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.
Uovo 'a la coque' con Tartufo (Eggs a 'la coque', with truffle)
Method: To begin with make the truffle butter, placing half a ladle of stock and 60 grams of butter in a small pot. Place at the very last minute 60 grams of truffle sauce, and allow to cook for another minute, before taking on the stove, adding salt and pepper to preference. Next place cold water in a pot, followed by 6 eggs, making sure they are fully immersed within the pot. Place the pot on the fire and when it reaches boiling, wait another minute and then take the eggs out and place in the egg cup. Before serving, make a clean slice breaking the hat of the egg, and accompanying place a few tablespoons of truffle butter in a bowl, which can either be placed inside the egg or enjoyed on toast on the side.
6 eggs, 60 grams of truffle sauce, 60 grams of butter, 1 cup of stock, salt, pepper
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