Italian Cuisine & Life Updates
Discover three unique experiences in Tuscany tailored for every traveler! Hello travelers! We're already setting our sights on next year's adventures. For the upcoming year we've carefully considered three unique ways for you to join us on the stunning Tuscan Coast ensuring there's an option for every traveler. Wondering Where in Tuscany? If you come to visit us, you'll explore the Castagneto Carducci - Bolgheri region, a hidden gem of Tuscany. Nestled along the Mediterranean coast, this area is renowned for its Super Tuscan wines. While Bolgheri is not very well known as a travel destination, its name shines in the constellation of world-famous wines, such as Sassicaia and Ornellaia. The American magazine Wine Spectator awarded the title of "Best Wine in the World" to these two Super Tuscan wines on separate occasions. In 2001, the honor went to 1998 Ornellaia, and in 2018, the 2015 Sassicaia claimed this prestigious accolade. This is the place where we've chosen to make our home, so you'll experience this part Tuscany through the eyes of those who know and love it best. Good food, great wines, rich culture, unexplored hills, sandy beaches, great biking roads, a community of friends and local connections, slow pace living, and sunny days for most of the year thanks to the proximity to the Mediterranean. The luxury of everyday life resides in simple things, the simple pleasures that we're excited to share with you. Discover 3 unique ways to visit Tuscany with us1. Food & Wine Trips, a 5-day all-inclusive experience If you're seeking an in-depth immersion into Tuscan culture, wine and cuisine, this is the trip for you. We're thrilled to announce that the dates for 2026 are now available! We will be offering four exciting all-inclusive trips, with two in the spring and two in the fall. Here are the...
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Do you know everything about Italian gnocchi? From gnocchi history and authentic recipes to frequently asked questions about cooking, storing, and even pronouncing gnocchi, you'll find it all in this ultimate guide. What is gnocchi? First, if you’re wondering how to pronounce gnocchi, it’s like this: “NYO-kee”. The g+n sounds similar to ñ in Spanish. In Italian, c+h makes a hard ‘k’ sound. The word gnocchi comes from the word “gnocca,” or knuckle, and refers to the small and soft, dumpling-like ball shape of this pasta. Dumpling is a great description for gnocchi. Gnocchi is a popular type of handmade Italian pasta that has a very ancient origin and is prepared in different ways, with different ingredients throughout the country. In the XVI century gnocchi made with potatoes became very popular, after the starchy tubers were imported to Europe by Christopher Columbus. But not all gnocchi is made with potatoes! These pillow-like balls of dough are made from different bases, so the name refers specifically to the shape. Gnocchi can be made with potato, squash, ricotta cheese, other vegetables or just flour. Once formed into a small dumpling, the gnocchi can then be shaped and textured using special tools, or not. Finally, after gnocchi is cooked, it’s usually finished in a sauce or sauté. Join my next online flour gnocchi class, it's free!{{ vc_btn: link=url%3Ahttps%253A%252F%252Fcookingintuscany.cc%252Fgnocchi%252F&title=SIGN+UP+AND+COOK+WITH+ME+ONLINE+LIVE+FROM+TUSCANY%21&style=custom&gradient_color_1=turquoise&gradient_color_2=blue&gradient_custom_color_1=%23dd3333&gradient_custom_color_2=%23eeee22&gradient_text_color=%23ffffff&custom_background=%23910031&custom_text=%23f7f7f7&outline_custom_color=%23666&outline_custom_hover_background=%23666&outline_custom_hover_text=%23fff&shape=square&color=grey&size=md&align=center&i_align=left&i_type=fontawesome&i_icon_fontawesome=fas+fa-adjust&i_icon_openiconic=vc-oi+vc-oi-dial&i_icon_typicons=typcn+typcn-adjust-brightness&i_icon_entypo=entypo-icon+entypo-icon-note&i_icon_linecons=vc_li+vc_li-heart&i_icon_monosocial=vc-mono+vc-mono-fivehundredpx&i_icon_material=vc-material+vc-material-cake&i_icon_pixelicons=vc_pixel_icon+vc_pixel_icon-alert }} This authentic Italian pasta is beloved for its light, pillowy texture that goes perfectly with a variety of sauces and flavor. It’s an incredible comfort food that can easily be made at home; it takes a few minutes to cook and the little pillows will also tell you when they are ready: they float to the surface of your boiling water! What is an Authentic Italian Gnocchi Recipe? When thinking of gnocchi, in Italy...
