October 27, 2017

Why I make pasta from scratch and handroll it

Many people tell me I make pasta making look easy. But we all know it is not. It is hard work but I also believe that if you practice anything enough times, it becomes much easier. It is similar to learning how to drive a car or ride a bicycle; the first time seems like it is too difficult but with some practice you realize you can do it!

Of course not everyone has the time to make it as often as they would like to eat it so that is why the pasta shops in Bologna flourish! People love the fresh egg pasta but not everyone has the time to make it. So they buy it. Making pasta for ten should cost you about 3 Euro versus paying between 27€-38€ for a kilo of handmade pasta.

July 5, 2017

Discover the Romagna in Emilia-Romagna!

a typical seaside town in Romagna
Although part of the same region, Emilia and Romagna are quite different, in many ways. The Romagnoli  are also different from the Emiliani - that is something that is quite easy to notice once you work side by side with a Romagnolo/a. Their sunny disposition and ability to solve any problems with a smile is a virtue the rest of us envy.

A couple of friends of mine have put together a week-long trip of food and culture in the Romagna area that is just wonderful. You'll get an in-depth view at things and food that are unique to the Romagna area. I participated in the trip they organized in May and was very pleased at their attention to details. All the locations are beautiful, all the guides, the cooks and chefs are very good at what they do and a lot of information is covered. Let's just say that even I learned a few things I did not know!

June 6, 2017

ASPARAGUS and TOMATO DRESSING FOR PASTA

Hello everyone,
Today I would like to share with you one of those recipes that is SO easy, SO tasty and goes with either egg-pasta, or hard wheat pasta (only high quality brands please!). It should get you many compliments. Even my son who is not exactly keen on vegetables had seconds of this pasta. 

The only secret is to search for the tastiest ingredients you can get your hands on. If necessary buy or try different tomatoes, you want them to be bursting with flavor and on the sweet side. If the only tasty tomatoes you find are larger than cherry tomatoes, then cut up the tomatoes to bite size! 



March 14, 2017

Spring is Here And Off We Go To The Market!

Pea, fava bean & pecorino dressing for fresh pasta
Although it seemed like winter would never end, we are on our 2nd consecutive week of warm weather. It should hit the 20s later this week...and we are in mid-March! this is late April / beginning of May weather! Regardless, how odd it may seem, I am happy about the spring weather.
taste of Italy photo
The markets are already full of springtime artichokes, peas, the fava beans, even asparagus! off to the markets we go to purchase fresh produce of the season.

January 2, 2017

Juggling is difficult



Juggling more than I can handle
Happy New Year everyone! I hope everyone had some nice holidays - Now I've rolled up my sleeves and am ready for this new year full of opportunities.

No one can do it all so I have decided to focus on my cooking classes and to writing, offline,  as in a book. I actually have several writing projects all begging for my attention so all my time will be to try to get at least one of these projects done within the year although I secretly hope to get at least 3 of them done this year.

For that reason, I will be offering less lessons so I have more time to dedicate to my writing.