Cooler air of today permits getting near the stove again. These fresh anchovies caught in Sardinia put us in the right mood, just as we are planning a few days of relaxing days at our friends' house @casa_ginepro north of Alghero. Fresh anchovies are a revelation: no fishy clean taste, oily and firm texture, and the bonus of soft hands after cleaning them. Then, there are the heads, guts and bones to recycle as a fish sauce, stuffed in a jar with sun, salt and time. #anchovies #sardinia #sardegna #summerfood #italianfood #verona #sundaydinner
Wow, my copy is finally here. I got emotional reading my own words in print. As I said in my acknowledgment, writing a book is like climbing a mountain, there are times you loose sight of the summit and wonder why you started this climb, but you get there, eventually, little by little, by putting one foot in front of the other. When you finally reach the summit, you get dizzy from your emotions, exhaustion and the thin air. Then you come down, have a good meal, and plan another climb....Once again I send my endless gratitude for everyone who encouraged, inspired, and supported this climb! Let there be more! #foodonfoot #foodbook #author
What a week! Today we visited @lasegreta33 , listened to some of the bakery secrets of talented Gabriele, and made a #glutenfree and #vegan version of #bacidigiulietta with rice milk, rice flour, agave syrup, coconut powder and coconut milk. Now the students of Food and Culture @usac_verona have the recipe, and the key to the heart of their lovers. #verona #lasegreta #riso #rice #autoproduzione #giuliettaeromeo
Tough choices @dolcelocanda @usac_verona I took their chocolate coffee and mango cream mignardise. They are most famous for their millefoglie (millefeulle) #verona #ladolcevita #foodandculture #italianfood #dolce #pasticceria #perbellini #mignardises
With the students of @usac_verona today we visited #dolcelocanda the bakery of Verona's star chef @chef_giancarloperbellini . A beautiful chocolate mouse cake with hazelnuts was in the making. #verona #dolce #italianfood #ladolcevita #foodandculture
First attempt at brioche gave a neutral smiley: superb buttery taste but airy flaky structure. Guess I need to better knead that dough. #brioche #butter #frenchcooking #weekendbaking
We visited the 'Km 0' market at the Arsenale today with @usac_verona Food and Culture students. It's high season for cherries from Valpolicella 🍒. #verona #kmzero #valpolicella #ciliegi #cherries
A special tasting in Valpolicella this weekend. We compared amarone aged in mulberry, cherry, and chestnut, next to oak, and the blend, at Antolini winery. It was very revealing. Firstly, because none of the other trees give a vanilla aroma to wine as oak does, and secondly, because each of the others gives wines their unique tannic qualities and aromas, like honey, cherries, and spice, respectively. Impressive attempt to understand barrel ageing better. I wish more producers would use less oak which can overwhelm natural aromas of grapes and when winemaking. @pierantolini #amarone #antolinivini #valpolicella
This valley has lots of culture, and not only in turning grapes into wine. @iprecipito was high energy and fun. Thanks @ela.ferr for sharing the event. #purano #valpolicella #valpolicellabuskers
