tag:blogger.com,1999:blog-17053614232154473772012-01-29T11:53:28.250+01:00Enjoy Italy's wonderful Italian food, traditional home made pastas, Bolognese food, Parmigiano Reggiano, Aceto Balsamico Tradizionale di Modena and fabulous Italian wines. Learn to cook authentic Italian meals with our cooking lessons.adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.comBlogger531100tag:blogger.com,1999:blog-1705361423215447377.post-18792700659311393742012-01-25T23:15:00.004+01:002012-01-26T14:58:24.735+01:00

"Cream" of Shrimp and Chickpeas Serves 3 or 4 as a first course 12 large shrimp about 2 cups cooked chickpeas 1 garlic clove 2 tablespoons fresh parsley, washed, spin dry and minced 1 tablespoon bit of tomato sauce Peel shrimp and devein. Three of the shrimp should also have their tails removed. Simmer shrimp shells, covered with water, in a small saucepan. After 10 minutes or so, filter and

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-79055334816063196862012-01-19T15:19:00.002+01:002012-01-19T15:25:37.736+01:00

Butternut squash vellutata (Zucca in Bologna)I buy a zucca Ferrarese (the long light brown one) to prepare this soup. Any zucca that remains is peeled and chopped into large cubes and frozen. That way I always have it ready for the next zuppa, vellutata or risotto!600g Zucca, peeled and cubed1 large onion or leek1 cube vegetable broth, or 150 g soffritto (minced onion, carrots and celery), or 2

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-66913463413659492742012-01-18T17:42:00.002+01:002012-01-18T17:44:27.653+01:00

Perfect for this season are soups and specifically vellutate. Vellutate are soft to the palate like velluto, like velvet. And are pretty enough to serve to company and friends but are incredibly easy to prepare and have as much or as little fat as you add. So here's the secret:Make a basic vellutata and then separate into two batches. Your batch is lean, and you can add what you want. In the

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-85280556335171186742012-01-17T18:52:00.002+01:002012-01-19T15:28:35.641+01:00

Its unusual that I "get personal" on my website but I do feel that I need to publicly excuse myself with everyone who has written to me and haven't received answers within 24-48 hrs. I worked right up to November 24th but right before (on the 23rd) my body said "basta". I got a fever, followed by a crescendo of symptoms and fell down with a flu/upper respiratory and bronchial infection. It

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-23663006977386515902011-12-31T17:47:00.000+01:002011-12-31T17:49:56.549+01:00

Bologna is full of holiday lights during December. Festivities here begin on December 8th, the Immaculate Conception of the Virgin Mary. It continues with Santa Lucia on the 13th. Traditionally this saint, "santa" in Italian would bring gifts to children on the night between the 12th and 13th... Christmas eve is widely celebrated and includes a no meat meal, generally

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-88306434209632918442011-11-17T16:08:00.001+01:002011-11-17T16:16:01.718+01:00

For the seventh year in a row, Bologna is hosting the Cioccoshow from the 16th to the 20th of November. This festival which presents the finest Italian chocolate in its various forms with some of the best chocolatiers in the country. The event is open to the public and is found in Bologna's main city square, Piazza Maggiore and immediate surrounding areas. Hot chocolate, powder, chocolate

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-59410285504738029262011-10-31T16:21:00.003+01:002011-10-31T16:22:12.531+01:00

This morning I overheard some ladies say in English : "Let's meet for an appero next week". An Italian would be confused because this seemingly innocent phrase has a word in it that has many meanings. My English speaking friends meant to meet for an aperitivo, a pre-dinner drink, a time to socialize with friends before each heads off home for dinner. However, appero could be confused with

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-38114890961531753832011-09-19T12:19:00.000+02:002011-09-19T12:19:11.796+02:00

We have added 2 more lessons to the list of lessons we offer - Just Desserts and Risotto. Now we offer 12 different lessons! However, we cannot hold cooking lessons as often as we did in the past few years. In the past we have held lessons up to 6 days in a row with 5 lessons per week being the norm from May through beginning of October. As of this autumn we have made some scheduling changes as

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-1761537263844573292011-09-10T16:01:00.000+02:002011-11-17T16:20:03.461+01:00

Taste of Italy was mentioned in a recent article in the US' Boston Globe. The article published on July 26th, describes the cooking classes. I have to say that having just had one the day I read the article felt like deja-vu. Making pasta by hand teacher’s Bolognese art Her classes cook basics in the style of the region Below the article you will find the recipe for the Bolognese ragu'...

