Chef Vary hight quality food and service from Italy

>> Saturday

Today lunch At macelleria cecchini panzano in Chianti

>> Thursday

Mortadella with pistachio.

Salame di Martina Franca Puglia

Fantastic salame from Puglia

>> Wednesday

>> Monday

Pasta with porcini mushrooms
Gnudi with truffe
Veal with orange
Tiramisu with cream

Cooking Courses and Personal Chef

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Chef Varinia does not just teach the techniques of Tuscan and Italian cuisine, but it explains the history and the origins of each recipe, so communicating the frame of mind and the knowledge that are essential to appreciate our ’s scents and flavours. A compilation of medieval recipes from authentic sources adapted for the 21st century kitchen, along with diverse facts on food & feasting in the Middle Ages & Renaissance and other historical culinary items.

Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context.

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Collection of Vegetarian (from Millennium Restaurant in San Francisco)

MY MENU AND COOKING LESSON

RECIPES

Chianti on vespa!!

>> Saturday

The pizza

Mortadella coi pistacchi

>> Thursday

Salame di Martina Franca Puglia

Appetizer octopus salmon

>> Wednesday

New cooking class

>> Monday

Giglio Bianco Usa Co. THE BEST ITALIAN FOOD ... in Italy and in the WORD

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Cooking Courses and Personal Chef

DINNER WITH CHEF VARY

COOKING LESSON

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