Soriano Class Menus

Menu A

Menu A

This week there are four cooking classes. All items are made in class, from scratch, unless otherwise noted. This is a general guideline. Substitutes may be made from time to time based on availability of fresh ingredients and seasonal specialties.

Class Number 1
Appetizer Panzanella - A Tuscan bread salad with tomatoes, egg and other fresh vegetables, served with a Balsamic Vinegar reduction.
First Course Ravioli - made from scratch, filled with spinach and Ricotta cheese (made fresh weekly here at the villa); Served in a butter and sage sauce.
Second Course Tuscan Roasted Chicken - Locally raised free-range organic chicken, prepared with fennel pollen, garlic, rosemary & other local spices; When possible, we roast the chicken in our outdoor wood-fired oven.
Side Dish Tuscan Roasted Potatoes - Prepared and cooked with the roasted chicken.
Dessert Tiramisu - Our unique recipe for this popular Italian dessert is one that our guests never forget!
Class Number 2
Appetizer Bruschetta - Topped with a delightful mixture of Stracchino cheese, Pancetta and Rosemary.
First Course Pappardelle alla Bolognese - Thickly cut pasta, made from scratch, prepared with a beef & pork Bolognese Ragu sauce.
Second Course Barasato al Barolo - Local organic beef roast, braised in a mixture of Barolo wine, Brandy, Pancetta, fresh vegetables and spices.
Side Dish Sautéed Spinach - made with our own olive oil, onions & regional spices. *This may be substituted with sautéed zucchini, depending on the season.
Dessert Panna Cotta - An Italian custard-like pudding, served with a Chocolate-Hazelnut sauce & a strawberry glaze.
Also... Grappa - During this class, we often also fire up our artisan copper pot still in our cellar to make a batch of Grappa (an Italian distilled spirit). For those that enjoy harder alcohol, our grappa is truly special. We also use the grappa we make here as the base for all of the many artisan liqueurs we serve here at the villa. Those that are interested will learn all about grappa distilling, and have the opportunity to try many of the liqueurs we make, our own aged cheese, our own olives, and much more.
Class Number 3
Liqueurs Limoncello - We'll learn to make Italy's most famous after-dinner liqueur from scratch. Note that some of the prep work (peeling lemons) may be done in advance of the class. Each guests will take home some Limoncello they made.
  Limoncello Cream -A creamy variant of Limoncello, made with milk. This is always a favorite among our guests. Each guest will take home some Limoncello Cream they made.
Biscotti Hazelnut Cantucci - Traditional Biscotti from our area, made with locally grown hazelnuts. These Biscotti are traditionally dipped in wine when eaten.
Gelato Vanilla Gelato - Topped with fresh fruit & the balsamic vinegar reduction we made in our first class. *We will occasionally change the Gelato flavors and toppings.
  Lemon-Moscato Sorbetto - A refreshing sorbet made with lemons and Moscato wine.
Cheese Pecorino Cheese - A local shepherd will visit us, bringing his fresh milk of the day. Together, we will make fresh pecorino cheese on the patio outside the villa. We eat some of it freshly made with local honey, and prepare some for aging in our cellar. The cheese we age will one day be the Romano cheese served with some of our pasta dishes.
 

Ricotta Cheese - We will make fresh Ricotta after we have finished the Pecorino. We will have some served with honey on the spot, plus we will use some in tonight's dinner. Furthermore, we will use some of our Ricotta made today in our pizza class, as well as with our next group. *The ricotta you used in the Ravioli class a few days earlier was made by our previous group.

*Note that the cheese making will happen at the same time as some of the other things we are doing in the kitchen. Because of this, guests wanting to be part of the entire cheese-making process will miss some of what is happening in the kitchen. However, if you have a more casual interest, you will have the opportunity to be involved in some of everything.

Dinner Since we have been busy making cheese, limoncello, biscotti and gelato, there isn't much time to make a full course dinner tonight. However, we will be making Spaghetti alla Carbonara as part of our class. The rest of dinner will be a selection of salames, cheeses, and all sorts of other "Tapas" like delicacies that were prepared earlier in the day.
Class Number 4
Pizza

Tonight is Pizza class! We will prep our wood-fired brick oven and make all sorts of pizza. We will prepare the dough and all of the toppings, then each guest will have the opportunity to make their own creation. In addition, we also make some country pan pizza, focaccia, Ricotta & Nutella pizza, and all sorts of others, depending on what is fresh this week.