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-2607177850141272552011-07-25T13:13:00.002+02:002011-07-25T15:47:04.055+02:00

Hello everyone! We are on holiday break until the 10th of September .  No, I won't be vacationing all that time but need the time to take care of some important things. Please write but remember that any events (lessons, tastings, tours) will have to be scheduled from September 12th onwards. NEWS: An article will soon appear in The Boston Globe on Taste of Italy's gluten free pasta making-

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-69702544067734828842011-07-02T23:23:00.002+02:002011-07-02T23:43:29.248+02:00

Though a staple in the Italian kitchen, you might be surprised to find out tomatoes are not, in fact, Italian. The fruit was discovered in Latin America in the fifteenth century, then made its way to Italy in the nineteenth century. Because tomatoes grow in a variety of conditions, the use throughout Italy and in the kitchens took off.The word tomato has an interesting past just as the origin of

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-64108705246047770022011-06-25T18:05:00.000+02:002011-06-25T18:06:18.843+02:00

Have you ever wondered why some of the simplest recipes turn out to be the most delicious? Take, for example, prosciutto and melon. This Italian warm weather favorite is about as simple as they come. Maybe we can give some credit to the theory of Claudio Galeno. The second century Greek medic studied the composition of food and how finding the equilibrium of ingredients, however simple, can

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-20645942926553504352011-06-12T12:51:00.001+02:002011-06-25T18:18:53.873+02:00

When searching for an authentic product, it is important to know what you are looking for. Pretty bottles, fancy labels and presentation can sometimes fool. Thankfully, Europe has taken steps to ensure the authenticity and quality of nearly 200 products with two designations: the IGP and DOP. The two designations ensure the origin and exquisite quality of the products they include in slightly

Juliahttp://www.blogger.com/profile/01663998652051085463noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-26624981533260235602011-06-12T12:49:00.002+02:002011-06-25T18:11:41.227+02:00

In Italy, there are many types of indigenous pumpkins- some are round such as Mantovana di Chioggia while others are long such as the Violina from Ferrara. I like to use the Violina (a variety of Butternut squash) with rugged skin. How many types of Butternut squashes are they you might ask? I recently counted 10 varieties of just the Butternut Squash in just one farm's website!A well-informed

Juliahttp://www.blogger.com/profile/01663998652051085463noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-205538005336818382011-05-06T12:21:00.007+02:002011-06-06T19:56:54.386+02:00

Two new cooking lessons are immediately available - Mostly Vegetarian Fresh Pasta - 95€ Delicious hand made pasta with small amounts of meat. These dishes are about the fresh vegetables but sometimes a bit of pancetta can enhance the flavors! You will prepare at least 3 types of handmade pasta with the freshest seasonal produce and cheese to make our sauces and pasta stuffings.- Anyway you like

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-29016340925260927672011-04-11T11:24:00.004+02:002011-04-11T11:36:51.757+02:00

Italy is a country with a vast amount of historic art and culture. From the 9th to 17th of April you will be able to enjoy the museums, archeological sites, archives,and libraries for a celebration across Italy. In fact, there are over 2,500 events scheduled including seminars, shows, extra opening hours, learning labs for children, guided visits and concerts, which will make the experience even

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-42245608219562732002011-03-31T15:02:00.001+02:002011-03-31T15:05:21.749+02:00

