Arthur, thanks for joining us here. I am looking forward to your discussion.
We have a mutual friend in Baronessa Cecilia Barrata of Agriturismo Seliano. I had the great fortune of meeting her lat year when I stayed with my son at Seliano just prior to the Slow Food Congress in Naples. It is a wonderful place and she is a wonderful woman.
How did you become acquainted with her and Seliano? What do you find most appealing about doing your workshops therre?
Agriturismo Seliano
Started by
docsconz
, Nov 21 2004 09:18 AM
1 reply to this topic
#1
docsconz
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- eGullet Society staff emeritus
- 9,803 posts
Posted 21 November 2004 - 09:18 AM
John Sconzo, M.D. aka "docsconz"
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
#2
Arthur Schwartz
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- participating member
- 24 posts
Posted 22 November 2004 - 06:38 AM
Arthur, thanks for joining us here. I am looking forward to your discussion.
We have a mutual friend in Baronessa Cecilia Barrata of Agriturismo Seliano. I had the great fortune of meeting her lat year when I stayed with my son at Seliano just prior to the Slow Food Congress in Naples. It is a wonderful place and she is a wonderful woman.
How did you become acquainted with her and Seliano? What do you find most appealing about doing your workshops therre?
Dear John,
I met Cecilia the way you did. I was a paying customer at her farm -- we think it was 10 years ago this Christmas. In fact, I just got off the phone with her. We immediately became friends, and she took me under her wing to help me research Naples At Table. Then she came and stayed with me in New York, and I stay with her. When you wake up with someone and you have coffee together in your pajamas, you get close. I am there four times a year. She stays with me usually twice a year, for several weeks at a time.
By now, I am considered a fixture at Seliano, part of the family, which of course makes me feel warm and fuzzy. So I go back for more love.
Cecilia was the one who wanted to do cooking classes. We talked about it for several years, but I kept telling her she didn't have the right kitchen facilities. So she built them. Now we have a wonderful kitchen that accommodate 12 (even 14) participants, and we travel to interesting food and cultural sites on two excursion days. Anyone who is interested in coming with me can look at the info at www.arthurschwartz.com
Arthur Schwartz
The Food Maven
Author, New York City Food: An Opinionated History and More Than 100 Legendary Recipes
The Food Maven
Author, New York City Food: An Opinionated History and More Than 100 Legendary Recipes
