I’ve spent almost half my life now trying to figure out this one thing. I’m 64 so that’s a lot😨😱! Probably going to my grave with this one but here are a few new things I’ve learned recently…..click on the link to find out! https://www.instagram.com/tv/CjQBSEKj69Y/?igshid=MDJmNzVkMjY=
Follow the links to find out how to transform your sourdough loaves into different shapes like fougasse, rolls or flutes. https://www.thefreshloaf.com/node/69429/transforming-boule-or-batard-other-shapes https://www.instagram.com/reel/CWfZQ49oHDP/?utm_source=ig_web_copy_link https://www.instagram.com/reel/CWQQiikoNnb/?utm_source=ig_web_copy_link https://www.instagram.com/reel/CWK_RgYoM9h/?utm_source=ig_web_copy_link
Just a short post, click on the link below to see the recipe on my instagram feed for an easy bechamel hack! https://www.instagram.com/p/CG9-pdPhI23/
Citrus Season. Every year I can’t wait for it to arrive and every year I dread the day it ends. The arrival of spring usually signals the last days for these glorious winter fruits. Its time to celebrate them. In Liguria, for the first time, we picked fresh oranges and lemons straight from the tree. We…
Anyone who has ever worked with me in the kitchen knows I can’t bear to waste food. One of my pet peeves has always been citrus fruit that get tossed after having been squeezed for juice when the rest of that fruit is perfectly good and can be used in so many ways! Here’s a short…
It’s ironic the Emmental Valley is one of Switzerland’s least visited regions. Not only does it possess some of the country’s most iconic landscape, it is the homeland of the famous and oft-imitated “Swiss cheese” as Emmental is called by so many of us. The region, and its famous cheese, are named after the Emme River and you can arrive here in…
Hello Everyone! This is a long overdue update to let you know I am alive and well and living in Switzerland. I’m sorry I have not posted much since the big move from La Petraia, but alas I lost my muse. Petraia was the inspiration for so many of my posts and after leaving her I have needed some time to…
07.07.15 menu PRIMAIA 2012 fritto misto of fresh garden herbs, flowers and vegetables polenta crack with sangiovese gelatine and fresh sheep’s milk ricotta ETERE 2014 focaccia with new blue potatoes, zucchini & their flowers, basil and yellow tomato farro monoccco, asparagus, chick peas, lovage, mint, buckwheat UNO…