Comment

Comment by Kirk Leins on July 11, 2010 at 9:19am

That's great, Marcella! Congratulations.

Comment by Marcella Ansaldo on July 10, 2010 at 1:20am

i am so happy today. misterious Angel put an article about my school on USA TODAY!!!!!
THANK GOD OF UNIVERSE! here it is:

http://traveltips.usatoday.com/italian-cooking-schools-tuscany-1914...

Comment by Tony Pinto on July 9, 2010 at 1:09pm

Beautiful.

Comment by Marcella Ansaldo on June 28, 2010 at 4:40am

what secret would it be... then? .... ancient japanese technique of marinating egg yolks in salt....

Comment by Kirk Leins on June 27, 2010 at 11:51pm

Ribbon of egg yolk!!!?? That's awesome! You have to tell me how you did that.

Comment by Marcella Ansaldo on June 27, 2010 at 11:47pm

It is a saying in Italy. We say "fuoco!" ( fire) when someone guess. We say "acqua" (water) when someone does not guess. So, for you it is "fuoco" for arugola and fish. It is "acqua" for orange peel. It is not orange peel: it is a ribbon of egg yolk.

Comment by Kirk Leins on June 27, 2010 at 3:21pm

Marcella, explain the "acqua". Not sure what that is.

Comment by Marcella Ansaldo on June 26, 2010 at 1:48am

Hello Kirk!
in Italy we would say: focherello! (little fire) that means you got some but not all. Arugola is ok, as well as fish, just it is smoked salmon. Bread is ok too. But orange peel is "acqua" ( water): not right.

what is that orange ribbon?

Comment by Kirk Leins on June 25, 2010 at 3:05pm

Wild arugula, candied orange peel, some type of pesce crudo, some type of bread. How'd I do?