You asked for it and we are preparing to roll out two more lessons: One on Risotto and another on Soft Italian Desserts. As in all Taste of Italy, lessons you will have a list of dishes you can choose from. As soon as they aready, I will post something here!Best, Maribel

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-16590855077214093482011-02-24T18:01:00.011+01:002011-03-04T13:32:22.196+01:00

Left to right: beaches in Stoupa and Kardamyli, view from B&BHello,How about vacationing with Taste of Italy in Greece? We will be in Agios Nikolaos, 39 km south of Kalamata, on the beautiful Southern Peloponnese coast. Here you will be surrounded by a natural environment of mountains, sea and blue skies in which to relax and unwind. You can be as active as you want; you can hike in the

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-72151074907004891712011-02-21T12:14:00.008+01:002011-06-25T17:53:53.520+02:00

How can you tell the difference between tortellini and tortelloni? The two types of pasta, though similar in shape and name, will deliver completely different tastes. Both are made with the traditional style 'egg-pasta' composed of flour and egg, but the final products with the various fillings leave you wanting more.Tortellini: The smaller of the two, tortellini are stuffed with a hearty meat

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-32472911181787446132011-01-31T17:18:00.005+01:002011-06-12T12:49:16.097+02:00

In 1963 Oscar Mayer, a brand of KRAFT in the United States, coined the catchy jingle to make his bologna a household name. "My bologna has a first name" and so on.. Yes, the song gets stuck in your head, but what is the sausage made of? Mortadella, the real Italian Bologna sausage, originates right here in Bologna! Home to the Taste of Italy. The hearty, yet surprisingly healthy sausage has

Juliahttp://www.blogger.com/profile/01663998652051085463noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-655793902693641352011-01-19T17:44:00.001+01:002011-06-12T12:48:36.664+02:00

A stunning view of the towers against the blue Bologna sky. Sure, everyone has heard of the leaning tower of Pisa. It bustles with tourists year-round, but who knew Bologna offered one better in the heart of town? In the 12th century two Bolognese families decided grand towers built in their name were a sure way to would be remembered.  It seems the towers of Garisenda and Asinelli have

Juliahttp://www.blogger.com/profile/01663998652051085463noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-18046885458929298392011-01-11T11:46:00.001+01:002011-06-12T12:48:15.316+02:00

Now that you have a grasp on the age old method for how the Traditional Balsamic Vinegar is made, let's go back a few hundred years into its history. Sadly, there is no official documentation when or where exactly Balsamic originated, but similar products, used in various ways throughout history have been mentioned in literature from ancient Greece and imperial Rome. However, some early

Juliahttp://www.blogger.com/profile/01663998652051085463noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-31680000613326196172011-01-02T02:27:00.003+01:002011-06-12T12:47:38.770+02:00

Strict rules apply to just about everything produced in the world today. Those rules also apply to the age old process for Balsamic Vinegar. The authentic ‘Traditional Balsamic Vinegar of Modena' or 'ABTM' has a lengthy process that brings the product to the top of the charts in condiments. Casks containing grape must maturing as natural enzymes infuse the product during the acidification

Juliahttp://www.blogger.com/profile/01663998652051085463noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-16558953064415645412010-12-18T22:34:00.003+01:002010-12-18T23:15:40.861+01:00

The Christmas holidays in Bologna are yet another reason for the Bolognese to eat. While people around the world are busy baking cookies, people here make tortellini, small stuffed pasta with different types of pork meat and Parmigiano-Reggiano), a fundamental holiday primo in most households. During the holidays tortellini are always served in a hot chicken and beef broth or a capon broth, no

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-39405346548148538612010-12-01T19:13:00.001+01:002011-06-12T12:47:11.413+02:00

The flurries arrived in Bologna as stands were filled to the brim with chocolate at the 2010 Cioccoshow. Despite the cold, the fair went on. Several piazzas and small streets throughout the city were bustling with chocolate lovers meandering from stand to stand. Chocolatiers from various regions in Italy patiently waited, bundled up from head to toe, as customers strolled by searching for their

