Learn the art of Tuscan cooking at the capital’s ‘home’ of Italian cuisine
Italians are known for their home-style cooking but few of us know where to start when it comes to whipping up fresh ravioli, pane di campagna or grilled polenta cake.
Enter Chef Stefano Viola, chef de cuisine at Villa Toscana in the beautiful St. Regis Abu Dhabi. Eager to share his passion for Italian cuisine, Chef Stefano opens his doors for the capital’s foodies to learn the art of home cooking at La Scuola di Cucina.
Emphasising the point that Villa Toscana is not just another Italian restaurant, Chef Stefano and his team have launched the cooking class to give students a genuine cooking experience that’s honest and educational. The classes will guide guests through traditional Tuscan dishes, focusing on one ingredient or subject at a time whether it be honey, olive oil, cheese, pasta or soup. In this way, Chef Stefano believes that his students can absorb the recipes and easily prepare them at home for friends and family.
In the elegant yet welcoming Villa Toscana – which is meant to resemble an Italian noble’s summer manor – it’s easy to feel like you are in a Tuscan family home. Add the charismatic and hospitable Chef Stefano to the mix and you’re guaranteed a genuine experience.
When we attended La Scuola di Cucina we were excited to learn that pasta was the subject of the day. Trying our hand at tagliatelle and ravioli we got to see first hand the different texture and elasticity needed for both types of dough.
After preparing the dough, we moved on to the ravioli filling. A simple mixture of spinach with ricotta, Parmesan, egg yolk and seasoning was quick to whip up. This went straight into a piping bag ready to assemble the ravioli.
Next up was the salsa di pomodoro (tomato sauce). The recipe was quick and easy thanks to Chef Stefano’s tricks and tips – always remove tomato seeds and skin as they add acidity to a sauce!
Along the way, we were pleased to learn that the kitchen uses fresh ingredients across the menu. Even when it comes to the tomatoes, the chefs don’t waste a single seed, using leftovers to make sundried tomato salt and other unique condiments.
Finally, it was time to roll out the pasta. There’s a bit of a knack to wheeling dough through a pasta machine but we had it down in no time. The tagliatelle was gently folded over and cut into thin strips before being set aside. Turning our attention to the ravioli, we laid out the thin dough before brushing half with egg wash – which acts as glue – piping on the spinach and ricotta filling, folding over and cutting into rounds.
Showing off his master skills, Chef Stefano then taught us a few more shapes to try, including one his mama used to make. We’ll admit these are a bit trickier but it was still fun to learn.
After quickly cooking the pasta, it was time to taste the fruits of our labour. Chef Stefano and his team took our creations back into the kitchen to assemble the plates, which were presented in the middle of the table for us to share. The tagliatelle was colourfully assembled with a sprinkle of tangy salsa di pomodoro, fresh cherry tomatoes and bright basil. The ravioli was delicately served with tomato sauce and a dusting of fresh parmesan, while another variety sat atop a light cheese sauce with a drizzle of fragrant truffle oil.
Walking away with recipes in hand and Chef Stefano’s words of advice ringing in our ears, we can’t help but predict that our next dinner party will be Italian-themed.
La Scuola di Cucina classes are held every Monday and Wednesday mornings from 9.30am to noon. Classes cost AED 500 per person. For more information call 02 694 4553.
Buon appetito!