 

Menu B

Menu B

This week there are four cooking classes. All items are made in class, from scratch, unless otherwise noted. This is a general guideline. Substitutes may be made from time to time based on availability of fresh ingredients and seasonal specialties.

Class Number 1
Appetizer Eggplant Parmesan - Our own recipe for Tuscan/Umbrian style eggplant parmesan, served in appetizer portions.
First Course Pici Sorianesi Pasta - Made from scratch, this local specialty is an eggless pasta similar to spaghetti. For a sauce, we make our special pork & sausage ragu with fennel pollen. This is an extremely unique dish that leaves our guests in awe every time we make it.
Second Course Saltimbocca alla Romana - This traditional Roman dish literally translates to "jump int he mouth". Milanesa steak sautéed with prosciutto, cheese and sage.
Side Dish Frascati Sautéed Porcini - Procini mushrooms sautéed in olive oil, garlic and Roman Frascati white wine.
Dessert Tiramisu - Our unique recipe for this popular Italian dessert is one that our guests never forget!
Class Number 2
Appetizer Bruschetta - Topped with a delightful mixture of Stracchino cheese with local sausage.
First Course Gnocchi - Potato Gnocchi made completely from scratch with a sorrentina sauce.
Second Course Chicken Cacciatore - The central Italian variation of this popular recipe is beautifully balanced and absolutely delicious.
Side Dish Sautéed Bell Peppers - made with our own olive oil, onions & regional spices. *This may be substituted with sautéed zucchini, depending on the season.
Dessert Ricotta and Vin Santo Tart - A delicate tart made with ricotta cheese made at our villa and Vin Santo, a Tuscan sweet wine.
Also... Grappa - During this class, we often also fire up our artisan copper pot still in our cellar to make a batch of Grappa (an Italian distilled spirit). For those that enjoy harder alcohol, our grappa is truly special. We also use the grappa we make here as the base for all of the many artisan liqueurs we serve here at the villa. Those that are interested will learn all about grappa distilling, and have the opportunity to try many of the liqueurs we make, our own aged cheese, our own olives, and much more.
Class Number 3
Liqueurs Limoncello - We'll learn to make Italy's most famous after-dinner liqueur from scratch. Note that some of the prep work (peeling lemons) may be done in advance of the class. Each guests will take home some Limoncello they made.
  Limoncello Cream -A creamy variant of Limoncello, made with milk. This is always a favorite among our guests. Each guest will take home some Limoncello Cream they made.
Biscotti Hazelnut Cantucci - Traditional Biscotti from our area, made with locally grown hazelnuts. These Biscotti are traditionally dipped in wine when eaten.
Gelato Vanilla Gelato - Topped with fresh fruit & the balsamic vinegar reduction we made in our first class. *We will occasionally change the Gelato flavors and toppings.
  Lemon-Moscato Sorbetto - A refreshing sorbet made with lemons and Moscato wine.
Cheese Pecorino Cheese - A local shepherd will visit us, bringing his fresh milk of the day. Together, we will make fresh pecorino cheese on the patio outside the villa. We eat some of it freshly made with local honey, and prepare some for aging in our cellar. The cheese we age will one day be the Romano cheese served with some of our pasta dishes.
 

Ricotta Cheese - We will make fresh Ricotta after we have finished the Pecorino. We will have some served with honey on the spot, plus we will use some in tonight's dinner. Furthermore, we will use some of our Ricotta made today in our pizza class, as well as with our next group. *The ricotta you used in the tart class a few days earlier was made by our previous group.

*Note that the cheese making will happen at the same time as some of the other things we are doing in the kitchen. Because of this, guests wanting to be part of the entire cheese-making process will miss some of what is happening in the kitchen. However, if you have a more casual interest, you will have the opportunity to be involved in some of everything.

