If someone told me that I’d run so many cooking classes this year, probably I’d have not believed him. In fact cooking and all the world around this word is “fashion”, is something increasing the interest from most people; anyway the reality has surpassed the fantasy and Yes: this Spring-Summer has been a great job season for a lot of reasons.
- First of all, I had beside me a top-level assistant: Paola. We’re completely in tune and this is very important for a Personal Chef and Cooking Coach as well.
2. While running cooking classes, I met new customers from all over the world and no one was unsatisfied…this is my greatest wish in my job. One of the things that I like most while cooking is listening to the various “yum…yummy…mmmmmhhh….ooohhh” and all the sounds of wellbeing that comes from the mouth of which tastes a dish made by us.
3. Tuscany has been one of the most visited places this year. This is fantastic, but obvious as well. I see Tuscany as one of the best places in the world: landscapes, sea, mountains, food, and people; everything is here, everything is enjoyable. Furthermore: delicious food and great possibility to take cooking classes from really great chefs!
I updated the cooking classes and private dinner menus in the course of work, after talking with some students or customers and listening to their cookery wishes and personal tastes. I always appreciate, each year more, working in Summer, when the smell of Nature comes in your car while driving and when the colors of Tuscany are magic. On Summer eating outdoors with your family and friends it’s enough to be happy and appreciate life more and more.
Well, learning by doing, I decided to insert many new recipes in Cuoche in Vacanza Menus, both cookery lessons in Tuscany and cooking at home; one of these ideas come from a nice Norwegian guy: Olav.
We cooked for his family and friends for a while and he suggested me try to offer “Saltimbocca alla Romana” as the main course because people from North Europe love so much this dish. I did immediately what he said and in fact, it’s a very successful one, really appreciated by a lot of people around the world.
The Saltimbocca alla Romana is one of the flagships of the Roman cuisine, anyway, the origins of this tasty dish are uncertain and someone says they come from Brescia (North Italy).
The great Italian gastronomy writer Pellegrino Artusi (I consider him the father of Italian and Tuscan gastronomy) at the end of the 800, described this dish that he tasted in the historic “trattoria” in Rome “Le Venete”. Now in Rome, this restaurant doesn’t exist anymore, but you can taste this special dish everywhere if in a typical location.
LIVE ON STREAM COOKING CLASS SALTIMBOCCA ALLA ROMANA
I can say that Saltimbocca is now one of our most requested dishes in our Private Dinners and Cookery Lessons in Tuscany along with:
Here is my version, along with some tricks from my granny and a simple and fast way to prepare this delicious and tasteful Italian main course.