The Olive Press Kitchen embraces a Farm to Table philosophy. As a result, class menus are inspired by the best seasonal products sourced from local farms and markets. It goes without saying that the best quality extra virgin olive oil is essential in Tuscan cooking and features prominently in the menus.
Your class menu may include one of the following depending on the season:
Zucchini blossom filled with fresh mozzarella di bufala, Vegetable Timbale with Pecorino Fondue,
assorted Tuscan Crostini, Panzanella salad, Artichoke Heart salad with Aged Parmigiano,
Grilled Polenta with Mushrooms.
Gnudi (Swiss Chard and Ricotta Dumplings) with Tuscan Ragu, Frantoiana Soup, Risotto according to the season, Artichoke Tortino (similar to quiche), stuffed roasted pork with sage/rosemary potatoes, Chianti Beef stew,
Ossobuco Gremolata.
Torta della Nonna (Grandmother’s cake) with lemon custard and pine nuts, Ricotta Tart with sour cherries, Biscotti with Vin Santo (typical Tuscan dessert wine), Zuppa Inglese (typical Florentine Trifle),
Pannacotta or Zabaglione with berries.
