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Everything posted by divina
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Franco Ruta was the first to market the Cioccolate Modicana.. I will let the newbies explain it to you as they are there.... but is is made using the traditional techinques brought by the spanish from Mexico.. Many have copied Franco.. and it has created a whole new industry there. Last Eurochocolate in Perugia I was floored by how many producers there now are! hope to jump down to Sicily soon!
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Vin Santo note: As I understand it, the Vino Liquoroso, has extra sugar added, sometimes carmeliized, the recreate the higher alcohol content ( higher sugar) and the color from aging in small barrels. Here, in Tuscany, usually vin Santo is made around Christmas time..and drunk 2 years later at Easter... minimum.. the white wine grapes are hung in the rafters of special rooms, and air-dried. The raisin like grapes are they then crushed.... It is fabulous! go for the real thing Ore.. when are you coming to Florence?
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I enjoyed the Grotto Loc. San Biagio, 15 right in front of the Church of San Biago outside of the city but also hear this is a nice place Ristorante Le Logge del Vignola Via delle Erbe, 6 and the classic Trattoria right near the front gate Diva e Maceo Via Gracciano nel Corso 92
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Ciao! if you are in Italy in late October you should hit SLOWFOOD in Torino! OCtober 21-25th!!! I am in Florence.. I would say Cibreo.. within budget and inspiring!
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Have you eaten the grapes? are they good? I am more for instant gratification.. jellies or jams.. We have a unripe grape sauce in Italy that we use, called Agresto Agresto ½ cup dry bread crumbs 1 tsp sugar 2 Tbs chopped parsley 2 garlic cloves ½ cup almonds 1 cup unripe grape juice salt and pepper to taste Make like a pesto! Pureé in the blender. The almonds and breadcrumbs thicken the sauce and the sugar balances the acidity of the tart grape juice. In the Medieval times it was used as a sauce for meats
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I learned a trick at the Central Market in FLorence, where I live. I soak the salt packed anchovies ( from Spain, they are fatter) in red wine vinegar! Gives them a fabulous flavor! then I bone then and pack in olive oil.. waiting for a craving! I adore them just with butter on bread.. or sauteed with Broccoli or cauliflower as a pasta sauce. have had then in Rome, Da Checchino's, in a sauce with garlic on lamb... I stuff tiny peppers with the anchovy's and a caper and pack in oil! Do any of you get Fresh Anchovies? Love to just split them open, and lay then in a saucepan.. a drizzle of oil..and a splash of lemon or vinegar.. cover and steam! so delicate!
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When we toured the market at Etla with Suzanna Trilling for class, I bought some fabulous dried chili's for Chili rellenos. Suzanna said to toast them then soak them before serving.. Only one lady had these chili's they were dark and fabulous!!! I am still hoarding some! The temp is rising here too..and I also have gotten a craving for mexican. A little Aqua di Sandia is calling me right now!
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FYI Fennel pollen costs 155 Euro a kilo....
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Ore.. if you get a chance to go back to Senigallia.. you must go by ANIKO', it is a little bar at the beginning of town ( away from the beach side) that is by Moreno Cedroni, the head of the JR ( young chefs organization in Italy) his restaurant is out of town... Madonnina del Pescatore ( michelin star) fabulous!and then he also has another place Clandestino below Ancona on the beach!!! his specialties are fish SALAMI's.- smoking and aging fish.. also has some great preserves... oils etc! how much longer are you there?
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Fennel pollen is quite HOT.. but hard to find. I have a stash... and my fennel pollen pusher in the market is OUT!!! but his sister still has about 3 cups left!!! I worked with DArio Cecchini when he first tried it, brought in by farmers from hte hills who were hand gathering it.. it hit big! Dario uses it a lot... sent it to Mario Batali, via Faith Willinger I believe.. and that's that.... IT is not common as it is expensivve, but I am addicted...If I close my eyes and take a whiff... it is a little curry-like... star anise....it makes me dream! Dario does a pork shoulder chop with a heavy dry rub-- sauteed and then deglazed with Vin Santo.. lightly salted at the end... BLISS I know there is a California producer.. I haven't used it.. but if it is like most of the dried herbs.. commercially produced, the high heat kills off hte essential oils. Next time have your wife call me!
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looking forward to seeing how you like it! Auguri!
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Me too!!! Can I arrive by train or do I need a car?
