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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Variety is the spice of life

Mussels soutè

Mussels soutè

 

Ciao, here I am  back in Umbria ready to share  a few words and many images with  you showing what has made November an amazing month for me ,full of incredible emotions and beautiful experiences.

After flying to London for the second time this year I arrived in my “other kitchen” and with my [...]

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Let’s take it Slow.

Mazzafegato and Lentils soup

Mazzafegato and Lentils soup

 

 

Encouraged by the enthusiasm ,curiosity and the desire to test and learn everything ,shown by the new group of students from the Culinary Institute of America ,I decided to introduce them to some of the typical produce of areas protected by THE SLOW FOOD ASSOCIATION.  Promoted as an alternative to fast food, [...]

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Etruscans didn`t always eat the same soup !

Spelt and Chickpeas spicy soup

Spelt and Chickpeas spicy soup

 

 

After spending three days  researching the history of the use of spelt, chickpeas and lentils, Sunday, the day I was to hold a class for twenty eight American students finely arrived .All young ,enthusiastic ,and full of interest in the food and wine connected to Umbrian history. My lesson was about the use, by the [...]

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If it works don’t change it !

Etruscan soup

Etruscan soup

 

Thursday afternoon I was in  total panic, but let me start from the beginning . Some time ago I had been contacted to do a cooking class for a group of American students. The idea was to  cook some  local old recipes linked to the region . Great I thought and [...]

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