Maniga bene, which means “eat well” in Italian, could be the slogan for Tuscany, Italy, as it is rich with a culinary and wine focus. Italian cuisine was designated on the UNESCO Intangible Cultural Heritage list on December 10, 2025, and if you have been to Tuscany, you know about the tradition of exceptional food and wine since the days of Caterina de’ Medici (1519-1589) to present day. For those who have not yet visited Tuscany, it should be on your “bucket list” of places not to be missed. On Friday, June 11, 2026, we attended an immersive pasta-making cooking class sponsored by The Tuscany Tourism Board (Toscana Promozione Turistica) and All About Italy at Evento with Chef Andrea Belfiore in New York City. The class reminded us of past visits to Tuscany, and that it was high time for another visit to rediscover its magic.
Chef Andrea Belfiore & Debra C. Argen
Experiencing Tuscany through its food and wine is the perfect introduction to its heritage, culture, food, and truffles. To Tuscans, and Italians in general, food is much more than simply nourishment, it is a cultural phenomenon where family and friends come together to share food, to converse, to share stories, to laugh, and to show their love for one another.
Francesco Tapinassi & Clara Svanera
After a welcome to Tuscany by Francesco Tapinassi, Director, from Toscana Promozione Turistica, and Clara Svanera, International Relations Coordinator, from Toscana Promozione Turistica, attendees enjoyed a cocktail made with Prosecco and Amaro Santini made with rhubarb and olive leaf, that was garnished with an orange slice, which was refreshing and a lovely introduction to Italian aperitif style.
Sam Akiba Bartender – Prosecco & Amaro Santini Cocktail
Next there was bruschetta made with fresh tomatoes in a variety of colors, EVOO, rosemary, pepper, salt, and lardons served on sliced bread that was brushed with EVOO and toasted with a kitchen torch, to pair with learning more about the region from Francesco and Clara.
Chef Lucia with bruschetta
Caterina de’ Medici felt that how you eat is as important as what you eat. Tablecloths, multiple personal utensils, flowers on the table, and plates changed per course, add to the overall ambience and Italian art and style of dining.
More knowledgeable now about what the diverse Tuscany region offers visitors regarding culture, heritage, and artisanal craftsmanship, refreshed from the cocktail and nourished with the tasty bruschetta, it was time for the pasta-making cooking class with Chef Andrea Belfiore Founder of Evènto, and his team.
Let the fun commence!
Donning our aprons and working two by two at a long table with fellow students, we were excited to learn how to make pici, a long, thick rope-like pasta that is made by hand and is the iconic pasta of Siena, located in central Tuscany. Pici is an easy to make pasta that is made by hand (no pasta machines required) with a mix of 00-flour and semolina flour, warm water (50% of the weight of the flour), salt, and some EVOO if needed.
Hydrating the flour
We learned to make the pasta by mixing the ingredients together in a bowl until it just started to come together in a ball. The dough was then placed on the table and using the heel of one hand, we gently pushed the dough away from us at a 45-degree angle.
Kneading the dough
The next step was to fold the dough over and once again using the heel of our hand, gently pushing the dough away from us at a 45-degree angle. We repeated this procedure several times. This was to make the dough very elastic. Using a Dough Scrapper the dough was now ready to be cut into small pieces, which we then rolled into long, thin ropes, longer and thicker than spaghetti. The goal was to make the ropes as long as we could, without having them break, while maintaining the size consistency from end to end. After rolling each pici they were set aside, as we continued to roll out the rest of the dough. The pici were then sprinkled with flour until ready to use, or since this was a class, to bring home and cook in boiling water and tossed with our favorite sauce. Pici made, it was time for the serious business of eating!
Roll Pici Roll
Attendees were seated at the long table that was now covered with white linens and accessorized with tall vases holding single tulips denoting Italian art of the table and style. Chef Andrea Belfiore and his team added the final additions to the lunch that began with panzanella salad made with fresh ripe tomatoes, green and red grapes, cucumbers, pickled red onions, fresh basil and toasted bread, tossed with EVOO.
Francesco Tapinassi helping in kitchen
In Italian kitchens, family and friends often cook together, and Francesco Tapinassi got into the action by adding the chardonnay vinegar to the salad as the finishing touch. The first course was ready, and it was time to mangia.
Panzannella Salad
Next there was homemade ravioli in a delicate sauce made with butter, EVOO, and cinnamon, topped with cheese, followed by pici in a rich tomato sauce. The pasta was paired with two Italian wines, Tenuta Fertuna 2021 Vermentino Bio, DOC Maremma Toscana, 13% alcohol, a crisp and dry white wine to complement the ravioli, and Ciliegiolo Maremma Toscana, 13.5% alcohol, a red wine to complement the pici and tomato sauce.
Homemade Ravioli
Pici in Tomato Sauce
Dolce (desserts or sweets) are an important part of an Italian meal so that guests leave with a sweet memory of the meal. A few Tuscan desserts include Cantucci biscuits (similar to Biscotti), chestnut based desserts, and Zuccotto, typical of the Tuscan region, to name but a few. Although traditionally made in a dome shape, Chef Andrea made the Zuccotto in a rectangular pan instead due to the size of the class. His Zuccotto was luscious, light, and made with a combination of ricotta, candied orange peel, orange syrup, whipped cream, chocolate powder, grated high-quality chocolate, sponge cake, and marsala wine, which was the perfect ending to an afternoon of learning more about Tuscany, its history, culture, traditions, food and wine, through interesting conversation, learning to make pasta, making new friends, and of course, enjoying the wine.
Zuccotto
Until next time, saluti and mangia bene (cheers and Bon Appetit!)
To learn more about Tuscany or for inspiration to travel there, please visit the website: www.toscanapromozione.it/home_en
Toscana Promozione Turistica
Via Vittorio Emanuele II 62/64
50134 Florence
Italy
Email: info@toscanapromozione.it
Telephone: +39 055 462801
Website: www.toscanapromozione.it/home_en
Instagram: www.instagram.com/toscana_promozione_turistica @toscana_promozione_turistica
Facebook: www.facebook.com/toscanapromozioneturistica
To learn more about taking a cooking class at Evento in New York City, please visit the website: https://www.ciaoevento.com
Evènto
Andrea Belfiore, Founder
Email: andrea@ciaoevento.com
Telephone: +1-617-849-2186
Website: https://www.ciaoevento.com
Instagram: https://www.instagram.com/ciaoevento/ @ciaoevento @andreabelfiore
Facebook: https://www.facebook.com/ciaoevento
Social Media:
@allaboutitaly_mag
@vetrinatoscana
@visittuscany
#ToscanaPRomozioneTuristica
#VisitTuscany
#InstaTuscany
#MyTuscany
Read more about Tuscan wines – Super Tuscans, Sangiovese, Brunello di Montalcino, Montepulciano, Chianti, Vin Santo, and more, in the Wine Cellar section of Luxury Experience.
Until next time, saluti and mangia bene (cheers and Bon Appetit!)
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