Francesca and I at her stand at the market
I start my collaboration with Villa Poggiolaia this week with a custom cooking class for a group, and then a full week Chianti experience for two sisters!
Saturday is the smaller market in the downtown piazza, so when I shop on Wednesdays at the larger, wilder market, I know I can still get more fresh products Saturday from Francesca.
But Wednesday is the most fun, the weekly markets are really you get to know a village. The stands move from one town to another.
Wednesday is also the Siena Market day around the Fortezza.
Thursday in Poggibonsi
Friday in Colle Val D’Elsa
Saturday smaller in the main Piazza in Certaldo- one fish stand and two fresh fruit and vegetables.
So when you come to a village I hope you can attend a market day- for me it is where I can pick up fun kitchen items are great prices. I have seen ceramics made for America at half the price.
Bring an empty suitcase to stock up!
Ciao Judy. Might you have a recipe for pasta that uses figs?
Trying to imagine them in a savory kind of sauce or mix.
Love the blog!
Chuck
Seattle, WA
Chuck- I have never seen an italian use figs in a pasta sauce.
Do you mean fresh or dried?
Fresh figs are often served with prosciutto or salami.
I adore eating figs with gorgonzola cheese-
and I have cooked fresh green figs in a risotto-
with some sliced prosciutto, a touch or cream and parmesan- the fall about and become a cream- so that might work!
try using the sweet fig/lemon balsamic on pasta with olive oil/butter sauce,different taste,clean.from grand daughter of Lipari
Everytime I go to Farmer’s Market I imagine I am in Italy. While the produce screams Minnesota, I stay in my daydream. One more month of market daydreams.
Chuck, how about a fig/prosciutto riccota stuffed ravioli in truffle cream sauce with peas?