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Greetings from my Tuscan kitchen! This monthly post is all about inspiring you to cook with seasonal ingredients and bringing you delicious Italian recipes for lunch or dinner ideas. Do you ever find yourself asking: what are we eating today? I’m here to help! I like to keep things simple and to the point, no fluff, just delicious recipes and helpful tips! This month, when chocolate seems to be on a lot of people's minds, I’m excited to share one of my favorite Italian dishes from a past live class—one that’s perfect for this season and easy to master. It's mini molten chocolate cakes. These mini chocolate cakes with a melting heart, known as Tortino al cioccolato dal cuore fondente in Italian. This is a delightful dessert with a gooey, molten center. The combination of a few perfectly baked ingredients will surely melt your heart too. Usually, my online video classes are $21 each, but this one is exclusively FREE for you. Just email me at club@cookingintuscany.cc and I'll send you: A shopping list and detailed recipe to print and keep in your repertoire. A one-hour instructional cooking video where I guide you step-by-step. Wine pairing recommendations from our very own sommelier, Linda of MySommFriend. Mini Molten Chocolate Cakes Class During this class replay video, we’ll make Mini Molten Chocolate Cakes. Before serving, sprinkle the mini chocolate cake with a pinch of gourmet salt to enhance the flavors. This dessert is my daughter’s absolute favorite, and she never lets me taste hers! It’s a fantastic option for a last-minute treat since it's first frozen and baked later. Key Ingredients For the mini chocolate cakes dark chocolate eggs sugar 00 double zero flour unsweetened cocoa powder To garnish Maldon salt* or Fleur de sel* Want to try a live hands-on class? Access the rest of our live classes...
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Buon anno! I hope the first month of the new year has started off well for you. We began ours con il botto, like we sayin Italy: with a big bang! (Fare il botto is a popular expression that means starting something with great energy, excitement, or success.) We decided to renovate the floor in our kitchen, and what a task it turned out to be! We had to remove the old tiles, move all the furniture (it’s incredible how much can fit into one single room), and live upstairs in one of the apartments we now rent out which we call La Casa Toscana. That’s actually where we lived 27 years ago, when we first moved to Tuscany and this place was just a rundown farmhouse from the late 1800s. We started the renovation in 1999 when I was still working as an architect and this house actually became one of the first sustainable architecture projects in Tuscany. We lived upstairs in one of the apartments, with no heating and old windows, and I still remember those freezing Tuscan winters! Moving back into that same apartment now has brought back so many memories. My daughter was just a toddler back then, and now she’s an architect herself… life really comes full circle. It took three years to finish the renovation and another 25 years to turn what was once just rocks and weeds (plus a few olive trees) into the garden we have today. In the pictures below you can see the oak trees we planted 26 years ago… The house has some history too. The elders in the village told me that during World War II, it was bombed, and part of the roof collapsed. The garden and fields around it were part of the base camp of the U.S. Fifth…
Greetings from my Tuscan kitchen! This monthly post is all about inspiring you to cook with seasonal ingredients, and bringing you delicious Italian recipes for lunch or dinner ideas. Do you ever find yourself asking: what are we eating today? I’m here to help! I like to keep things simple and to the point, no fluff, just delicious recipes and helpful tips! This month, I’m excited to share one of my favorite Italian dishes from a past live class—one that’s perfect for this season and easy to master. It's a winter radicchio salad with roasted butternut squash and caramelized pears. Usually, my online video classes are $21 each, but this one is exclusively FREE for you. Just email me at club@cookingintuscany.cc and I’ll send you: A shopping list and detailed recipe to print and keep in your repertoire. A one-hour instructional cooking video where I guide you step-by-step. Wine pairing recommendations from our very own sommelier, Linda of MySommFriend. Winter Radicchio Salad with Caramelized Pears Class During this class replay video, we’ll make Winter Radicchio Salad with Caramelized Pears. I came up with this recipe during my in-person classes, inspired by the beautiful vegetables available in the winter season. I love playing with colors and textures, and I think you’ll really enjoy this dish. This flavorful salad celebrates contrasts, bringing together the natural sweetness of roasted squash and caramelized pears with the slight bitterness of radicchio, plus the refreshing crunch of thinly sliced fennel. Toasted pumpkin seeds bring an extra layer of crispiness, making this salad not just a treat for the palate but also a mix of textures. The cinnamon-spiced balsamic vinaigrette ties it all together for a perfectly balanced, winter seasonal salad. Key Ingredients 500g / 16 oz butternut squash, peeled and cubed 2 pinches salt 2 pears, small and firm 2 tablespoons sugar 1...
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If there is a name to which Bolgheri owes its fame, it is Ornellaia Vinyard, one of the world’s iconic wine estates. Located on Via Bolgherese, 5 km from our property, this pioneer establishment continues to mark the history of great wines. Let’s discover it together! Why we are proud to bring our guests to Ornellaia Winery! We’ve chosen to settle in this little corner of Tuscany, where the luxury of everyday life resides in simple things, the beauty of life is found in the small pleasures of everyday. Good food, great wines, ancient culture, unexplored hills, a community of friends and local connections, a slow pace of living, and sunny days for most of the year thanks to the proximity to the Mediterranean. Although Bolgheri is not very well known as a travel destination, its name shines among the starred wines in the world such as Sassicaia and Ornellaia, the famous Super Tuscan wines. When we moved under the Tuscan sun, over 20 years ago, we found out that Bolgheri is not only a hidden gem on the Tuscan coast but a 5-star paradise for wine lovers. Our home is very close to these famous vineyards, as we live on The Wine Road which leads to Bolgheri. Ornellaia, just a few km from our property, is certainly one of the most renowned and highly acclaimed wineries in Italy, and I am always thrilled and proud to give my guests a tour of Ornellaia, as it’s a confirmation of the great reputation our region has for producing world-class wines. During a visit, our guests have the opportunity to learn about the winery’s history and winemaking process, as well as to taste and purchase some of their finest wines. They will also get to explore the beautiful estate, take in the...
