Spring Break 2003, Tuscany

                Return to our Itinerary

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DAY 3
Monday March 17

Our day began with breakfast at the hotel.

   

Next we were provided a guided walking tour of Florence.

The streets of Florence	Wine was once sold through these small doors on buildings

 

Ponte Vecchio	Vecchio up close	One of the plazas

 

The Market	The Market

  

Our day culminated in an afternoon cooking lesson at the Enoteca de' Giraldi.  We started at 4:00 pm cooking different specialties. We then sat at the tables and enjoyed the dinner that was prepared by the students.

       
Group at the Enoteca                     

Francesca shows how	Prep time	Making pasta from scratch

Our menu for the first cooking class:

Antipasti:
Crostini toscani
Crostini con salsa verde
Coccoli
Carciofi fritti
Salvia fritta

Pasta:
Tagliolini
Farfalle
Mezzelune con ricotta e spinaci

Sauces:
Basic tomato sauce
Pesto alla genovese
Burro e salvia