Tag Archives: toscana saporita

Pesto alla Genovese & Basil Oil Recipes from Platinum Palate™ Member Sandra Rosy Lotti/Toscana Saporita Cooking School in Tuscany!

Posted on June 10, 2016 by Fred Bollaci

Recipes are © Sandra Rosy Lotti/Toscana Saporita Cooking School. Pesto alla Genovese: This is something students learn the first morning of the week-long program. Pesto is something seen very often, especially in summer months (even in the States), as it … Continue reading →

Posted in Pastas and Sauces, Platinum Palate Partners | Tagged basil oil, cooking school, genovese, italian, italy, liguria, lotti, pesto, sandra lotti, toscana saporita, tuscany | Comments Off

Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class: Day 6: More Dinner and Dolci!

Posted on May 10, 2016 by Fred Bollaci

Posted in Platinum Palate Partners | Tagged advanced class, cooking school, farro, panna cotta, sandra lotti, shrimp, toscana saporita | Comments Off

Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Filleting Whole Branzino

Posted on May 6, 2016 by Fred Bollaci

Posted in Platinum Palate Partners | Tagged branzino, fish, friday night, parchment, platinum palate, sandra lotti, seafood, toscana saporita | Comments Off

Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Potato Gnocchi and Semolina Gnocchi “alla Romana”

Posted on May 1, 2016 by Fred Bollaci

On Friday, the last day of the Advanced Class, we started out making two kinds of Gnocchi, one–the classic potato variety made with potato, flour, and egg, (the potatoes are peeled, boiled, and put through a ricer), and the second … Continue reading →

Posted in Platinum Palate Partners | Tagged cooking school, gnocchi, gnocchi alla romana, platinum palate, sandra lotti, semolina, toscana saporita | Comments Off

Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Crespelle alla Fiorentina (Florentine-Style Crepes with Spinach and Bechamel), Eggplant Parmigiana, and Bombolone (Italian Doughnuts)

Posted on April 28, 2016 by Fred Bollaci

Alessio making the Bombolone! They were filled with either vanilla or nutella custard! Extra laps! Alessio demonstrating crepes (above), Assembling the crepes (below) Lunch is served! Crespelle alla Fiorentina (above) and Artichoke and Parmigiano-Reggiano Salad (below) with Citrus Vinaigrette. Eggplant Parmigiana baked … Continue reading →

Posted in Platinum Palate Partners | Tagged cooking school, crepes, crespelle alla fiorentina, eggplant parmigiana, melanzane, platinum palate, sandra lotti, toscana saporita | Comments Off