Juliahttp://www.blogger.com/profile/01663998652051085463noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-16577143382111136822010-11-22T18:26:00.007+01:002011-06-12T12:45:54.620+02:00

It’s finally that time of year to fill up on hot chocolate and treats as the sixth annual Cioccoshow (Chocolate Festival) makes its way to Bologna, Italy. The festival will take place Wednesday, November 24 through Sunday the 28th. The festival gives a chance for chocolatiers from all over Italy showcase their product in the heart of Bologna. Workers have been setting up tents in preparation for

Juliahttp://www.blogger.com/profile/01663998652051085463noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-32057302081844363942010-07-28T23:12:00.006+02:002011-03-02T19:53:01.883+01:00

After some requests (and encouragement from my students) I have decided to create a pasta making lesson with gluten free flour. After many tests we have found that it tastes excatly the same as regular pasta so why not treat yourself to this lesson?Write to us for details!

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com2tag:blogger.com,1999:blog-1705361423215447377.post-86372972009018114162010-06-29T13:09:00.006+02:002010-07-28T23:02:40.808+02:00

Anyone in Australia this summer? "Italianicious", an Australian cooking magazine, has come out with an issue (May-June) dedicated to the region of Emilia-Romagna and I am one of the featured cooks... check it out!Click on the IMAGE in order to read itbest,Maribel

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com2tag:blogger.com,1999:blog-1705361423215447377.post-44883274730376804402010-05-30T17:38:00.003+02:002011-03-02T19:56:37.916+01:00

The warm weather is finally here and so are peas, artichokes and asparagus. I am using as many of these ingredients in the lessons as possible. Last Friday I was told that we were seeing the last of the artichokes until the September variety arrives! :( That's bad news for artichoke lovers!However, we are now seeing some excellent varieties of local vegetables show up in the market: light green

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-44676423554858472442010-03-07T14:41:00.007+01:002011-03-02T19:43:33.792+01:00

Ciao everybody! So what do you do on a cloudy, rainy day like today? For starters I try not to look out the window, then I put on some happy music and start cooking something tasty.For example, why not try this pumpkin and sausage sauce with some fresh pasta? This is a popular sauce among my students. The sweetness of the pumpkin contrasts nicely with the pork sausage, the onions and thyme. It is

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-61534034898133226832010-02-16T18:52:00.009+01:002010-02-16T19:37:04.732+01:00

Its Martedì grasso in Italian. While my son was home sick and his friends were at a Carnevale party at school, I tried to cheer him up with some colorful pasta strings. Kids usually throw paper strings at each other while they are dressed up in costumes.First you make a regular yellow pasta, then make a green pasta with spinach and also a third pasta with tomato concentrate in order to have a

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-82921163364884450632010-01-08T20:11:00.006+01:002011-05-06T12:45:21.354+02:00

Bologna is NOT known for its pastry making, but that does not mean that the people of Bologna don't enjoy excellent cakes and pastries.Here is a list of the best pastry and cake shops in the center of Bologna in alphabetical order. Some of these, by the way, are also cafès and/or bars so you can stop by and eat something as well as take some home with you.Atti (as in Paolo Atti & Figli) in via

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-19671086222653145382009-05-17T18:03:00.009+02:002009-08-30T22:28:53.543+02:00

Taste of Italy now has the following locations available for its cooking lessons:1. In the heart of Bologna and only a 10 minute walk from the central city open air food market (il mercato di mezzo), this location offers a typical Bolognese house as the setting for our cooking classes. This location is ideal for individuals or small groups. 2. Country house in Castel San Pietro offers a charming

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-68625961206848308712008-10-10T14:20:00.002+02:002008-10-10T14:27:03.221+02:00

Between 23 and 27 of October Turin will be hosting the Salone Internazionale del Gusto which has to be Italy's largest showcase of the best food in the world.It is SlowFood's main and largest event. There are stands where you can taste and bring home foods and beverages as well as many correlated events such as cooking lessons with some of the world's best chefs. A great opportunity to revel in

