As part of my new program
I am taking advantage of many of the museums being closed
to offer
Monday’s at the Market.
Part of what I am doing, is living out a fantasy I had when I started travelling.
That I would have a friend in every town.
I am that friend.
I can offer an insider’s view and answer questions.
Help solve problems.
Get you discounts shopping.
What could be better?
Life has changed so much since I moved to Italy in 1984.
I have a zillion Virtual Friends.
I don’t have a lot of time to read websites or blogs or forums,
as I am on a slow dialup, and it is expensive and SLOW.
But I do read and participate in Slow Talk.
It was started as a hobby, by Pauline Kenny and has grown into a huge
community of virtual friends.
I have met many members while on their trips in Italy.
Some have come to my classes others for drinks!
It is always fun, but there is nothing like shopping with friends!
Today we were really lucky as my friend Grazie at Conti
took us on a incredible tasting of balsamics starting with
a 12 year old, 15, 20 , 30 and ending with a 50 year old.
Liquid Gold!
Today we toured the market, went by the discount candy store, the kitchen shop,
a fabulous ceramic store which sells pieces which look like they came from the collection on the Medici family, in fact they are still made in the same town!
Lunch was at Sergio’s one of my favorites,
with what else..Bistecca alla Fiorentina!
Totally Tuscan.
and for my virtual friend ( but we have really met ) Palma
from Slow Talk and the others that are now doing March Madness and blogging daily!!!
here is my version of
Cibreo’s Ricotta Sformata!
500 grams / 1 pound ricotta
3 large eggs
150 grams / 1 1/2 cups grated parmesan cheese
nutmeg
150 grams/ 3/4 cup extra virgin olive oil
salt
( in cibreo’s cookbook it is made with additional 2 kg of spinach, washed cooked down and finely minced) Now it is made with mashed potatoes. I have made it like the appetizer version which is with chopped herbs
.
Butter a pan, the batter makes either the flatter appetizer one or the higher “flan” first course.
Either an 8×8 or a rectangular loaf pan.
Bake uncovered at 350 to let form a film on top about 5 minutes.
Cover with foil and finish baking for 40 minutes for the higher one.
It is like a quiche,when the knife comes out clean it is done!
Silk in your mouth!
Fabio Picchi serves the high slice with ragu in the winter and pesto in summer, both with generous portions of grated parmesan on the plate.
I am having memory problems.. in life and on my laptop!so will catch up on more foto’s later!
Oh wow – if we were in Florence on a Monday I know what we would be doing! Thanks for the recipe it looks amazing.
Thanks Jerry!
If you look at the info on my site, you see I can do the tour other days too!!!
But hey, you have already toured the market with me!
We need to do the ceramic chocolate tour!!!
oh, i used to live down the street from cibreo. in fact, their office was under the apartment i lived in.
how i miss it.
Yummy! What a great life.
I’ve checked out the tuscany villas want to get there soon myself. Then I too can cook some real Italian food 🙂