divina

the entire program is online here it is unfortunately not in english.. opening weekend there are HUGE blocks of chocolate being sculpted in the streets. There is a huge indoor space, called the Rocca Pralina which has tons of chocolate for sale, and some demo's and tastings. Then there is a huge outdoor market. Plus they offer a choco Beauty farm!!! This years GADGETS are a bittersweet chocolate Asperin.. with vitamin A and C and a battery!!! to keep you charged! I have always found new things I love! It is just a BIT overwhelming especially on weekends! Last year I brought my Ecole Chocolate group and watched everyone's bags while they all went off in different directions.... Someone tried to steal one of the purses I was watching...DUMB! But I can easily see how you could be pickpocketed !!! so whenever is a place like musuems or large shows like this. it is easy to get sensory overload, get exhausted and become a target. Try to not carry a lot. and if you are staying in town, take breaks, leave the things you buy in hte hotel and come back out refreshed to start again. For thos of you travelling by train.. it is a long day! maybe bring a small backpack instead of carrying bags.. easier to control! I am not sure if the classes are translated. but there are daily classes Professional and Amateur classes ( reservations needed) With kids many manufacturers create games outside.. which are fun. there was a chocolate circus last year too At the choco hotel offers a choco menu Almost all of the show is up in the old city. there are buses from the train station up to the city. My favorite part of perugia is taking the escalators up through the old part of the city. I hope this helps. I don't know if they will be translating the site. Try emailing!

I will check it out and let you know. Send me a private message with your hotel info!

It is HUGE.. I think one day is enough.. try not to be there on Sunday when the world shows up! I have taken chocolate makers there yearly and it is crazy.. this year I am sending them on their own after our tour! There are lots of things for sale, some fun little entertainment things. classes and tastings you can book, but I am not sure if they are in English Chocolate from all over Italy.. and some from other places.. France. England.. I get inspired by packaging.. if you take it slow and don't try to see it all in one day..and just enjoy.. it is fun! some places even do chocolate dinners! Just be prepared!

so from my site... Antellesi, Aldobrandi and my note to youa bout Cammillo being a favorite! I live right at La Congrega, but did not have good food when I went and didn't like the dark lighting.. I guess it is time to go back!

Many place now have adapted to tourism, I have even found grocery store balsmic vinegar replacing the classic red wine vinegar, and then bringing you a plate and a basket of bread for dipping. Globilization

the handhelds that restaurants in the states have.. looks like a blackberry! they can also WRITE.. for the special orders

ingredients will also be ery expensive here..sauces etc.. I would think. I remember $7 peanut butter! the store is fun though, i can get phillipino, japanese, mexican and chinese ingredients. Phyllo dough.. and they have cranberry juice!!! some great frozen products. won ton wrappers too! I already make some dim sum... as I learned to do everything.. as there was nowhere to eat it! I also do some simple sushi

The Italians that opened those restaurants we not Florentine! Pepper is used on almost all the other regions! I left San Francisco in 1984... there were some restaurant owners from Lucca, but most Italian food was from Sicily... or Naples. Still today recipes do not travel much

My husband is Florentine.He has always told me that black pepper gives you kidney stones. they use chili pepper often, and the only time I am asked to add black pepper is on Fresh tuscan stewed beans and the stew Peposa. I have been here 24 years.. and almost never even seen pepper!

Even my little Sicilian snack bar in the Central market got the handhelds... for ordering.. and they could just holler as it is tiny! also helps with the books I am sure!

Nancy Harmon Jenkins? I would suppose Giullinao bugialli, Lorenza dei Medici... all with weeklong cooking programs here

how funny Maureen, we stopped at the Moderno first as they had a HUGE sign outside saying Maria Grammatica's pastries!.. seemed weird... but had some.. walked out and then saw the Pastry shop!

sorry haven't shopped there in a while.. my cravings lean towards mexican! I am real happy with a stirfry! I AM taking a Dim Sum lesson in shanghai in November!

Ciao there is a huge market called VIVI, on via del giglio right by the medici chapel ( and the san lorenzo market) I can get chinese, mexican, philipino ingredients. I won't be going down until Sept 1... but soy sauce, oyster sauce, noodles, several kinds.. I can buy won ton wrappers, and even frozen dumplings. Fresh ginger no problem.. green onion... it is the season now. but they may be a little larger. I have not seen snowpeas... have seen bok choy...there are other markets too.. upstairs now in the san loreznzo market some of the new stands are owned by new immigrants and more non ITalian ingredients are coming in. have fun! no fortune cookies!!! ha ha

I wouldn't ask him to sing HEAT!!!.. try doing the same with mario batali! Heat is not a popular book with any of the people written about I would immagine. ( the pepper jelly is my recipe) Good save with the thin meat! I actually saw DArio cut three thin steaks the other day!!! without a fight! Must have been a very special client

one point-- much like wild rice.. boil it first to cook... about 40 minutes, and then finish it off to flavor it. We do a rice fritter here in florence, rice cooked in milk and lemon peel with sugar, then when cooled added eggs , first the yolks, flour,baking powder, then fold in the whites. Yummy!

In Europe he ships his meats, the mostarda ( my recipe) his salts, the tonno del chianti. I cannot give out his client list, if you want to know try emailing him! If you don't have his email message me and I will give it to you. I know of a michelin star restaurant in Belgium, a place in Paris, Greece.... all over Italy. Most of Dario's business is shipped out, not walk in clients.

Sorry don't know if he is there in August.. I am heading down in Sept as I am out too! he used to make a chive, tarragon, pink peppercorn ( madagascar) mix, which I fell in love with for scrambled eggs, and salads.. he does't sell it any more, but makes it for me. I like his non cook pesto for rice ( that is what he calls it) I will know more when I go back down.

I have cooked the RIso Venere from Antica Pila Vecia di Ferron, from Isola della Scala. Usually here it is served cooked, and molded into a form, then unmolded onto the plate with a tomato sauce with seafood. I will see if I can find you a recipe, I am friends with Gabriele Ferron.

contact the Consorziums of the products... and they usually have tours offered. Parma ham, Balsamico, Prosciutto up north Southern Tuscany has pecorino cheese, closer to siena some goats cheese. Often in southern Tuscany you will find farms with signs for sales and tasting. I have taken small groups in tours, to see cheese, prosciutto etc. but often the owners don't speak any English! CArla Capalbio's books have great addresses with directions phone number etc!

opened in January.. after Salone del Gusto. it is right there by Lingotto in the old Carpano factory.

Actually Dario does deliver.. some of Italy, France and Belgium's best restaurants have Dario's food! overnight!!! Styrafoam boxes, ice packs and DHL!

Do you speak Italian?

even in Italy... there is no truth in labeling. I avoid generic oils. My husband talks of his dad who worked at the whole sale market in FLorence near one of the larges olive oil producers.. never saw a olive go in!!! just trucks filled with oil! From where???

I am signed up for a dim sum class at the Ritz Carleton hotel. will let you know how it is and if I find a market tour!