During my Cooking Classes in Tuscany Villas, I often give suggestions and tips on how to make a perfect jam. In fact, everyone who spends the vacations here in Tuscany, cannot fail to notice the beautiful ripe fruit at the end of Summer.

Furthermore at my bed and breakfast Dolce Vita, in the Lucca countryside, you can taste these exquisite jams, surely accompanied by homemade cakes, tarts, and local delicacies.

Lola Rudolphi photo

Actually here in Tuscany at this moment it is not really a good season: it is windy and it rains almost every day.

Yet a couple of days ago the sun was still shining like in Summer. This is why I went to make blackberries and strawberry grapes around the fields with my husband.

Well, we love going for walks in the countryside, in late Summer. To pick the fruits that the earth offers us before autumn comes. Many families especially in Tuscany take delight in making blackberry jam. In fact, in Tuscany, there are many varieties of plants of the Mediterranean scrub; well, the blackberry is one of these and you can make exquisite jams but also liqueurs.

So, at the end of August and in September, in Italy, we’re not only making bottled tomato sauces or in a jar, but also many kinds of jams. In fact, in addition to blackberries, I really like strawberry grapes. The procedures are slightly different but what interests me is to give you the main tips and tricks so that each of your jams can be delicious.

If you’re looking for Cooking Classes in Tuscany Villas, please CONTACT ME HERE, I’ll answer you immediately to all your questions.

Cooking Classes in Tuscany Villas

During our cooking classes in Tuscan villas, you can learn not only the tricks of tradition but also what I learned at the academy for professional chefs in Florence. You will also have a lot of fun with your friends or family. We’ll drink together with a good prosecco and you will learn how to make the best dishes of traditional Tuscan and Italian cuisine.

Have you a Facebook Account? Click HERE TO READ THE REVIEWS!

TIPS AND TRICKS

First of all, never add pectin or substances chemicals to your homemade jam. It is natural and it must remain natural. Otherwise, you might as well buy it at the supermarket. So even when you make strawberry jam do not use pectin or chemicals, just add small pieces of apple to make any jam soft and creamy.

The second tip to give you is that in general, it is always better to add sugar to the fruit in a bowl, cover it with a film and let it macerate for about half an hour. In fact, this allows the sugar to enter the fruit but also allows to release fruit juices itself so that your work is already halfway through.

Another trick advice that you must absolutely follow is to cook the fruit as little as possible. This not only preserves the aromas, the perfumes the vitamins, and minerals but obviously makes it aesthetically much more beautiful. The colors in fact remain almost intact.

But how to preserve the colors of the fruit and above all to obtain a jam even with little cooking time?

Well, we find the answer in the type of container, in the type of pot you have to use while cooking. So here’s the trick: do not use tall and long high pots and narrow but prefer wide non-stick pans where all the fruit can be safe without being superimposed too much. In this way, the juices will evaporate very easily and quickly. So with about 20-25 minutes, you will have obtained a perfect excellent delicious jam!

Just a note: I do not pass the blackberries in a vegetable mill. Actually, I prefer to preserve the seeds which are very useful for our health and clean the intestines. Anyway, you can use the mill after the first 15 minutes of cooking, or as the blackberries appear softer.

micheile-henderson photo

L'articolo Cooking Classes in Tuscany Villas: make the best Blackberries jam! proviene da Cooking Classes and Private Chef In Tuscany.

Hi, I am Erika and I am the owner of a Traveling Cooking School in Tuscany for 10 years now.

In fact, I’m the owner of the Cuoche in Vacanza (Chef on Vacation): a group of women coming directly to your holiday home in Tuscany for Cooking Classes or Dinners.

Traveling Cooking School in Tuscany

I love my job because I am very successful and I meet many people from all over the world.

I am also proud of it because I was the first to create this type of all-female enterprise.

Going around the web there are many chefs who declare themselves available to come to your villas all over Tuscany.

However, my customers often tell me that once contacted, they no longer make themselves heard or backtrack if your villa is more than half an hour away from them.

Well, this does not happen with us, Chef for Vacation (Chef for Vacation): we travel throughout Tuscany, without problems.

Cooking Class in Prato: Risotto

For example, a group from Louisiana and Texas called us the other day for a cooking class at their vacation villa, in Prato.

They wanted to discover all the secrets to obtain a delicious Risotto.

