Are an irresistible combination.  And combining learning about the two can make you really rethink your position on studying.  Even if you are not able to pull a Diane Lane and chuck it all and buy your own Tuscan villa, a one week trip to Tuscany is probably in the realm of possibility for most people. Enjoying the beautiful hills, scenery and food can also include a learning experience that will influence your cooking and eating habits for the rest of your life.  Or could just make you want to sell everything and buy a Tuscan villa, grow your own grapes, make your own olive oil and learn to speak Italian.

This is probably not the vacation for those with very young children or those that like a great deal of autonomy.  But for those that love food, love cooking and love wine; and who think a little structure is a good thing; this could be one of the funnest vacations you could take.  I am talking about spending a week living in an Italian villa just outside of Florence, taking lessons for four days from Italian chefs, going to a true Italian market, exploring Florence, and touring the surrounding wine regions.  Add to this the seasonal sagre festivals and activities and you have one culinary masterpiece of a week.

The price is actually pretty reasonable when you factor in seven days of accomodation and an amazing amount of food consumption that are included in the 1800€ price.  It works out to about the same that you would spend on a hotel and food typically in Florence.  The company also offers single day classes and tw and three day classes if you are only spending a short amount of time in Florence; and those classes end with sitting down to a multi-course lunch to prepare you for all the walking and exploring you will want to do in such an amazing city.

Bonus points for the site also having contact info and phone numbers in the US to make life easier.

www.tuscany-cooking-class.com

So I find a lasagne recipe. I try it. I like it. I really like it.  I feel brave. I ask my Italian mamma neighbor to try it. (Note: I said I felt brave) SHE like it. WOO HOO!!  So, you say? If you have spent some time in an Italian kitchen you may be familiar with the regard for the cooking skills of the typical American.  To get a “molto buono” from a sincere face does more than warm the cockles of your heart–it’s like finding the lost city of Atlantis.

Lasagne in Tuscany is not the same as most American style lasagne.  The layers of cheese that are so typical of the American version are replaced with layers of bechamel sauce and sprinklings of parmesan cheese.  There is also a higher ratio of pasta per layer of lasagna.  I found this recipe in another little corner of another little site here. www.tuscany.net/recipes/lasagne. I did some slight modifications and interpretations, boiled lean=ground beef which I added to and left out the chicken hearts. I also added a little cheese to melt on top the last 15 minutes of cooking.

One thing I did not think about before because of having a science background and being familiar with all things metric is that others may find fabulous recipes on many of these small sites and think that they sound amazing and want to try them. But.  They are all in the metric system and your measuring devices are not.  So a little chart to make it easier.

28.5 grams=1 ounce

100 grams=a bit less than 1/4 lb (0.22)

125grams=a bit more than 1/4 lb (0.27)

1 liter=a very little more than 1 quart

100 ml=a little less than 1/2 cup (0.42)

If you are good with decimals than link to this site www.convert-me.com, the only drawback is it only converts in decimals so remember that 0.33 is 1/3 cup and 0.67 is 2/3 cup and keep the pc away from the fluids in the kitchen, bechamel sauce is murder to get out from between the keys.

Whether you are traveling to Tuscany or recreating the Tuscan experience at home; a little walk-though of the alimentary indulgences of the typical Florentine in a normal working day might prove informative, amusing or merely diverting.  As previously mentioned in “Italian Paradox,” it is common in Italy to eat frequently throught the day, just like all those health advisors and scientists tell you to do.  So let’s wake up on a weekday morning.

• Prima colazione-this is the “first breakfast,” this is NOT your grandmother’s breakfast.  A day typically begins with a coffee (espresso), a single brioche or croissant and perhaps a small glass of juice.
• Segunda colazione-the second breakfast is comparable to coffee break time in an American office.  There will be a second coffee and most likely a small panini, roughly half the size of a typical deli sandwich.
• Pranzo-for lunch either pasta or a sandwich, both with a small salad or piece of fruit are the most common choices. Lunch is also generally later than an American lunch, 1:30 is not unusual.
• Merenda-a snack, this is generally light and in the late afternoon, perhaps an orange, or maybe a small amount of cheese and some bread.
• Aperitivo-After work-this is generally a single light cocktail or glass of wine and nibbling on a wide array of snacks, at some places in Florence and Milan this is an art–and almost expanded into a full meal.
• Dinner-in a restaurant with friends this is generally three courses, slowly eaten, over lively conversation with lots of sharing and does not begin until 9pm. At home it will be only slightly less food, but generally will have a little prosciutto, cheese or something to begin; a dish of pasta or small meat portion and a little sweet something and coffee or tea to finish.  Did I say wine? You must have one glass of wine–it’s good for you!!

The coffees I have referred to are espressos, not six-ounce or Venti size coffees–if you had that many you might spill your wine.  Another note, when Italians consume sweets, which is fairly often, they are generally not overly sugary and are in fairly small quantities. A gelato serving, for instance is roughly the size of an old-fashioned tea-cup, but the gelato is rich. And creamy. And full of flavor. And ooooh so satisfying.

How do you most authentically recreate the relaxing, time-honored type of dinner Tuscans indulge in when going out to dine in your own home?  The first thing to consider is time.  A meal is not something rushed through prior to doing something else; it is paced slowly, so you can enjoy time with your friends and good food.  The discos don’t get any customers until 11 or 12 because before that everyone is still eating. You should allow a good 2-3 hours for a dinner like this, so Saturday or Sunday are probably the best nights to serve this.

The first course should generally be an antipasto; hopefully including some assorted crostini, fegato, pomodori or mushroom.  Some good prosciutto, salumi and some cheeses such as taleggio, Asiago or Gorgonzola are classic ways to start.  Most people eat a bit more slowly when they have a lot of different things to try so allow at least 20 minutes for people to really get a chance to enjoy and try everything.

For the primi piatti a simple pasta dish is the hands down favorite.  I recommend starting your water to boil when you serve the antipasto; this way your water is hot and ready to go, but there is no rush into the next course, all you have to do is turn the flame down and let your friends enjoy each other.  Unless you are using a sauce that must be made on the spot, it makes for much easier timing if you can make the sauce prior to your friends arriving and just warm it for serving–tomato sauces are perfect for this. And of course nice warm bread should be available throughout the meal.  A trick of my mother’s was to have bread remain on top of the stove wrapped in a warm towel, it stays warm and doesn’t dry out.

Most Italian meat dishes have a fairly short cooking time. If you have everying prepped beforehand you should not need to put the meat into the oven or onto a grill until you are serving the pasta.  Having as much prepared prior makes life sooooo much easier, and the night so much more relaxing for you and your friends.  Starting the vegetable when everyone has finished their pasta should make it ready at the same time as your meat, depending on the vegetable you chose, sauteed spinach is a great, quick option for this.

A little Panettone or biscotti with Vin Santo to finish, unless you have time to do a tiramisu, make a perfect ending.  And, of course, it goes without saying, wine, wine, wine.