SPEAKING TUSCAN IN THE KITCHEN/ LA CUCINA PARLA TOSCANO
May 20 - 226, 2012, Villa Campestri, Tuscany A Tuscan cooking course with Nancy Harmon Jenkins for details click HERE
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Panzano’s Divine Butcher
Adapted from Article published in Zester Daily http://www.zesterdaily.com/cooking/551-panzanos-divine-butcher Italy’s Dario Cecchini, the famed butcher in ‘Heat,’ expands on Antica Macelleria Cecchini. On a spring Sunday when the Tuscan weather typically can’t decide between sunshine or rain and gives us a bit of both, Panzano, in Chianti, is lively, bustling with locals as well as tourists
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Also posted in Italy, Meat and poultry, Mediterranean food and travel, Recipes, Restaurants Leave a comment
Olive Oil Scam? Maybe Not
Adapted from Article published in Zester Daily http://www.zesterdaily.com/pantry/600-olive-oil-scam-maybe-not New study finds extra virgin olive oil isn’t always extra virgin. Light and heat may be the culprits. The world of extra-virgin olive oil was thrown into turmoil recently by a report from the Olive Center at the University of California, Davis. A Davis research team tested
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Also posted in Olives and olive oil 1 Comment
An Exaltation of Apples
Adapted from Article published in Zester Daily http://www.zesterdaily.com/baking/653-apple-tarte-tatin Tarte Tatin was invented, so we are told, late in the 19th century by one of the two Tatin sisters, les demoiselles Tatin, who kept a restaurant, the Hotel-Terminus Tatin, in the Loire valley town of Lamotte-Beuvron. Yeah, right, I used to say, and Marco Polo brought
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Also posted in Recipes, Sweets and desserts Leave a comment
On Easter, Symbolism And the Exuberance of Spring
Adapted from an article published in The New York Times: April 4, 2007 THROUGHOUT rural Italy, the first thing many families eat on Easter morning is a giant frittata made from uova benedetta, eggs blessed on the day before Easter, when the village priest goes around giving each farmhouse a benediction. One Easter, on a
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Fresh Green Garlic/Golden Soup