When I tell the story of how I came to Florence and fell in love, first with Florence and then with a Florentine-( my now husband, Andrea), I probably should also mention the other Florentine in my life. The Steak, called Bistecca alla Fiorentina- the larger than life T-bone steak Florence is famous for. Did…
Home on the Range- Maremma
I had a couple of days off and my husband worked so hard moving me while I was in America, I wanted us to have a little get-away. The weather had finally cleared up and spring was in full bloom, so we decided to head for the beach. How to choose which beach? We could…
The Italian Way – Crostata con Pecorino e Pere
Italians have a way with recipes. I was trained as a pastry chef, but since I learned to make the Pasta Frolla pie crust, it is the only crust I use. Now that I have moved my teaching space to Colle Val D’Elsa, I have new inspirations. While shopping for bread at the local forno,…
Meat Museum- The Masters of Meat
As you all know, I adore my butchers. The men and women that turn meat into meals. I was inspired, as I often am, but my soul-sister Kate in Camont, France. Her article on the red and white butcher shops reminded me of the foto shoot I just did for Dario, my master butcher, in…
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…
Simply Divina- Tuscan Herbs
Probably one of the BEST recipes I have learned and taught in Tuscany are my Tuscan Herbs. Every butcher has his own blend, which is used on the fabulous prepared meats, ready to cook, which are sold in the markets here. The base is a simple trinity of rosemary, sage and garlic, finely chopped with…
Sunday Lasagna
Sunday lunch in Italy often involves recipes requiring long slow cooking and are long slowly consumed meals as well. Life seems to shut down on Sunday and Italians relax and enjoy. Until recently, there was nothing you could do on Sunday except eat! Shops were closed and everyone had the day off except restaurants. Excursions…