I live in a small town in Mexico. The local baker does not make penne or baguettes. I ordered Rose's book "The Baking Bible" and will pick it up on my next trip up to the states in a month. Besides dropping off at Williams of Sonoma for a few necessary equipment items can someone tell me what food items I need to order beforehand to make these two breads? What is the best flour to buy? What is the best starter to buy for sourdough? Once I have have my new "bible" in hand I'm certain I will have the answers. That won't be until later though.

Dan Veenstra

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HI Rose,
thank you very much for your recipes.
i got your recipe for white velvet cake and it amazing. i dont know how to describe this cake
i love it. i have tried so many books and recpes but i get bad results at the end, such as chewy, heavy, dry and cracked cake. i ask my freind and she told me about your recipes and i have enjoyed the cake i made from your cake bible book. i will give you 1000 stars for the cake and book. my family have enjoy this cake and they have ask me to make another for the coming events. thank you once again for making me the best baker in my family and friend. God bless you. I Also want to buy another cake book which do you recommend for me.

yours nana ama
toronto, canada

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Rose and Hector - your photos are fabulous!

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Looks like you had a wonderful time. I loved hearing about the trip. So glad you enjoyed!

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p.s...Ruth did a fantastic job with the photo montage.

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wow Rose, great photos and obviously a wonderful trip!

Zach

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I regret not having the chance to go to Arnolfo's. Ruth's collage looks inviting! But I did go to many other restaurants, holes in the wall, and peoples homes, and it shows on the 7 kg I gained in weight (yikes), let's say I am not a skinny man anymore!

Re: the subject of 'special pig' when I was in Tuscany was all over (and literally hanging, too, in the form of prosciutto). I was told the pride of Tuscan pig is the pig variety named Cinta (pron. shinta).

First picture, of local prosciutto legs hanging from the ceiling, in the town of Greeve (Chianti, Florence, Tuscany). Taken at a "food store," for the lack of a better name to call such store which sells prosciuttos (and all sorts of cold cuts), cheeses, wines, olive oils, antipasti, and such. Most Italians call these stores as just cheese stores, or wine shops, or milk shops, as many shops remain this specialized.

Then we took a couple of foot steps and dined at Osteria Mangiando Mangiando. EXCELLENT (like I would ever share something bellow excellency!). A small restaurant, but so comfy and homey and with a repeated clientele of U.S. visitors. This restaurant is on the list of must do, according to my friend Leonardo (local Fiorentino, nationally certified tour guide by the Italian bureau).

Second picture, at the restaurant mentioned above, we had "pig carpaccio." of Cinta. I felt ashame to ask if it was ok to eat raw pig, as my understanding for carpaccio was thinly sliced red meats eaten raw. I am certain, in the U.S. it is prohibited to serve raw pig! The owner educated me by saying it is raw, but it is cured (salted, hanged to dry like a prosciutto), but the curing time is not that lengthy enough to store it unrefrigerated like prosciutto. I felt shame because I could see the owners face in happy relief to have certain proof of me being of being an U.S. citizen with such raw pig concern! It was delicious, like eating heaven in heaven because that can't be found anywhere else!

Third picture, also Cinta, but cooked like steak with a wonderful reduction. I took notice that one table returned the steak because it wasn't 'filet or pork chop' quality. The waitress hapilly took it off from the bill, but said "this is Cinta, and this is how it should be, it is not fillet (and she did say that in English)."

Forth picture, same restaurant, olive oil so green, so extra virgin, and so freshly pressed, I've just had to drizzled it all over wonderful white toasted bread, for you to see the color. On my last day in Italy, I showed my 100 best food pictures to my local Italian friends, and they said "it is time for photos to also capture smell and taste" one day...

Fifth picture, a hand made fresh egg pasta, called garganelli (looks similar to penne, except it isn't done with dry durum, and it is done by hand rolling little squares joined by 2 oposite tips). Sauce: cinta, herbs, oil.

Sixth picture, pappardelle, also fresh egg pasta, like thick pieces of hand cut fettucine. Sauce: cinta, tomatoe.

Seventh picture, lardo. I am not certain if it is from the cinta pig. But what you see is what you think it is: pork fat. A special pig with near 3 inches of fat under the skin. I questioned for days everyone how this is done because I thought the 3 inches were ground fat or rolled, but no, it is the fat as the pig carries it. Lightly cured, thinly slices, and served as is. You need to try it! Yes, I was a bit grossed out at once, but my life changed completely after learning to appreciate lardo! It is now on my must-have dish.

Eight picture: let me just say it is called Salame Toscano.

Last picture: tripe, a local Florence/Tuscany delicacy.

NOW, before you click on this link, please be sure you are hungry or massage your jugular vein just in case of a clog.

http://www.hectorwong.com/roselevy/ItaliaMajare2007/PorkTuscany.html

Ad NOW #2, the mentioned foods are very seasonal and regional in Italy. You can only find it at certain months of the year and at certain towns of Italy. On from what I know, the Italian gastronomy is just like that!

Enjoy, and do post comments, so I know what more picture you want to see.

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Perfect Rose, I've just came back from Italy, and will post "my stuff" here! Like you, I have so many photos, and don't know what to post!

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