Italian Cuisine & Life Updates
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….
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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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…
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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