Slow Food Cheese Event in Bra Italy 2019

fullsizeoutput_6f8e   fullsizeoutput_6f45 fullsizeoutput_6f36

Ciao Tutti! As you may have seen from the complete coverage on my instagram feed, Philip Meeker our chef, and Rachel Ritchie our guest liaison, and I headed to the region of the Piedmont, known for delicious wines like Barolo and Barbaresco. Our destination was Bra, Italy, the Slow Food capital of the world. We wanted a little R&R and lots of cheese, wine and truffles.

As a girl from Wisconsin, you can imagine my pure joy. I was excited to share cheese with the team and few truffles as well. We stayed in Alba, the truffle capital of the world, so with all the food groups covered, we relaxed and treated ourselves to endless aisles of cheese, cheese talks and local makers’ booths. We stayed in an Agriturismo by a local wine maker who had a few rooms to rent on the top floor. In truth, the entire foyer smelled of wine-no complaints from me. The location was great and staying at a working winery was kind of fun.

fullsizeoutput_6f87

We got in around 5 pm in time to do a little aperitivo, but not before stopping at my favorite truffle store, Tartufi Ponzio, to load up on Truffle potato chips. Yes, really, truffle potato chips. They are truly the crack of the potato chip family. You can’t eat just one. The owner was there Gianfranco, a very energetic, and enthusiastic man, especially about truffles. He’s a hoot! He’s taken over the family business, and from what I can see, he has brought it into the 21st century with the utmost care.

There will be a documentary coming out on truffle hunting early next year, so keep your eyes peeled for “The Hunt” and look out for Gianfranco. It will be shown for the first time at the Sundance Film Festival 2020.

Gianfranco showed us all his new products, improved both inside and out. We bought a few more staples to bring back to La Fortezza to share with our guests. As I always do, I asked him where he liked to eat. He immediately told us and picked up the phone to make us a reservation for that night. All set, we said our goodbyes, and told him we hoped he would stop by after closing the store and join us for dessert. The meal was impeccable, more truffles and butter than you could imagine. Divine. GF, as we call him, stopped by for dessert and told us a few stories about truffles and hunting and his family business. All in all, he was quite amusing. Great food, great stories and a great night.

2D334660-B224-4382-B6A5-157B1252522B E49AFC38-C7A7-4CE9-B406-72A1FD874B7A

The next day, we headed to see and eat more cheese than we could have imagined. The festival was huge and would take days to see. We tried cheese from all over the world, all kinds, to the point that we could not eat anymore. Our bellies were full and our feet were hurting which surely means we had an amazing day.

fullsizeoutput_6f4c 35744126-FFFC-456F-9D59-DDF3DDB10B70 fullsizeoutput_6f71 fullsizeoutput_6f4e fullsizeoutput_6f34

I will say, most people would say you can’t have enough cheese. Oh but you can. I still cannot think about eating cheese. Vegetables? Yes. Although I never get my fill of truffles. We ate, we drank and we walked and walked all weekend. It was a great little break and mini vaca with the team, but now it’s time to get back to the business of taking care of our workshop attendees. Of course, there will be cheese and there will be truffles, as we love to share.

I highly recommend the slow food cheese festival! It’s in one of my favorite regions in Italy. Piedmont is not to be missed. Tutto il Formaggio. (all the cheese)

xx Annette

All behind the scenes celebration cooking Crushing On Events Fall Food Food styling italian cooking italy Meet the Team my picks Notes from Italy Personal photography Shopping The Fortress Travel Tuscany Uncategorized Workshops : Tags: , , , , , , , , , , , , , , , ,

Preserving Italy Workshop:: the slow food experience

E8F40B1B-D2FC-4E35-B8E9-294D4DD1F73E fullsizeoutput_6d3d Screen Shot 2019-09-10 at 7.48.54 AM Screen Shot 2019-09-14 at 7.24.39 AM Screen Shot 2019-09-14 at 7.11.42 AM Screen Shot 2019-09-14 at 7.13.36 AM Screen Shot 2019-09-14 at 7.17.42 AM Screen Shot 2019-09-14 at 7.18.17 AM Screen Shot 2019-09-10 at 7.55.51 AM

We just wrapped up the Slow Food Experience workshop, and I must say it was a wonderful experience not only for our attendees but for me too. We visited food artisans in the area and sampled local food like panigacci and chestnut fritters, and with the help of my foodie friends, I think we represented the region of the Lunigiana proudly.

There are so many interesting and different local foods here. It’s so different, in fcct, that I am writing my next cookbook about it (keep your eyes peeled for the La Fortezza Cookbook, due out in 2021). It is a region rich in history and food history with many kitchens born out of need and lack of funds; the “poor kitchen,” or as they call it, “cucina povere” was creative and inspired.

We made pasta with Chef Philip using jarred tomato sauce, (passata) from our kitchen garden tomatoes. We made grape jam with my friend and slow food ambassador, Giovanna, and sampled bread from the local bread maker Fabio

fullsizeoutput_6d60

We enjoyed chestnut fritters with chestnut honey and dined on all the products from around the area breakfast lunch and dinner, and of course many aperitivos…

This workshop will be available next year. All workshops for 2020 will post in November. We would love for you to join us and sample all the local food products and meet all the lovely people that work so hard to preserve the traditions of this beautiful region.

