Here’s a photo I took a few years ago of the Saturday market in Siracusa, that wonderful town tucked into the southeast corner of Sicily. I’ll be visiting here again in a few…
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At New York’s Roger Smith Hotel, a mere stone’s throw or pigeon flight from Grand Central Station, for the fourth or fifth (or maybe sixth) year in a row–I can’t find out…
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Plans are shaping up for our autumn AmorOlio program, October 21 to 27, 2013, at Villa Campestri (“the world’s only olive oil resort”), in the hills above Tuscany’s Mugello valley just…
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UPDATE: I’ve just heard from Chef Anita Lo of New York’s multi-award-winning Annisa Restaurant that she will be joining us as our guest chef for the November program. Grazie, Anita, e a…
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A great selection of photos from the six days we spent at Villa Campestri, learning about olive oil, Tuscan food, wine, cheese, and each other. If you like these, why not come…
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Salvatore Denaro, a great Sicilian-Umbrian chef, joined our Tuscan cooking classes at Villa Campestri (Speaking Tuscan in the Kitchen/AmorOlio May 2012), and gave us a whole new repertoire of very beany spring…
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AmorOlio began a few years ago in answer to a challenge: how can we educate food-lovers to understand high quality olive oil, to choose and use olive oil with confidence in a…
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We’ve had a slight change of plans, or rather a change of date, for our up-coming in-depth exploration of the Tuscan kitchen and its ingredients, methods, and techniques. Because of schedule conflicts,…
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The olive oil seminars we’ve been developing in Tuscany are garnering great comments. This one just in from Caroline J. Beck on The Olive Oil Source: http://www.oliveoilsource.com/article/harvest-time-tuscany-its-all-about-amorolio
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You know how it is: there’s someone really special in your life, someone you want to make happy with just the right gift. And if you’re reading this blog, that someone is…