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I would like to say that RAW is not RAW if it is cured meat... in my humble opinion. I have never had RAW pancetta, always cured,, and then eaten un cooked. I have had RAW sausage, a specialty here in Tuscany, often served blended in with stracchino cheese and served RAW on bread. I worked with Dario Cecchini and his Burro del Chianti is RAW fat..lard... not cured and fabulous. Lardo di colonatta is also cured, and eaten uncooked. BACON vs PANCETTAvs SPECK the cut of meat used for Bacon and pancetta is the same. the curing process is different. we do not eat Pancetta RAW, again, cured but not cooked. I can buy RAW pancetta and it is fabulous grilled. Speck is a smoked prosciutto or perhaps spalla ( which would be the shoulder cut instead of the rump) There is a tradition in northern Italy of smoked pork products, I can buy a whole rack of smoked chops, which then are to be cooked. Their Pancetta is the same, not really bacon like as it is very rosy in color.it does substitute for bacon.. for my BLT's! Mario Batali refered to Lardo di colonata as white prosicutto, I quess to let people know it is cured.. A BROAD, let's get together.. I am in FLorence since 1984.. from San Francisco!

Thanks for all the help, we are getting some candied olives for the tasting and hope also some salted preserved ones! ( thanks to Paula Wolfert.. also found some other fun olive recipes)

Moscow means MONEY!!! tons of cash floating around..

but Location location location.. the mantra of success. I do like to go to the Piatti di Buon Ricordo restaurants, and usually finding them is like a road rally, with the prize being a good.. if not great meal.

I have been living here for 20 years now.. and find it hard to go out to eat. ( I teach cooking for a living) But the point is in Tuscany, you get a certain type of menu, almost every where you go.. in normal restaurants. Most Italians don't go out very often , perhaps the Sunday lunch crowd, or lunch during the week when away from home,everyone seeking what they would have at home. when I was planning a week's meals for a Canadian gourmet club, I found that staying within a 60 Euro budget.. most of the meals were repetative.. although with some variations. Theyw ere happiest with the michelin starrede restaurant (serving foie gras ravioli, certainly not regional food) The higher end Nuovo cucina restaurants are so highly prices for the Italians budget that it is a once a year sort of meal. With the intro of the euro, a tasting menu at most higher end places is around 80 Euro plus wine..enoteca Pinchiori around 140 Euro, considering the normal Italian makes about 1,200 a month.. going for Pizza with the family is already pushing the dining buck or euro!

Well that sure stimulated my appetit. I am on my way to Palermo in March and will go by. What put it on my list is that he has a book published by Bibilioteca Culinaria.. which seems to be a recogonition of who Italy thinks is great.

thanks.. I had seen the jujube's ina many recipes ( and though they were sort of a date thing) The Chinese olives do look more like a date.. Confusion???

I am preparing for a presentation on olives for IACP in Dallas this year.. and have just heard about the chinese candied olives.. anyone had them? My mom grew up in Shanghai but I don't remember her talking about them. Are olives a new part of the Chinese culture?

I quess I don't know why someone would come to Florence to study marketing.. when America is the home of marketing! I do understand using school as an excuse to live in Florence though!

Ciao! I am flying back to Florence tomorrow.. I haven't heard really good things about Apicius.. but it is sort of the only game in town.. for someone that wants to come and study for any period of time. Do you already have any culinary experience? There are real chefs teaching in the school... but it is still new.. I have lived in Flroence for 20 years ( came as a single woman travelling alone.. it is very safe) there is a dining guide on my site..and I would be glad to meet with you and see if I can help!

Ore.. if you are still in Israel, have you had SABRA to drink.. it was my favorite after dinner drink when I was there... AHHHHHHHHHHHH 30 years ago.. chocolate orange liquore, named for the Israeli's born in Israel.. I went crazy over the spices for sale in the market of the old city of Jeruselem

If you are on a budget.. let me warn you about sitting down!!! the higher end bars charge more for sitting down, even if you go and get your cappucino and sit down.. they pay an extra tax to have tables.. SO.. the ask before you sit!!! or pay... like many Italians do.. first you order what you want, pay, they give you your pastry, the receipt and then you ask the bartender for your liquid.. ALSO if you order a LATTE.. you will get MILK.. there is caffe expresso, the short shot Caffe MAchiato a expresso shot, spotted with hot milk Caffe lungo, with some water added. Caffe americano, in a larger cup with more water Caffe LAtte, hald milk and half coffee in a glass Cappuccino, mostly coffee with a hood of milk in a large cup I like the juice ACE pronounced A-Chay.. vitamin A-C -E orange juice, lemon and carrot! If you want to treat yourself to a nice break, do sit down at one of the nicer bars, bring your journal, use the bathroom and people watch! Will you be in FLorence?

