Tuscan Cooking 101
Marco Canora’s devotees follow the star New York City chef across an ocean to learn his cooking secrets during a weeklong class at his mother’s beautiful Tuscan villa.
© John Kernick
This is a simple, classic Florentine chicken-liver pâté, which can be prepared in a coarse or smooth style.
© John Kernick
You can swap in any starch—like bread or pasta—for the farro (a nutty Italian grain) in this recipe.
© John Kernick
Spinach-and-Ricotta Tortelli with Browned Butter
The pasta for this tortelli (a larger version of tortellini) is extremely silky and supple, which makes it excellent with the creamy ricotta-and-spinach filling.
© John Kernick
In this luscious, tomato-rich stew, Marco Canora cooks calamari slowly until it becomes supertender. He says calamari is absolutely essential to the success of the dish, because it releases its liquid as it simmers, which adds a huge amount of flavor to the sauce.
© John Kernick
The cakey dough is terrific for impromptu baking, because it doesn’t need to be chilled before it’s rolled out.
Become a fan
Follow us