Currently viewing the tag: "authentic cuisine"

Lorena AutoriLorena Autori, who has starred as a guest chef at Boston’s own Rialto Restaurant, offers private cooking classes in her home, which is located in an historic building in the very center of the drop-dead charming medieval hill town of San Gemini.

After we reached Lorena initially via email, she first let us choose our menu well ahead of time from a wide selection of tantalizing options.  We selected things that our daughter would eat and also dishes that we felt that we could later prepare at home.  Lorena was delightful to chat with while she performed wonders in her kitchen, during the very little “down time” we had…as she worked us quite hard!  And had a lot of fun.

Together we whipped up some amazing delicacies, including gnocchi made from scratch (JUST the right variety of potatoes, peeled after boiling, and pushed through a ricer), a special Umbrian version of pesto, polpette di pollo (chicken croquettes), vegetarian stuffed peppers, batter-fried zucchini blossoms stuffed with mozzarella, and an awesome lemon cream tart. (She even contributed on her own a special local dessert that she thought our daughter would like, since there wasn’t enough time for us to bake two desserts.)

The whole cucina italiana experience with Lorena, while intense and focused for almost four hours, was an absolute delight. And then we ate! Buon appetito!

 

CONTACT INFO:
Lorena Autori
Percorsi con Gusto
Via Casventino, 4
05029 San Gemini
Italy ‬
Tel. +39.3347769989‬‬‬‬
PRICES & AVAILIBILITY:
Umbria or Boston – PERCORSICON GUSTO

 

ONE-STOP SHOPPING:
Doubting your abilities to communicate in Italian? Crack tour guide Alessandro Manciucca in San Gemini can book this for you, and arrange for a visit to a family-run winery, in a small Umbrian town.
Allessandro can be reached at www.dreavel.com

“Cacio e Pepe”

My husband’s very favorite pasta sauce is also one of the world’s simplest. We both fell in love with this Roman specialty, a creamy twirl of fresh pasta, hot with crushed black pepper, during our time in residence at the American Academy in Rome, after a friend introduced us to the charms of the old Jewish Ghetto. There, on the Piazza delle Cinque Scuole, behind an unmarked door at number 30, is one of the smallest trattorias in the city, Sora Margherita.

You need to become a “member” of Sora Margherita because of local licensing, but this essentially means filling in a form. We were introduced in this loud and crowded little watering hole to the simple marvel that is pasta cacio e pepe. The cooks at Sora Margherita serve it over a delectable egg tonnarelli (a variation on long, flat fettucine), but any long pasta will do. The quality of the pasta is as important as the freshness of the few ingredients.

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