The month of March’s started in a great way! We prepared 3 Private Dinners in Florence, Pisa and Montopoli.
We did the shopping and went to Florence for a Private Dinner to celebrate 60 years of an american father with his beautiful family from Washington.
Ten people in the party and a birthday cake that I prepared before their eyes: sponge cake filled with Nutella and Mascarpone Cream, coated with whipped fresh quality cream.
Their Main course choosed was “Acquapazza” Seabreams, in Italy: “Orate all’Acquapazza”. It’s a simple but tasteful fish dish, made with all the italian flavors: seabream fish, fresh and juicy tomatoes, garlic, basil and obviously extra virgin olive oil…nothing else. It’s popular here in Italy, because a famous actor of the 50′, Totò, loved eating it while sitting in front of the Gulf of Naples; he sayd to have with himself all the wonders of the world: sea, sun, Summer and gorgeous food.
The “Cuoche in Vacanza” second commitment, was in Pise and it was a test for a wedding dinner that’ll be on September, in the beautiful surroundings of Talamone, a fishing village in the South of Tuscany. This young couple’d like a wedding dinner recalling all the flavors of Summer and Talamone…in a few words, all the party we’ll be fish based: seafruits and shellfish.
The Prince of the Dinner will be an italian first course: Lobster Linguine, in Italy: Linguine all’Astice, followed by a Tuna Tartare with seasonal vegetables cut in flower shapes.
Our third Private Dinner was just yeasterday, in Montopoli : a family from Boston booked our service for 2 times, while here on holiday in Tuscany. They choosed as main course: Chicken and Peppers Tuscan Style. I bought the chicken from an organic farm near my home and I was not wondered, when they told me that it was really amazing.
Since we’re addicted to fresh homemade pasta, all the family asked us to prepare fresh egg pasta before their eyes; they guessed if it was possible to prepare fresh pasta for a person in the group who has Celiac: of course!! Allergic people, Vegeterians, Vegans and any kind of dietary prescription are Welcome!!
We made 2 different kinds of pasta and one of them was Gluten Free: Tagliatelle and Maltagliati with Fresh Chopped Tomatoes sauce, the famous Italian Sauce: Pummarola.
Mmmmm delicious! I got hungry reading your post 🙂 Nice work on the meals!
Grazie mille! Come in Tuscany to taste!! Ciaoooo!!
thanks so much @travelBench, hope we’ll keep in touch…if you need some recipes…I’m here!