We decided together to prepare an unforgettable Risotto, with fresh and seasonal vegetables. What better than the Beetroot and Asparagus Risotto!

I went to Franca & Angelo, my peasant neighbors, and I picked the most exquisite beetroots and asparagus available.

You can find the already cooked beetroots anywhere, and this will make it even easier to prepare this risotto.

However, since we are an appreciated traveling cooking school in Tuscany, I can only explain the perfect and original recipe for this type of dish. And so, if you can, use the beetroots (small size) that will be cooked and … surprise surprises: we will also cook the tender leaves, which give the dish an exquisite aroma.

Our students/clients/vacationers prepared this risotto the other day.

We, as a traveling cooking School in Tuscany we are proud to tell you that it was a real success.

Just think that one of our student girls will marry and want it as a dish for her wedding dinner.

And now, no more talk, let’s go ahead and write down this recipe because it will change the way you understand risotto, just like it did with us.

Maybe you’re also interested in these recipes:

Risotto Asparagus

Risotto baby cuttlefish and pumpkin

L'articolo Traveling Cooking School in Tuscany: Beetroot and Asparagus Risotto! proviene da Cooking Classes and Private Chef In Tuscany.

The best lemon bars are not Italian, I know.

I’m not sure if the original recipe comes from the UK or the USA, but I’m afraid is definitely not Italian.

Anyway here in Tuscany, from my garden, I have a fabulous lemon tree that gives juicy lemons and I couldn’t try this sweet treat.

Furthermore, a friend of mine from Napoli told me that she bakes the best lemon bars with lemons from Sorrento and you can imagine how fantastic they come up.

Since I’m a Cooking Classes instructor and a Private Chef in Tuscany, I love quality ingredients, local produce, and, first of all, seasonal fruit and veggies. I’m a Slow Food manager as well and I wish a world where the food is “fair, clean and good”.

That’s why with my company “Cuoche in Vacanza” (Italian for Chefs for your holiday), we pay the utmost attention to preparing the whole meal by scratch. Directly at our customer’s holiday home.

Well, we have lemons all year long here in Italy and I wished to bake the best lemon bars as I saw these fantastic fruits in my garden.

The recipe that I’m going to write you down here is perfect and well balanced in sugar and sour flavor. Is not so easy to obtain this, but you can take it for granted. We made the best lemon bars many times and now I can be sure about the right amount of ingredients and baking times.

Last time, for a Private Dinner in Lucca we baked the best lemon bars for a family coming from Guam.

They asked for these bars just because they love Italian lemons, Italian lemon custard, and, obviously, Limoncello and Arancello!

I love my job and I try to pass down to others all the secrets learned from my granny first and Chef Academy later.

Well, here you can find all the right steps and amount of ingredients. I’m sure you can’t be wrong. They’ll be the best lemon bars you could make!

I love bars! Which taste are the bars you prefer?

Do you prefer preparing the crust by scratch or using cookie crumbles? Why?

I’m at your disposal for any question, just write a comment and I’ll answer you asap!

L'articolo Say hello to Spring and bake the best lemon bars proviene da Cooking Classes and Private Chef In Tuscany.

A Tuscan sauce usually is something on the season, made with simple and fresh ingredients.

Fresh pasta represents the essence of my job and the bond with my grandmother. I know it could be silly to explain “the food” as something of great value or an important message, but food is my life and I try to communicate love through food as well. Yes, with my family, friends, but also with my students and customers on holiday in Tuscany.

Almost all of you know that we “Cuoche in Vacanza” (Italian for Cooks on Holiday) are all mad for Fresh Pasta; well, we obviously are mad for every Tuscan sauce for pasta, as well.

So, with our itinerant cooking school around Tuscany, we try to teach how to make fresh pasta in all the possible ways.

In my opinion PASTA is the most versatile dish:

• First of all, enjoying your time, you can make both fresh eggs pasta or no eggs fresh pasta
• Furthermore, there are a lot of fillings for fresh pasta; meat-based, fish, veggies… anyway here in Tuscany we prefer pasta filled with ricotta cheese. Then you can add to the ricotta what you prefer
• well, what is fantastic with fresh pasta is the chance to “color” depending on ingredients that you use with the eggs and flour. Click the link for the many ways to color FRESH PASTA
• Finally, you’ll never finish experimenting to season your pasta dish, because the sauces are endless. Here in this post, you can find the recipe of a very tasteful Tuscan sauce, made with mussels from Livorno and asparagus from San Giuliano Terme.

