Rural Tuscan Classics

Savory chestnut flour. Creamy ricotta. Smoky chestnut honey. Welcome to Lunigiana, Italy, a region of Tuscany that is defined by its hyperlocal culinary traditions.

Running from the foothills of the Apennine Mountains to the Mediterranean Sea, Lunigiana has it all, from rich dairy products to a tradition of seafood consumption to a profound appreciation for all things chestnut.

Join guest chef Annette Joseph, author of “At the Table of La Fortezza,” for a class that sings the praises of this corner of Italy. You’ll learn all about the historical production and consumption of chestnuts and will come away convinced that a bag of chestnut flour deserves a perpetual place in your pantry.

We’ll put that chestnut flour to use as we make a batch of fritters that are just as good for a weekend brunch as for an afternoon snack or a luxurious dessert.

Then, we’ll explore cucina povera—the traditional cooking techniques of Italy’s rural poor—as we make a butternut and potato pie that will carry you through the wintertime.

The combination of hearty squash and potatoes plus flaky rough puff pastry, topped with a generous amount of Parmesan cheese, is irresistible and shockingly simple. Plus, Annette will give you ideas on how to adapt the recipe for ingredients of other seasons.

As we cook, you’ll get tips from a pro on how to style your dishes to give them restaurant-level elegance and entertaining-worthy flair. Join us to travel to Lunigiana without ever leaving home!