Tag Archives: the fortress

Finished… Finito…All Done, the last photoshoot for La Fortezza Cookbook

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The Dapper David Loftus, photographer and fashion plate sipping the Rosé named for him.

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Chef Leo, garnishing the local dish, in an authentic Lunigiana cast iron cooking vessel, called a testa.

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Me at my new bar, that was a delivery saga let’s just say I was happy it arrived and was in one piece.

Ciao everyone!  I can’t believe I am saying this, but I am done with La Fortezza Cookbook. The manuscript? Check,. The recipe testing? Check. Edits? Check. Photo-shoots per season? Check.

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La Fortezza, capture by David, his POV is perfection.   92DA59CE-8F04-440C-BA52-740073A6C28D_1_201_a

As you can imagine, shooting a seasonal cookbook in Italy has been a challenge. We had to cancel the very first shoot for the winter Chapter in February 2020. We were finally able to shoot the summer chapter August 2020, and with lots of restrictions and hurdles, we managed to shoot summer with me and my local chef Leo, then in October. I brought our workshop chef from the US which was no small feat. He, unfortunately, was going through some personal issues which did affect the quality of his work and the food which was another challenge on top of the other challenges was a lot for me to process. We soldiered on in March, hiring a new food stylist from England, the incredible Rosie Scott. All the while David Loftus, my photographer, was truly brilliant and consistent and created the most beautiful images. Rosie, our stylist from London, joined the team in March, along with our local chef Leo. We tackled the re-shoots from October’s shoot, as well as the new images for winter (yes, winter at the end of March. We lucked out with some unseasonably cold weather). Rosie and Leo knocked it out of the park. We had the crew back from London last week to shoot the final chapter, spring. With London lockdowns, endless covid 19 tests, daily temperature checks, travel restrictions, and tons of paperwork, we made it happen. My friend and superstar producer Barbara Pederzini was one of the reasons the shoot went so smoothly. She was my rock, to say the least.

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Daily temperature checks, Rosie and Charlie doing their temperature checks.

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With endless playlists, espressos, market runs, sunshine, heat, rain, and cold days, we had a great time. There were many many challenges, but I am beyond pleased with the recipes, and the images are outrageously gorgeous. This book, as we referred to it, will be “the most beautiful book in the world”. I am delighted that all of our local slow food purveyors’ stories are included, and the rich history of this little-known region of Italy, The Lunigiana, will be the star. I am proud and so excited to share it with all of you. Endless thank yous to David, Rosie, Leo, Barbara and of course, Charlie, Rosie’s lovely and helpful husband, who saved my ass driving to see the Shepherdess in Zeri…that’s another story for another time… dream team does not begin to describe this crew. Fin…xx

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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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Happy Birthday to my baby Italy is My Boyfriend!

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On May 26, 2020, my memoir, Italy is my Boyfriend, was born. It was a monumental moment for me. It complies all of my experiences in Italy, including finding our home here, all in one place.

It was a strange year to be releasing a book. No book signings. Everything was via Zoom or Instagram stories and lives. Different, but necessary. I had a wonderful interview to kick off the virtual book tour with The Florentine and at The Atlanta History Center via Zoom, with my great friend and Editor and Chief Betsy Riley. I also did a fun podcast with Bit by a Fox. But to be honest, I would rather have been on the road meeting people and signing books. Having said this, the response was amazing. I had so many people reach out that had read my book, and tell me that in some small way, my book gave them a little reprieve from what was happening in the world.

To celebrate it’s one-year birthday, I will be giving away lots of books and one very large prize. Of course, there will be some surprises, too, so make sure to follow me on Instagram  to keep up with all the birthday celebration events.

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The celebration will kick off the week before the birthday with all sorts of announcements, Instagram lives and much more. On May 18th, I will be chatting with my friend Thea Duncan of Doing Italy about buying a home in Italy and writing my book. I will be giving away books live during the interview, so you won’t want to miss it. May 21st, I will be on IG live answering questions and giving books away live again. We also will be doing TWO major book basket giveaways: one to an individual and one to a book club. You will not want to miss it. Come and join me as I celebrate one-year with Italy is my Boyfriend.

See you on the gram x

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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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The Ultimate Italian Shopping Experience: What to expect

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We held our first shopping retreat in 2019, and it was such a smashing success, I couldn’t wait to do it again. I announced the retreat last week, but I thought you might want a glimpse into what we do every day. Here’s a recap of my post from 2019, a few days after our first retreat. Give it a read and then head over to the workshop site to sign-up. Trust me, you’re going to want to be there!

You can register here! Take a look at a behind-the-scenes peek at what to expect:

 

From our 2019 trip…

Every day there were new destinations and some surprises. We could not have asked for a more fun group of ladies. Even though they did not know each other before, I think some solid bonds were formed. We danced, drank, made pasta, and enjoyed the beautiful fall weather on the terrace.

Of course, there was a pizza party where a few of our attendees tried their hand at making pizza in the pizza oven. We loved sharing information about how and why we choose certain props, discussed searching for antiques and loved shopping at my super-secret locations.

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We only have 8 spots available for this trip, so this shopping experience is very limited. I have so much to show you, and I cannot express how wonderful it is to meet like-minded shoppers, who share the love of beautiful things.

Let’s shop ’til we drop in 2022! 

REGISTRATION IS NOW OPEN!

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