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Cooking Class: Cantucci, Traditional Biscotti from Tuscany with Gina Tringali
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- Flour
- Sugar
- Baking powder
- Eggs
- Vanilla extract
- Whole unpeeled almonds
- Medium-sized mixing bowl
- Large-sized mixing bowl
- Measuring spoons
- Measuring cups
- Spatula
- Large mixing spoon
- Handheld mixer or stand mixer or whisk/fork
- Serrated knife or chef's knife for slicing
- Baking/cookie sheets
- Parchment paper
Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master's degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.
The class was so personal and fresh to enjoy, It just shows you that smaller venues are so much better to interact than the usual huge audience. Gina just showed us the ancient old technique of delicious Biscotti, and I sure will get right on it. Love to dump mine into coffee every morning and think I can do the baking again.
If you want to learn to cook in Italy in your own kitchen, this is the way to do it! It's organized, fun and very interactive. The teacher is very adept at creating a relaxed learning environment in the virtual world. It was easy to forget that we were all on camera. Looking forward to others.
A great class, taught from Gina's kitchen in Rome!
Interesting all the variations of ingredients and when to eat and with what that evolved over the years with biscotti, even the name! Cooking is kind of like languages...never static.
Recipe and instructions were straightforward, easy to follow. Trick is cutting the slices so they end up intact. I followed Gina's grandmother's suggestion - browning each side of the slice. The slices harden up as they cool, but taste good in the end!
Next time, many variations to try - pine nuts with almonds, fennel & anise seeds with almonds, hazelnuts with chocolate pieces, orange zest with almonds, etc. Hard to go wrong!
Gina's knowledge about the recipes, options and alternative, and the history is great. Her friendly demeanor is the best part. It's like cooking with a good friend!
Gina did an excellent job of explaining the nuances and variations of making biscotti that I would not have known from just reading a recipe! Very responsive to questions. Highly recommended!