Tag Archives: food styling

La Fortezza Poolside Rosé Sangria Recipe

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Ciao! As you know, we have a new addition to our Joseph’s wine selection. We recently added the David Loftus Rosé. It a beautiful Italian-style rosé. It has notes of strawberry and vanilla, and it’s the perfect flavor for our new La Fortezza Rosé Sangria recipe. Since we will be opening our brand new pool, we thought a lovely Sangria cocktail would be an amazing idea for our guests to enjoy while lounging at the pool. Our daughter, Alex, came up with the idea. The recipe is adapted from a recipe in Blackberry Magazine. We love it.

La Fortezza Poolside Sangria

You will need: 
– 1 750mL bottle of David Loftus Rosé (you can use a good quality Italian Rosé)
– ¼ cup blood orange or orange juice
– 1 cups of Club soda
– Garnishes:
orange and lemon slices, sliced strawberries and springs of fresh rosemary from our garden.

To prepare:

Combine Rosé, and blood orange juice and strawberries in a large pitcher and stir.

Refrigerate for 1-2 hours.

Add ice all the way to the top of the pitcher and wedge in citrus slices and rosemary at desired spots.

Prior to serving, top with club soda for added fizz.

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Inspired by Blackberry Magazine.

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My Seasonal Vegetable Grain Bowl

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Ciao everyone! As you know, I am in Italy. Every Tuesday, we have a lovely little outdoor market in our village. I try to go every week and load up on what’s seasonal in the veggie department. I try to eat at least one veggie grain bowl per week, sometimes two.

One thing I always have in the fridge are my pickled red onions from my book Picture Perfect Parties *(recipe included below). They add a nice tangy flavor to any salad or grain bowl. The grain I used here is Farro. It’s grown locally, and I use it in soups and all sorts of dishes. It will also be featured in my upcoming cookbook La Fortezza Cookbook, Rizzoli NY, releases Spring 2022. The cookbook is about the Lunigiana, the region we live in. It’s a really delicious grain.

These grain bowls, like the one pictured above, are a great way to incorporate seasonal vegetables into your diet. Try this bowl and let me know how you like it in the comments below. No need to stick to the vegetables I used in my bowl. Be creative and try your own versions.

Seasonal Vegetable Grain Bowl
Makes 2 bowls

You will need:

– 1/2 avocado sliced
– 1/4 cup Pickled Onions
– 2 cups Kale, I use Cavalo Nero *I bake this and it adds a lovely crunch to the bowl.
– 2 cups sweet potato peeled
– 2 cups Cauliflower
– 1 cup Arugula
-1 teaspoon Maldon Salt
– 2 tablespoons Balsamico
– 3 tablespoons olive oil
– 2 hard boiled eggs
– 1 cup Farro
– 1 1/2 cups Water

To prepare:

Preheat oven to 350 degrees F

Cut the cauliflower and the peeled sweet potato into bite size pieces, sprinkle with oil and salt, place into the oven for 45 minutes, until fork tender. Cut the Kale into bite size pieces and add to the baking sheet of sweet potatoes and cauliflower 30 minutes into baking time. The Kale will become crisp. Remove and cool. While the vegetables are baking. In a small sauce pan place water and Farro. Let simmer stirring a few times to prevent sticking, cook until all the water is absorbed about 30 minutes, set aside to cool.

To Assemble:

In a large bowl, add Farro, then Arugula, kale, sweet potatoes, then cauliflower into quadrants of the bowl. Add avacado slices, then pickled onion, and 1 egg sliced in half, then drizzle with olive oil, balsamic vinegar and sprinkle with Maldon salt. To eat toss everything together in the bowl and enjoy!

Pickled Red Onions

You will need:

– 1 large red onion sliced thin
– 1 cup red wine vinegar
– 2 tablespoons salt
– 1 teaspoon celery seed or peppercorns
– 3 tablespoons sugar
– ½ cup water

To prepare:

In a sauce pan put all the ingredients, and bring to a boil allow about 1 minute to cook. Turn off heat and let steep until cool. Put into a mason jar and place in the refrigerator for 2 days before using. Can be stored for up to 2 weeks.

