I am one lucky girl. Not only do I live in Florence Italy,everyday I work with some of the best foodies in the world. Italy is filled with food artisans and artists.Food is essential in everyday life and everyone is an expert. But last week was special.I organize a week working with the Masters of…
The Secrets of Sugo -Tuscan Ragu
The True Test of Sugo, with Tuscan Bread In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops,…
What’s not to love?
Stefano Conti of Tuscany Flavours The first white truffle of the season. 3,500 Euro a kilo.This “rock” is for Villa San Michele Hotel When fall hits Tuscany, what is not to love? For me the Tuscan food is at it’s best.In cooking class, how can you not prepare fresh porcini daily? porcini galore! huge garlic…
My Chianti- Chilly days, warm soup
When September comes to Chianti, I go to Chianti too! The wine harvest fills the air with drunken perfume, too strong to ignore. Grape must fermenting , sends me spinning every breath. Indian summer skies with a light that explains why so may great artists came and stayed. A new color palate is required. As…
September is my favorite month
September is the perfect time to enjoy Florence and ChiantiSeems that families and friends love to come to celebrate the seasons. the big chill celebration in panzano “Bread of the day, wine of the year with friends of a lifetime” say Cheese! wine sold in bulk near my house Fresh pear and pecorino ravioli Seasonal…
Gluten-Free Lunch
With guests at lunch, such as our own Gluten-Free Girl and the Chef, to inspire us in cooking class, one of my old favorites, became a new favorite Chicchi a fabulous recipe from Umbria using chickpeas and farro becomes gluten-free using Riso Venere, or Forbidden Rice*. The texture and flavor of the rice was a…
Changing of the seasons
Fresh porcini caps, to be grilled, stems used to saute’ for a risotto with wild mint, Nepitella. Coming from California, I really only had one set of clothes, the weather never really changed. Add a sweater, take off a sweater. In Italy, not only are there the four seasons, there are also the mezza stagione,…
Arrivederci Maestro
Luciano Pavarotti is gone.