Comments for Cooking Classes and Private Chef In Tuscany

Comment on #Lucca: here is one of my favourite easy cakes: #Tuscan Soft Ricotta Cake (#Torta Toscana alla Ricotta) by Erika Elia

Erika Elia — Mon, 06 Jul 2026 10:06:42 +0000

In reply to One of My Favourite Cakes Ever. Veeeeery delicious! I'm happy that you like this cake as well!

Comment on #Lucca: here is one of my favourite easy cakes: #Tuscan Soft Ricotta Cake (#Torta Toscana alla Ricotta) by One of My Favourite Cakes Ever

One of My Favourite Cakes Ever — Mon, 01 Jun 2026 04:09:43 +0000

[…] in many ways! If you’re interested in trying something different, check out this delightful Tuscan Soft Ricotta Cake for a unique twist. Happy […]

Comment on Top Ten Restaurants in India That Serve Near Authentic Italian Experience by sai kumar

sai kumar — Thu, 27 Feb 2025 08:16:42 +0000

“I’ve been searching for authentic Italian food and did not disappoint! The bruschetta was fresh and vibrant, and the wood-fired pizza reminded me of my trip to Italy last summer.”

Comment on Cooking School near Lucca: Pignoli Cookies and homemade almond paste by RECIPE: Pignoli | plantook

RECIPE: Pignoli | plantook — Mon, 16 Dec 2024 12:17:01 +0000

[…] Pignoli Cookies and homemade almond paste […]

Comment on Saturday dinner, your turn: Pork Fillet with green peppercorn sauce. Recipe and video by Jack

Jack — Thu, 05 Dec 2024 13:47:57 +0000

This Pork Fillet with Green Peppercorn Sauce sounds absolutely delicious—a perfect dish for a cozy Saturday dinner in Tuscany! The combination of tender pork, rich cream, mustard, and green peppercorns creates a flavorful sauce that elevates the entire meal. I love how you’ve swapped beef for pork here, making it a unique twist on a classic dish. If you’re looking to add a little extra punch to the sauce, a dash of Mild hot sauce could work wonders. It would blend nicely with the peppercorns, adding a subtle heat without overpowering the creamy texture of the sauce. Perfect for a memorable meal at home!

Comment on Authentic Chicken Cacciatore cooking class in Tuscany by Erika Elia

Erika Elia — Wed, 27 Nov 2024 16:40:02 +0000

In reply to Angela Kirby. Ciao Angela, thanks for your comment: the olives should be added just 5 minutes before the chicken is fully cooked. No, what you see are not half-cooked and half-raw olives; they are simply different colors, just like Tuscan olives appear on the trees, and they are all preserved in oil.

Comment on Authentic Chicken Cacciatore cooking class in Tuscany by Angela Kirby

Angela Kirby — Wed, 27 Nov 2024 14:45:06 +0000

From a novice explorer: Am I becoming blind but when do the Olives go in – they look both cooked and uncooked in the photos?

Comment on Authentic Chicken Cacciatore cooking class in Tuscany by Erika Elia

Erika Elia — Mon, 28 Oct 2024 16:18:23 +0000

In reply to private proxies buy. Grazie mille, keep in touch and try the recipes ...let me know! <3

Comment on #Lucca: Zuppa Toscana (Tuscan Soup): The original Recipe from Artusi book by Erika Elia

Erika Elia — Mon, 28 Oct 2024 16:17:11 +0000

In reply to Dolores. Tuscan soup has this consistency, and it’s indeed thick—not soupy or liquid at all. This is due to the presence of bread, specifically day-old bread, which is the true star of the Tuscan soup. It’s delicious—try this recipe and let me know!

Comment on Authentic Chicken Cacciatore cooking class in Tuscany by Erika Elia

Erika Elia — Mon, 28 Oct 2024 16:13:03 +0000

In reply to Lindsay Abbott-Burns. Of course I remember of you! Still miss you and hope that you'll come soon to Tuscany. I've also a bed and breakfast where I run 3 days full immersion cooking programs. Let me know if you're interested my friend. Ciao!