Few days ago I had an ultra positive experience.
A group of chefs and restaurateurs from New Jersey called us, making glad their evening with a private dinner CuocheinVacanza style.
We prepared a lot of good things:
Starters in amounts
Ravioli butter and sage
Pappa col pomodoro
Stewed chicken and rabbit
Ricotta Cake with Peaches
We also prepared, on request, 3 different types of bread (fresh raisins, Tuscan olives, walnuts).
We knew there was a baker curious about our preparations with natural (mother) yeast. After dinner they came back to Florence… after thanking us very warmly and giving us an apron of their company.
These events and the trust placed in us, honor us, as well as to excite us, of course.
Yet another time I met nice people, competent, that give you the strength to go on and do even better.
Thank you so much Gabriel, Biagio and all of you from Mossuto’s Market: it was a really wonderful experience.Erika:
Pardon my delayed email.
Thank you so much for all of your efforts.
The visit was a highlight of the trip to Italy for the entire group.
It is difficult to impress restaurateurs and chefs and I know that you dishes did.
I look forward to seeing you again.Regards,
G