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.
Can’t wait for the SO to make some more. 🙂
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. 🙂
Our friend Mama Isa has two spots left for a special pasta and tiramisu cooking class this week. If you’re going to be in the Veneto this week, make time! It’ll be worth it. Her classes are usually limited to six people, and you get scads of individual attention and coaching. We’re always glad to pass along referrals to her as the verdict is universally “tutti squisiti!”
“Pick me up!” Desserts like this are why I put 15lbs on in three weeks on my first trip to Italy in the 8th grade…they’re hard to say no to!
Join us in Padova for a private cooking class with Isa and learn to make this yourself.
This looks insanely delicious. Nothing, and I mean nothing, beats the way porcinis are integrated into northern Italian cuisine. The savory, rich flavors…yes!
We love sending clients to her classes, as they’re both informative and delicious. Let us know if you’d like us to coordinate one for you.
Mmm…Mama Isa’s spaghetti alla Bottarga: one of those ingredients I wish we could source here in the US. Well, you can order it online…but it ain’t cheap. Might be a good splurge item for those wanting something a bit off the beaten culinary path.
Check out Mama Isa’s carbonara recipe. It might be sacrilegious but I make a vegetarian version with fake bacon that works out just fine (I crisp it in oil with some garlic and shallots and it tastes plenty rich).