Last year I was gifted saffron bulbs. I was thrilled with my success and this year split the bulbs, gifted some myself and then replanted this fall. When I returned from Naples on Friday, my first blossoms were up and it had started to rain, so I ran out to gather the first blossoms. I…
A Passion for Palermo – it’s OFFAL
I always adore taking people to the Capo market in Palermo, which is still very alive.Just outside the gate of the market is the ” Man with the Basket” seen in many of the food video’s of people that eat anything! I also adore the guy- his basket of mystery meat— tastes good! Frittole vendor…
What’s Going On?
WOW- this month has been wild and crazy, so much so that I have not have time to myself to blog. The weather has been incredible- creating views like this in Florence. It has been fun and fabulous. I just got back from a week touring with a chef from NY tour and get inspired for…
Eating in Season in Tuscany
I just had to share— yesterday was a perfect Tuscan lunch- The foto above is a fresh burrata cheese, covered in white truffles. Burrata is not Tuscan and this is not a typical way to serve burrata or the white truffles- but I love it. Batter-fried porcini mushrooms- they need no words. Grilled porcini mushroom…
Divine Days- Panzano
I don’t think there is a day when I go to Dario’s in Chianti that I don’t see someone I know or meet someone fun. Yesterday was no exception. I was hanging around the shop, just to absorb the energy and excitement that exudes from Dario and the people that come in and shop or…
Sweet Sunday- Dolcemente Pisa
I attended the Dolcemente Pisa chocolate show on Sunday. I am constantly amazed at the quality and quantity of artisan food producers and their passion. left to right: Spumador, Dolcemente Pisa, Vegetable couscous with chocolate nibsGelateria I Coltelli (Pisa); Tartufo di Pizzo (Calabria-Pisa), Gluten- free pastry shop ( Lucca)Mauro Iannantuoni (Milano), Torrone from Sardegna, Donna…
Pazza per Porcini
When you are lucky enough to find incredible ingredients, with Tuscan cooking, you let them shine on their own. Fresh Porcini are the perfect example. They only grow on a hot day, after it rains, under chestnut and oak trees and you have to get them before they start to deteriorate and get worms inside!…
Piano, Piano- Slowly, Slowly
There is a lot of talk of Slow Food vs Fast Food. Sometimes you just really want to slow down and BREATHE. I am often asked if I would move back home to California. Tuscany has been home since October of 1984 and as soon as I arrived here I knew I was home. I…