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Most wine lovers know Sassicaia today, but do you know its vineyards have very young roots? Although wine has been part of Italian culture since ancient times, Bolgheri, a small hamlet located between the Mediterranean sea and rolling hills, was just the land of very ordinary wines. To make a long story short, the passion and the intuition of one man changed the destiny of this region in a few short decades: the Marquis Mario Incisa della Rocchetta, Countess Clarice della Gherardesca’s husband. 1940s: the beginning of the story During the 1920s, while pursuing an agricultural degree in Pisa, the Marquis, born from a Piedmontese family and a passionate admirer of French grape varieties, had a dream to create a great wine from Tuscany. Inspired by the similarity in microclimate between Bolgheri and the Graves area in Bordeaux, France, he found the perfect spot on the Etruscan Coast. In the 1940s, at an altitude of 393 meters on the slopes of Castiglioncello di Bolgheri, a family's remote fortress, he planted the first Cabernet Sauvignon and Cabernet Franc from the Tenuta dei Duchi Salviati in Migliarino. Castiglioncello di Bolgheri is still a private castle that still belongs to the Della Gherardesca family. Once a year, on the 16th of July, it’s open to the public in the occasion of Festa della Madonna del Carmine. Sassicaia, the land of many stones He christened his wine “Sassicaia”, meaning land of many stones (sasso in Italian is stone), after the rocky soil where the vines are planted on 'la via Bolgherese'. From 1948 to 1967, Sassicaia was only produced for family and private use. The Marquis soon discovered that his wine was greatly enhanced by aging. His friends and family encouraged him to continue his experiments and to perfect his winemaking style for this region....
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I hope this letter finds you well and in good spirits. October has been another month full of visits, events, and cooking classes. The season keeps changing its mind: one day feels like summer (you can still swim!), the next like autumn, and sometimes even winter. We’ve had short heat waves, incredible rains, and a few chilly days. The produce is changing too: from the abundance of tomatoes, peppers, and basil to colorful squash, the first greens and persimmons. I’m still picking my own tomatoes, and the basil plants are still so lush. The eggplants are over-producing, so I just try to use them as much as possible before they’re gone. One easy recipe to use them is: Cut them in big chunks; Boil them in water and vinegar; Season with plenty of olive oil, salt, pepper, and fresh oregano. Store for one day to meld the flavors and they are a great side! And I can’t get enough of my cosmos flowers, which are having a spectacular bloom, dancing like little mandalas against the blue sky. The light these days is golden, and the sun seems to find a shorter path each evening as it sets into the Mediterranean. Our gelato bike rides have resumed, and we can’t wait to meet friends and enjoy the road together. These are some of the best days to tour in Tuscany: local food festivals fill our villages, celebrating everything from chestnuts to polenta to wild boar. It feels like people want to celebrate life before diving into the quiet of winter. A Cool Project We feel both honored and grateful to be part of a wonderful new initiative. We were selected among 15 new sustainable tourism experiences created within the Costa degli Etruschi Green Community Project to promote the Quality Made label: sustainable, ethical tourism rooted in…
I hope this letter finds you well and in good spirits. I’m in full swing again—cooking classes are back! My days are full of cooking, prepping, and cleaning, and I love it! Summer seemed to end the other day: one week of very warm days, and then suddenly the rain came and the air turned cool (at least for me!). I’ve already welcomed many wonderful guests, and I always feel such joy in sharing my recipes—simple dishes coming from traditional Italian home food. During each class, we take a little tour of the garden. Then the class is followed by dinner, and now that the days are shorter, we step outside with lanterns under the magic Tuscan sky. From there, you can see the lights of Castagneto Carducci glowing in the distance and sunsets that paint the sky in shades of pink and blue. In the dark, the garden becomes even more enchanting. Guests carry little lamps to guide their way through herbs, eggplants, tomatoes, and other plants. Touching and smelling marjoram, basil, thyme, and lemon balm in the quiet night creates a deeper experience. Somehow, the dark helps us dive deeper into the aromas of the fresh herbs. Many of our guests choose one of the best times of year to visit Tuscany: September. If you’re not tied to school holidays, it’s truly the perfect moment: beaches are quiet, the days are cooler, while the sea still feels like silk. We also had the joy of welcoming dear friends back this month. Colleen Cannon from Women’s Quest visited, and as always, we shared wonderful moments together. Our friendship is unique. It goes beyond space, since an ocean separates us, and beyond time, since we only see each other once a year. Yet, in countless mysterious ways, she has always been there…
