Category Archives: Siena

Sardinia: Last day of class in Siena

It's hard to believe that today was the last day of class in Siena. The three weeks flew by, and flipping through the hundreds of pictures of all the dishes we've prepared, I can't believe how much I've learned. Today … Continue reading

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Siena

Siena is the polar opposite of Los Angeles – in comparison to LA's sprawling series of towns accessible only by car, Siena is a compact city with a clearly defined heart and soul: the campo. It doesn't matter how far … Continue reading

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An afternoon at the farm

I now completely understand why it costs 20 euros for a kilo of porcini mushrooms – it is hard work trekking through the forest to find them! As I scrambled through the bramble, ducked under prickly branches, and stumbled on … Continue reading

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Sicily: Day 11 of class

Today we focused on Sicily and we stayed true to the tradition of having lots of fried food and using salty sheep-milk pecorino, eggplant, tomato, and olive oil. Our antipasto was arancini di riso al formaggio or arancini stuffed with … Continue reading

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Puglia: Day 10 of class

Puglia is the stiletto heel of Italy and its cuisine relies heavy on its proximity to the sea and its fertile land. Tradition has it that the salty food is literally flavored by the sea, using seawater to boil pasta … Continue reading

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Emilia-Romagna: Day 9 of class

Today was one of the most delicious days so far, reinforcing my love of Emilia-Romagna and Bologna. While most days have some hits and some misses, every single thing we made today was absolutely amazing. We started with an antipasto … Continue reading

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Lazio: Day 8 of class

Lazio is home to Rome and is known for thick pasta and unusual cuts of meat. Roman cuisine draws heavily from what the urban poor ate, which was typically the leftover cuts of meat deemed unsavory by the wealthy. We … Continue reading

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Toscana: Day 6 of class

Tuesday was devoted again to Tuscany, with a particular focus on Sienese dessert and seasonal bread. We started with a complicated cheese souffle for the antipasti – torino caldo con cuore fondente di pecorino – it is hard to imagine … Continue reading

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Veneto: Day 5 of class

Today we focused on the Veneto region, home of Venice and many local seafood specialties from its lagoon. We started with an antipasto of spuma di baccala su crostini al burro or a buttered crostini with salted cod, mashed potatoes, … Continue reading

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Trentino: Day 4 of class

The focus of today's class was Trentino in northern Italy and Fernando told us that the cuisine was heavily influenced by Austria. This made a lot of sense to me, as almost everything we cooked was a version of something … Continue reading

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