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Porcini

Every class feels like iron chef, the market changes and we jump at the chance to use the seasonal best. I don’t repeat lessons week after week or I would be bored to tears. This week I was asked to make fresh pasta and show how to make ravioli, the porcini inspired a simple mushroom…

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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,…

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Judy Witts Francini

Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. When I am not in Tuscany, I am often found in Sicily, my other favorite place to be. Always searching for recipes to share and exploring for the guides I write to my favorite cities for food and wine.

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Visit Tuscany | Kitchenmate

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