August slipped away with a windstorm, and it feels like we’re already on the edge of saying goodbye to summer. We’ll have to wait another year for the hottest sun, the long days, and those beach afternoons that offer such sweet relief from the heat. We’ve been busy welcoming guests to our apartments. We love to make them feel at home, sharing our deep love for this region and its traditions. Whether it’s offering local tips for gelato, our favorite cycling roads and beach, or simply being there when needed, we try to connect our guests with the people and places that make Tuscany so special. If you’d like to know more, take a look at La Casa Toscana—our beautifully restored 18th-century country house on the “Wine Road” between Castagneto Carducci and Bolgheri. This is the heart of a renowned wine region, where some of the most famous Super Tuscan wines are produced just a few kilometers from our home. We can help arrange visits to world-class vineyards and cellars, or take you on private tours to learn about the prestigious Bolgheri DOC. And now, as we step into September, the grape harvest has begun. The vines are heavy with clusters, soon to find their way into your glass. It’s one of the most magical times of the year—the landscape alive with the promise of wine to come. If you’ve ever dreamed of visiting, harvest season is unforgettable: walking through vineyards, tasting grapes straight from the vine, and raising a glass made just steps away—it’s the kind of memory that stays with you. These past weeks, I was also busy putting love into our Cooking Club with new recipes and ideas. We gathered with our cooking family for the first live class of Season 18 after a three-week break, and it was so…
Welcome, June — and with it, not one, but two (or is it three?) early heat waves that have already slowed our pace and sent us searching for shade. The days are long now, and I love this so much. We’ve started sleeping with the shutters slightly open to let in the cool night air. The first sunlight creeps over the hills so early, and a chorus of birdsong has become our new alarm clock. We wake up early. Arnaud is always full of energy — ready for a walk with the dogs or a bike ride. No heat or cold will affect him. I am too… though some mornings, I prefer to wander in the garden or ease into the day with a bit of yoga. After the last busy months filled with guests, tours, and cooking classes, life is starting to slow down. Now, we mostly welcome holiday makers staying in our two apartments (yes — both with air conditioning!) at La Casa Toscana. These are the beach lovers (mostly from Northern Europe) here to explore the Etruscan Coast — a stretch of Tuscany that still moves at a gentler rhythm. Crystalline waters, quiet countryside, tiny towns, vineyards, and cypresses… this part of Tuscany isn’t in the tourist guides, but it’s full of beauty, character, and peace. The garden is full of life right now. All the seeds and plants I’ve been caring for these past months are finally blooming. For the first time, I mixed vegetables and flowers — and now I can’t believe I waited so long to try it! The flowers bring in bees and butterflies, and with their dance, they help pollination and keep pests away, making everything look so colorful and alive. It’s been 25 years since I started this garden. Back then,…
I’m writing this on a calm May afternoon, one of those rare moments when I’m not running to the market or getting ready for the next cooking class. The door to my cooking school has reopened for the season, with all the hustle and the bustle, and you’re always welcome! Aldo, the cat, is curled up beside me, purring his special kind of love, and the garden is bursting with life. The teaching season is in full swing, together with new guests enjoying the two cozy apartments on the upper floor of our farmhouse. Each day is filled with the rhythm of cooking, sharing stories, and laughter — the kind that brings people together and turns strangers into friends around the table. This season has also brought some very special visits — members of our Cooking Club! Kara and her husband stayed for a few days in one of the apartments, while Angela with her daughter and Jon with his wife stopped by just for a shared lunch. I made a simple but delicious pasta al pomodoro — because sometimes the humblest dishes are the ones that bring the most joy. It’s such a meaningful experience to finally meet, in real life, the people I’ve cooked with for years over Zoom, exchanged messages with, and shared stories through screens. Seeing them step into my kitchen, they’ve only known through a camera, is something truly magical. This spring, we completed a big project in the garden: we planted 30 new olive trees! They came from Dina’s vivaio (nursery), where I’ve been getting my plants for over 25 years. She was giving them away, and with a big patch of empty earth waiting, we simply couldn’t say no. I’ve also been working on redesigning the vegetable garden. Right now, it’s near the entrance, but next year I’ll move it…
The Easter holidays have come and gone — we celebrated with good food, a few drops of rain, and a lot of bread made by my daughter Elsa, who just discovered the joy of making sourdough by hand. I gave her some of my starter and the recipe, and voilà — I’ve passed down something beautiful to another generation. It’s so magical baking bread from scratch, and seeing your daughter fall in love with it is so precious. Just before Easter, we had the pleasure of hosting two absolutely lovely ladies from Canada for one of our food and wine trips. Michelle came here with a dream — to taste Sassicaia. It’s not just a wine, it’s the rock star of the Bolgheri DOC, and it just so happens to be produced not far from where we live. If you want to learn more, you can read this article on my blog: https://cookingintuscany.cc/2024/06/03/sassicaia-winery-the-story-of-a-super-tuscan-wine/ Back home in Canada, it’s incredibly hard to find, but here? She got to taste it twice! And in true generous spirit, she brought a bottle of Sassicaia 2021 to our cooking class to celebrate her travel partner Colleen. A seriously special moment. Even better? Michelle got to snap a photo with her precious bottle right in the vineyards of Sassicaia — thanks to Arnaud, who helped her sneak in for the fancy shot. It was one of those little travel moments that feels straight out of a dream. We had so much fun with them — and at their request, we visited Ornellaia winery, another world-renowned winery, and tasted a beautiful range from some of the region’s best local producers. It was the kind of intimate, easygoing trip where by the end, you really feel like family. Sharing meals, wine, stories… it doesn’t get much better. We offer these trips…
