Tag Archives: fall

Fall 2019 La Fortezza Workshops Launch

I am beyond excited to announce our roster of fall 2019 La Fortezza workshops in Italy. I have really listened to the feedback of past workshop attendees, and I think that fall simply put, “nails it.”

We have a variety of workshops that speak to everyone. There will be food-forward workshops, shopping excursion workshops and photography workshops with incredible talents and professionals. We want to make our workshops the best they can be, so thank you to all who participated last year and gave us such great advice.

Ready to see what’s in store?

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September 4th – 9th

First off is my Preserving Italy Workshop. We will dive deep into the region I call home, the Lunigiana. I feel passionate about sharing this unknown, and in some cases untouched, region. The people of this region work the land, live off the land and truly live seasonally. I like to say that I learned about the seasons here since we live season to season year after year.

The food artisans, the farmers, the vintners, the cheese makers and the fresh olive oil producers are a way of life. It’s the most authentic life I’ve known. We will be cooking throughout our workshop with Chef Philip and with locals too. I will share it all with you at our beautiful location, La Fortezza, overlooking mountains, vineyards and villages. I am thrilled to show you my secret Italy.

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September 11th – 16th

This one is all about shopping. If you follow me on Instagram , then you know how much I love shopping flea markets in Italy. How would you like to come along and shop with me? This workshop is geared toward the flea market shopper although shopping at this retreat will be peppered with plenty of artisan finds including handmade handbags and bespoke seaside markets.

Coming along to lend her expertise is professional picker and antiques expert Lisa Burnett of Inner Pieces. She will be leading the group and sharing her incredible eye with all of us. This is the perfect girlfriend retreat because of course there will be cooking classes and great food, lots of wine and Aperol Spritzes, Lisa’s favorite Italian Cocktail, and a little yoga as well. I cannot wait. These spots will be snatched-up fast, so don’t think about it; just do it!

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October 9th – 15th

I can’t believe he said ‘yes” when I asked him, but one of my all time favorite photographers is coming to teach lifestyle photography at La Fortezza. I think I jumped up and down for 10 minutes when he agreed. William Abranowicz is an icon in the photography world with many books under his belt. He has shot for every single magazine in the world. This is a once in a lifetime opportunity. I cannot tell you how much you will learn seeing the world through your lens with Bill as your instructor. He will be able to work with you one on one since the class is small. Imagine working with a world class photographer! Well my friends, you no longer have to imagine it. Just grab your place, and you can. I am beyond excited that we will be hosting Bill. This workshop will sell out fast, so don’t hesitate come to Italy and up your photography game. This is a “pinch me” experience, believe me!

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October 16th – 21st

Ros Atkinkson, Her_Dark_Materials on Instagram, will host our final workshop of the season. I invited Ros and selfishly told her I don’t care if it’s just she and I because I want to learn from her, and I want to walk around in her brain (I know I sound obsessed…and I am). Her still life photography moves me because the emotion and incredibly complex composition makes my heart sing. I was so pleased when she agreed to come and teach at La Fortezza. Apologies for all of the gushing, but I have a serious girl crush on Ros.

Come play with us! If you’re a fan of composition, food styling, photography or beauty in the highest form, please join us. Like I said, I’m happy if you can join us, and fine if you don’t because sharing Ros and her talent is going to be tough for me. There will be plenty of food, and wine and inspiration.

Who’s joining the fun in fall 2019? Book your spot today! 

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Sunday Supper:: Sausage and Peppers

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This easy sausage and peppers one pan dinner is the perfect one pan meal. It’s especially wonderful for a weekend after hosting friends and family (hint, hint – if you’re hosting Easter brunch, I’m talking to you!). You put everything on one dish, pop it into the oven and forget about it.

If you’re not hosting this weekend, tuck this recipe away for the future. This comfort food favorite is a great Sunday Supper option as it’s easy to prepare, delicious, and serves a crowd. Add some crunchy bread and a salad, and you’re all set.

Here’s my recipe from Picture Perfect Parties, my cookbook. Give it a try and let me know what you think.

Sausage and Peppers One Pan Dinner
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.

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Savory Mushroom Soup

Can you believe this week wraps-up Juice January? Congratulations for cleaning-up your routine and getting a great start on 2019! You did it!

Over the years, I’ve gone from a strict juice regime to incorporating healthier meals. I hope you’ve enjoyed all of the recipes this month and that you’ve found a few favorites to add to your repertoire. This savory mushroom soup might be another great recipe to add!

It’s a fantastic recipe for chilly winter nights. You will love it. It’s hearty and homey. I like to add a dollop of plain yogurt and chopped chives to top off this rich luscious soup.

