I sort of have a love-hate relationship with the holiday season here in Italy. Life seems to shut down from Christmas Eve until after the Befana- Jan 6th. They love their holidays, but when you have things to get done, it tends to make you a little crazy! So now we can get on with…
What’s Not to Love- Tuscany in Fall
There is something really special about the light in fall, shorter days, long shadows all encourage dreaming. As we layer up dressing now, long sleeves, sweaters and scarves prepared to undress to fewer layers as the warm Indian summer sun arrives. Although we have had strange weather, the harvest has started,late, but everyone has their…
BYOB in Italy
BYOB usually means bring your own bottle ( full) to a party- but in Italy it has taken on new meaning. Bringing your own empty bottle to Vino Sfuso shops where they fill your empy bottles with wine from large demijohns or even large stainless steel vats, saving you money. No labels, no advertising, no…
What’s Cooking?
Let the cooking begin!!! Yesterday was my first new “Kitchen in Chianti” cooking class at Villa il Poggiolaia, near my home in Certaldo. We had a blast. Certaldo will never be the same now. The vendors at the weekly market where thrilled with our joy and enthusiasm with the ingredients we found and…
Domenica da Dario
Just another Sunday lunch with friends but at the Officina della Bistecca-you leave with more friends than you came with! I feel really blessed to have worked for several years with Dario, before he became such a media star, when only a few journalists like Faith Willinger were writing about artisans in Tuscany. Thanks to…
New Market to Table Class in Certaldo-
I am thrilled to be getting back into the Kitchen! Francesca and I at her stand at the market I start my collaboration with Villa Poggiolaia this week with a custom cooking class for a group, and then a full week Chianti experience for…
Amici Miei- Andrea Bezzecchi
Why is it that a traditional balsamic vinegar from Reggio Emilia or from Modena is $125 a bottle? If you ever have seen what it takes to make it, it seems like a real bargain! Start with grape juice and lose 70% in cooking it down. Invest in 5 to 7 different…
Saltimbocca- Griddle Bread from Naples
When I found fresh broccili rape,called friarelli in naples, at the weekly market in Certaldo on Saturday, I had to buy it. Fresh from the farm, so filled with flavor. Most people who don’t even like greens, love the twice-cooked technique used in Italy, even kids! Today I added raisins and toasted pinenuts. Then I…