If you’re like us, when you think of Tuscany you think of farm-fresh tomatoes drizzled in olive oil, and maybe a glass of Chianti on a terrace in the Mediterranean sun. But summer’s not the only season here, and Tuscan cuisine follows its own annual rhythm. This class taught by Marie Rutherford, you’ll explore Tuscany in the fall, when spring and summer produce gives way to warmer, darker flavors. On the menu: crostini di fegatini (chicken liver with sage on toast); malfatti (spinach, herb, and ricotta dumplings); peperoni alla salernitana (braised peppers with potato and basil); maiale “tonnato” (roast pork with lemony tuna and anchovy aioli); and a fall salad with fennel, persimmon, red onion, and avocado.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.