New year goal! Well, life goal really...to learn more about wine and it’s biology, chemistry, and winemaking techniques which affect its quality and taste, to eventually share this knowledge with others in a more distilled form...Preparing for the WSET Level 3 exam in two months. Cheers! 🍷
Do you also feel like you don’t seem to start the new year yet with a perfectly white blank page and commence your dream projects (or diets, the gym, or marikondo-ing your apt)? Do as the Italians on Epiphany and burn the old one to welcome the new year. What’s confusing to me is that they burn the Befana who brings sweets, candy or little toys to good kids much like Santa Claus (bad kids instead get some coals or sticks). There are many legends about her origins and I have mixed feelings about this public witch burning ritual...but let’s pull ourselves out of the old-new year transition and as the Venetians say: Brusa la vecia! (Burn the old one!)
Happy 2019! May your culinary dreams come true! I am off to a good start with my whipping siphon (Christmas present, husband nailed it) that I always wanted to use for savory preparations. I am thinking foamed hummus, red beets, tomatoes...do you have any tips, recipes or ideas for this beginner in siphonish?
Val d’Aosta hosting many ingredients from all over Italy (and a bit of France) on this pinsa romana: speck, honey mushrooms (chiodini), buffalo mozzarella, mouse of brie, toasted almonds, parmigiano crisps and thinly sliced zucchini. Pinsa is a type of focaccia which looks like an oval pizza but its dough is prepared from flours of millet, barley and spelt. Pinsa comes from ‘pinsere’, Latin for ‘to grind’ referring to the farmers who would grind all sorts of grains to make this dough. In other words: Ancient Roman pizza! 🍕
Merry Christmas! Not wanting a plastic tree nor a real one I ended up constructing a book tree. It created an occasion to celebrate some of my books as well. Need to hone my geometric skills and my star next year ⭐️ happy holidays! 🎄
It’s been such a great semester. With my two classes we have visited markets, wineries, and producers of olive oil, tortelli and even raw chocolate. Best way to learn about food is while eating. A passionate food maker offering his/her product brings light to the faces of my students each time. Love my job @usac_verona
Absorbed in the art of Magritte at the Inside Magritte exhibition in Milan. This was a first for me. No actual paintings but an audiovisual experience. I want to say that I prefer real paintings, however Magritte himself apparently said that he preferred a postcard of a painting to going to a museum. Go figure. The other exhibit I wanted to go to in Milan was The Art of Banksy, not authorized by the street artist who anyway denies such establishments. Different times for art exhibits. Nice to be in the big city for a day. Big cities offer us confrontations.
Best part of the wine festival Hostaria this year... is its beer! #verona #hostaria #craftbeer
Said goodbye to our lovely group with cicchetti and spritz. Venice is Venice. There is no city like it. You can complain about the crowds, the cruise ships or getting lost in its many dead end streets, but it charms you with its light, colors and flavors. Arrivederci Venezia! ❤️ Day 7 of our Northern Italy trip with @chefnancy