Article realized by a noted Finnish monthly, Koti ja keittiö, who talked about our course! This is an off-sprint of the article, written by Jutta Ylä-Mononen. Foto of Kirsi-Marja Savola.
“Umbria with all its flavours”
The culinary journey in the ancient Etruscan area, between Rome and Florence, caresses all five senses. You immediately fell welcome.
“… Valeriano Federici goes around Umbria and Tuscany to give cooking courses. They chose simple dishes to will be cooked at home. We used mainly local ingredients. For example, we cooked gnocchi with tomato sauce, home- made pasta with truffle ( found by us), free-range chicken, cooked herbs, panzanella, spelt risotto and rabbit with herbs. The best dish was paté with chicken livers. For dessert: trifle and Salame del Re…”
