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October 25, 2014

MACELLO

MACELLO -Meat processing facility- The knowledge about the food is an asset of a professional chef. By visiting the abattoir, the apprentice chefs can see the real things and get to learn far more beyond the classroom. Getting to learn the production process of the Meat industry broaden our knowledges and helps us when selecting parts of meats for specific types of dishes. For example, the chef has to select different parts of stomach to cook Toscana dishes like Trippa and Lampredotto. Trippa is cooked with the 1st stomach and Lampredotto is cooked with the 4th stomach. Selecting the parts correctly gives the correct characters to the dishes. All animals […]

October 24, 2014

MEDITERRANEAN CUISINE 1

MEDITERRANEAN CUISINE 1 CREMA DI BASILICO E CIPOLLOTTI CON SCAMPI -BASIL CREAM WITH PRAWNS AND SPRING ONIONS- This dish is a “Primo piatto” or the appetizer dish. Chef Francesco said it’s a modern Mediterranean dish. The Basil leaves are the key ingredient that gives the bright green color. You must add them in the icy water straight after boiling in order to preserve the aroma and the color. The roasted prawns is a great combination to this creamy and aromatic dish. BAVETTE,ZUCCHINE,COZZE E FIORI DI ZUCCA -FLAT SPAGHETTI WITH ZUCCHINI AND MUSSELS- This one is a typical dish from South of Italy. Professor Francesco used the “Trabaccolara” technic to cook […]

October 23, 2014

MERCAFIR

MERCAFIR -Visit to food wholesaler- Today we had a chance to visit Mercafir which is a vegetable market of Florence. In fact, it’s very big and you can also find the meat and fish market in the same area too. However today we went with Professor Francesco and Arise our lovely translator to visit the vegetables section which already took us few hours to walk around. Here is the place where vegetables from North and South arrived and distributed to Central of Italy. Florence is in a good location near Pisa airport hence there are imported vegetables and products sent to this market too. For example, we saw a large […]

October 22, 2014

Tuscan Cuisine at “Da Mario”

Restaurant Training (Tuscan Cuisine at “Da Mario”) DA MARIO, there is not Florentin who doesn’t know Da Mario. There is no Guidebook not mentioned about Da Mario. On the glass door and wall of Da Mario is full of Awards, Recommendations ,Interviews on newspapers, Magazines, etc. This restaurant has been running by a family for generations. They are treated with honor that once they have another baby boy born, it’s been a big news on the local newspaper. Regardless the big fame, the restaurant is a small one with a humble decoration. I love the wooden cupboard that they use for storing the Tuscan breads. It’s really vintaged. The restaurant […]

October 18, 2014

LA CUCINA DEL NORD

LA CUCINA DEL NORD -THE DISHES FROM THE NORTH- BACCALA MANTECATO ALLA VICENTINA CON INSALATA DI PEPPERONI Baccala is a preserved Cod with salt. Chef Francesco mentioned it was a dish from the North and then it became a famous dish all over Italy. There are different methods to dilute the saltiness of the Cod. Some people boil it with milk. Today Chef Francesco rinse the Baccala and bake it in the oven with low heat until the liquid part separated. Then he removed the skin and bones. Then it’s ready to be cooked. TAGLIATELLE ALL BOLOGNESE It takes great ingredients, time and patience to cook this extremely delicious sauce. […]

October 17, 2014

RUFINA

RUFINA Rufina is a little town on the hills of vineyards and olive groves. It’s on the East of Florence. We took a local train in the morning and we arrived there in about half an hour. I’s only a few stops away from heaven. Elizabeth who is the representative of Villa di Vetrice waited for us at the train station already. Villa di Vetrice is a warm and cozy place built in the 13th century. The size of the vineyard is 562 acres and they have more than 1200 Olive trees! The uniqueness of Chianti Rufina wine is the its strength and a robust elegance. The tannin is well-balanced. […]

October 16, 2014

La Cucina Vegetariana

La Cucina Vegetariana Chili preserve to accompany the cheese selection This freshly made Spaghetti dish has its unique taste and I would say I have never seen it in any restaurants. It’s an interesting one as the sauce is made of blended Cavoro Nero or the Tuscan black cabbage which is very healthy. And the hand-made Spaghetti is freshly made out of the Chitarra machine. The texture of this fresh Spaghetti is softer as it has less Semola flour and more water was added in the recipe. SOMBRERI DI PATATE E LIMONE CON CARBONARA DI VERDURA We cooked this dish by using the same pasta dough we made the Spaghetti […]

October 15, 2014

LA CUCINA TOSCANA 2

La cucina Toscana 2 Tuscany is well-known for its breathtaking scenery, wine and food. When talking about Tuscan food, there are plenty of mouthwatering dishes. However we need to know the most famous ones. Today Professor Francesco taught us to cook Crostini de fegatini,Crostini lard e rosmarino, Crostini al pomodoro, Zuppa di faro della Garfagnana, Pappa al pomodoro, Stinco di vitello arrosto e gremolada and Cantuccini di Prato. It must have been my lucky day. Today we got to taste the Ovoli mushrooms as Professor Francesco found them in the market. These mushroom is rare to find as their season lasts only 3 days. So once you find them, you […]

October 14, 2014

LA CUCINA TOSCANA 1

La Cucina Toscana 1 Today is the first day of our cooking class with Professor Francesco. My classmates looked excited and eager to learn. It’s my pleasure to meet Professor Francesco again since our last course. All my Japanese classmates are now doing the internship all over Italy. And I am now making my dream comes true as a food and travel writer. Today I am here as a student reporter for this Culinary course for Professional chef. Tuscany is well known for its delicious food and wine. The Tuscan food is unique from the cooking style which is quick and easy. The local ingredients which are fresh and high […]

October 10, 2014

MERCATO CENTRALE

MERCATO CENTRALE Love at the first sight would be the best saying for the Mercato Centrale for me. If cooking and eating are your passions, you would fall in love with Mercato Centrale easily. As a student chef, this is the best place to get to know the Tuscan ingredients. As a market lover, it’s a paradise. As an art admirer,it’s a living beauty of the 19th century. On the ground floor, you can find fresh vegetables, meats, a great selection of wine , food souvenirs like great Tuscan olive oil,dry pasta or Cantucci. Anything Tuscan,you name it,they have it. If you feel like trying some local food, perhaps walking […]