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Festive Dessert:: Churro Ice Cream

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You will be happy to see this dessert just in time for hotter weather, and of course, Cinco de Mayo. You can easily serve this churro-inspired cinnamon ice cream in paper cups which makes it perfect to scoop ahead! Just pop them in the freezer and pull them out about 10 minutes before you’re ready to serve and drizzle with caramel sauce. By the way, high-quality, store-bought sauce is just fine.

I love serving these with sweet tortilla chips on the side to blend that salty with the sweet.

All photos from my first book, Picture Perfect Parties Rizzoli, NY.

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Shopping with me in Italy…who’s coming?!

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“As a prop stylist, I regard shopping as a sport”…

I am pretty over the moon to announce this 2022 spring retreat, The Great Italian Shopping Experience is back. A couple of years ago, I did a shopping retreat. Let’s just say it was super popular. We instantly sold out. We had a waiting list of 50 people…I am not even kidding…

So, next year, in June, I will be revamping this one with more shopping and more locations. Only 8 people can come for 5 days of non-stop flea-ing and shopping at all of my secret haunts. Who’s coming?

The dates are June 22- 27th 2022. Mark your calendars now! For all of you who missed your chance, we are launching this workshop on Friday, May 1st, so be sure check back in (or even better, subscribe to my newsletter).

We will be going to flea markets, junk shops, artisan food purveyors, vintage dealers, Italian merchants from this region and beyond.

I could not be more excited to go hunting and gathering with you…

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We’re Baaaaaack!

xx Annette

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La Fortezza Cookbook, Winter photoshoot in the Spring

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Rosie Scott, our foodstylist, adding her final touches to the Chickpea Soup recipe on set

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Monitor showing the recipe for Bavette with Spicy Anchovy

Hi there. As you all know, I am working on my latest cookbook, La Fortezza Cookbook. It will be a cookbook based on my time here in the Lunigiana region in Italy. Obviously, this has been a challenging time to work on anything that involves a location.

We last shot the fall chapter in October of 2020 which was honestly less challenging. Now with all the rules, regulations, and protocols, it has been extra stressful. Our team is from London, so the lock-down in England postponed the shoot until last week.

I’ve been so worried since it is a seasonal book, and it is already full-on spring here, and we were shooting the winter chapter. But the gods smiled on us, and it felt like winter here last week: dark, grey and miserable. In all my of years of styling, I have never prayed for bad weather, but lucky for me my prayers were answered, and we managed to replicate winter to the fullest.

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David and Rosie needed a Covid Test for their flight back to London. It was quite easy.

Three out of 5 of us are fully vaccinated (including me), so it was easy to distance and much less stressful. Although we did not travel around as much to shoot the countryside this time or photograph portraits, it was really a nice week, even with all the extra precautions. Everyone had to get a Covid test to fly back to London, but even that was pretty seamless.

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The best part of the shoot, which was not actually part of the shoot, was the delivery of David Loftus Rosé. I had been working on it all winter, and it finally arrived with a beautiful label designed by David himself. David loves a good rosé, so I asked him last fall during the harvest if he’d like to develop one with me. Of course, he was totally on board. It seemed fitting to name the wine for this Rosé enthusiast. What a thrill to have him taste it for the first time. We agree that it has definite notes of strawberry, and he even tasted vanilla. It’s bright, not sweet, and quite enjoyable. We will be enjoying many icy cold glasses, the way David likes it, at the pool this summer.

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One more chapter to go which is spring. Then, we will be finished with the photography. La Fortezza Cookbook, Rizzoli NY, releases spring 2022. As you can imagine, there is plenty to do before it goes to the printer. I will never forget putting this book together in the middle of a pandemic. Who could forget?! Stay tuned for more BTS at the end of June with our fabulous crew. xx

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