With Gilda Carbonaro, author of A TINY KITCHEN and Cordon Bleu Florence graduate, and her husband Fulvio, a meal reveals candour, sense and sustainability, plus humour.
Cooking delicious Pici Pasta and Arista, while learning the basics of conserving an ecological balance in cashmere wool production at Nora’s farm, has been a rare memorable treat.
Tuscany isn’t only about setting out on a quest for delicious recipes with strong historic roots anymore. To some of us at least, is also about family, friends and nonpareil fond goat-times!
Book directly your Culinary Experience with Gilda here.
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