la Campana – Rome
The meal ended with very tiny, almost fairytale sweet fragoline – served with only a light dusting of sugar and squeeze of lemon.
Why Volterra?: Part II
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Etruscan Calories
In the ancient walled hilltown of Volterra, sangiovese grapes sprawled on hillsides, ready to be harvested and we couldn’t get enough of the fresh porcinis, wild boar and chianti classico.
Centuries of artisanal pride and culinary savvy was showcased in every beautiful shop — like this pasticeria loaded with authentic tiramisu and cannoli.
Italy – a few more tastes
So how was this latest trip to Italy? Here are a few choice images – words to follow.
Mint tagliarelli with fresh porcinis — at La Bussola in Firenze. Quite possibly the finest plate of pasta I’ve ever had.
Cooking with Diana Kennedy
If you adore great food, and the chance to get into the kitchen with a true culinary master, you might consider taking the Kitchen Classics Cooking Tour with Diana Kennedy – August 15 – 25. The My Mexico Tours junket, run by the highly experienced and vivacious Betsy McNair, begins in the beautiful colonial city of Morelia, then on to Zitacuaro for great dining and exploring. You’ll shop the markets with Diana Kennedy – close to the inn where you’ll be staying – watch and participate in classes in Kennedy’s own home Quinta Diana, plus have ample time to visit studios of local artisans, cook with the master and eat amazing regional foods.
Ten nights, eleven days – $2900 per person, double occupancy (excluding airfare, airport transfer and personal expenses.
If I weren’t teaching in August, I’d be there myself – but there are a few spots remaining! You could occupy one of them if you move swiftly to contact Betsy, at www.mymexicotours.com, or 831-476-9693.
On the Road: don’t leave home without. . .
A decent bottle of red wine. And real glasses, stemware — we got ours at the St. Vincent de Paul store in Paso Robles. $1 each. Wrap them in a tea towel, throw in a bottle opener and a bag of pistachio nuts, and voila! instant happy hour. This sort of emergency travel gear can liven up even the most flourescent Travelodge room. . . . And for the actual driving part, we always stock bottled water, travel cups of hot coffee, plus a large stash of high quality trail mix.
My current favorite is the organic blend of nuts and dried fruits from our very own Pajaro company, Sunridge Farms. Easy to eat, concentrated fuel, organic ingredients and delicious. This beats stopping for fast food any day of the week/year/decade.
Inside the Flame
A book of sensory adventure: The rituals, passions and discoveries of an engaged life.