I am not Italian-American and have no Italian blood in me. I was never a big fan of the Italian-American food I had in America, for me the portions were HUGE and too many courses. NOW I get it! After living here for 30 years, I get it. I can see where a lot of…
Exploring Chianti- Hotel Palagina, Figline Val D’Arno
While researching for my Food Guides. I starting with the area on the 222 wine road. My dream is to expand to the other regions of Chianti as well. My mother-in-law was from Figline Val D’Arno, so it seemed like a natural first addition. It was the home of Barone Ricasoli, who created Chianti, what better…
Melting!
We had a very, very wet spring and summer was late in coming. But now, it is here full blast. Temps are hitting 100 and humidity at over 80% in Florence. Prosciutto and melon, salami and cheese, mozzarella and tomatoes, tuna and bean salad. So many options for NOT cooking. But, I am cooking. Classes…
Lovin’ Left-overs
Sometimes food memories come back with a simple ingredient. I remember a wonderful summer salad I had ages ago, in Florence, at a tiny trattoria. Cold grilled marinated eggplant slices with chopped fresh tomatoes, lots of basil and tiny meatballs. While I was cleaning the fridge for lunch, that came into mind. So I used…
Pomodori Verdi- Green Tomatoes
I loved the movie Fried Green Tomatoes at the Whistlestop Cafe. I know in America the fried green tomatoes are a Southern specialty. I have always found a great similarity between Southern cooking and Tuscan cooking. Lots of pork fat, overcooked greens, polenta instead of grits and fried green tomatoes. Last year I made some…
Simply Divina- Arrosto Morto
Tuscans have a way with meat. It is still quite popular to go to a rosticcieria, a place that serves and sells roast meats, spit-roasted, like pork, chicken and lamb and buy meats already cooked. Not everyone can spit roast at home, hence the popularity of eating certain things out that cannot be done at…
Tuscan Splendors
Another weeklong program done. There is nothing I love more than sharing my Tuscany…. unless it is sharing Sicily! Tuscany has been my home since 1984 and I never get tired of it. Most people don’t get beyond the big cities in one visit. Most of my students are addicted and cannot get enough and…
Celebrating Spring- Stuffed Zucchini Blossoms with Foraged Borage
Spring gifts from my garden. Wild borage. The leaves are prickly, handle with care! I often cut into thin slices and add to my salads, they have a bright cucumber flavor. Another traditional use is to cook the leaves like spinach. I was craving naked ravioli, called Gnudi. It is especially good with the spring…