|caper blossom with capers at bottom left- they are where the blossoms come from|
Such as stopping to smell the flowers or in this case, point out a beautiful caper blossom and explain what it is. The capers we eat at the flower buds, which then bloom into this lovely flower. You can see the tiny green seed pod in the middle of the flower which will then become the appetizer size of the caper berry. WOW nature is just amazing isn't it.
Sharing my food friends with my students is a joy. Each day is a learning experience while shopping and sharing knowledge. We have weekly markets in various villages where the local farmers sell their products, still warm from the ground. There are markets where the town fills up with trucks with fabric, farm tools, clothing and food trucks as well as fresh fruits and vegetables.
|leonardo is my porchetta guy at the weekly market-- so I get treats!|
It is like a treasure hunt daily to find the best butcher in town, the best bread or cheese produced nearby.
|the most crowded food truck is the roast chicken and fried food truck always packed!|
With my job, I can move around a lot, doing research for articles or for trip planning. I meet a lot of people and get to taste some great food and wine but mostly I love simple things which are available to everyone.
Simple foods shine on their own and fresh farm to table food is the perfect example of flavor at its peak.
"Everything tastes better in Italy" is something I always hear.
We are blessed with eating fresh, local, seasonal foods.
That may mean nothing but zucchini for ages, but it inspires one to be creative.
Check out this lovely garden inspired simple "salad" we had at the fabulous La Petraia Farm in Radda.
|simple free-form salad- milk mayo with raw vegetables and flowers- Pinzimonio|
I am truly blessed to be able to live here and to be able to share it with you all!
At the market today Francesca gave me a new recipe
Simply grill eggplant slices and top with seeded chopped tomatoes, marinated with garlic, salt and extra virgin olive oil. Lightly salt and serve with oregano on top.
My husband adored this.