In Italy, many foods are preserved under oil- “sott’olio”. That includes pork.Dario Cecchini makes a fabulous Tonno del Chianti, using a cooked pork, preserved in oil, which tastes like Tonno- tuna! When I was down in Maremma, where the Tuscan cowboys roam, I was served an appetizer at a local trattoria which was cubes of…
Rome- Saturday Mercato Amica- BYOB
There is no way if I am in a town I cannot go to a market. I have visited Rome many times and the last trip I did the new Trionfale market with my friend David Lebovitz when he was down doing a Gelato tour. This trip, I asked friends, and found a Saturday only…
Charcutepalooza- First project- Duck Prosciutto- DONE
I came home from my pizza workshop in Rome with Gabriele Bonci and the first thing I did was to check the duck breasts!!! They have been hanging under the attic and were not ready when I left. They were PERFECT. I adore learning new tricks and the challenges from the Charcutepalozza will be a …
I’m a Bonci Girl- Lezione part 2
I feel a little crazed after the second class with pizza maestro Gabrielle Bonci. I couldn’t get to sleep until around 2am, thinking and re-thinking about everything that he has said. I came to the class not really knowing anything about him, except his was the God of Pizza al Taglio in Rome. The pizza…
Learning New Tricks- Tricolore, Roma- Pizza with Gabriele Bonci
As a cooking teacher and cook, I know the fewer the ingredients, the easier a recipe is to screw up. Pizza is like that. Flour+Water. Pinch of yeast, extra virgin olive oil and salt. But WHAT farina? How MUCH water? That is where lessons with a Master come in. We were lucky to work with…
Getting Cheeky for Charcutepalooza
Once there was a pig. A special pig. Now his cheek is in my fridge. I promise to treat it with love. This passion for pigs goes way back. Now living in Tuscany I am blessed to be able to say I really know where the food I eat comes from. These are Cinta Senese…
International Day of Italian Cuisine
Following friends on Twitter and Facebook keep me up to date with what’s happening all over the world. Today, much to my amazement is the International Day of Italian Cuisine and they are celebrating by making Pesto- all around the world. Am I the only person thinking that it is an odd choice?Pesto in Winter? …
Charcutepalooza –
It is quite appropriate that the Charcutepalooza begins now.January 17th is Sant’Antonio D’Abate, patron saint of barnyard animals and the day, traditionally, that the pigs are slaughtered to become prosciutto, pancetta, guanciale and salami. The weather is cold and damp and in stone farmhouses, perfect for aging meats with no special rooms or treatments, for…