How is life in Tuscany in winter? It's a magical place, still worth visiting, perfect for those seeking a slower pace of life and a connection with nature. Recently, a cold northern wind, swept through our usually mild Mediterranean climate. I imagine it traveling all the way from the North Pole, crossing countless landscapes before finally slipping through our windows. This wind has cleared everything up. The light is so bright, the sunsets stunning and the leaves on the olive trees are shining with a silver glow. It's the time of the year when we prune them quite a lot, as they've grown too tall and are not easy for harvesting the olives. Winter in Tuscany is when nature is full of invisible energies, even though everything seems dormant. Little signs tell us that the garden is waking up. The first blooms of the year are like little sparks of joy. These days, we’re busy testing new recipes, creating videos, and spending time with friends. We take long walks on the beach and hills, and finally have time to practice yoga. Arnaud never misses his morning cappuccino walk with the dogs. We’re also getting the first bookings for our Food & Wine trips, and planning next year’s experiences—the part I love most! During these trips, I do what I love most: teaching how to cook authentic Italian recipes and showcasing our beautiful country. Come cook & explore Tuscany with me As you may know, I’m not a trained chef—I’m actually an architect who learned to cook from my grandma and nanny. What I share is real home cooking, simple ways to put together a meal just like Italians do. We’ll have a lot of fun in my kitchen while cooking classic Italian multi-course meals, from antipasto to dessert, with a...
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Buon anno! We did it—we stepped into 2025! Here in Tuscany, we welcomed the new year in true Italian style, filled with traditions and a sprinkle of superstition. In Italy, we have a saying: “What you do on New Year’s Eve will be done all year round.” It’s our way of reminding ourselves to start off on the right foot because day one is the model for the next 364. New Year’s Eve is a mix of rituals, good-luck gestures, and symbolic acts—small ways to bring a little magic to the unknown of the upcoming year. Here are a few: Dressing in red for good fortune. Wearing something old for continuity and something new for fresh beginnings. Tossing out old or broken items to make room for the new. Eating grapes, a symbol of abundance and joy. And, of course, the food plays a starring role! No Italian New Year table is complete without cotechino (a rich, seasoned pork sausage) e lenticchie (lentils). Why? Because fat symbolizes abundance, and lentils—long associated with fertility—represent coins. The belief goes that the more lentils you eat on New Year’s Eve, the more wealth you’ll earn in the coming year. This tradition dates back to ancient Rome when people would give bags of lentils as gifts, hoping they’d transform into coins. This dish brings Italians together, from north to south, which is not an easy task when it comes to food! While I happily pass on the cotechino, I’ve never missed a bowl of lentils since I can remember celebrating the New Year. If you’d like to give my lentil soup recipe a try, you can find it here. The night always ends with a toast for good luck and fireworks to drive away negativity. While I don’t rely on these superstitions, with the illusion of controlling the uncontrollable, I love honoring traditions….
If you’re planning to visit Tuscany this year, I’d love to invite you to join one of my tours. My husband Arnaud and I would be delighted to welcome you in the place where we call home, a little corner of Tuscany where the luxury of everyday life lies in simple things. Good food, exceptional wines, ancient culture, rolling hills, a community of friends and local connections. Here, life moves at a slower pace, with sunny days graced by the Mediterranean’s warm influence. You’ll be traveling along with us and have the opportunity to gain insights into the history, culture, and traditions from true insiders. We have four spots left for a special tour from October 7–13, designed to immerse you in the history and passion that define the Bolgheri’s wine culture. Highlights include exclusive visits to: Grattamacco Wine Estate: A pioneer in the Bolgheri appellation, Grattamacco is celebrated for being one of the first winery to experiment with French grapes in Bolgheri, crafting elegant and balanced wines that reflect the unique terroir of the region. Ornellaia Wine Estate: A globally renowned winery known for its meticulous attention to detail and artistry in producing some of the world’s most iconic wines. During these visits, you’ll not only taste their exceptional wines but also: Explore historical vineyards that tell the story of Bolgheri’s winemaking legacy. Visit their barrique cellar, where French oak barrels age and preserve the wines, allowing them to develop complexity and depth. Gain insight into the entire winemaking process—from grape to glass—and discover how individual components are blended to create these extraordinary wines. Clik here and get in touch with me if you want to join. Throughout your stay, we’ll wander the cobblestone streets of medieval villages, meet local producers, visit a cheese farm, and savor the best cuisine of our favorite restaurants. We’ll cook and share two meals…
