Visualizzazione post con etichetta America. Mostra tutti i post
Visualizzazione post con etichetta America. Mostra tutti i post

venerdì 28 ottobre 2011

Tutti i ringraziamenti di Francine Segan, che mito!!!!




Thank you to all the wonderful Italian food bloggers who helped with Dolci: Italy's Sweets!

Ecco tutte le brave bloggers
Agostina Battaglia (mypaneburroemarmellata.com) for the delicious and beautiful apple cake and fig focaccia; 
Sabrine d'Aubergine (fragoleamerenda.blogspot.com) for introducing me-- an American!--- to Disney’s “Nonna Pappero”; 
Daniela Dal Ben (danieladiocleziano.blogspot.com) for the wonderful pinza; 
Daniela Delogu (SenzaPanna.blogspot.com); 
Rossella Di Bidino (machetiseimangiato.wordpress.com); 
Alessia Gavioli (muffinscookiesealtripasticci.blogspot.com); 
Marina Malvezzi (mangiarebene.com); 
Ornella Mirelli (ammodomio.blogspot.com) for the inventive lemon granita that needs no scraping, for suggesting food metaphors, and much more.
Laura Monticelli (tavolefornelli.com); 
Pinella Orgiana (iDolcidiPinella) for tracking down and decoding one of my favorite recipes, torta co’ bischeri, and for being my go-to person on zillions of minor-- and some major-- topics. Her generosity brought tears to my eyes more than once!; 
Paola Sersante (aniceecannella.blogspot.com) whose food and fotos are so mouthwatering that reading her blog invariably has me rushing into the kitchen to cook!; Giulia Scarpaleggia (it.julskitchen.com) for recipes, advice and being a gracious guide in Florence; Giovanni Stecca alias Nanninanni (lavetrinadelnanni.blogspot.com); Sandra of Florence (gallinavecchiafabuonbrodo.blogspot.com); Corrado Tumminelli (corradot.blogspot.com) 

Thanks to all the wonderful chefs & food professionals in Italy for all their help with my book!

Grazie anche ai professionaisti che mi hanno dato tanto tanto aiuto! Grazie mille a Salvatore di Riso per la torta pere ricotta;
a Vittorio & Guglielmo Mazzaro di Mazzaro Pasticceria in Napoli per la ricetta per la pastiera; 
Ubaldo Corsini di Corsini Biscotti per la ricetta per cantucci e altri; 
Luigi Falanga di Sabra, il migliore biscotti di Sicilia!; 
Marco Vacchieri, Turin pastry chef, for not only the surprising cocoa nibs pie but for technical advice on other recipes; 
Giorgio and Antonio Giocio of 12 Apostoli in Verona; 
Fabio Picchi of Cibreo and Teatro del Sale in Florence for all his help on everything and anything Tuscan; Aurelio Barattini of Antica Locanda Di Sesto who helped me despite being on his honeymoon; Chef Guiliano of Buca di San Antioni; Michele Organte of RiescoinCucina for sharing his nonna’s terrific carrot and radicchio cake recipe; Lorenzo Maggiora; Gianfranco Vissani for his sbrisolona recipe; Daniele Fanti of Caffé Moakrico; Maria Grazia Carpentieri of La Tana del Lupo Agriturismo; Pierpaolo Ruta of Antica Dolceria Bonajuto; Corrado Assenza of Caffe Sicilia; Sergio Nalesso ;Fabrizio Sepe of Le Tre Zucche Ristorante in Rome; Claudia Cattivelli of Trattoria Cattivelli; Walter Ferretto of Il Cascinalenuovo in Asti; Manuela and Carla Chicchi and Giuseppina of Hotel Pinamar; Maurizio Santin, named Italy’s 2008 pastry chef of the year; Domenico di Raffaele of Hotel Caruso, a dynamo, who spent hours teaching me both in Italy and at my home in NYC; Giovanni Marzano of Grand Hotel Vesuvio—and especially his wife-- for allowing him to teach me 6 delicious desserts--on Mother’s Day!
I’m indebted to the following Italian cooking school teachers: Giovanna Muciaccia, of Insieme in Cucina in Puglia, for the lovely dite degli apostolie recipe and for being a gracious host and guide in Puglia and Matera; Massimiliano Guidubaldi and Chiara Bertinelli of the Perugina Chocolate School in Perugia, for a laughter-filled morning while I learned to make chocolate candies; Olimpia Apogeo of Casa Artusi cooking school in Forlimpopoli in Emilia-Romagna; Giorgia Chiatto of CucinAmica in Naples; Valeria Vocaturo of Cuoche Percaso in Rome; Franco Piumatti of Apro S. Cassiano, a professional cooking school in Piedmont; Rosita Di Antonio of Teramo; Margherita and Valeria Simili, the septuagenarian “Sorelle Simili” for their fabulous pizza and torta ricciolina recipes; Erika Maggiora of Turino’s Scuola la Maggiorana; Gabriella Mari of Scuola d’Arte Culinaria Cordon Bleu in Florence