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-89301491034371052732008-10-09T09:48:00.004+02:002008-10-09T11:40:05.420+02:00

Special thanks to the ISI Foundation for the use of their photograph of Turin.I recently visited Turin and fell in love with it all over again. Its a beautiful city with large promenades, city gardens, beautiful buildings such as the Mole Antoneniana, etc. etc! The city itself has the Alps on one side and the Po river that runs to its east side. It is also full of wonderful museums, galleries, is

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-29126786105085293012008-08-01T14:04:00.010+02:002011-03-02T20:00:53.217+01:00

That was tasty! Private lesson in Dozza. Foto credit: copyright 2008 Taste of ItalyCooking courses and tastings to learn, to improve and to remember because reading about it is not enough. Because side-to-side comparisons teach us more and help us better appreciate commonly-imitated products.Italian cooking lessons. Participants will learn how to successfully prepare several dishes. Each

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-24321321554884645322008-07-30T11:33:00.008+02:002008-07-30T12:44:37.265+02:00

Fresh herbs are fantastic and summer is when herbs are at their peak. How can we continue enjoying their summer flavor well past the warm season?Some people resort to dry herbs but I find that most dry herbs are a pale comparison to their fresh counterparts. The difference in flavor is great: dry herbs have no range or ting in flavor that is typical of fresh herbs.A typical solution is to plant

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-37254211703882267532008-06-18T23:35:00.003+02:002008-07-30T12:55:12.098+02:00

Italian ice cream, now that is an interesting subject!Everyone has their favorite ice cream place and up until quite recently mine were Sorbetteria Castiglione, for its fabulous dark chocolate and cassata Siciliana flavors, and Stefino's, for its fabulous almond Sicilian granita and its Cream with a hint of lemon zest ice cream. I still think that these two places are super but I've recently

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-76229509162996939112008-05-20T21:06:00.009+02:002008-07-30T13:57:01.936+02:00

This summer Taste of Italy moves to the cool Appenine mountains that lie between Tuscany and Emilia-Romagna, an area called the Mugello; also known to race car enthusiasts.Why the Mugello? We chose the Mugello because the area is naturally beautiful with forests and plains; rivers and lakes; as well as plenty of small and charming villages and villages abandoned at least 50 years ago. Many of the

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-32001219335486951922008-05-13T22:24:00.008+02:002008-07-30T13:23:08.148+02:00

Why not head over to the Green Asparagus "Sagra" Fair in Altedo (province of Bologna)? From May 16th to the 25th , Altedo will be celebrating the 39th edition of this food fair centered around the "green prince of Altedo".The green asparagus from Altedo holds a Protected Geographical Indication or PGI (IGP in Italian). That means that Altedo's asparagus must be grown exclusively in only a part

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-83998279679538383652008-03-07T14:15:00.028+01:002010-06-23T16:10:12.237+02:00

"Jon and I really enjoyed the tortellini making class that we took with you, Christina, and Sergio. It was one of the highlights of our trip to Italy and you all were excellent teachers. The food was also delicious and one of the best we had during our trip :)" Lindsay, Santa Barbara, CaliforniaTagliatelle alla Bolognese.Foto credit: Jonathan Pan."Thank you for your help with the class, I know

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com1tag:blogger.com,1999:blog-1705361423215447377.post-45605778458855454912008-01-04T15:23:00.001+01:002009-10-11T16:13:21.619+02:00

Learn how to make Tortellini where the Tortellini was born, Bologna, Italy.Taste of Italy offers regularly scheduled classes or we can organize a private lesson with the date and time that works best for you and your group. Please contact us for additional information.The article about making Tortellini in Bologna was published on December 30th, 2007 in The New York Times' Travel section.

