My job as a traveling Tuscan chef

I am a traveling Tuscan chef and this makes me very proud. I grew up with my grandmother who taught me to pick vegetables from the garden, to make fresh pasta and to cook chickens or rabbits as well. Well, all this wouldn’t have happened if I were not born in Tuscany.

Here it is not true that the 4 seasons no longer exist. Here you can feel the change from the smell of the air and the change of colors in the fields. Now Spring has finally arrived in all its joy.

Yes, I’m a traveling chef. This means I go shopping and come directly to your vacation home in Tuscany. And there I cook, I prepare everything from scratch, from appetizers to desserts. Yes, you heard right: we also make dessert directly on the spot.
Moreover, once our service is finished, we clean the kitchen well eh?
I am speaking in the plural because we are always in 2: the chef and the assistant.

Cooking and Culture

I lead cooking classes for foreign travelers or tourists who come from all over the world, that’s why cooking means meeting different cultures.
To tell the truth, even though I have been working as a private coach and chef for 10 years, I understood this only a couple of years ago, when one day I became fond of some cakes and desserts from American pastry.

I’m crazy about banana bread and lemon bars!
To be an itinerant chef means never give up to discover new places, villas where to go, people to meet, and different tastes.

This time, however, I want to write you a recipe for a sauce that comes from another part of the world, with precision from Latin America. Well, this is the dulce de leche!
I finally found out how to turn toffee into a spectacular sauce

To me, who am a sweet tooth, likes to spread it on bread or biscuits, but it serves many purposes:
to stuff cakes, small pastries, ice creams, etc.
Well, the steps are all on this video and the recipe can be found below.

Watch the video to understand the colors and texture

Enjoy your meal!

L'articolo Traveling Tuscan Chef on Spring! Homemade Dulce de Leche proviene da Cooking Classes and Private Chef In Tuscany.

 Although I attented to the Italian Academy for Professional Chefs in Florence, I can truly say that her teachings, with those from my Grandma, are the most important school for me.
In fact everyone can learn tecniques, but few people are so lucky to be followed from someone who put her heart in cooking and thinks to the guests first of all.Obviously she’s a really fantastic chef, a marvellous person and she’s always ready to teach everyone the finest art of cooking, that’s why she’s so requested in our Cookery Courses around Tuscany.

mini croissants

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L'articolo #cookery courses in Lucca: Mini Croissants Cookies by Nonna Rossy, deliciously stuffed with Nutella or Jam proviene da Cooking Classes and Private Chef In Tuscany.