The chef -
Arturo Dori was born in 1962 in Florence. His passion for cooking grew over the years and in 1994 he opened his own restaurant the Cavolo Nero in his native city. After 15 years in the restaurant business in March 2009 Arturo Dori decided to embark on a new experience, that of offering his chef services directly in people’s homes. Arturo Dori helps to run Florence Slow Food and Slow Food Italia. He has recently been involved in unusual initiatives such as preparing dinners in the jail in Volterra and in the Boccaccesca wine and food event in Certaldo.
Arturo Dori’s strength lies in his skill at proposing different menus for different occasions, tailoring them to specific needs: in fact you can choose from traditional or innovative dishes as well as ethnic and vegetarian foods. You can assist Arturo in his preparation in an out and out cookery lesson or choose one of his menus for your supper.

Cookery lesson –
Arturo will arrive at your door at 5.00 pm with all the ingredients and the most appropriate wines. While serving a glass of white wine as an aperitif, he will explain the characteristics of the menu, distribute the recipes and assign you your tasks. You’ll work with him for two and a half hours before sitting down to enjoy the fruits of your labours, accompanied by the wines chosen by us. A typical Arturo Doni menu:

• Small vegetable soufflés :
  of carrots with pesto and salted ricotta cheese
  of herbs with bean sauce and lardo di Colonnata
  of cauliflower with parmigiano reggiano fondue
• Cream of potato and leek soup
• Giant maccheroni stuffed with broccoli, burrata sauce and crispy red cabbage
• Pear Tarte Tatin with cream

• Chicken liver pâté with soft bread and Vin Santo jelly
• Meat ravioli and vegetables with reduced sauce
• Braised cheek with milk polenta
• Apple and pear tart with caramelised pine nuts

• Salt cod softened on cream of chick peas and red cabbage
• Ravioli stuffed with tomato soaked bread and rockfish sauce
• Filet of turbot with artichokes cooked two ways
• Dark chocolate delight

• Scampi three ways: raw in tomato and burrata jelly, steamed with radish mayonnaise and raw vegetables, roasted with mushrooms and reduced sauce
• Saffron risotto with fried ox marrow and powdered liquorice.
• Roast pigeon served with vegetables au gratin and its own gravy.
• Apple and pear tart, Vin Santo crème and goat’s cheese mousse.

• € 150.00 PP (2 participants)
• € 140.00 PP (3 participants)
• € 125.00 PP (4 participants)
• € 115.00 PP (5 participants)
• € 110.00 PP (6 participants)
• € 105.00 PP (7 participants)
• € 100.00 PP (8 participants)
• € 95.00 PP (9 participants)
• € 90.00 PP (10 participants)

• € 210.00 PP (2 participants)
• € 150.00 PP (3 participants)
• € 130.00 PP (4 participants)
• € 125.00 PP (5 participants)
• € 125.00 PP (6 participants)
• € 110.00 PP (7 participants)
• € 100.00 PP (8 participants)
• € 90.00 PP (9 participants)
• € 85.00 PP (10 participants)

For more information for wine tastings, cooking lessons, and wine and food excursions, contact us at Vinarium, Via de' Pepi, 56 Red, 50122 Firenze. Telephone: +39/055/2346511. Fax: +39/055/2346511. Email.
For register directly yourself for one of our program, please, fill our form.

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