Italian Culinary Masterclass with @BookingsforYou & the Giovannini family

Antipasti: Bruschetta al Pomodoro, Baked bread with tomatoes, basil, onions, garlic, extra virgin olive oil, salt, pepper.

Italy. Food. Travel. We can’t think of three words we love more. 

We recently attended an Italian Culinary Masterclass with Italian holiday specialist Bookings for You and the Giovannini Family, where they showed us how to make an amazing Italian meal!

Bookings For You was founded by Jo Mackay in 2011. She’s an ex P&G marketing exec that founded the holiday lettings company when her youngest started school. Bookings For You has since grown from 5 properties in the Italian Lakes area (their specialty region) to more than 350 today and has expanded to France. Customer service is their focal point, with the goal of making every holiday special.

One way to do that is through some of her villa owners, such as the Giovannini family! Like most Italians, the family has a passion for food.  They own Dolceria del Corso, the oldest pastry shop in Volterra, and have a thriving catering business. They also have a stunning property, Country Relais & Spa Capranne, a luxury 9 bedroom villa in Tuscany .

 

Antipasti: Bruschetta Toscana: Baked bread with extra virgin olive oil, garlic, salt and pepper.

 

Antipasti: Crostini con Fegatini, Chicken liver crostini.

 

Husband and wife team, Giancarlo and Fabiola, and their son Dario and his wife Vera spent the afternoon teaching us how to make Italian food, focusing on specialties in Tuscany.

The menu included Antipasti Bruschetta Toscana (bread with extra virgin olive oil, garlic, salt and pepper); Bruschetta al Pomodoro (bread with tomatoes, basil, garlic, extra virging olive oil, salt and pepper); and Crostini con Fegatini (Chicken liver crostini).

Primi Piatti (first course) included Ravioli Ricotta e Spinaci con Pomodorini Pachino e Basilico (homemade ravioli pasta filled with spinach, ricotta cheese, served with a basil and cherry tomatoes sauce) and Pici all Estrusca (homemade pics pasta with eggs, garlic, parsley, mint, basil, pecorino cheese, extra virgin olive oil, salt and pepper.)

Secondi Piatti (second course) was Coscio di Cinghiale agli aromi con Olive (leg of wild boar baked with olives) and Melanzane all Parmigiana (Aubergine and cheese in a tomato sauce). 

Dolci (desserts) include Millefoglie Creama Chantilly e Frutti di Bosco (traditional Italian cake with cream and berries) and Tiramisu, which needs no explanation! 

 

Flour to make fresh pasta!

 

Giancarlo Giovannini and his son Dario demonstrate how to make pasta.

 

Kneading the pasta dough.

 

Ravioli with ricotta and spinach.

 

Cutting the ravioli.

 

A finished ravioli!

 

For the ravioli: A Simple cherry tomato and basil sauce

 

The finished dish: Home made ravioli pasta filled with spinach and ricotta, served with a basil and cherry tomato sauce.

 

It was an amazing day full of instruction and lots of scrumptious food. It certainly reminded us of why we love Italy so much, and should visit again soon!

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