Dinner Since we have been busy making cheese, limoncello, biscotti and gelato, there isn't much time to make a full course dinner tonight. However, we will be making Spaghetti alla Carbonara as part of our class. The rest of dinner will be a selection of salames, cheeses, and all sorts of other "Tapas" like delicacies that were prepared earlier in the day.
Class Number 4
Pizza

Tonight is Pizza class! We will prep our wood-fired brick oven and make all sorts of pizza. We will prepare the dough and all of the toppings, then each guest will have the opportunity to make their own creation. In addition, we also make some country pan pizza, focaccia, Ricotta & Nutella pizza, and all sorts of others, depending on what is fresh this week.

Menu C

Menu C

This week there are four cooking classes. All items are made in class, from scratch, unless otherwise noted. This is a general guideline. Substitutes may be made from time to time based on availability of fresh ingredients and seasonal specialties.

Class Number 1
Appetizer Umbrian Farro Salad - A wonderful recipe of Farro (similar to Spelt) with zucchini, onion, cherry tomatoes, mozzarella, almonds and local herbs.
First Course Ravioli - made from scratch, filled with spinach and Ricotta cheese (made fresh weekly here at the villa); Served in a butter and sage sauce.
Second Course Tuscan Roasted Chicken - Locally raised free-range organic chicken, prepared with fennel pollen, garlic, rosemary & other local spices; When possible, we roast the chicken in our outdoor wood-fired oven.
Side Dish Tuscan Roasted Potatoes - Prepared and cooked with the roasted chicken.
Dessert Tiramisu - Our unique recipe for this popular Italian dessert is one that our guests never forget!
Class Number 2
Appetizer Bruschetta - Topped with a delightful mixture of Stracchino cheese, Pancetta and Rosemary.
First Course Pappardelle alla Bolognese - Thickly cut pasta, made from scratch, prepared with a beef & pork Bolognese Ragu sauce.
Second Course Porchetta Sorianese - Soriano is famous throughout the region for Porchetta, Tuscany and Umbria's much celebrated roast suckling pig. We'll be making Soriano Porchetta, a recipe even our Italian friends beg us for.
Side Dish

Insalata di Radicchio e Arancia & Noci - Radicchio Salad with Orange and Walnuts.
and
Fagioli All'Uccelletto - The classic "Tuscan Beans", made with tomato, onions, our own olive oil, local herbs and spices.

Dessert Panna Cotta - An Italian custard-like pudding, served with a Chocolate-Hazelnut sauce & a strawberry glaze.
Also... Grappa - During this class, we often also fire up our artisan copper pot still in our cellar to make a batch of Grappa (an Italian distilled spirit). For those that enjoy harder alcohol, our grappa is truly special. We also use the grappa we make here as the base for all of the many artisan liqueurs we serve here at the villa. Those that are interested will learn all about grappa distilling, and have the opportunity to try many of the liqueurs we make, our own aged cheese, our own olives, and much more.
Class Number 3
Liqueurs Limoncello - We'll learn to make Italy's most famous after-dinner liqueur from scratch. Note that some of the prep work (peeling lemons) may be done in advance of the class. Each guests will take home some Limoncello they made.
  Limoncello Cream -A creamy variant of Limoncello, made with milk. This is always a favorite among our guests. Each guest will take home some Limoncello Cream they made.
Biscotti Hazelnut Cantucci - Traditional Biscotti from our area, made with locally grown hazelnuts. These Biscotti are traditionally dipped in wine when eaten.
Gelato Vanilla Gelato - Topped with fresh fruit & the balsamic vinegar reduction we made in our first class. *We will occasionally change the Gelato flavors and toppings.
  Lemon-Moscato Sorbetto - A refreshing sorbet made with lemons and Moscato wine.
Cheese Pecorino Cheese - A local shepherd will visit us, bringing his fresh milk of the day. Together, we will make fresh pecorino cheese on the patio outside the villa. We eat some of it freshly made with local honey, and prepare some for aging in our cellar. The cheese we age will one day be the Romano cheese served with some of our pasta dishes.
 