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In Florence I buy the fresh sheep's cheese ricotta from Tillo, the mad cheese maker from San Casciano.. and do the batter fried as all do...I use an egg batter, mixing the yolk with flour, sal, nutmeg and white wine.. then folding in the beaten white... Sometimes I take these ( If I have left overs)and bake them in a saffron infused sort of Quiche... I am dreaming of making a dessert version.. filled with cheese with chocolate bits, deep fried and dusted with powdered sugar! I adore the Roman mozzarella and Zucchini blossom pizza's with the tiny bit if Anchovy ( had a fabulous one at GUSTO) One of the nicest versions I had was in Chianti.. filled with a baccala mousse, breaded and fried The Italians are really fry masters! Think of tiny clouds.... the cheese barely heats inside!
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Ore--- would like to know if you liked your program with Slow Food.. won't they help you get an apprenticeship? I would look at the JR list of the young chefs.( I put a link in a previous message) or do you want tradtional food?
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Grazie!!! where is your place in Bologna??? Auguri e Benvenuto!!!
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we did 2 private sessions ( we were a group of 6) with Suzanne ONe day we requested a Tamale workshop.. boy did she make us work. the kitchen space is fabulous, and there is lots of help ( Oscar makes great margaritas) I especially enjoyed themarket tour and tasting. what I offer in Florence so nice to see it from the other side! the next day was a full menu, with cheese making and also mole!
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Living in Florence.. in front of the Central Market.. we get the best! one of my favorite places, has a beautiful selection of panini.. which are toasted when ordered. My favorite is sausage and grilled pumpkin!!! makes me wild! I also was just in Senigallia and had smoked salmon with zucchini and soft Tuscan sheeps cheese ( pecorino) Of course choice of bread is very important! do you have time to let your customers select their fillings? we have another panini place which has a selection of fillings, including sauteed spinach, mushrooms, salami, various soft cheeses...
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Besides the higher end Madonnina, we also tried the in town bar ANIKO an loved it. here we tried the Parmacotta of Pesce spada, thinly sliced smoked swordfish, served like sliced ham from the deli,on a cutting board, wrapped in paper with sliced bread and a lovely raspberry lime sauce. We enjoyed a lovely just released Verdicchio The Happy Toast, which is also served at his beach place Clandestino near Ancona, was lovely smoked salmon, grilled zucchini and soft Sheeps cheese served warm with a cherry tomato conserve, we finished off our snack with the Lavazza Foam Coffee.. Ferran designed!
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Thanks Craig! One of the things that surprises my cooking students is that when we go to the Casa del Vino here in Florence, to Gianni Migliorini, my personal sommellier, and he pairs the wine to our menu for the day... he will often tell us to chill the red and for how long... or to drink the white room temp.. that too cold will kill the flavor. also often a cool red on a hot day is perfect with fish... or a room temp full bodied white.. because it is hot outside with Beef.. think outside of the box... and drink outside of the bottle??
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what about a giant martini glass used as to hold the cake? I have seen huge ones.. I can invision giant jelloshots.. or a tiramisu or coating the inside of the glass with brown sugar crystals ( sorry, don't know what they are called in English, been in Italy too long!) but the shine like little jewels... and then filling with layers of cake and frosting.. perhaps with a great alcohol soak!
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Prato!!! LUCA MANORRI chocolate master!!!!! my new idol! I am not fond of mattei's biscotti, I love theri Brutti ma Buoni though!
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The red pepper jelly is my recipe!!! the Soprasatta he makes, headcheese he makes is very nice! with the orange rind in it! Are you here too??? what book presentation, maybe I was there too.. drinks???
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I had the same feeling abut Hualtuco.. we rented a villa with cook and made.. so only went into town a couple of times... we took it as real vacation.. but for me was for Gringo's! We were offered tours.. tours... tours... We had just come from Oaxaca ( went to Suzanna Trilling's cooking school for 2 day of classes) As noisy and crazy as Oaxaca is I love it! Hualtuco: WE ate lightly at our home.. our cook made fruit plates, gave us yogurt and fresh juice, eggs ( different everyday) with tortilla, toast and jam. Lunch was Quesedilla's... that's all ( I think she called them Morsito's, a little bite to kill the hunger) and then dinner was lovely local food! the last night she did a huge red snapper stuffed with shrimp, grilled on the barbeque! The times we went into town... it wasn't too interesting.. I did enjoy the market..
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We didn't as we were big mealed out.. but did go by and take a foto... as Pescatore also told us about him. He was also a JR.. young restaurant chef which are some of the best!!! I think he is too old this year.. and is now an honorary member.. next time! Menu looked lovely!
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while working with Dario Cecchini in Panzano, a friend of ours did a book with all tripe recipes, so we did the book presentation at the butcher shop... and did several recipes, my favorite was a batter fried tripe!