Update on La Fortezza, Tuscany Italy

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I wanted to take this opportunity to let you know how we’ve been doing at La Fortezza during these challenging times.

As some of you might know, I was in Italy March 1-7th working on my next cookbook, the La Fortezza Cookbook, (Rizzoli,NY)  fall- 2021. I had all intentions of staying until March 23rd, but COVID-19 had other plans for all of us. After talking to with family, I made the difficult decision to postpone the shoot and head back to the US. I self-quarantined for 14 days, and I am happy to report at this time, I am healthy. We are continuing to stay home. My husband, Frank, a doctor, is starting to televisit with patients, and it’s working well.

We continue to communicate with the staff in Italy. They check on our property, and they work on the property following the work and lockdown guidelines when possible. Last week, our vintner worked in our vineyard. Our gardener is preparing our garden to plant. We continue slowed down progress on the swimming pool. Everything should amp-up towards the end of April and in May as people are able to work outside and leave the lockdown in Italy. We continue to pay our staff and help them however we can in these challenging times in Italy. The good news is that our staff is well and healthy, and our friends like us are doing the best they can during the lockdown. I text or talk to everyone at least once a week. We can only hope that the cases in Italy continue to decline.

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Workshop Updates:

We have made the decision to cancel the “How to Publish Your Cookbook” workshop in June. We will also postpone the “Mark Making with Nature” until late August

All of our fall workshops remain the same as we believe that most of this will pass by late spring or early summer, and we continue to stay optimistic. As of this moment, we intend to conduct all of our fall La Fortezza workshops and experiences. We are hopeful that this will pass, and slowly, we will be back to the new normal. Just know that we always have the best interest of our instructors and attendees in mind, and if anything changes, we will let you know.

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New Cancellation Policy:  

Our current policy is on our website. It states no refunds on deposits. However, because of these unprecedented circumstances, we have decided to issue credits to all attendees that decide to pass on fall 2020. This credit can be redeemed at any time and for any future workshop. You may also transfer or sell your spot if you wish. We will honor your credit however you choose to redeem it.

Once again, we feel strongly that we will be able to conduct fall La Fortezza workshops, and we are confident because of our remote location and secluded compound, everyone will feel safe.

We think that La Fortezza (a medieval fortress) has seen many rough times, some worse than this, most likely. We wholeheartedly feel one thing is for sure: Italians (and all of us) are resilient, and we will get through this and again enjoy aperitivo on the terrace at La Fortezza.

In the meantime: Our La Fortezza workshop Chef Philip and I will be doing some online cooking lessons on Instagram stories. So keep an eye out for that! It will be a fun thing until you can all join us in Italy and cook with us in person. I know that Betty Soldi has been doing some online art courses as well.

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Just know that we are eager to see you in Italy and have faith that this will happen soon. Please email me with any questions annettejoseph@mac.com. Keep the faith, stay home, and stay well.

xx, Annette

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Everything you need to know about booking a trip to Italy

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It might seem hard to wrap your head around, but the time to book your summer travel for Italy is NOW. As a result, I am reviving an older post which includes everything you need to know about booking a trip to Italy.

I think of this as your go-to Italian travel guide, and a one-stop-shop for all of the information you need to know. It’s a FAQ page of sorts, and you can use it to reference to all of my tips for traveling to Italy for a workshop at La Fortezza:

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How to Get the Best Airfare to Italy 

What to Pack in your Carry-on

What to Pack in your Suitcase 

How to Spend a Layover in Milan 

Why Mother-Daughter Trips to La Fortezza are a MUST

I’ll be in Italy for a few weeks in March checking-in on La Fortezza and readying it for guests. Then, after a short stint home in the States, I’ll head back to Italy for the summer. Our 2020 summer workshops are shaping up to be absolutely spectacular.

There are only a few spots left, so if you’re planning on joining us, grab your spot soon! Don’t miss your opportunity to come to Italy for a once in a lifetime experience!

xx Annette

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Americasmart January 2020: Ten Easy Steps to Retail Relevance in 2020

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Last month my Italian counterpart, Barbara Pederzini and I had the pleasure of sharing our branding and marketing ideas with a big crowd at Americasmart. We were moderated by the talented, brilliant and articulate Kelli Lamb, Editor and Chief of Rue Magazine. We shared tips and advice with a standing room only audience,  and we chatted about easy tips to become relevant in the marketplace.

Thank you to Barbara and Kelli, and Americasmart. It was such a great honor and a great way to start 2020. We love Americasmart; it’s such a great resource, and we are so lucky to live in a city that has such a great marketplace.

I will share the presentation below. The biggest take away is to have an online presence because it’s imperative to compete in the marketplace. You can no longer look the other way; it’s time to change your point of view if your retail store is to survive the next 10 years.