Well, this time we were called by a group of tourists from Norway to teach them a Tuscan menu:

• Bruschetta
• Ravioli Maremmani and Tagliatelle (black)
• Fresh Veggies Seasonal Sauce

• Tuscan Sauce with mussels and fresh asparagus (recipe down here)

What you’re seeing in the picture are all the vegetables in season here in Tuscany: cherry tomatoes, leeks, basil, asparagus, and the amazing courgette flowers.

Well, don’t be surprised, in Italy we often cook courgette flowers in many ways and I can guarantee you that they are delicious.

• fried: in a blatter, stuffed with mozzarella and anchovies, or with ricotta cheese and olives
• steamed stuffed with fish and egg
• cut in stripes and cooked in a pan (just 5 minutes) to season all kinds of pasta with a Tuscan sauce. Want to see a sauce with courgette flowers? GNOCCHI SAUCE HERE

Our customers and students from Norway were such “hard workers”!

They set a long table outside of the beautiful “Podere Zobi”  (we call “podere” every country villa here in Tuscany) with a fantastic view over the hills.

Sun was really shining and the table was open air, so it was not easy to run the cooking class. But when you’re doing something that makes you feel good, you forget any nuisance.

So we went forward making fresh pasta outside and cooking a gorgeous Tuscan sauce in the beautiful kitchen inside.

The result?

The Tuscan sauce with asparagus and mussels was delicious and everyone asked for an extra portion. It’s a very good sauce for “black” (squid-ink) pasta.

Finally, down here you can read the recipe and I’m sure that you’ll appreciate this dish both for its flavor and the easy way to make it.

You know the Cuoche in Vacanza said: #SimplebutExquisite

Well, here’s another tasteful sauce: red mullet, rucola and piccadilly tomatoes

Anyway, I’ve some questions for you:

Have you ever tasted asparagus with mussels? Where?

So, do you know that here in Tuscany (in Spring) you can find “wild asparagus”?

As “Cuoche in Vacanza (Chefs on holiday) we organize walks in the Tuscan country to pick up and cook wild herbs. CLICK HERE to know more.

L'articolo Fresh pasta before your eyes! Tuscan sauce: mussels and asparagus proviene da Cooking Classes and Private Chef In Tuscany.

Amazing Tagliata!

A beloved dish among my customers when they opt for a private chef experience or a private cooking class on their home vacation.

I’d like to tell you today about one of the most requested main courses that you can find in our Menus for Private Dinners: Tagliata (the Italian word for sliced steak).

The last time that I prepared it was for a large family group, near Terricciola, a nice village here in Tuscany. Our customers chose the Menu, we did the shopping, and went directly to their holiday homes to cook for them. The self-catering villa was perfect, with a large and well-equipped kitchen (anyway we can bring many tools and we need just a sink, a fridge, a stove and of course a table).

When we arrived, from the dirt road, we saw our guests while having a dip in the beautiful swimming pool; there was an atmosphere full of joy and laughs and indeed we were about to meet special people with whom we became friends and we’re still keeping in touch.

These guests came from Oslo and they loved the amazing Tagliata and our way of preparing it.

tagliata, tuscany cooking vacation

After many years (exactly 15) of working for tourists coming from all over the world, I can say that everyone likes it, whether English or American, Norwegian or Australian.

This Amazing Tagliata features succulent slices of grilled beef, seasoned to perfection, delivering an explosion of taste in every bite.

private dinners, cooking at home, chef in Tuscany

Some suggestions to taste an amazing Tagliata to its best:

First of all the meat cut:

I strongly suggest using sirloin (or entrecote), in my opinion, it’s suitable for Tagliata for 3 reasons:

1. It’s without bone (you’re not going to prepare a Fiorentina Steak)
2. It has a thickness of about 2 inches (4 or 5 cm) and with medium fire cooking, this allows the meat to maintain its liquids and to be pink and very soft inside
3. the sirloin (unlike the fillet) is covered with a layer of fat that melts into the meat  and make it juicy, tender, and tasteful

Another suggestion for cooking: it’s very important to maintain a medium heat (no sudden changes in heat)

Beef Tagliata is surely good if wood-fired grilled, but it’s difficult not to have some sudden changes in heat with fire. If you’ll follow my suggestions and steps, you’ll obtain a delicious dish just with a plate for grilling, your stove, and your wish to delight the palate of your family and friends.

