Time for reflection

Like many of you, time has had a strange effect of slowing down and speeding up, sometimes felt in the same moment in 2020. It seems impossible that its been almost a year since we have held regular classes, but we have been staying busy.


Giuseppe is at Molino, his olive oil mill, almost daily working on the land, the roof, the plumbing. It is his labor of love, and we are allowing ourselves the indulgence of working towards a project of having a few classes there every month in 2021 where we can focus on country open hearth cooking, the wood burning pizza oven, and sharing meals with you under the canopy of trees alongside the babbling brook. Its a magical place.


This year we were enchanted to have a class with a pair of French travel bloggers. The attached article and photos are from that day together. They have captured many interesting experiences in Italy, we encourage you to follow their page for your own upcoming travels.


We send you all a big, warm hug for the upcoming holidays, and look forward (to a day in the not so distant future), when we can join you- as the Italians like to say - with legs under the table - for our next culinary adventure together!


Happy holidays to one and all,



Giuseppe and Liz











GIUSEPPE'S
COOKING TIPS

#1 

Salt your pasta water "like the ocean"

 

#2

Reserve some pasta water from the pan as a natural thickener for your sauce.

 

#3

Remember: seafood pasta dishes never get cheese!