Toscana Saporita

allthingstuscan@aol.com
Phone: 516-889-1271
info@toscanasaporita.com
Phone: + 39 335 8129442

Gary Rhodes Across Italy

Toscana Saporita Cooking School has been chosen by world famous English Chef Gary Rhodes and BBC to be part of his Rhodes Across Italy, one of the most highly regarded and viewed cooking series in the...

Toscana Saporita......My Number 1 Most Life Changing Vacation!

Toscana Saporita......My Number 1 Most Life Changing Vacation! This one was easy for me. From most vacations you return with pictures, memories, a calmer mind and maybe a tan; all that is great. Or...

DeGustibus in NYC December 2009

December 14th 2009 Sandra Rosy Lotti, Jacob Restivo, Janine De Marco, Justin Cloud, David Hersh, Eric Fraschilla, Ted Hall and Alexandra Mudry introduced a traditional Tuscan Menu consisting of:...

Mario Batali at Toscana Saporita Cooking School 2006

Food Network Celebrity Chef Mario Batali and Toscana Saporita Cooking School together for a week of Abbondanza! October 29th November 4th 2006 Mario Batali The chefs of Babbo Ristorante Ed Enot...

The James Beard Foundation

Barilla Italian Luncheon

Sandra Lotti with Christopher Covelli, Janine DeMarco, Bill Millholland, Raymond Mulvey

Toscana Saporita Cooking School Italy and NYC Friday, Ju...

Ricette

Spaghetti with baby clams

"3/4 cup extra virgin olive oil 3 cloves of garlic, finely minced 1 red chili pepper, crushed 1 pound shelled baby clams 1/2 cup dry white wine salt and pepper to taste 5 tablespoons freshly diced ripe tomatoes 1 tbs freshly minced Italian flat parsley 1 lb spaghetti Barilla 7 Using a larg...

Farro salad

"1/2 cooked farro 2 large ripe tomatoes, diced 1 small red onion, finely diced 1 clove of garlic, finely minced 1 tbs basil oil 4 tbs extra virgin olive oil salt and pepper to taste 6 oz freshly grated Parmigiano Reggiano 4 tbs parmigiano Reggiano Shavings Rinse the farro in cold water a...

Tomato Tatins on a bed of Fresh Arugula

"Tartellette di Pomodoro e Basilico con Rucola (Tomato Tatins on a bed of fresh Arugola) 1/3 cup extra-virgin olive oil 4 large ripe tomatoes, cut into rounds Salt and freshly-ground black pepper 4 large slices white bread 4 tablespoons basil oil (see following recipe) Fresh Arugola A...

Semifreddo alla vaniglia

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