There is nothing I love more than a food festival except perhaps being by the sea. When the two worlds collide, I am ecstatic! I saw that one of my favorite towns on the Tuscan Coast was having a 3 day celebration for the local specialty, Caccuccio, the fish soup. In San Francisco, we have…
Day Tripping from Florence- Prato- #eatPrato
The Medici family always knew a good thing. 300 years ago, they created the wine producing region of Carmignano. Carmignano is part of the province of Prato, just outside of Florence. I have several favorite restaurants and bakeries, shops and wine producers in the area I love visiting in Carmignano, but the town of Prato…
Certaldo Alto- My Hood
I am a real city girl or so I thought. After 20 years of living in downtown Florence, the noise and air pollution got to me and we moved out to the countryside. We actually bought a tiny 1/2 of a country house to restore. Did I tell you I am NOT FRANCES MAYES? The restoration…
Gnudi- Naked Ravioli
The recipe names are funny. This is a personal favorite: naked ravioli. Naked? Yes, they have no pasta dough around them, so the classic spinach and ricotta filling is simply made into a gnocchi-like dumpling. In other areas, they are known as strozzapreti, “priest-chokers,” but strozzapreti can also be a long hand-rolled spaghetti-like pasta, which I would…
Food Markets in Tuscany
When ever I go anywhere, the first place I want to see is the city market. If it is a large town, there will be a market in a building. Smaller towns have weekly markets in the small squares once a week or more. We have monthly markets for organic food markets, flea markets and…
Taste Chianti- New APP
2016 has started off with a bang. Doors closing but new doors opening. I closed my teaching space to concentrate on my weeklong programs and offer “Divine Day Trips” Custom tours of the market, day trips into Chianti or lessons at your villa. I spent the past winter recreating my app, which Sutro had…
Tuscan Fall Pleasures- Chickpea Pancakes
Old recipes are new again, Cecina, a gluten free crepe,is popping up all over again. I am always thrilled with I get return students. This past season, I hosted a student from 10 years ago, that has now found a new path. For her program, using food to heal people, gluten-free cooking is a large…
New Beginnings
There is nothing more that I love more than new beginnings. This year I decided to close my teaching space in Colle Val D’Elsa, after 5 years. I had a 5 year plan, which was to have a space like my via Taddea space in Florence, but in Chianti. Been there, done that. In the…