Putting another of my Florence cooking classes to the test, I made a batch of light-as-air Fior di Latte gelato and enjoyed some with a generous drizzle of the 12-yr old Aceto Balsamico Tradizionale that I brought home from Reggio Emilia. It truly is a taste of heaven, one of life’s little luxuries!
Handcrafted Limoncello
What was started almost 2 months ago is finally ready: bottled, labeled, chilled. Smooth, lemony, and mellow, but still with bite.
Cooking Italian
Putting the Italian cooking classes I took in Florence to the test at home.