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2020 PWP Studio Corporate Event Photographer

Here’s the complete Powerpoint presentation: Screen Shot 2020-01-31 at 7.01.48 AM Screen Shot 2020-01-31 at 7.02.00 AM Screen Shot 2020-01-31 at 7.02.15 AM Screen Shot 2020-01-31 at 7.02.25 AM Screen Shot 2020-01-31 at 7.02.34 AM Screen Shot 2020-01-31 at 7.02.38 AM Screen Shot 2020-01-31 at 7.02.42 AM Screen Shot 2020-01-31 at 7.02.51 AM Screen Shot 2020-01-31 at 7.03.00 AM Screen Shot 2020-01-31 at 7.03.15 AM Screen Shot 2020-01-31 at 7.03.18 AM

 

Thanks to Barbara, and Kelli! xx

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GIVEAWAY with etúHOME:: Cocktails and Entertaining with Style!

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Hello, February! Now that we’ve gotten our new year kicked-off the right way, I thought we’d welcome a new month with a giveaway. I have not done one in such a long time. Honestly, I am in love with etúHOME’s beautifully crafted boards, so I asked if I could gift one to one of you, and they said YES, so here we GO!!

As you all know, one of my favorite party tricks is creating a huge, sharable charcuterie platter for friends to gather around and nibble on. It really is a fun and filling way to feed guests and requires absolutely no stress. You are instantly entertaining with STYLE!  This post about the anatomy of a charcuterie details exactly what you need to make a successful charcuterie as well as how to arrange meats, cheeses and accouterments in a complementary way. Pair your board with some cocktails from my book Cocktail Italiano, and you have a hit on your hands!

While the items you serve are certainly the stars of the show, the foundation is what makes a charcuterie board special. That’s why I have partnered with one of my favorite home decor brands, etúHOME, to give you a beautiful round oak charcuterie board. Here’s what the brand says about this board:

An even more functional and beautiful version of a signature pizza board, this charcuterie board is handcrafted from reclaimed oak. The oak wooden pizza tray is darker than the signature etúHOME pizza board you know and love, and has a side featuring a rigid wood planked top while the other side is smooth. The smooth oak side makes this wood board ideal for cutting and chopping, as well as serving. The round board is made up of rich oak hardwood that is distinguished by two strips of walnut timber to prevent warping of the reclaimed wood. These large, top of the line, reclaimed boards are amazing quality and will last for generations to come.

The board is  20″ in diameter, making it an absolute showstopper. Even better? I’m including BOTH of my books Cocktail Italiano and Picture Perfect Parties in the giveaway, and as an extra treat, I am marking the pages with my favorite recipes. Be sure to enter on Instagram! You don’t want to miss this opportunity to win a fabulous prize package worth $200.

Giveaway is now closed. Congratulations to our winner, Leslie! 

Note: giveaway is open to U.S. residents ages 18+ only and is not associated with Instagram. 

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Hungarian Walnut Roll, “Beigli”

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This holiday season, I decided it might be fun to make an old family recipe. I know most of you think I am Italian, but my family is Hungarian. As an homage to my family, I decided I needed to make this classic holiday sweet.

It is called Beigli (bay-glee), and it is made with walnuts and poppy seed filling with a yeasted dough. It really has a lovely flavor.

Find the recipe below. While it does take some extra prep and TLC, the end result is worth it, and it will make such a statement on your holiday table. Let me know if you give it a try!

Hungarian Walnut Roll (Beigli)
Prep time: 2 h 35 m Serves 24

For the dough, you will need:
– 1 (.25 ounce) package active dry yeast
– ½ cup of warm milk
– 5 tablespoons white sugar
– 1 cup unsalted butter, cubed
– 3 egg yolks
– 1 (8 ounce) container sour cream
– 4 cups self-rising flour

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For the filling, you will need:
– 1 cup whole milk
– 3/4 cups white sugar
– 2 1/2 cups finely chopped walnuts
– 1 lemon, zested
– 2/3 cup golden raisins

Egg wash:
– 1 egg
– 1 tablespoon water

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To prepare:

In the bowl of a standing mixer, combine yeast and warm milk. Once the yeast has proofed, add 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a standing mixer fitted with the dough hook and mix well. Slowly add the flour until the dough comes together. If the dough feels too wet, add a little more flour; if it’s too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Knead on a floured surface until smooth, then form the dough into a ball, cover the bowl with a plastic wrap, and set aside for 1 ½ hours.  While the dough is resting, make the filling. Heat the milk and ¾  cups sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency about 5 minutes stirring occasionally. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Once proofed (keep in mind the dough does not have a big rise), divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick 8’x 10”. Spread 1/3 of the walnut filling on the dough evenly, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined or Silpat lined baking sheet. Repeat with the remaining dough and filling. Makes 3 logs.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat an oven to 375 degrees F (190 degrees C).

Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.

Cool and slice into 1 inch slices.

xx Annette

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