I was lucky to receive a review copy of Pamela’s new book, Cucina Povera, Tuscan Peasant Cooking. Pamela has a true passion for Italy and this book, her 16th I believe, is a tribute to the people that have taught us so much. The book is a pleasure to read. I kept it near my…
The Pleasures of Learning- ICAM
I think I am a perpetual student. I adore studying, hate tests, but love learning new things. For the past 7 years, I have been helping my friend Pam with her Ecole Chocolat Italian program for graduates from her online-chocolate school. We have been doing the Tuscan chocolate valley with visits and workshops with the…
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 …
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…
Certaldo- JAM
I often take the train from Certaldo down to Florence to do my market tours. Recently I noticed that the local pastry shop had their windows covered up. They often redo the interior- so was thinking that they were closed for renovation. BUT NO! We have a new Pastry shop and Chocolatier in town!! I…
Tito’s Oven-Roasted Tuscan Beans
It is that time of year- fresh beans are appearing in my markets and what I really love is when I find them already shelled. Florentines are called Mangia-fagioli, bean-eaters. Not sure if it is supposed to be offensive, but I adore beans and eaten with rice or grains become a perfect protein and one…
Fall Foods – When Tuscany Shines
Everyday I am constantly reminded of how lucky I am. Tuscany is really at its best in fall. Not only is the scenery fabulous, incredible light, but the food and wine is really my favorite in fall. Panzano in Chianti half-way between Florence and Siena on the 222 This past week on our Chianti Experience…
Italian Amaretti Apricots- Summer Food Fest- Stone Fruits
As peaches, plums and apricots hit the markets; both my husband and I risk stomach aches daily from eating too much fruit. But how can one resist when buying right from the farmers, still warm from the tree. With a simple white peach, pureed and served with Prosecco, Italy celebrates summer with the Bellini cocktail-…