Italy is fabulous at festivals and some are totally worth planning a trip around. You do risk some bad weather, but, it is the best. My nephew was here for two weeks for a full immersion in food and festivals. We planned the trip around the Viareggio Carnivale celebrations, which are on the 4 Sundays…
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…
Ivana’s Bread Bakery- Edible Florence
For 20 years I lived just in front of the Mercato Centrale in Florence. What a blessing. Such a choice for ingredients and shopping. In front of the market, hidden behind the stands selling leather, is one of my favorite bakeries in the area, Forno Ivana. Tuscany is famous for the saltless bread, which for…
Trattoria Mario’s Ribollita
Trattoria Mario’s is a home away from home for almost all the students that come to the study abroad programs in Florence. This tiny family trattoria began as a fiaschetteria 4 generations ago. These small family trattorias, passed from one generation to another, are national treasures.In 2013, they celebrated 60 years of their opening. I…
Leo’s Artichokes
I adore shopping at Leo Piazzesi’s stand in the Mercato Centrale. He carries only a few products, all displayed as if at Tiffany’s, each tomato shining, melons cut open for tasting, their profume calling out “Assaggiami…taste me” and the season’s best. Right now, I go to Leo for carciofi, artichokes, layed out like rare flowers on…
Arrosto Fiorentino
This is one of my personal favorites for teaching in classes and for parties. It is so simple to prepare and HUGE effect! When I worked with Dario, we once did this for a party for 200 people that we catered. Dario did get tired slicing, but it was perfect for a large crowds….
Liquid Gold- video
Liquid gold? Perhaps because of the price, but the color should always be a deep green, never gold. I have a dream. I want to share my cooking classes online with video. I don’t want to do “live classes” so thought that the best way was to do a fun light recipe video and…
Big Red Tents and Dreams
This summer has flown by like a dream. We had very little heat so it was rather surreal most of the time. Then I attended MAD, a culinary think-tank in Copenhagen organized by Renee’ Redzepi of Noma restaurant and David Chang of Momofuku in NY..This years curator and guest host was Chef Alex Atala from…