The olive harvest began a little early this year, at the end of October, many people wait till November 3- something about numbers. When the olives are harvested for oil, some of them are still green, giving the oil here a peppery flavor. As we get farther into the season the olives ripen to black…
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…
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…
Tuscan Treasures- Macelleria Marianelli
Antica Macelleria- Norceria Marianelli- Montopoli I must have a gourmet guardian angel. We reserved tickets for a dinner and a show as part of a new “Utopia del Buongusto”, a series of theater pieces arranged by Andrea Kaemmerle and his Theatre Company. As we had never been to the village where the show was being…
Market Inspired Recipe- Tigelle
Often when I say I am market inspired to cook something, I am referring to the fresh fruit and vegetable markets held weekly in local towns or the Central Market in Florence where I conduct my walking tours. But there are other markets that inspire me- the first Sunday of the month in Panzano is…
Market Day Recipes
I am really blessed. I lived in front of Florence’s Central Market for 20 years while running my cooking school Divina Cucina and since closing the school in Florence and moving out to the countryside while I finally got my book published, I now have 2 market days in my village of Certaldo. I first…
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…
Celebrating the Season- Summer Soltice
A sure sign summer has arrived is the appearance of sun-ripened tomatoes to make Pomarola, simple tomato sauce. To celebrate, yesterday I picked up my first kilo of Fiorentini, a local heirloom tomato for sauce. The best flavor and consistency for sauce comes from these kind of tomatoes. One does not make sauce from salad…