August came in with a BAM! We have been so lucky to not have had killer heat until now. But summer also brings beautiful fields like this near my home in Certaldo. Sunflowers always bring a smile to my face and we can’t help but jump out for silly foto-ops. In Summer in Italy it…
Market Recipes | Pork Filet from Massimo Manetti- Mercato Centrale
I opened my cooking school in front of Florence’s Mercato Centrale in 1988. I had moved here in 1984 and took 4 years to really learn the language and study the local cuisine. When I arrived here I was pretty much an Italian food virgin. Like many people, Italian food of the 80’s was more…
Amatriciana Sauce- My Way
I don’t want to start any fights, so up front just let me say that this is NOT the traditional way they make Amatriciana sauce in the town of Amatrice or in Rome. But in Italy, there are as many versions of recipes as there are cooks.If you go and look back at the original…
Culatello Di Zibello- Italian Treasures
I was amazed at this intricate tying of the Culatello di Zibello outside of Parma. It is one of the most precious ( expensive) prosciuttos that exists in Italy. It is made using the central part of the back hams, cutting away the excess. It is heavily controlled and is part of the Slow Food…
Simply Divina- Arrosto Morto
Tuscans have a way with meat. It is still quite popular to go to a rosticcieria, a place that serves and sells roast meats, spit-roasted, like pork, chicken and lamb and buy meats already cooked. Not everyone can spit roast at home, hence the popularity of eating certain things out that cannot be done at…
PIgging Out Tuscan Style- Porchetta
For my 500th post I decided to dedicate it to pigging out. Pork is so popular in Tuscany and most of my clients adore visiting and tasting at the markets and butcher shops. I thought I would let the rest of you come on my virtual tour. I am very lucky to be able to…
Charcutepalooza- February- Salt Cure
do you charcutepalooza? When they announed that the February project was the salt cure, perhaps I went a little wild. I did pancetta, the stesa style, which is most typical in Florence for cooking with. Then the bacon, i did not use pink salt, but did the sugar cure which was in the…
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…