Northern Italian Flavors Take Center Stage in North of Tuscany Week at Haverford!

Create-a-Cook Camp
Jul 11
2 min read

Updated: Jul 21

Week 3 at our Haverford campus was a celebration of all things Italian as junior chefs rolled up their sleeves for North of Tuscany! This immersive culinary week was all about bold regional flavors, fresh ingredients, and classic techniques straight from the kitchens of Northern Italy.

With Chef Lindsay leading the way, campers embraced a range of savory dishes that emphasized balance, creativity, and seasonal flair. The menu included:

Panzanella – a refreshing Tuscan bread salad with juicy tomatoes and herbs
Pappardelle al Ragù di Manzo – wide ribbons of pasta smothered in a rich beef ragù
Zucchini and Corn Fritters – golden, crispy bites made with summer vegetables
Risotto alla Milanese with Summer Vegetables and Tomato Concassé – creamy saffron risotto topped with vibrant veggies
Garlic Bread Pizza – a cheesy, crispy, and kid-approved twist on Italian comfort food

And on the sweet side, the week’s baking lineup was just as flavorful and fun. Campers created:

Funfetti Crinkle Cookies with Almond – festive, chewy, and full of flavor
Ciambella Cake – a light, ring-shaped Italian cake perfect for snacking
Tender Italian Sugar Cookies – buttery and soft, with classic almond notes
Orange Cheesecake – bright and citrusy, made in individual ramekins
Strawberry Tart – a fresh and elegant dessert topped with vibrant summer berries

Throughout the week, junior chefs practiced important culinary skills like knife safety, sautéing, and dessert decorating—all while working together as a team and having fun.

North of Tuscany wasn’t just a cooking camp—it was a passport to new flavors and unforgettable experiences. We’re so proud of everything our young chefs accomplished this week, and we can’t wait to welcome them back for more culinary adventures!