Vino Nobile etc.). At the end of the lesson, everybody dines together!
Some of our recipes:
- Here's a delicate way to serve meat that is often mistakenly deemed fatty and heavy.
Pork roast in milk- Preparation time: 30 minutes
- Cooking time: 1 1/2 hours
- Ingredients:
- For 4:
- • 1 kg of onions
- • 1 pork roast weighing about 1 Kg well bound
- • 7 dl of dry white wine
- • 7 dl of whole milk
- • 250 gr of mascarpone
- • Extra virgin olive oil
- Preparation
- • Brown the onions in the oil over low heat
- • Turn the heat up to high and sear the pork roast on all sides
- • Add the wine and, when evaporated, add the milk and bring to a boil
- • Cover the meat with the mascarpone and place the pan in the oven preheated to 180° C
- • Let cook for 20 minutes (set to 50° C when using a meat thermometer).
- • Remove the meat from the oven, slice and return to the pan. Blend the cooking juices and pour over the meat.
- • For well done meat, return the pan to the oven as desired.
- • Serve hot with oven baked potatoes