Tuscan cuisine – simple and rustic. In the region of Toscana, cooking doesn’t use complicated seasonings or fancy creations because they’re not needed. Instead, recipes are made using fresh, high-quality ingredients that bring out the natural flavours in each dish. In fact, food doesn’t have to travel far in Tuscany, as the region’s gentle hills are the perfect source for locally grown produce. The simple ingredients in their cooking are easily found in the countryside. Whether foraging for truffles or mushrooms, taking in the grape harvest or sampling a genuine bottle of Tuscan olive oil, here local and homegrown has always been the lifestyle!
Join Chef Michael Angeloni as he takes you on a food tour through this exceptional region. Imagine the beautiful vista of the medieval hilltop villages to the breathtaking views over the countryside – beauty for both the eyes and spirit. Come dine and dream with us on this Tuscany discovery – a not to be missed supper club affair!
- Welcome Appetizer
- Complimentary Glass of Sparkling Wine
- Intro into Tuscany + Fun Facts
- 3 Course Dinner
- Explore and Taste Traditional Dishes and Ingredients
- Wine & Alcohol Available for Purchase
- All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older.
- Allergy Alert – We request that you inform us, at the time of registration checkout, of any dietary restrictions that may be in conflict with the menu listed in this class description. Although we make every effort to accommodate guests with allergies, we cannot guarantee that there will be no cross contamination. Please refer to our Allergy Policy for more information.
Known for his creativity and versatility, Angeloni has worked with many of Toronto’s finest chefs. He graduated from Humber College’s Culinary Apprenticeship Program in 2007 and worked for a number of restaurants to hone his craft. A highlight of his career was working at Splendido, under the tutelage of Chef David Lee. There, in 2008, he assumed the role of head pastry chef. Following this experience, he trained at The Black Hoof under Grant Van Gameren (presently with Bar Isabel and Bar Raval) before moving on to assist with several successful restaurant openings and transformations. While working as Head Chef at Yorkville institution L’Unita Enoteca, he was named among the province’s ‘Top 30 under 30’ by the Ontario Hostelry Institute— an honour that garnered him widespread media attention, including publicity in Toronto Life and The Grid. He was just 24 years old at the time. The following year, he moved on to the highly successful Grand Electric where, for four years, he was executive chef working with chef and owner Colin Tooke to develop the menu. During his tenure there, he also oversaw their Queen Street and Muskoka locations. Currently Chef Michael Angeloni is an Executive Chef/Partner at Amano restaurant & Union Chicken.