Ciao! Updates from Tuscany | Chicca’s Newsletter OCTOBER 2023

We’re a small international business that operates between Tuscany – Italy and the US. I’m Chicca, an architect by trade and a home cook – recipe writer by passion. I teach Italian cuisine both in-person and online from my farmhouse located on The Wine Road which leads to Bolgheri. I work with Arnaud, my French husband and creative mind behind all the photos and videos. We partner with Denise, from Portland-Oregon, my trusted co-host for the online classes and business partner.

If you enjoy what we do and want to master Italian cuisine, have access to an exclusive collection of recipes and videos while becoming a part of our joyful community of cooks, please consider becoming a member of Chicca’s Cooking Club. Grazie!

Hope this finds you well and in good spirits.

Here in Tuscany, the tomatoes are still graceful dancing on the vine, some are red and some are green. They dance to a slower tempo, a reflection of the changing seasons. While the garden is ready to settle into its peaceful winter slumber, I find myself gathering the last eggplants, tomatoes and squash. The basil is still screaming his summer joy, but the first cold will soon rob all its leaves. I gather all this produce in my straw basket, just like a diligent ant, hoping to capture the essence of this tranquil golden light. If only time could be paused, if only for a moment…

Fall colors and golden light in the backyard vineyards.

Squashes and pumpkins from the garden.

Despite the sun’s lingering warmth, I know it’s time to say adieu to long, sun-drenched days and welcome the shorter, crisper ones. A new mood, different pleasures.

We haven’t lit a fire yet, but hot bowls of soup are making a comeback. The fragrant scent of freshly brewed herbal tea fills the air on these autumn afternoons when sometimes we rush out into the garden to be in awe of a rainbow appearing after a refreshing rain shower.

Castagneto Carducci and the view from our garden after the rain.

Potato and leek soup, with a dash of fresh yogurt and extra virgin olive oil.

This year, the harvest wasn’t particularly abundant, we got 62 liters of extra virgin olive oil that should last until the next harvest. Between friends and two paid helpers, we formed an international team of olive pickers: Americans, Italians, Ukrainians, and my French guy who diligently documented each step of the harvest process, capturing all the fun that surrounded it. You can watch the video from this year’s harvest!

Olive Harvest 2023, watch the video.

After six long years, Denise and I had the chance to reunite once again, and it was an opportunity for us to deepen our connection. Even though we’d already been spending hours together working online every week as business partners, meeting in person added a new dimension to our friendship. Denise is an amazing human being, brave, fun, with a lot of stories to tell.
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During her visit, she helped me with my in-person classes, but we also found time to explore medieval villages, wander through flea markets, and enjoy our favorite local restaurants together. It was so much fun to run one online class together; she transformed my kitchen into her ‘command center,’ while our loyal dog, Birra, stuck right by her side throughout the class and her entire visit.
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The time we spent together was truly special, and I’m filled with gratitude for having Denise as a partner and a friend. She loves the Cooking Club as much as I do, and that shared passion brings so much joy to what we do.

Denise enjoying a cappuccino by the beach, emulating Arnaud’s daily morning ritual.

Denise and I walked up to Castagneto and visited my favorite little terrace.

With a new upcoming season for the Cooking Club and having connected with many new guests here in Tuscany, I’ve once again been reminded that Italian home cooking, celebrated for its simplicity and fresh flavors, is not immune to misconceptions that have persisted over time. There are a few common myths surrounding Italian home cooking that I’d like to dispel and help you understand the truth that lies beneath.

Myth 1: All Italian Dishes Are Loaded with Garlic. While garlic certainly plays a significant role in many Italian recipes, it’s not the star of the show in every dish. Italian cuisine is all about harmony and balancing flavors. We can certainly infuse a recipe with garlic if it’s called for, but often, it’s used in moderation, allowing the freshness of other ingredients to take the lead.

Myth 2: Italian Food Is All About Pasta and Pizza. Pasta and pizza are undeniably beloved staples of Italian cuisine, but the culinary diversity in Italy extends far beyond these two iconic dishes. Each region boasts its own unique traditions, based on local specialties, ingredients, recipes and influences.

Pizza with zucchini, mozzarella and herbs.

Myth 3: It’s All About Red Sauce. While Italian home cooking is often associated with rich tomato-based sauces, it’s important to note that many Italian dishes feature other elements like olive oil, butter, cream, or simply rely on the inherent flavors of the ingredients. The multifaceted world of Italian cooking is defined by a varied range of sauces, both red and not.
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​Myth 4: Gnocchi is not only made with potatoes. While potato gnocchi is the most popular, Italy boasts a diverse range of gnocchi variations that go beyond the classic potato version. Some of these alternatives include ricotta gnocchi, semolina gnocchi, spinach gnocchi, and pumpkin gnocchi, each offering a unique texture and flavor profile. The world of Italian gnocchi is huge!

If you’re curious to learn more about gnocchi be sure to check out this blog post. It’s an informative post designed to help you gain a better understanding of these delightful Italian dumplings. These are some of the topics I go through:

• What is an Authentic Italian Gnocchi Recipe?
• What is Traditional Gnocchi Made From?
• How to Make and Prepare Gnocchi
• Tips for Potato Gnocchi
• Shaping the Gnocchi: How To
• What is the Best Sauce for Gnocchi?

Check this blog post, click on the image.

If you want to cook one of these gnocchi recipes with me, on Saturday, December 2 (10:30am PT / 1:30pm ET / 7:30pm Italy) I will teach in real-time how to make my popular flour gnocchi from scratch. It’s a free online cooking class! You, your family, your friends, your community, you are all invited to join me from the comfort of your kitchen, while I guide you from mine in Tuscany!