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Private Notes
Michela serves pork with mango and peperoncino, then turns her attention to an easy cheats version of mushroom risotto made with porcini mushrooms, followed by a simple dessert of fresh roasted peaches and orange syrup.
A trip to a red onion farm in Certaldo inspires Michela to create a mouth-watering Panzanella salad. Michela follows up with a warming pork dish of pork medallions with onion, apple and cider.
Michela continues to explore the cuisine of Tuscany and all the region offers. Back in the kitchen, she cooks up baked eggs with truffle oil, a delicious chickpea and lemon salad, and a dessert of apricot and rum crostata.
Michela samples the best of local produce in Tuscany, then follows up her journey with balsamic glaze and flavoured oils, Chiappa fish stew, and family favourite polenta, almond and orange cake.
After uncovering the best locally grown fruit and veg, and the creamiest of ricottas, Michela dishes up a twist on an old favourite with a wonderful porcini mushroom lasagne, and a simple but tasty pudding of ricotta cream.
Joined by sisters Emi and Romina in the kitchen, the trio cook rainbow ricotta gnocchi. Michela continues with seabass in a bag, a super healthy steamed parcel of fish and veg, and a classic Italian cake.