Ricotta Cheese - We will make fresh Ricotta after we have finished the Pecorino. We will have some served with honey on the spot, plus we will use some in tonight's dinner. Furthermore, we will use some of our Ricotta made today in our pizza class, as well as with our next group. *The ricotta you used in the tart class a few days earlier was made by our previous group.

*Note that the cheese making will happen at the same time as some of the other things we are doing in the kitchen. Because of this, guests wanting to be part of the entire cheese-making process will miss some of what is happening in the kitchen. However, if you have a more casual interest, you will have the opportunity to be involved in some of everything.

Dinner Since we have been busy making cheese, limoncello, biscotti and gelato, there isn't much time to make a full course dinner tonight. However, we will be making Spaghetti alla Carbonara as part of our class. The rest of dinner will be a selection of salames, cheeses, and all sorts of other "Tapas" like delicacies that were prepared earlier in the day.
Class Number 4
Pizza

Tonight is Pizza class! We will prep our wood-fired brick oven and make all sorts of pizza. We will prepare the dough and all of the toppings, then each guest will have the opportunity to make their own creation. In addition, we also make some country pan pizza, focaccia, Ricotta & Nutella pizza, and all sorts of others, depending on what is fresh this week.

Menu D

Menu D

This menu is used on weeks during which there are special events and festivals that require us to do three cooking classes, rather than four. All items are made in class, from scratch, unless otherwise noted. This is a general guideline. Substitutes may be made from time to time based on availability of fresh ingredients and seasonal specialties.

Class Number 1
Appetizer Panzanella - A Tuscan bread salad with tomatoes, egg and other fresh vegetables, served with a Balsamic Vinegar reduction.
First Course Ravioli - made from scratch, filled with spinach and Ricotta cheese (made fresh weekly here at the villa); Served in a butter and sage sauce.
Second Course Tuscan Roasted Chicken - Locally raised free-range organic chicken, prepared with fennel pollen, garlic, rosemary & other local spices; When possible, we roast the chicken in our outdoor wood-fired oven.
Side Dish Tuscan Roasted Potatoes - Prepared and cooked with the roasted chicken.
Dessert Tiramisu - Our unique recipe for this popular Italian dessert is one that our guests never forget!
Class Number 2
Appetizer Bruschetta - Topped with a delightful mixture of Stracchino cheese, Pancetta and Rosemary.
First Course Pappardelle alla Bolognese - Thickly cut pasta, made from scratch, prepared with a beef & pork Bolognese Ragu sauce.
Second Course Barasato al Barolo - Local organic beef roast, braised in a mixture of Barolo wine, Brandy, Pancetta, fresh vegetables and spices.
Side Dish Sautéed Spinach - made with our own olive oil, onions & regional spices. *This may be substituted with sautéed zucchini, depending on the season.
Dessert Panna Cotta - An Italian custard-like pudding, served with a Chocolate-Hazelnut sauce & a strawberry glaze.
Also... Grappa - During this class, we often also fire up our artisan copper pot still in our cellar to make a batch of Grappa (an Italian distilled spirit). For those that enjoy harder alcohol, our grappa is truly special. We also use the grappa we make here as the base for all of the many artisan liqueurs we serve here at the villa. Those that are interested will learn all about grappa distilling, and have the opportunity to try many of the liqueurs we make, our own aged cheese, our own olives, and much more.
Class Number 3
Pizza

Tonight is Pizza class! We will prep our wood-fired brick oven and make all sorts of pizza. We will prepare the dough and all of the toppings, then each guest will have the opportunity to make their own creation. In addition, we also make some country pan pizza, focaccia, Ricotta & Nutella pizza, and all sorts of others, depending on what is fresh this week.

  Pecorino Cheese - A local shepherd will visit us, bringing his fresh milk of the day. Together, we will make fresh pecorino cheese on the patio outside the villa. We eat some of it freshly made with local honey, and prepare some for aging in our cellar. The cheese we age will one day be the Romano cheese served with some of our pasta dishes.
 

Ricotta Cheese - We will make fresh Ricotta after we have finished the Pecorino. We will have some served with honey on the spot, plus we will use some for tonight's pizza. Furthermore, we will use some of our Ricotta made today with our next group. *The ricotta you used in the Ravioli class a few days earlier was made by our previous group.

