julietagonzalezb

Florence: Ristorante Ciro & Sons Via del Giglio 28r in www.ciroandsons.com What a beautiful place, some kind of modern and old, with candles and it's not too expensive. San Gemignano: Osteria Chiribiri, don't know the address, because a local pointed us the place to eat a 4 pm, the only place that was open. Great recomendation. Greve in Chianti: It's a small town between Florence and Siena, it's very beautiful, and I ate at dinner in a Osteria I don't remember the name but it's in the piazza. And If it'happens that you're near saturday morning you should go to the street market. The best Pappardelle al cinghiale (pasta with wild boar) and Bistecca alla Fiorentina, that was wow! And a best place to stay in Tuscany to see éverything and rest it's Villa Branca, the villa from the Branca family (from Fernet Branca), a place to dream that you live there and never to return to the city. www.villabranca.it

Did you try to keep it cooking, because someday when I was doing caramel from sugar and water and cristalized, instead of throwing it , I kept on the heat and then it turn to caramel. best wishes

Hi, I'm a pastry chef from Argentina and DDL we use for comercial use, such as filling cake and alfajores (two cokkies filled with DDL), a thicker one that you can't make it at home. You can try to keep it cooking until Dulce de leche 2 lt de whole milk 700 g sugar 300 g liquid glucose 1 vainilla seed 1/2 teaspoon of baking soda Baking soda prevents from cristalization of sugar. The colour of the DDL is from the sugar (Maillard reaction). Procedure Put in a pan the milk, sugar, glucose an vanilla seed opened. Put in low heat and let it boil for one hour, here in argentina we use little balls of glass, that we put inside the pan and when al the mixture boils, they kept from the sugar and milk burn in the bottom. You can remove it with a wood spatula or spoon When the hour has passed, add the baking soda. Continue cooking it for 30 or 60 minutes more, and removing from time to time. To recognize when it's done you have to put a small portion in a small plate and move the plate, if it slides hardly, it's done, if not keep on boiling. Remove from heat and put inside esterilized glass jar. Let it cool and put in fridge. I think this DDL should work for filling cakes. Sorry for my english.