Chef Michele Forgione

cimaroli artichokes--a Tuscan spring treat!

Chef Michele Forgione, from Montreal’s acclaimed Osteria Venti, is joining us as AmorOlio’s guest chef at our first session, March 25 – 31, at Villa Campestri Olive Oil Resort, in the Mugello valley north of Florence. I wish I had a photo of him–or at least of his famous ricotta gnocchi, about which Montreal food critic Lesley Chesterman had this to say:

“All of Forgione’s pastas are made in-house, which explains why pasta is Venti’s strength. I tasted three and swooned over them all. His ricotta gnocchi are unreal. Topped with more of that winning pomodoro sauce and shavings of ricotta salata, these featherlight dumplings are a triumph of simplicity.”

Will Michele let us into the secrets of feather-light ricotta dumplings? You bet! That and much more. We’ll also be tasting olive oil with the villa’s expert Gemma Pasquali, and visiting local markets, wineries, cheese-makers, and a historic grist mill, along with a couple of staggeringly good restaurants.

Hope to see you at this springtime retreat. For more information and to register, go to: http://shop.food52.com/deal/30580/all-inclusive-olive-oil-and-tuscan-cooking-immersion-at-villa-campestri-with-nancy-harmon-jenkins-and-chef-michele-forgione


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