I opened my cooking school in front of Florence’s Mercato Centrale in 1988. I had moved here in 1984 and took 4 years to really learn the language and study the local cuisine. When I arrived here I was pretty much an Italian food virgin. Like many people, Italian food of the 80’s was more…
Seasonal Recipes- Grapes
This summer was killer hot. The hottest summer in 30 years. It wouldn’t be so bad if Italians used ice in their drinks and liked air conditioning. For me, just a little too extreme! But, August 15 is the breaking point almost always. It is a national holiday, based on a religious celebration, which are…
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 Herb Recipe- Pancetta “Porchetta-style”
Tuscan herb blend, perfect for porchetta. You can make this and freeze it in a ziplock bag or let it sit out on the counter and dry. I often will make fresh and then infuse an extra virgin olive oil for an hour or so and pour on grilled or roasted meats or fish. Recently…
PIgging Out Tuscan Style- Porchetta
For my 500th post I decided to dedicate it to pigging out. Pork is so popular in Tuscany and most of my clients adore visiting and tasting at the markets and butcher shops. I thought I would let the rest of you come on my virtual tour. I am very lucky to be able to…
Pancetta Progress- Charcutepalooza
You know you are living in the right place when a sign like this is at the exit of the grocery store, to make sure you know about it. At the Meat Counter you can reserve your pork for salting. The cool air in January is perfect for families to age their own cured pork…
A small gift for Pigging out in 2009- Porchetta
For those of us who don’t want to try to get whole hog or even a half a hog to make porchetta, here is a smaller home version I do using pork belly, known as pancetta in Italy. Not the pancetta which is already cured like bacon, but meaning just “the belly”, la pancia. I adore…
Pork and Beans
Anything is better with bacon. To many of us, pork is a comfort food that is the food for all seasons. As the chilly weather started in, I started thinking about my favorite comfort foods for fall. Besides pumpkin: pork and porcini where the next foods on the list. Next April I will…