Food: June 2003 Archives

When you arrive at La Pievina, the waitress will ask you, "carne, pesce o vegetariano?" It will be the last decision you make before the feast begins.

Mamma Agata’s cooking classes take place in her private home in Ravello, situated on a cliff, 1000 feet above the sea level.

This caseificio makes pasteurized sheep’s milk cheeses. The beautiful area around Pienza is famous for pecorino cheeses, and this family-run business is one of several owned by Sardinian shepherds who came to Tuscany in the early 1960’s.