I also made some preserved lemons using lemon slices, went faster and were great! I had the maroccan daughter of one of the street vendors that comes to my little tuscan village come and teach me cooking! I am sure the acidity in the lemons prevents mold etc.--- but I ended up adding an olive oil float.. to cover the pieces that floated..

actually BRUNCH is the new hot thing in Italy..lots of the 5 star hotels and lounges offering it on a Sunday.. where are you traveling to? Your hotel will offer a buffet.. but very limited.. you may get cornflakes!At home most people may have a coffee with hot milk, some toast with jam.. and then have a pastry at a bar with a cappucino. then around 10:30 or 11, move on to savory.. a small sandwich and a glass of wine or juice or an Italian non alcoholic something.. Omelets are often offered as a min course at some of the old style trattoria's... but are thin and usually with parmesan..no real fillings. Fried eggs you can find on a pizza!!! alla bismark.. You may want to bring ziplock oats..and have them in the morning at the hotel... then get ready for Italian style meals! Lunch is late.. 1pm-- dinner for the locals never before 8:30pm meals can take up to 3 hours... if you don't want to spend your trip at the table, break up long meals with light meals at winebars, or now bars are serving pasta only lunches or buffets.. But go for the Gusto... and enjoy the Long slow meals...and the lifestyle here!

Thanks for the info.. I will be coming from Italy to teach at Ramekins, Dreagers and doing a SLow Food event in Marin. I haven't been to the food show in over 10 years so will be interesting! Great to know about the Dine about town!Looks like I'll hit A16 for the lunch special!

FYI the holiday price of truffles went to 3,000 Euo a kilo where as in November they were 2,500. Yes larger truffles cost more..easier to work with, harder to find, in more demand.. hence the cost.

I do a version of Fabio Picchi's soup from cibreo here in Florence. Saute chopped shallots and saute in XVOO, add peeled cubed potato, saute.. add mushroons soaked adn cleaned as mentioned above. ( I don't use boile water as it extracts too much flavor from the mushroom, and I don't always use the water in my recipes) When the shrooms etc have sauteed. add water , enough for soup! salt to taste and cook until the potato is done. I use the immersion blender and puree. Add a touch of milk to thin if you like. Serve with grated parmesan cheese..and a lovely decorative drizzle of XVOO on top! He varies this. serving yellow bell pepper soups, pumpkin soup..etc.. his version starts with the Soffritto,, finely minced equal parts of carrot onion and celery!

I work in FLorence.. but live in Certaldo, about 7 miles from San Gimignano.. yeah... tough life!!! One of the reasons I love Italy so much, is that it is FILLED with unexplored treasures.. I often feel I am on a scavanger hunt.. and each turn in the road, gives me another surprise.. I adore getting lost.. I also love Lazise, on the lake outside Verona.. more touristy.. but lovely. never seen it in an American guide book! I was setting up a culinary week for groups based at the Foresteria Alighieri (Fabulous spot) and while exploring.. found a great tourist office.. that gave us so many ideas of incredible places to visit.. I may also have to move there!!! Although the last time I was in PietraSanta.. I decided that is where I may move to next!!! I really miss a beach.. Small villages are Prizes for the tourists with an adventuresome spirit I feel the same way when I get into the heart of Chiavari on the coast, an otherwise unappealing town.a little too big.. but the historic section is filled with food treasures and looks a lot like old Nice!!

Me again.. I live in italy, and only use Everclear to make my limoncello and other homemade liquore's. I like that it only takes 3 days to leach out the lemon.. and it is very smooth... I found my vodka one tasted like Vodka... I am making my Clementino-cello tonight.. I also like when my limoncello is cloudy and not clear. I think when you make it with the simple syurp being too hot.. it becomes clear and to me looks too commercial! then of course there is the Crema di limoncello.. which I need to try enxt, which probably is like Bailey's and you would use evaported milk to the recipe! Buon Natale! Limoncello Eggnog anyone????

I have gone... Pierpan winery is right there in the village,as are many others. When I was there, it was harvest time so Pierpan was closed. I went to another lovely old winery which was open, LA Cantina del Castello, with it's underground facilities. then went to theCooperative'snew space.. looks very California, gadgets and all , great space! here is some info Saw lots of bikers here.. great flatlands to ride! We ate out on the river,.. don't remember the name.. where all the locals were. Also there is a nice winebar right in the village that will do a flight of wines with food.. funky but nice.

It is tons of salt.. Coarse sea salt,with rosemary for sure.. and my friends give me the DROGHE,.. which is typical in Carrara, which they do a dry rub with first. It is like pumpkin pie spice m,ix.. but better. Ginger, cinnamon, mace, nutmeg, corriandor..... and ??? Each place has their own blend!

Have a blast.. Shop at Conti adn at BAroni on the bottom floor of the Central Market.. they are in front of each other.. let you do tastings.. take credit cards and vacuum pack! FENNEL POLLEN from COnti.. called fiori di Finocchio.. is great.. new oil is out.. they have fabulous dried porcini, soft sundried tomatoes,and even cherry tomatoes.. balsamic vinegars Baroni is the cheese place.. I adore the 4 year old Parmesan cheese by Bonat.. I have a dining guide online--- print it out!

I know Italians that hunt the porcini in Berkeley hills and Tahoe, but mostly just sell to restaurants.. they don't really keep very well.. Like the Truffle fiasco in London!

Come to the Central MArket in FLorence.. I can get Bottarga and several places as well as thee Capers from pantelleria packed in salt.. It is a Toystore for foodies.. Sherry vinegar may be tough..but not impossible.. I do most of my shopping at Conti.. they also have a web site www.tuscanyflavours.com not the bottarga though.. when are you coming.. I love to go shopping and my studio is right in front of the market.. my second home for over 19 years now!

I will ask about the Colonata style as many people here make it..and let you know. I am back in FLorence next week at the market.. Also I don't see kidney's mentioned Sottopancia is pork belly.. under the stomach..literally.