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-70758663745806855492007-12-24T15:24:00.000+01:002008-07-30T13:53:46.769+02:00

Bolognese truly love their tortellini and while some eat it all year round, like my in-laws, others prefer to eat it only during the cold months. One thing all Bolognese agree on is serving them on Christmas day in a cappon broth and a sprinkle of the best Parmigiano Reggiano you can get your hands on (36 months is a great choice). .On most occasions, a broth made with half a chicken and a piece

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-23776355680309400632007-11-16T14:13:00.000+01:002008-07-30T13:21:54.246+02:00

From November 14th to the 18th, chocolate lovers are in heaven in downtown Bologna. The best chocolate producers from all over Italy expose their goods to the public who can taste freebies and buy all the chocolate they want. This year, the Cioccoshow has tents all over downtown: in Piazza Maggiore, Via Orefici, Piazza Galvani and Piazza Re Enzo (in front of the Neptune fountain).There are

adminhttp://www.blogger.com/profile/04825563879464231464noreply@blogger.com0tag:blogger.com,1999:blog-1705361423215447377.post-31381593595980087462007-11-10T11:47:00.000+01:002008-07-30T13:21:54.246+02:00

ALIMENTARTI is a food trade fair that presents the best of the Italian and the Emilia Romagna region foodstuffs. Not only can one walk along the stands and taste free samples and purchase food stuffs but there are plenty of events that make the trip to the Fiera area worth while. When: 8-11 November 2007Where: Bologna, Large meeting area (Fiera Bologna)Cost: FreeYou can fill in the form online

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Culinary Tours are available in Bologna and Florence. These tours focus on exploring the culinary specialties of the city and region and includes visits to open markets, specialty food stores, etc. Lunch, not included in the price, is had at a typical restaurant or trattoria. Tours of cheese factories (includng Parma cheese), vineyards, traditional balsamic vinegar from Modena, etc., can be

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A good time was had by all in yesterday's class, there were explanations, demonstrations by our wonderful Chef Anna Gennari, lots of lively conversation among the participants, tasting and above all preparation and cooking!Chef Anna Gennari was amazing in her ability to coordinate the preparation of so many dishes typically Bolognese. She shared many tips and tricks and certainly made things look

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MAY 2007Demonstration Class Pasta sauces: There must be about a hundred pasta sauces per region in Italy, this class will cover some of the most famous Italian sauces such as Carbonara end Pesto Genovese plus a few creative sauces: radicchio, vegetables and speck (a type of cured meat) sauce, swordfish and raw tomato sauce and raw tomato, fresh pecorino and bottarga sauce. Thursday May 25th From

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Reservation PolicyReservations are necessary for all Taste of Italy’s activities. Your place is reserved on a first come, first served basis.To reserve your place in a class, please send each participant’s full name, email and telephone number (where they can be reached in case of emergency) with the date and title of the class you are interested in to:Payment PolicyONLY for cooking classes held

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Taste of Italy offers two types of cooking classes: Calendar and Private classes.CALENDAR CLASSES: We feature regularly scheduled cooking classes that are either held at a cooking school in Bologna or at a nearby agriturismo. These classes are listed on our website under Spring or Fall Calendar. You choose which class you are interested in and if, available, participate with your personal

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Here is information regarding information or freebies for Blogs. Many thanks for your help.The company Exanet at http://www.exanet.it/ has been wonderful in providing a hand with registering my domain, setting it up, etc. Its not as simple as some make it out to be. Thanks very much Pina!To make your own email icon, like mine, use Adobe Photoshop. For colorful and anti-spam email icons, visit:

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Taste of Italy was founded by Maribel Agulló, a Bologna resident who has been cooking since she was tall enough to reach over the stove! She lives in Italy since 1997 with her husband and son. Through Taste of Italy she combines her passion for good food with her long experience in marketing. For more information about Maribel please see the post dedicated to her.Residents and visitors alike can

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All Taste of Italy's activities are organized by highly professional and experienced persons. No detail is left to chance. Your satisfaction is our objective. We have many alternatives available that can be tailored to suit your needs. Please contact us for more information. - Working languages: Italian, English and Spanish. Other languages available upon request-Italian cooking lessons. Most

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