During Summer, with my team of CuocheinVacanza, here in Tuscany (Central Italy), we prepare many kinds of Tagliata for our guests. We go directly to their holiday homes and we cook the Menu that they chose for their Private Lunch or Dinner.

tagliata, chef at home, private dinners, Tuscany

You can accompany Beef Tagliata in many typically Tuscan ways:

• with Porcini mushrooms
• with Artichokes
• with Rosemary
• with Aubergines
• with Rucola, Parmesan, and a Balsamic Vinegar Reduction…that’s what we’re going to do now

private dinners, Norwegian tourists, private chefs, Tuscany, holiday

Salva

L'articolo Tuscany Cooking Vacation with an amazing Tagliata (Italian for sliced steak) as main course proviene da Cooking Classes and Private Chef In Tuscany.

Family Cooking Classes in Tuscany: Authentic Spaghetti & Meatballs

A great season has begun, and we couldn’t miss sharing one of our most loved recipes: Spaghetti and Meatballs. This dish is a highlight of our Family Cooking Classes, perfect for adults and kids alike.

Meatballs Italian Sauce

This recipe comes straight from my Nonna, who taught me to respect every single step to make truly perfect italian meatballs.— ideal for Spaghetti, Pici or other long pasta. Small meatballs are the secret: they soak up all the pummarola (tomato sauce) and deliver the full flavor in every bite, unlike the oversized meatballs you often see abroad.  

Once you return home from your holidays in Tuscany, cooking this sauce will bring back memories of:

• a sunset dinner by the seaside,

• relaxed evenings with friends after a swim in the pool,

• all the warm emotions that summer in Italy brings.

Tips for perfect meatballs:

• Small is best: authentic Italian meatballs are small to pair perfectly with the sauce and pasta.

• Let them rest: after cooking, leave your meatballs in the sauce for at least 20 minutes. The longer they sit, the richer the flavor.

Enjoy this recipe and bring a taste of Tuscany to your kitchen — a perfect memory from your Family Cooking Classes.

Italian Meatballs Sauce for Spaghetti or “Pici”

Recipe by Erika Elia (CuocheinVacanza.com)

Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Ingredients

• 1 lb (450 g) minced beef
• 5 oz (140 g) mortadella (typical Italian cold cut) or 1 Italian sausage or ham (Parma)
• 2 oz (60 g) one-day-old bread
• 1 egg
• 2 oz (60 g) grated Parmesan
• 1 garlic clove
• 1 bunch parsley
• 1 glass (120 ml) white wine
• 1 bottle (750 ml / 75 cl) Passata Tomato Puree
• 1 garlic clove
• 4 tablespoons (60 ml) extra virgin olive oil
• 6 basil leaves
• Salt and pepper, to taste

Cooking Directions

1. Roughly chop the mortadella and bread.
2. In a food processor, mix together: mortadella, bread, garlic clove, and parsley.
3. Transfer the mixture to a large bowl and add: egg, Parmesan, salt, and pepper.
4. Mix all ingredients by hand, squeezing the meat thoroughly.
5. Taste and adjust salt if necessary.
6. Take a small portion and roll it into a small ball (~2 cm / ¾ inch). Press lightly to ensure compactness.
7. Heat olive oil in a large pan with the halved garlic clove.
8. Once warm, gently add the meatballs.
9. After 3–4 minutes, carefully turn and cook until golden (~3 more minutes).
10. Turn up the heat and pour in the white wine. Cook until the aroma disappears.
11. Reduce heat to medium and add the Passata Tomato Puree, covering meatballs evenly.
12. Add salt and pepper to taste.
13. Cook for about 15 minutes (cover with splash guard if needed).
14. Taste and adjust seasoning if necessary.

Your amazing Italian Meatballs Sauce for Spaghetti or Pici is ready to enjoy!

L'articolo Family Cooking Classes:The Best Meatballs Sauce for Spaghetti to remember your Holidays in Tuscany! proviene da Cooking Classes and Private Chef In Tuscany.

Eggplant (Aubergines) Parmigiana di melanzane!

Know that you can make this dish also as a single portion. It will be very elegant and you will make a good impression with your friends. The only care, in this case, is to use a mozzarella that is not fresh.

