A Florentine springtime favorite! We will start with Piselle alla Fiorentina, sweet peas with lemon and garlic. Then Cannelloni Florentina, handmade pasta tubes filled with ricotta, pancetta and fresh spring spinach, smothered in a light pink sauce. We will end with Torta Barozzi! An Emiglia-Romagna classic cake that few know the recipe for! Created in 1886, the recipe was lightly guarded and many guessed at the exact ingredients.