Acclaimed Italian chef and restaurateur
Tailored to suit professional chefs or simply amateurs, they are held in France and in Italy.
Anna will welcome you in the kitchen of her beautiful villa near Florence or come to your own place.
Engaging and fun, prepare to be amazed by Anna's wonderful Tuscan dishes and stories!
Cooking classes. Enjoy Anna´s tuscan dishes and stories...
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The newest venture is located in the heart of the prestigious Bon Marche' boutique hall in central Paris. Opening onto a stylish terrace full of greenery, this is the place where to enjoy an unforgettable gourmet experience at the restaurant or host a perfectly catered-for private event.
Anna's first restaurant opened in 1989 on a quiet side street just moments from Boulevard Saint-Germain. It is one of the oldest and still among the best Italians in Paris and has received a wealth of recognitions through its 23 years of activity.
Scarpaccia: Courgette Tart
Method: To begin turn the oven onto 180 degrees Celsius. Begin with washing and slicing (round slices) the courgettes, placing them in a bowl with a bit of water and salt along with the courgette flowers if you have any. In the meantime prepare the batter using the 400 grams of flour, 50 grams of melted butter, a tablespoon of grated parmesan and some herbs of our choice. Now take the courgettes and mix them into the batter with their water used for soaking them. Grease a tart/pie pan with butter and then place the mixture into the pan and into the oven for approximately 30-40 minutes. Serve warm with a side of salad to make a refreshing and light summery dish. Buon Appetito!
*If you choose to make the sweeter version of this pie, all you need to add is 5 tablespoons of sugar and 2 tablespoons of vanilla.
6 courgettes, 4 courgette flowers (personal preference), 400g flour, 60g butter, parmesan, herbs of your choice
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