Tuesday, December 31

Free LIVE Online Cooking Class from Italy, January 5th


We are back at it again! 
La Tavola Marche is excited to invite you to our second ONLINE - LIVE - Cooking Class from our farmhouse & cooking school in Italy on January 5, 2014! 
 
It's more than just watching an episode of a cooking show on television because this is not only live but interactive! Students will have the chance to ask questions along the way, plus the class will be recorded so you'll have access to it whenever you like. (How cool is that?!) Watch the class on your computer, mobile device or tablet.  Once you are registered for the class you will receive an invitation to the site, recipes and ingredient lists.
Our online cooking class will run about an hour in duration, covering techniques, tips and three recipes - including a chocolatey Nutella dessert!
Without leaving the comfort of your kitchen, join us in ours! 

Here are few photos from our kitchen & the kitchens of those participating from across the globe sent in via Facebook! Thanks to everyone that joined our first class on the 29th of December we had a great time, technical difficulties and all!
The Menu:
Veal Scallopini, Scallopini di Vitello (Note: This dish can be made with veal, chicken, turkey, pork loin or beef - the choice of protein is up to you!)
Potato Cabbage Mash, Lesso di Patate e Cavolo (Note: This is MUCH more than just making mashed potatoes, trust me!)
Chocolate Nutella & Walnut Cake, Torta di Nutella e Noce

Class Details:
Sunday the 5th of January 2014
Join La Tavola Marche's FREE Online Live Cooking Class from Italy in two time slots to fit your schedule, depending on your location.  Once you are registered for the class you will receive an invitation to the site, recipes and ingredient lists.

 Europe: 19:00 CET
Early Broadcast: 1:00PM EST/10:00AM PST
Late Broadcast: 4:00PM EST/1:00PM PST

Sign Up:
Hurry!! The class is open to the first 25 students in each time slot that email to reserve their spot: info@latavolamarche.com
LIVE, Online, Interactive and FREE straight from our cooking school in Le Marche, Italy!
La Tavola Marche
Chocolate Nutella Walnut Cake

Monday, December 30

{Podcast from Italy} Oh F@#%! I Have to Get My Italian Drivers License…And No Mustard on My Mortadella!

This Podcast from Italy we recap 2013, give a behinds the scene chat on our first online LIVE cooking class & all the kinks along the way. Jason delves into his trials and tribulations of trying to get his Italian drivers license!! The song of the week is "La tana de re" by Adriano Celentano....and apparently someone is NOT in-favor of putting mustard on mortadella!
Thanks for listening, sharing or telling a friend!

Stream on Stitcher Radio and download via iTunes: Podcast from Italy, Episode #63

 photo from our December 29th online, LIVE cooking class!

Thursday, December 26

Italian Comfort Food for New Year's Eve: Stewed Lentils with Sausage

photo: Simply Recipes
I love good comfort food, chicken noodle soup when your sick, meatloaf and mashed potatoes that remind me of being a kid, you know the classics. But the longer I live in Italy, the more I love Italian comfort food and wish I had been raised on passatelli in brodo, potatoes and cabbage mash or pasta norcina. Another classic Italian comfort food - stewed lentils with sausages. Lentils are very Italian and found in many dishes across the boot, but they are eaten most during the holidays. On New Year's Eve it is best to eat a few spoonfuls of stewed lentils with your cotechino to ensure fortune in the coming year! But the best lentils in Italy are from the tiny mountain top village of Castelluccio di Norcia on the Marche-Umbria border.  The tiny greenish/brown legumes are not only known for their soft skin & creamy texture, but the beauty of the fields in May-June when the lentils are in bloom! (Read this past post for photos and more about Norcia.)

Stewed Lentils with Sausages
lenticchie in umido con salsicce

Serves 4

6 Tablspoons/80 ml Olive oil
1 carrot small, diced
1 onion small, diced
1 celery stalk, diced
2 cloves of garlic, peeled and left whole
2-3 leaves of sage
250 grams/a little over a cup of lentils left to soak in cold water for a few hours
4 sausages
200 ml or 1 cup of passed tomatoes (pomodoro passato) or pureed tomatoes
2-4 cups of stock (vegetable or chicken)
salt & pepper

In a heavy bottomed pot on low heat add olive oil and gently sweat the garlic, celery, carrot and onion with a crack of salt and pepper. Once the vegetables are soft, turn up the heat a bit adding the sausages. Cook the sausages on all sides just to get them started.

Add in the sage leaf (you can add or substitute any herbs you like). Drain the lentils, then add them to the pot along with the tomatoes. Pour about 2 cups of stock (or 400 ml) into the pot and bring up to a slow simmer.

Simmer for 25-30 minutes or until the lentils are tender, adding a little stock if it begins to look too thick.

To finish, adjust seasonings with salt and pepper, fish out the sage and garlic if you like.
Drizzle good extra virgin olive oil and serve with crunchy toasty bread.


Tuesday, December 17

Join our Free LIVE Online Cooking Class from Italy!


La Tavola Marche (Farm, Inn & Cooking School) is excited to announce our first ever ONLINE - LIVE - Cooking Class from our farmhouse & cooking school in Italy! 
Without leaving the comfort of your kitchen, join us in ours! 
 
It's more than just watching an episode of a cooking show on television because this is not only live but interactive! Students will have the chance to ask questions along the way, plus the class will be recorded so you'll have access to it whenever you like. (How cool is that?!) Watch the class on your computer, mobile device or tablet.  Once you are registered for the class you will receive an invitation to the site, recipes and ingredient lists.

