Cooking Class in Tuscany
Today we spent the day with Giulia Scarpaleggia, a food blogger and creative cook, who invited us to her home in Colle di Val d’Elsa to create a unique Tuscan meal. We started at the market to find what’s fresh and appealing.
Stormy poses while waiting for Giulia to choose vegetables.
Cathe and Nancy help sort veggies.
After the onions, potatoes, and tomatoes were prepared and put in the oven, the next activity was to assemble our dessert.
Giulia talks about the Tuscan trifle we are going to make.
Tuscan liqueur is the secret ingredient.
The trifle is assembled and ready to cool on the window.
Next Giulia brought out Pecorino cheese, radishes, Malden salt, bread and olive oil to make a pre-appetizer.
Radishes, salt and cheese make a delightful appetizer.
Next we made the ‘salad’, including asparagus, baby zucchini, spring onions, sautéed cheese, and chive flowers.
A grilled salad is the perfect antipasto dish.
We made fresh pasta — this batch is from semolina flour and eggs.
Nancy & Cathe work the pasta machine.
It’s all on the table. Fish, scampi, shrimp, and calamari. Truly a feast.
The pasta dish is ready.
Thank you, Giulia, for a magical Tuscan experience.
Nancy and Giulia leave the house with Noa dog escorting them.
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Everyone looks like they are having great fun.
A fine feast! Very nice you could be in her home.
Thanks so much for posting, Stormy! It’s fun to keep up with your trip and watch my mom enjoy Italy!
— Rachel (Cathe’s oldest daughter)
Now that alone is worth going to Italy for, I think!!!
That looks amazing! Perhaps you could come for a visit and we could attempt to recreate one of these dishes? I can’t wait to see what’s next… xo
Tana
yummy
On this morning’s NPR cooking show one of the pieces was on edible flowers and the woman said that the Italians loved to cook with the flowers of herbs.
Yes, Giulia was looking for squash blossoms to fill with ricotta cheese as an appetizer, but the ones for sale were past their peak.