i couldn’t help myself— when I saw there was another session with Gabrielle Bonci in Rome for pizza workshop- I had to go again! Larger than life– with a heart as big as a mountain and a passion for his dough like no other. He talks so fast and is so full of great ideas…
2011— good riddance
thanks to lard artist Riccardo Ricci, Macelleria Cecchini for the image. I am so glad to see 2011 end. For 2012 my new years resolution is – SIMPLIFY Doing that I hope everything else falls into place. Rather like spring cleaning, I am going through all my bookshelves and throwing away years and years of…
Divina Cucina on the Road- Benevento
This year I was invited to attend a wine festival south of Naples. I adore the wines of this region, mostly whites and knew little about the reds so was excited to join the group. I adore travelling around any food and wine festival as you see the locals celebrating and each village has some…
Summer’s Pleasures- Caffe Shakerato
Shake – shake – shake Love the sound of cocktail shakers and in summer I give my local barista’s a workout. Italians are not big into ice, but one specialty of summer I adore is the Italian iced coffee called shakerato, “shaken”. They take a hot shot of expresso and pour it over a shaker…
Changing Seasons- Il Mio Giardino
I adore when spring comes to Tuscany. My garden begins to gift me free food. This was a really wet winter and most of our winter salads and other plants didn’t survive the wet weather or the intense snow here. So as it finally begins to warm up, I am thrilled 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…
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…
Colle Val D’Elsa- new programs in 2011
The above blog banner is a foto of Colle Val D’Elsa where I will be holding my one day classes and week-long programs. I am so in love with Colle Val D’Elsa and will be happy to share it with my students. It is easy to arrive by car as it is just off the…