In fact, during my online cooking classes, I could see that if you use fresh mozzarella, the eggplants slices tend to relax, to expand in the oven. Therefore the elegant scenographic effect of the Aubergine Tower is lost. This does not happen with the low moisture mozzarella.

Eggplant (Aubergines) Parmigiana di Melanzane

Recipe by Erika Elia (CuocheinVacanza.com)

Prep time: 40 minutes + (30 minutes to rest)
Cook time: 30 minutes
Total time: 1h,40 minutes
Serves: 4

Ingredients

• 1 pound, 500 gr caciocavallo cheese (or 5 mozzarelle)
• 3 large eggplants
• 1 bottle peanut oil (or corn oil, sunflower oil)
• 5 oz; (10 tbsp; 150 gr) grated parmesan cheese
• 1 tbsp; 20 gr fine salt
• 3 cups, 75 cl Tomato Sauce

Instructions

The Tomato Sauce for Parmigiana

• 2 cloves garlic
• 1 medium onion, chopped
• to taste olive oil
• 1 bottle (75cl) tomato puree (passata). I use this one
• to taste salt and pepper 
• 5 basil leaves

Cooking Directions

To prepare the tomato sauce for Eggplant (Aubergines) Parmigiana di Melanzane add the garlic and the onion in a saucepan, with 4 tablespoons of olive oil. Fry for a few minutes, then add tomato sauce and simmer to the thickening of the sauce and, lastly, add the salt and the basil leaves (cut them with your fingers); then taste, turn off the heat and it’s done!

To prepare the Eggplant (Aubergines) Parmigiana di Melanzane: wash and cut the eggplants into slices about 1/4 inch (0,5 cm).

Prepare a pan with the oil (about 1/2 a bottle), fry the eggplants until they are golden on both sides, and let them dry on a paper.

Anoint a baking tray, sprinkle the bottom with a little of the tomato sauce, and start to have the first layer of eggplant to be placed side by side without overlapping.

Pour a little sauce on the eggplant, spreading it uniformly, and sprinkle with a little Parmigiano Reggiano.

Slice the caciocavallo (or mozzarella) cheese and deal a few slices of it on the sauce leaving a little space from one another. Now prepare the second layer, placing the aubergines in the opposite direction to the previous one (if at first, you have arranged vertically, now arrange them horizontally) and continue covering them with sauce, Parmesan cheese, and finally with slices of cheese, until all the ingredients.

Remember that the last layer must be of only tomato and grated Parmesan cheese. 

Place the aubergines in the oven at 180 °C (375 °F) for 30 minutes until they present the characteristic golden “crust”.

You can serve your eggplant parmigiana hot, just pulled out of the oven, or at room temperature … it’s good anyway, even cold!

Suggestion: you can grill the eggplants (instead of frying). This Eggplant Parmigiana will be not the original one. Anyway, it will be very tasty and “lighter”.

L'articolo Eggplant (Aubergines) Parmigiana di Melanzane on the top of a hill in Tuscany proviene da Cooking Classes and Private Chef In Tuscany.

She made me realize that every dish is a synthesis of a long history, a scientific faithful guardian of an archive of memory that is renewed at the table, repeated in each family, even after centuries... 

And it is telling me about “Butteri” and their adventures that my granny Amossina took me in her arms and she told me about her childhood spent in contact with nature and, between a nursery rhyme and another on her knees, she often told me the story of “Ultimo” and the origin of Acquacotta. 

“Ultimo (the Italian meaning is: the LAST ONE) was such in name and in fact, and one evening in Summer, tired for the job and hungry because of the absence of food (at that time was on the agenda) he sat next to a fire in the farmyard, thinking about what could eat from all that surrounded him. 

In his pocket, there was an onion, and you know …this never missed the table of the poor.

He put a little ‘of water on a frying pan and he broke inside the onion, then began to turn around the barnyard and right there, on the edge of a field, he ripped some wild chicory and after a brief rinse poured even this in the pan; then went near the hen house and took a few loaves of dry bread for chickens from the sack… and threw also this one in the pan. While he was watching all that “poverty” that floated and seethed, his brothers called him from afar:

“Ultimo! Ultimo, what are you doing?”

“Nothing of important” he replied

“I’m cooking the water, I’m doing Acquacotta!! “. 