Our online cooking class will run about an hour in duration (give or take, its the first one!) and include three winter dishes perfect to serve on New Years Eve or Capodanno!

The Menu:
Chicken Liver Crostini, Fegatini Crostini
Stewed Lentils with Sausages, Lenticchie in Umido con Salsicce
Chickory Salad with Anchovy Dressing, Insalata di Puntarelle alla Romana

Class Details:
Join La Tavola Marche's FREE Online Live Cooking Class from Italy in three time slots to fit your schedule, depending on your location.

Sunday the 29th of December 2013
 Europe: 16:00 CET
East Coast of USA: 4:00PM EST
West Coast of USA: 10:00AM PST

Hurry!! The class is open to the first 25 students that email to reserve their spot: info@latavolamarche.com

As I mentioned, once you are registered for the class you will receive an invitation to the site, recipes and ingredient lists.

LIVE, Online, Interactive and FREE straight from our cooking school in Le Marche, Italy!

La Tavola Marche - Farm, Inn& Cooking School

Sunday, December 15

Cornflake Cookies - Biscotti ai Cereali


Snickerdoodles, Peanut Butter, Oatmeal Raisin, Classic Chocolate Chip and...Cornflakes?! Cornflake cookies are an easy to make, not too sweet dessert, perfect not only for the Holidays but any of time year! I had never seen/eaten these before we moved to Italy, though after a quick recipe search they are found all over from the States to Australia.
A cookie so simple, even I can make it! 
Buon Natale!


 Cornflake Cookies
Biscotti di cereali

makes 30 cookies

250 grams of flour
2 eggs
100 grams of sugar
100 grams of butter
4-6 tablespoons of raisins
tablespoon of vanilla extract
16 grams of ‘lieveto per dolci’ or baking powder
(handful of toasted pine nuts optional)
Corn Flakes

Preheat oven to 175 Celsius or  345 Fahrenheit.
Cream butter and sugar. Then add eggs and vanilla and blend. Sift flour and baking powder/lieveto.  Mix the wet and dry ingredients. Fold in the raisins and optional pine nuts.

Make small balls of dough and roll in Corn Flakes.
Bake for about 15-18 minutes.


Friday, December 13

{Podcast} Marche Wine Expert Interview & The Rising Costs of Living in Italy



This week we interview Marco Candi from Marco's Way Wine Tours in Le Marche, Italy. We ask him about the different varieties of grapes found here, the future of organic wine and much more! We also discuss the rising costs of living in Italy from gpl (heat), milk and even the garbage tax! The song of the week is a classic festive choice - Thanks for listening & Happy Holidays!! 



Sunday, December 8

{Video} Buona Giornata! Episode 1 of "Life at La Tavola Marche"

This is how we start the day on our farm - 


A 35 second film (shot on an iPad) of my favorite part of the day - letting the chickens out of their coop! This winter, I'm editing short clips we've filmed of our day (from the market, garden, guests & cooking classes) to bring you a fun web series "Life at La Tavola Marche"! This is our first episode and we hope you enjoy a slice of life from our farm in Le Marche, Italy!

Thanks for watching & Subscribe to our YouTube Channel!

Wednesday, December 4

{Podcast from Italy} What to Look for When Buying a Rural House in Italy and How to Pack for the Move!



This week's podcast we share an all to familiar story of country living - problems with water! A recap of our lunch at Beltrami's for the unearthing of his famous formaggio di fossa (more photos on Facebook) and it snow's in time for Thanksgiving!  Our immigration saga continues as we renew our paperwork for next year just as boxes of fluffy panetone show up in stores across Italy.  We answer your questions about moving to Italy - how to pack and our three very important tips for finding an agriturismo or rural farmhouse.

This week's song of the week: Buona Sera Signorina by Fred Buscaglione

Download via iTunes, stream on Stitcher or listen on your favorite podcatcher!
Vittorio Beltrami, the Italian Einstein of Cheese
Aged 2 years, formaggio di fossa from Beltrami  with Special reserve craft beer from Amacord for dessert

Monday, December 2

The "Little Surprises" of Living in Italy...White Truffle & Wild Pheasant for Dinner


We always say, it's the little surprises throughout the day that remind us that we live in Italy. You can never have a set schedule or even menu because you just never know what may happen or unexpected adventure will unfold on any given day. People pop-in, plans change quickly...Today is no different. We were just running into town to pick up milk and the newspaper for Dr. Gaggi. The plan was to have a nice simple dinner of cabbage soup (since Jason seems to have a knack for growing massive cabbage & the garden is still full of them). As we arrived at Gaggi's country house, we passed a pheasant on his drive-away and Jason slammed on the brakes. "Dinner," he said a bit too matter of factly for a guy without a gun.

Jason alerted the Doctor and minutes later Gaggi came charging out the front door with Tom his hunting dog by his side. This was a man on a mission. A single shot was fired and Jason returned with wild pheasant for dinner. But before we could leave Gaggi wanted to thank us for picking up the newspaper. Wrapped haphazardly in white paper towel, he handed me the most fragrant white truffle I have seen/smelled all season! "Buona cena" Gaggi smiled as he closed the car door and we headed home.

"Well, I guess we'll save the soup for another night and I'll edit/post the podcast later because now I've got a pheasant to clean and cook!" Jason said with the car full of the musty earthy smells of the truffle.

"Ohhhh and tagliatelle con tartufi, looks like you're also making fresh pasta when we get home, grazie mille!!" I was thrilled, dinner's gonna be good tonight!

(Here's the classic recipe for Tagliatelle with White Truffles)

....reason No. 375 why I love living in Italy, deep in the Marche countryside!
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