Hello from this little corner of Tuscany, Where the past few weeks have been an emotional whirlwind, filled with moments of sadness, excitement, exhaustion, and awe. I want to share a bit of it with you, I hope it’s not too long… Recently our small village was hit by a flash flood, as you may have seen on social media. I thought we were safe from such disasters, as we don’t live near any rivers. But the sky unleashed a torrent of water that turned our roads into rushing rivers. Within minutes, walls of water were crashing down with incredible force. I called a special number for help, but they said they couldn’t come, dealing with more urgent emergencies. All we could do was move to higher floors and hope for the best. We placed blankets and sheets in front of the doors to block the water, then gathered our animals and some food, heading upstairs to wait and hope. From above, we watched the storm unfold. The garden became a raging river. Once the storm passed, we stepped outside under a starry sky to find the parking lot destroyed and the vegetable garden buried in mud. Thankfully, the water didn’t enter the house, but many of our neighbors weren’t as lucky. We just had to clean the terrace and restore the parking lot…Here’s a video of our garden during this incredible rain. Robin and her family. On a brighter note, we welcomed many guests, including two dear friends. Robin first came 13 years ago and Gina helped at my cooking school in 2015. Both returned with their families (Gina now has two cute little ones), and it felt like no time had passed with either of them. A special mention goes to Tracey, a club founding member since 2020, who visited with her…
Hello, I hope this finds you well and in good spirits. Summer has just passed, and after enduring a relentless heat wave for over a month, we’re finally enjoying a milder climate. Fall is here, bringing with it new produce and new guests visiting for tours and cooking classes. Yes, I’m back in my kitchen almost full-time, and I couldn’t be happier! At the beginning of the month, we had the honor of being invited to a special event, “La Cena dei Mille” (The Dinner of One Thousand), along the Viale dei Cipressi in Bolgheri. We were invited by I Greppi, one of the wineries we work with, and dear friends as well. This spectacular avenue, lined with 2,540 century-old cypress trees, was the magical setting for the 30th anniversary celebration of the Bolgheri DOC designation. Over 1,200 guests dined along a one-kilometer-long table set on the famous Viale. Hidden behind the trees, four kitchens an impressive team of 140 waiters and 160 sommeliers made the event possible. Wine served as the connection between everyone present—wine producers, journalists, artists, cultural figures, government officials, special guests, and people like us—coming together to celebrate and share the beauty of the Bolgheri region with the world. It was a truly unique experience, and we are grateful to have been able to participate. Arnaud brought his drone to capture this special moment. You can watch his video here. My recipe for you! To keep the flavors of summer alive a bit longer, I want to share with you a perfect recipe for ending the season: Ciambotta, or Southern Italian vegetable stew. It’s a colorful blend of summer’s harvest, where all vegetables are welcome in one pot. This comforting dish brings together the best of what’s left in the garden. You can read or print the full recipe here. Please, feel free to reach…
When you sign up, you will get: List of ingredients and tools, and a very detailed recipe. Lifetime access to a 1-hour instructional video replay with my tips and tricks to cook anytime later. Want to try a live class? Access the rest of our live classes from this season here. In the first class of Season 15, I taught a summer eggplant pesto pasta recipe live from under the Tuscan sky. During class, we also shared an interesting story about pasta and Thomas Jefferson, the third president of the United States. Jefferson was a well-known foodie and wine enthusiast. During his time as the U.S. ambassador to France and on his travels to Italy, he developed a deep appreciation for European cuisine, especially Italian pasta, influencing American cuisine with European culinary traditions. During a trip to Naples (my hometown) in 1787, Jefferson was fascinated by the pasta-making process, especially the “bronze man” press. He was so impressed that he brought a copy of the press back to the U.S. and documented the macaroni-making process in his notebook, which is now preserved in the Library of Congress (see the photo above). He noted that ”the best macaroni in Italy is made with a special flour called semola in Naples.” After this trip, he imported the first pasta-making machine to America, likely the first of its kind in the U.S. His enthusiasm for pasta was so great that he often served it at official White House dinners during his presidency. Jefferson was firmly convinced that macaroni could become an economical, democratic, and healthy food for the American people. I totally agree with him and we can place him among the great testimonials of pasta! That’s all from now, my dear friend. Stay tuned for more updates, and please feel free to reach out…
In Castagneto Carducci, the village where we live, there is a very special shop not far from the castle, settled in the old horse stable of the count. Founded over two centuries ago by Emilio Borsi, the ancient liqueur factory still offers the same flavors that made it famous in 1895 and 1899 at the Rome exposition. Emilio Borsi was a pharmacist, who created two special liqueurs. The first, Liquore del Pastore, is a blend of lemon and milk. The second, Elixir China, is based on quinine and was used as a remedy during times when malaria was common in the area. Even though it’s a bit bitter, I really like Elixir China. Sometimes, I mix it with warm water and a lemon slice, especially on cold winter days. The shop shut down at the beginning of the 1900s. Forty years ago, Annamaria came from Sicily to Castagneto Carducci. She wanted to keep making liqueurs just like the pharmacist did, with great respect for the old recipes. Now, every bottle is a nod to Castagneto’s rich history. Annamaria also developed new recipes, adding her own touch to the family legacy. When we visit her with our guests, not only do we get to taste her five liqueurs, but she also prepares a cake for us! I hope you’ll come to visit this shop one day. And all the authentic culture that our little corner of Tuscany has to offer. Love from Tuscany, Chicca