When I got married I went around the Maremma to seek those who would cook better Acquacotta, grandmother Amossina, unfortunately, was no more with us for a few years, but I still wanted this tasty soup, rich in its history to the lunch of my marriage.
I found an exceptional Acquacotta in Castiglione della Pescaia, in the restaurant of a hotel overlooking the sea. The chef was called Enrica and note the coincidence, she had won an award for the best “Acquacotta”, over the years. 

My future husband and I, from the first of a long series of tastings, we looked at each other at realizing that we had already decided: it was just the cook we wanted for the wedding, she knew for sure what’s the “lingering”. 

For our party Enrica gave everyone a poem about Acquacotta, written on a sheet of yellow paper rolled up, beribboned with red raffia. I still have this gift and I give it to the “students” who attend the course on “Tuscan soups” … and recipes that I give after cooking classes in general, are always rolled up and closed with a raffia bow dark red...

Ginny’s eating Acquacotta

Acquacotta Old Tuscan Veggie Soup

Recipe by Erika Elia (CuocheinVacanza.it)

Prep time: 20 minutes
Cook time: 25 minutes + 15 minutes (to grill)
Total time: 1 hour

Ingredients

• 11 oz spinach
• 11 oz swiss chard
• 3 celery stalks with their leaves
• 1 large or 2 red onion
• 6 leaves calamint (optional)
• 4 tomatoes (Piccadilly or San Marzano) or
• 8 cherry tomatoes
• 2 cloves garlic
• 4 slices country-style bread toasted
• 4 eggs
• 1/2 cup grated parmesan cheese
• 6 tbsp extra virgin olive oil (Evo)
• to taste salt
• to taste pepper
• 1 l simmering water

Cooking Directions

1. Rub the slices of toasted bread (just one side) with half garlic clove
2. Drizzle a heavy-bottomed large pan with Evo oil
3. place in it calamint and the remaining garlic and wait until the oil is hot
4. place the red onion roughly chopped in the pan and cook over medium-low heat until it becomes translucent (not brown)
5. add the roughly chopped veggies: celery (remind to put in the leaves too), Swiss chard and the spinach (you can also use mushrooms and chicory), and stir briefly to wilt.
6. Add tomatoes and one cup of simmering water
7. cook over low heat for about 20 minutes (lid over the pan) until veggies are very soft, adding the remaining simmering water in 2 times.
8. Season with salt and taste
9. place the toasted bread in 4 soup bowls
10. ladle broth and veggies over the bread in each bowl
11. when they’re full, use a teaspoon to slightly dig a hole in the center of veggies
12. and break the eggs in this hole, one in each bowl
13. top with a generous sprinkling of parmesan cheese
14. put in the oven 400 F° to grill, for about 15 minutes. Until the whites are set, but the yellow is still runny

 

Salva

Salva

L'articolo “Acqua-Cotta”: the ultimate Cookery lesson about Tuscan Soups and my childhood memories proviene da Cooking Classes and Private Chef In Tuscany.

Almond Milk Granita

My holidays in Sicily are now only a memory, along with the endless dips in the sea, but I still want to tell you about the Syracuse area and give you some tips if you ever visit this beautiful and generous land.

Syracuse, the Port

Syracuse, the Port

Spaghetti Squid Ink

Spaghetti Sea Urchins

Octopus

Mixed Fried Fish

We spended €90

Zio Agatino, the view from our table

Raw Shellfish

The Etna Volcano is smoking at the distance

Cassata Dessert

All together for Puccio’s Birthday at Zio Agatino

Trattoria Medusa in the historical center of Syracuse, Ortigia. 

We spended €95 (4people; wine and coffee)

Mullet

We ate amazing pizzas and i recommend you: Siracuse (Tuna and Swordfish) and Cheeses (Scamorza, Ricotta from Sicily and other local cheeses)

We choosed some cutting boards with local salumi and cheeses and the famous Pizzolo (a kind of Bread with Tomatoes and local Cheese) 

Another place with a fantastic Granita is in Marzameni, and this time you’ll find a fantastic atmosphere too: just in the big Place of this fishing beautiful village.

Almond Milk and Peache Granitas

Marzamemi

Salva

Salva

L'articolo Syracuse: where eating well spending a little…my holiday and some tips for you proviene da Cooking Classes and Private Chef In Tuscany.