Ever had the inkling to create a dessert in your kitchen and all the ingredients were not there? Often this happens to me, especially around the holidays! Here is how to make a molasses substitute using four ingredients.
First I am going to start off talking about the elephant in the room……this recipe is from an American who was trained in Texas at a French Culinary School that lives in Tuscany…confused? Yep me too! But the challah recipe rocks, so try it!
At the Acetaia San Giacomo (acetaia is the facility where vinegar or aceto is made and the sets of barrels are used for aging), Andrea Bezzecchi takes the concepts of time, history and hand craftsmanship to another level. He started out by telling us bluntly that “the Balsamic name means nothing”. Literally over 99% of the…
We’re back in Italy. I have been accepted to the University of Gastronomic Sciences and am pursuing a Master in Food Culture and Communications, with a focus on High Quality Products. The school is closely related to Slow Food and was found by Slow Food’s Founder, Carlo Petrini, in 2004. This is not your typical…
On our journey around Italy we searched for places to find authentic Italian cuisine. This was one of those special days were we stepped back in time and experienced the art of slow food. Just outside of Sepino, Italy, there is a family farm that makes artisan cheeses and cured meats year around. They mainly…
As some of you may know, we are back in Central Texas connecting with local farms and networking with other like minded individuals. It has been a busy week of visiting farms that has been fruitful and inspiring. I’ll give you a recap of our farm visits (Dewberry Hills Farms and Richardson Farms) and all…
We have spent the last 114 days in Italy volunteering on a wide variety of working farms. This experience has been inspirational as well as eye opening for our whole family. We are so thankful to have been able to see, feel and touch another place so intimately. This trip has given birth to new…
What do you get when you get together a rough crew, hard booze, and dark coffee? My first response would be trouble and a bad hangover, but instead a salty crew of sailors and fishermen from Fano, Italy are credited with inventing a delicious cocktail. The Moretta is strong, yet smooth and sweet and can…
Here at Frattoria Barbialla Nouva, an agriturismo in Tuscany Italy, they make bread for their guests that stay on the farm in a beautiful wood fired oven! My WWOOF duties was to assist the baker in making bread from start to finish. We baked off 14 loaves of bread and 6 pizzas this day. I…
Hey all! We have been off grid for a while on a WWOOF farm. Lots of posts to come! I was able to spend some time with the bee keeper Arianna, who takes care of the bees at Fattoria Barbialla Nuova in Montaione, Toscana. It was AMAZING and super SCARY all in the same. Here…