*Note that the cheese making will happen at the same time as some of the other things we are doing in the kitchen. Because of this, guests wanting to be part of the entire cheese-making process will miss some of what is happening in the kitchen. However, if you have a more casual interest, you will have the opportunity to be involved in some of everything.

Special Diets

We are often asked if we accommodate people with special dietary restrictions. The simple answer is that we are always happy to accommodate you to the greatest extent that we can, so long as it does not interfere with other guest needs or our resources.

We are generally able to provide substitutes for you

If, for example, you have a gluten allergy, we can make substitutions for the pizza, the pasta, etc. Similarly, if you are a vegetarian, we are happy to prepare alternatives for you.

We cannot change a recipe for all to comply with special needs

Our recipes are never altered in class unless the entire group has the same special needs, and we know in advance. This in part because what we do in class needs to match what we have in the recipe books you take home, and in part because we are cooking for the entire group. This means, for example, that if you require a low sodium diet, we cannot put less salt in the chicken, because that would change the outcome for everyone. It also means that if you have a gluten allergy, we will still be making normal pasta in class. While we will serve you a dish of gluten-free pasta, what we made in class will not be.

Our alternatives are limited

It is important that our guests with dietary restrictions understand the nature of our kitchen. It is not a restaurant environment that has a large walk-in freezer providing a large assortment of options. Instead, it is more like a very large home kitchen. Our refrigerators and freezers only hold what we are making that day. This means that if you have dietary restrictions, we need to know in advance. It also means that we will not have a full menu of alternatives for you. We will, however, talk to you about what we can do and make something work.

Common Dietary Restrictions

Kosher Diets

If you follow a Kosher diet, our first question is this: How Kosher will you be? We can help you up to a certain point. That is, we can make sure you have no pork, shellfish, etc. We can make sure no meat and dairy is on the same plate for you. But we cannot control cookware. We have had countless guests that follow Kosher diets, and with this understanding it has never been a probem.

Vegetarians

We have had many vegetarians on our vacations, and it has never been a problem, especially if you are a semi-vegetarian. The one suggestion we have for vegetarians is that they come in the summertime, because we have a much larger assortment of fresh veggies available. As mentioned above, your options will be limited, but it has never been a problem on our end.

Vegans

Vegans will have a much more difficult time in Italy, but it is not impossible. To be honest, it is difficult to think of much in central Italian cuisine that does not have some animal product, so it would be very challenging to satisfy your needs. We have yet to have a Vegan on any of our vacations, but so long as you are happy to accept that we will do our best, we would be happy to accept the challenge.

Nut Allergies

So long as you do not have a contact allergy, there is no problem. In our classes, we use nuts in several of the recipes (most notably the Biscotti), but we are always able to make a variation without nuts... so long as you can be in the same room where nuts are being used.

Gluten Allergies

We had our first Gluten-Free challenge in 2012, and it went wonderfully. Gluten allergies are actually fairly common in Italy, so they are set up to accommodate them. As mentioned above, so long as it is not a contact allergy we are dealing with, it is no problem. In the classes, we made normal pasta, but served store-bought gluten-free pasta to our guest with the allergy. Restaurants in Italy all have gluten-free options. We will even make some gluten-free pizza from scratch in our pizza class!

Other Food Restrictions

If you have a food restriction not mentioned here, just let us know. There is a 99% chance we can happily accommodate it. If we cannot, we will let you know.

Please Know Who And Where We Are

Finally, there is a very important consideration. You are coming on a cooking and culinary vacation through Tuscany, Umbria and Alto Lazio. It's all about the food here. Our area of Italy is very big on Pork products (salame, prosciutto, porchetta, sausage, pancetta, etc.) and cheeses. Furthermore, Italian food is extremely regional, so restaurant menus do not have huge variety. Instead, they focus on the specialties of the area. We are absolutely happy to accommodate people with dietary restrictions, but we want you to know that if you are a vegan, for example, you are coming on a foodie vacation to pork and cheese country. If you are comfortable with this, so are we! We have had many people come with restrictive diets, and they have had an amazing time. It only becomes a problem when someone expects Italy to be something it is not.