Italian food. Until I went to Tuscany, I have to confess that I just didn’t get the excitement. Pizza….Pasta…Chopped tomatoes on toast. Not only were these dishes I knew I could make myself (unlike, say, steak tartare or the dazzling inventions at El Bulli in Spain) – but this was the type of food I made as a student.
Or even earlier.
Frozen pizza, thrown into the oven. Pasta from a packet with a pour-over sauce. When Brits think of cheap, cardboard convenience food – they tend to think Italian. And I was no exception…
While this may sound like heresy to Italians, I come here today to beg my forgiveness.
Now that I have visited your country.
Now that I have stepped away from the tourist trail and experienced the real tastes of rural Tuscany.
Most importantly, now that I have had some cooking lessons.
Cooking Lessons in Tuscany
They bring ingredients. They bring knowledge. They bring equipment – and they bring wine. And if you take your eye off the ball at some point, they carry on without you.
I’m going to show you some of the recipes I learned at cooking school right here on this blog…in a little while.
In the meantime, I’m just going to let you enjoy the photographs – and think about the following words: olive oil, smoky, grassy, garlic, pepper, fresh, basil, family, tradition, eggs, flour, mint, laughter, food…
Disclosure: I attended this cooking course as a guest of Casa Gentili. All views are, of course, entirely my own. Especially the comment comparing Italian food to cardboard…