I mentioned before, Florin and I think it’s worth it to spend a few more words on him. You can find him in Castagneto Carducci night and day at the “Arte e moda” tailoring shop that boasts a century of history. Established in 1911 and managed by the Morganti family, the shop became famous as the tailor shop for VIPs, specializing in hunting jackets, Casentino coats, and country gentleman suits. Nobles, artists, rockstars…From Rothschild to Agnelli, Mastroianni to Gherardesca to Antinori, the list of names is impressive. In these rooms, filled with the scent of aged wood and fine fabrics, and adorned with vintage prints and fashion sketches, Florin continues this tradition. Born in Romania, he left his country to escape the harsh life under the dictator. With a dream of becoming a tailor, he met Walter Morganti, the last tailor of the family, as he didn’t have any children to pass down the shop. Walter and Florin, along with their wives became like family over the years. When Walter became too old to work, he passed the management to Florin. It was a kind of mutual adoption; Walter, who had no children of his own, adopted Florin and Mariana as family, and they, in turn, adopted him and his as parents. Since 1996, Florin has been running the shop with the same passion and devotion, serving an international clientele that includes Mick Jagger! Hearing this story from his own words is emotional, much like his job, which is a true labor of love. I hope you’ll come to visit too one day. We have a few spots available for our Food & Wine Trip, October 23-27. We only run trips for small groups, a maximum of 6 people. If you are interested, we could schedule a Zoom trip…
I hope you had a peaceful Christmas and are gracefully stepping into the new year. Quick check-in to see if you’d like to join our May 8 – May 12, 2024 Food & Wine Trip to explore the Etruscan Coast of Tuscany, facing the Mediterranean and renowned for its Super Tuscan wines. Yes, Tuscany has a beautiful coast! April is fully booked, but we have spots available in May. Interested? Just to remind you, our Food & Wine Trip is a 5-day all-inclusive experience and we’ll provide you with a full immersion into Tuscan culture, wine and cuisine. You’ll be traveling along with us and have the opportunity to gain insights into the history, culture, and traditions from true insiders. The most exciting part for me is the to cook together in my home kitchen, making handmade pasta, meatballs and other delicious recipes! In case you missed, you can review the itinerary here On the hills of Castagneto, exploring wineries and vineyards. Here are some trip highlights: Cook authentic Italian recipes with me in my home kitchen. Taste world-class wines from some of the top-producing vineyards in the world. Explore beautiful medieval villages, meet local artisans, people, winemakers, with whom we have become friends over the years. Dine at my favorite local restaurants and wine bars, tasting the best of Tuscany’s world-class cuisine. Group size will be a maximum of 8 people. We’re close to Rome, Florence, and Siena, easily accessible by car or train. Our small-group trips fill up fast, so let us know soon. For more info or questions, reply to this email! Love from Tuscany, Chicca & Arnaud
February in Tuscany is an underrated month. Here on the coast, near the Mediterranean, the climate is mild and we are blessed with many sunny days. Despite the countryside sleeping in silence, the first blooms begin: almond trees are the first to show their beauty. They are like small lights lit in a landscape that seems lifeless but is ready to explode. It’s palpable. Everywhere. Small buds on the trees, shy little flowers hiding in the grass. I think February is the cousin of May, celebrated for the blossoms that actually begin now. It’s the perfect month to visit Tuscany, especially here on the coast. Even though everything is calm, the art cities are just a few hours away, for a day immersed in the beauty of Italian culture. As nature reminds us that a new season is soon to arrive, typical seasonal products continue to grace our tables: pumpkins, broccoli, cabbages, spinach… everything that is green or round! When you sign up, you will get: • List of ingredients and tools, and a very detailed recipe. • Access to a 1-hour instructional video replay with my tips and tricks to cook anytime later for life! • New skills and a new recipe to add to your culinary repertoire. • Wine pairing recommendation provided by our friend Linda Lawless, of My Somm Friend. You can see here some of the pictures and feedback this recipe received from our beloved community, who gather after class on our private Facebook group to share their results. I enjoy listening to stories, and I wanted to share something with you about Bolgheri and the wine region where we live. When we moved here over 20 years ago, we found out that we landed in a 5-star paradise for wine lovers. Bolgheri…
Buon anno – Happy New Year! Cheers to new beginnings, to the good and the challenges that have yet to come. Because, after all, that’s what life is all about, isn’t it? Our holiday season was quiet and isolated, thanks to a visit from Santa Covid before Santa Claus. Arnaud and I had to say goodbye to all our plans and celebrate Christmas in the company of our beloved cats and dogs. It turned out to be a much-needed opportunity to rest—a lot. Sometimes, the best holiday plans are the unplanned ones! The temperatures have been extremely mild, and we are able to spend time outdoors, during long walks on the beach and in our garden. Everything is dormant. The big oak in front of the kitchen has shed its leaves, revealing intricate branches against the backdrop of a pink sunset sky. The surrounding vineyards, with their earthy tones, dominate the scenery. Our cypress trees are standing tall and elegant, waving to us during windy days. My kitchen is filled with seasonal fresh produce: vibrant citrus along with various types of broccoli, including cabbage, cauliflower, romanesco. Try these veggies raw into salads, finely cutting them into strips and dressing them with a zesty orange vinaigrette. This is also the season of Cipolline Borretane, or Borrettane onions, a culinary delight from Italy. These small, flat, disc-shaped onions have a tender texture, a sweet and mild flavor that intensifies when cooked. They’re perfect for caramelizing. We’re gearing up to welcome the first visitors in April to our Food & Wine trip in this extraordinary part of Tuscany, where you can enjoy: vineyards like Sassicaia and Ornellaia producing world-class wines, rolling hills with Medieval villages and olive trees, pristine Macchia Mediterraneana forests home to wildlife, and a coast once inhabited by the Etruscans,…
