Tuesday, May 22

Workshop: Pickle, Preserve & Confit | August 24-29, 2018

Learn to preserve the fruits of your labor from the garden all year long! We are constantly asked how we jar our tomatoes (over 300 kilos/year) and other pickled preserves - hence this workshop was born as a fun way to share what we've learned from the locals using produce from our farm. Plus you will learn one of the oldest ways to preserve, confit - a method to preserve duck, rabbit, goose & even lemon, etc. The best part - take home what you've made!!

After years of inquisitive guests, cooking class students and random emails on how we jar and preserve hundred of kilos of tomatoes a year - we finally created a workshop to teach you the old ways! (In all honesty a guest was helping us jar one year & suggested it- Brilliant Jamie!!)

Two-day workshop covering: Pasturized vs. Pickled - learn the differences, techniques and hazards as well. We will pickle 2 ways, preserve/jar and confit (preserving under fat). The menu includes: Confit of Rabbit, Confit of Lemons, Tomato Passata, Jarred Tomatoes in Pieces (old school Italian style), Spicy Tomato Compote, Quick Pickled Veggies, Pickled Greenbeans...it depends on what's coming out of the garden!

 Includes: 3 Nights Accommodations, Workshop, Welcome Dinner, Breakfast Daily and Lunch during course, hand-made apron.

​Preserve, Pickle & Confit
AUGUST 24 - 29, 2018 
650 Euro/person

Saturday, May 5

Spring photos from our farmhouse in Italy

Just a few photos taken this Spring at our farmhouse & cooking school and out & about in Le Marche.

The photo above is laundry day in Sant'Angelo in Vado. Stopping at the bank and making my way through the busy main street I noticed the colourful laundry and couldn't resist!

Below are the busy hands at work during our Pasta & Sauces Class - closing properly our homemade ravioli stuffed with wild greens and ricotta.

Introducing our newest addition to the farm: a young turkey - we're naming him Pablo thanks to a suggestion from a 9 year old Dutch girl that has been a guest every summer with her family the last 5 years!

Coming up from the coop, our laundry dancing in the Spring breeze.

 Part 2 of the Pasta & Sauces Class - handcut tagliatelle!

Cleaning artichokes outside during our Four Course Dinner Party Class...

then back in the kitchen and back to work!

Wednesday, May 2

Podcast from Italy: The Long Road to Italian Citizenship...

A month after our last podcast & Spring has sprung! The chickens, turkey & rooster are happyily roosting in their new home - our coop! Spring garden updates and improvements...and frustrations! Jason explains how he utilizes our wood oven at different temperatures & cook many more dishes than just pizza, even a chocolate cake! The we chat about our 10+ year road to Italian citizenship and the latest in the saga!

Thanks for listening!! Podcast from Italy #119
The Long Road to Italian Citizenship & the Wood Oven is for more than just Pizza!
  Dowload/Stream on iTunesStitcher or Podbean

Friday, April 27

Recipe: Beet Risotto with Burrata

Recently at the butcher Jason was lamenting that he was looking for a new recipe to try. The young female assistant butcher chimed in with "try beet risotto with burrata, trust me."  She gave him a blow by blow of the recipe and he took quick mental notes. Jason promptly returned home with a ball of gooey burrata and deep purple beets.

 The color, the creamy texture it was an immediate classic! Enjoy this new recipe of beet risotto with burrata, thanks to our local butcher!

(click the recipe to enlarge or print)

Add stock as needed along the way...

The secret tip: close the lid at the end!!

Serve with a rosé or crisp white. Buon Appetito!

Wednesday, April 25

The Wood Oven Workshop: More than just Pizza!

There was a big boom in the pizza oven business in the last few years. Most who bought an oven took a pizza class or two and definitely has watched countless hours of youtube videos. However, few know how to use their oven for more than a good nepolitana or margherita!

Learn to properly fire up and use the wood oven for more than just pizza (even though we'll make that too!) Utilizing the oven at varying temperatures we will make; Pizza, Stuffed Lemons or Peppers & Anchovies (Appetizer) and Peposa (Slow Cooked Lamb) or Spezatini (Slow Cooked Stew) which will cook OVERNIGHT! The class will continue the next afternoon for dinner.

Here are a few photos from our latest wood oven workshop, the menu: Roasted Peppers with Anchovies, Roast Beef and Roasted Potatoes, Focaccia, Chocolate Cake and Rabbit Confit along with Lamb Peposo overnight!

The next dates:

11-14 JUNE

Focaccia or Pizza depending on your request...

...and then the dishes that slow cook over night.

Includes 3 nights accommodations, welcome dinner with wine, Wood Oven class with 2 meals, wine & handmade apron gift.
​950 Euro/couple or 760 Euro/single

Tuesday, April 17

Recipe: Quick & Simple Focaccia

A simple focaccia made in our wood oven. We recently made this gorgeous focaccia in our wood oven workshop, the guests already were schooled in pizza so we switched it up! Below is the simple quick recipe but you can jazz it up anyway you like - add rosemary, cherry tomatoes... You can make this dough in the afternoon and enjoy the focaccia that evening, no need to rise overnight!

Saturday, March 31

Recipe: Baccalá Mantecato | Whipped Salt Cod Crostini

Last Spring we took a weekend getaway to Venice to see the opera La BohĂ©me. It was an unforgettable evening, but what was forever etched in my memory was the baccalá montecato we ate for lunch that day! (I know that's horrible of me!)  Baccalá montecato (whipped salt cod) is a well known dish in the Veneto, however we live 4 hours south in Le Marche which means it's not found on any menu or local cookbooks that I can find... And if you ask Dr. Gaggi he'll tell you it doesn't exist! Seriously, that's what he told us.  We try to keep the recipes on our blog local to Le Marche but this one is just too good not to share!

A beautiful antipasto/appetizer for your Easter Sunday Lunch and easy to make for a large group as an elegant crostini. Also perfect as a light lovely lunch with a salad tossed in white wine vinegar on the side then topped with an anchovy or simply chive!

The most important part of baccala is the planning. We buy the salt cod still under salt. It typically takes us 4-5 days of soaking the fish and changing the water once a day to de-salt it (is that even a word?!) How do you know when it's ready? Wait for the thickest part of the fish to be nice and spongy and not the hard feel as before. The thicker part of the filet will take longer to de-salt/rehydrate than the tails and belly.

Bear with us as we test out a few new formats for our recipes as you can see below. (Try clicking on the recipe & it will pop out larger and then you can print it!)

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