When we were in Venice last week, I noticed that the water was clearer than I’d ever seen it, and it was no accident–the massive amounts of moving water and turbidity from mega cruise ships passing through the lagoon hurts Venice and the ships themselves are frankly eyesores in this magical, ancient place. Hopefully the suspension of the suspension will only be temporary.
The video for the tiramisu class is up, and it’s a fun watch. Mama Isa is preserving the old ways of doing things (Italy really is the original slow-food movement) and artisanal approaches to food preparation. You can’t tell from watching, but rest assured that soggy four day old processed mess of a tiramisu you’re getting at the Macaroni Grill is *nothing* like the light, airy, to die for tiramisu Isa and my wife made in Padova. I tried not to give away all of her trade secrets here, but you will see her talking about the simple ingredients list that comprises this elegant dessert.