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divina

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    Eurochocolate Perugia

    in Italy: Dining

    Posted · Edited by divina (log)

    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!

    Eurochocolate Perugia

    in Italy: Dining

    Posted

    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!

    Asian groceries in Siena or Florence

    in Italy: Cooking & Baking

    Posted

    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

    Erba Luna

    in Italy: Dining

    Posted

    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!

    Asian groceries in Siena or Florence

    in Italy: Cooking & Baking

    Posted

    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

    Tony Bourdain and Dario Cecchini

    in Italy: Dining

    Posted

    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

    Riso Nero di Venere

    in Italy: Dining

    Posted

    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!

    Tony Bourdain and Dario Cecchini

    in Italy: Dining

    Posted

    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.

    Dried Herb Stand at Campo dei Fiori

    in Italy: Cooking & Baking

    Posted

    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.

    Riso Nero di Venere

    in Italy: Dining

    Posted

    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.

    Food and wine tastings/tours

    in Italy: Cooking & Baking

    Posted

    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!

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