Savory Mushroom Soup
serves 4-6

You will need:
– 3 tablespoons olive oil
– 1 teaspoon of sea salt
– 1 shallot chopped fine
– 3 stalks of celery chopped
– 2 large carrots cut into coins
– 3 small zucchinis cut into bite sized pieces
– 2 pints mixed mushrooms, like shitake, and portabellas, enoki
– 2 bulbs of garlic roasted whole
– 1 1/2 cups brown lentils
– 1 quart chicken broth or vegetable broth
– 1/3 cup chopped parsley
– 1/4 cup of plain yogurt
– chopped chives
– roasted garlic*

To prepare:
Chop vegetables, shallot, celery, carrots, zucchini, and mushrooms. Place in a large cast iron stock pot. Drizzle with olive oil and salt and saute over medium heat until transparent and wilted. Add the roasted garlic by squeezing the roasted garlic cloves into the pot and stir to combine all the ingredients. Add parsley, lentils and broth. Simmer over low heat for 2-3 hours. Serve.

I like to add a dollop of plain yogurt and chopped chives to top off this rich luscious soup.

*To prepare roasted garlic: place whole bulbs of garlic wrapped in aluminum foil in the oven on 325 for 1 hour until garlic is soft and fragrant.

Photo by me

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My Comfort Food:: Meatless Lasagna

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This meatless lasagna is something I love to make for friends and family. It’s the quintessential comfort food, especially during cold winter days. If you’re looking for a few easy meals to prepare for large groups in the coming weeks, give this one a try. It’s a crowd pleaser!

Meatless Lasagna
Serves 12-14

You will need:
– 1 package lasagna noodles (you will need 12 noodles)
– 3 tablespoons olive oil
– 2 cloves of garlic finely minced
– 2 cups mushrooms cut into thin slices
– 6 cups Spinach
– 1 16.oz ricotta ( low fat is fine)
– 2 cups shredded Mozzarella cheese (reserve 1 cup for the topping)
– 1 egg
– 1 teaspoon dried oregano
– 1 1/2 cups grated Parmesan cheese (reserve ½ cup for the topping)
– 1 16 oz jar prepared marinara sauce (or your own sauce recipe)

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To prepare noodles:

Preheat Oven 400 degrees F

Prepare noodles according to manufacturer’s instructions.

Note: once the noodles are cooked, I like to rinse them in cool water and then leave them in the water until I am ready to layer the pan, this makes them not stick together.

To prepare filling:

Combine the ricotta, 2 cups of mozzarella cheese, and the 1 cup Parmesan cheese, oregano and egg in a bowl and combine until smooth. Set aside.

In a saute pan, add oil, garlic and mushrooms. Saute until browned, then toss in the spinach and saute the spinach and mushrooms until all the moisture in the pan has evaporated. You want the mixture as dry as possible.

To layer:

Separate the noodles in the water some of them may have stuck together, then drain in a colander. I like to line up my fillings and the noodles.

In a lasagna pan (9”x13)” lay in the layer of noodles, 3 to 4 is perfect. Then add the sauce about (1/2 cup), the spinach mushroom filling, and then dollops of the ricotta filling (about 3 tablespoon dollops), finishing off the layer with a sprinkle of shredded Mozzarella ( about 1/2 cup). Repeat this process 3 times, each time starting with the noodle layer. The top layer should be the noodles, sauce and the 1 cup of Mozzarella and ½ cup of Parmesan make sure to cover the entire top layer.

Bake in the oven for 40 minutes at 400 degrees F. Let it set up for 15-20 minutes before serving.

xx Annette

 

 

 

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Poached Pears in Mulled Wine

Mulled Wine Poached Pears

Poached fruit is a simple yet sophisticated dessert that will wow your guests this holiday season. It is, in fact, a little trick I use when I don’t want to make a complicated dessert. It’s so easy to just grab apples or pears and poach them in wine which is something I always have on had.

These mulled wine poached pears are the perfect classic dessert for fall and winter. Your guests will be impressed with the presentation, and the flavor is subtle and light which after a heavy meal can be just the perfect finish. Top them with homemade whipped cream for a festive end of meal treat.

Mulled Wine Poached Pears
Serves 8

You will need:
– 8 pears
– 1 bottle of Red Wine (I like to use a Merlot, or a Pinot Noir)
– 3/4 cup sugar
– 1 teaspoon cinnamon
– 3 star anise
– 1 cup whipping cream and 2 tablespoons sugar

To prepare:

Peel the whole pears leaving the stem in tact.

In a large cast iron pot, empty the bottle of wine, add the sugar, cinnamon, star anise.

Place the peeled pears on their side, then simmer them in the wine for about 15 minutes, occasionally with a large spoon roll the pears to evenly cook them. Turn off the heat, and leave the pears to macerate in the wine (this literally can be all day). Again occasionally turning them to evenly coat the pears. The pears will become a beautiful pink color from the mulled red wine.

In the bowl of a standing mixer fitted with a whisk, add the whipping cream and sugar whip until stiff peaks form about 5 minutes.

To serve:

Warm the pears through about 3 minutes and place the warm pears in a bowl with 3 tablespoons of the mulled wine. Add a dollop of whipped cream and serve.

NOTE: This is the perfect make ahead dessert, and it will truly impress your guests! 

xx Annette

 

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