Screen Shot 2019-09-10 at 7.50.47 AM Screen Shot 2019-09-10 at 7.48.05 AM Screen Shot 2019-09-10 at 7.50.15 AM

Thanks to all the attended and we really loved meeting your eating with all of you. See you next year.x

Some imagery is from our team photographer Kate Blohm

All baking behind the scenes celebration Cocktail Italiano cookbook collection cooking how to be a stylist Instagram italian cooking italy Meet the Team Notes from Italy Personal photography photostyling photostyling like a pro renovation in italy secrets on how to become a stylist style lessons Style Pin the art of a party The Fortress tips from a stylist Travel Tuscany Uncategorized Workshops : Tags: , , , , , , , , , , , , , , ,

Easy Appetizer:: Fig and Goat Cheese Crostini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. After you’ve made a fig tart and enjoyed fig jam, pick a few extra figs to make these crostinis.

This is a quick and easy appetizer for fig and goat cheese crostini that is a crowd-pleaser. I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

All celebration Cocktail Italiano cookbook collection cooking dinner party Entertaining Fall Food fall menus Food styling Holiday Entertaining italian cooking Parties photography photostyling quick appetizers Recipes vegatarian food : Tags: , , , , , , , , , , , , , ,

Rosemary Smoked Branzino

Branzino one of my favorite types of fish. It is flaky and subtle, and it takes on flavors quite well. Recently, I smoked it with rosemary from our garden. The results were a buttery smokey flavor with a soft and melt in your mouth texture. On the menu translated from Italian, they call it sea bass, but it really resembles trout more than what we think of a thick cut from a giant fish.

It’s a great summer recipe and the flavors could be translated to other fish types as well. Let me know if you give it a try!

s4EB2+4NRJyvnV9d0s3u+A

80D76B9E-53BF-4F23-8355-152CA668F8AB fullsizeoutput_681f

Smoked Branzino
Serves 4

You will need:
– 3  whole cleaned Branzino about 2 lbs
– 3 lemons
– 2 tablespoons fresh thyme
– 1 large bunch of fresh rosemary on the stems
– 2 tablespoons fresh rosemary chopped coarsely
– 1 tablespoon salt
– 3 tablespoons olive oil

To prepare:

Have your fish monger gut and clean the fish. Rinse under cold water, pat dry and set aside.

In a glass dish place fish and coat with thyme, rosemary, salt and oil, squeeze 1 lemon over the fish and massage into the fish. Place in the fridge for 1 hour.

Start the fire, after coals are white, (about 1 hour) pull the fish from the fridge place on the grill, place the large bunch of rosemary next to the fish and close the lid of the grill. Smoke should start forming, do not open the grill for 5 minutes. This will ensure the smoky flavor permeates the fish.

After 5 minutes, gently turn the fish to cook the other side. Add more rosemary if the rosemary has burned. Cook for 10 minutes uncovered. Watching to make sure the fish doesn’t burn.

Remove and garnish with lemon slices and serve warm.

 

 

 

All behind the scenes cooking dinner party Entertaining gardening grilling italian cooking italy kitchen Parties Personal Recipes Tuscany Uncategorized : Tags: , , , , , , , , , , , , ,

Summer Supper:: Sausage, Peppers and Polenta, Oh My!

Screen Shot 2019-08-13 at 10.34.33 AM

We are officially in the thick of what’s known as the dog days of summer. This time of year, for better or for worse, are the peak of those hot, humid days that leave us wondering if fall will ever take pity on us and arrive early. Rarely do we have such luck.

As a result, quick simple suppers are the way to go. Think one pot/one pan meals, or those that require the shortest amount of prep and cooking time. After all, the sooner you get out of the kitchen, the cooler you will be.

A few weeks ago, I made a twist on my sausage and peppers dish from my book, Picture Perfect Parties. I chopped them up placed them over a quick polenta. If you’ve never baked polenta, you should. It’s fantastic for a crowd because it saves time at the stove, and makes cooking for a crowd a breeze. The result was delicious and of course, easy! Give it a try.

Sausage, Peppers and Polenta
Serves 8
You will need:

– 6 Italian sausages
– 2 red peppers sliced
– 2 hot banana peppers sliced
– 1 jalapeno pepper minced
– 2 green peppers sliced
– 2 cups canned crushed tomatoes
– 4 cloves of garlic minced
– ¼ cup olive oil
– 1 teaspoon salt

To prepare:

Preheat the oven to 350 degrees F.

Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

Baked Polenta

You will need:
– 1 ½ cups polenta
– 4 + ( 2 cups in reserve to add as needed) cups chicken stock
– 2 cloves garlic fine dice or shaved on a micro planner
– ¼ cup olive oil
– salt to taste

To prepare:
In a large clay-roasting pan, place polenta. Add stock and garlic. Salt and drizzle the ¼ cup olive on top. Place into oven for 45 minutes @350.

All behind the scenes cookbook collection cooking dinner party Entertaining Fall Food Instagram italian cooking italy Parties Picture Perfect Parties Recipes Uncategorized : Tags: , , , , , , , ,