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.
After she finished the tiramisu preparation class, Isa showed my wife how to do a simple pomodoro sauce with garlic, capers, and a special type of cherry tomato called “daterini”. You can’t get them in the US, but a good cherry tomato from your farmers market or organic grocer will taste almost as good as what we ate that day in Padova.
I shot about 20mins of video that I’ll edit and share for the foodies out there, but I wanted to get a sneak peak out before dinner time to make you dear readers good and hungry. We tossed this sauce over some homemade tonnarelli (think square spaghetti) that the wife rolled out and cut right there in Isa’s Padova kitchen. What a blast! After all this time sending clients there, the wife was glad she finally got her turn to enjoy Isa’s teachings; Isa’s committed to the original “slow-food” culture, meaning locally sourced, home-prepared ingredients and dishes that eschew processed foods. She’s keeping the old ways of preparing Italian cuisine alive in this day and age of rampant processed food addiction, and needless to say we support that wholeheartedly.
More on tiramisu and tonnarelli soon! But for now…yes, this was some darn tasty stuff, so feel free to be jealous. 🙂
Isa’s offering a new class, one for the seafood lovers out there (even if you’re not, don’t discount seafood until you’ve had it prepared the way they do in the Veneto). It really is different when prepared the way they do there, and the freshness factor is hard to beat–and that’s coming from a native Marylander to boot.