The cold breeze sweeps through the Tuscan landscape and though the hills aren't blanketed in snow, there's a unique charm to the winter season here. The beach is empty, just for us and our dogs. The Mediterranean shimmers like a mirror, brightening up the shorter sunny days. The calmness of nature surrounds us, the silence is almost overwhelming in its serene embrace. Can you hear the silence in wintertime? Fa freddo, it's cold in Italian. The fire is on and the kitchen is my cozy place against the crisp air outside. I'm ready. I'm ready to dive into seasonal ingredients...each veggie tells a story of resilience and flavor. From the hardy greens to the robust root vegetables, the flavors of Tuscany's seasonal produce inspires me with endless opportunities to create easy winter dishes. Try my comfort winter soup Winter, to me, means the arrival of soup season. I could have a steaming bowl of soup every day. It warms my hands, body and soul. Everything is in one bowl. If you want to try one of my favorite recipes, click here to enjoy my leek and potato soup. They are a perfect combination for many recipes and this simple soup is easy to prepare and very satisfying to eat. The sage gives a great aroma to this dish. With a drizzle of yogurt and some chunks of roasted country bread, this soup is ready to be served. Join Chicca's Cooking Club, A New Joyful Season Of Cooking On Saturdays, we cook together (virtually) six times per season with Chicca's Cooking Club members from all over the world. It's a virtual table where every dish tells a story, the ones from my family and Italian heritage. I’ll teach you live from Tuscany my knowledge about healthy home cooking, help you to improve...
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Welcome to Chicca's Cooking Club | Since 2002 Italian Cooking Classes Online and In-Person From Bolgheri, Tuscany 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 that 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 manager. 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 to become a member of Chicca's Cooking Club. Grazie! Hello and Goodbye September. You whisked in a blink of an eye. You’ve blessed us with hot summer days, and cool, crispy autumn nights — a truly perfect time to visit. You are the month when two miracles happen: grapes are transformed into wine and olives get ripe for becoming precious extra virgin oil. You are the month when we transition to another season, often accompanied by a touch of melancholy. September, you have been an exciting month here in this corner of the Tuscan coast. I had to compile a list before writing this letter to make sure I cover everything I want to share with you. I’ll try to be short and wrap up the most recent events. Beautiful colors on the Tuscan coast. A Heartwarming Visit from a Dear Friend When a friend travels four hours just to spend four hours with you, it's more than friendship; it's love for connection. I had the pleasure of...
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You’re invited to join my free online gnocchi class! Don’t miss out on mastering this authentic Italian gnocchi recipe, mark your calendar, and get ready for a culinary adventure. That’s all for now. Stay tuned for more updates, as we have more surprises and delicious recipes to share with you in the coming weeks! Love from Tuscany, Chicca
Although it's impossible to make a list of the most popular foods in Italy, when you think of Italian cuisine you probably think of pasta, pizza and tomato. Maybe even extra virgin olive oil, which is at the base of many dishes and the Mediterranean diet. And while these are typical things you can find all over Italy (and the world), it’s just the crust of a cuisine rich in history and regional diversity. In this post: What to know about Italian food? Why are ingredients so important to Italians? What are Italy’s famous ingredients? What are Italy's famous dishes? Why is Italy so famous for food? What are 5 interesting facts about Italy? What are the differences in regional cuisine in Italy? What to know about Italian food and Italian cuisine? The first and most important fact to know about Italian food is that it’s delicious. There’s a reason why so many people enjoy this cuisine and why it can be found world wide. But why? Italian food is accessible. This is one of the most understated reasons people love Italian food. Italians have shown that really great tasting food does not have to be overly expensive or complicated.* Italian cuisine is steeped in a tradition of home cooking using and highlighting simple ingredients like extra virgin olive oil and the humble tomato. But Italy also produces specialty ingredients with techniques and traditions dating back centuries. Things like cheesemaking, meat curing, winemaking, and balsamic vinegar go back generations and generations. But whether you use simple or traditional ingredients, the truth remains that for many of Italy’s most famous dishes like pasta and pizza, require a few ingredients and simple preparations. Are there modern and fancy Italian restaurants and recipes, yes! But the majority of Italian cooking is based on...
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