Toscana Saporita staff teach at prestigious
NYC cookery school
Toscana Saporita Cookery School staff, including Sandra Rosy Lotti and Janine De Marco, introduced a traditional Tuscan festive menu at New York's famous DeGustibus Cookery School in December 2009.
The well-received menu consisted of: Assorted bruschetta; Farro and bean Soup; Pasta with truffle sauce; Pork loin marinated in Moretti Beer and roasted with dried fruit and shallots; Roasted garlic mashed potatoes, caramelized brussel sprouts with pancetta and grilled rings of red onions with a balsamic reduction; and Tuscan almond cantucci served with a warm Amaretto creme anglaise. Yum!
