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.
Pappa al Pomodoro
Method: To begin with chop the garlic cloves in half and sizzle until brown in two tablespoons of olive oil. Once golden, add the skinned tomatoes along with shredded basil, salt and pepper. Allow this to cook for approximately 15-20 minutes, before adding the stock. Once the mixture begins to boil and the stale bread, thinly sliced, and cook for another 15 minutes, making sure to mix the mixture every once in a while. Take the mixture and allow it to sit for an hour, and then begin to mix the ingredients thoroughly to break up the bread filaments. You can serve either warm or cold, with simply a touch of olive oil on top. Buon Appetito!
300g stale bread, 500g mature tomatoes, 2 garlic cloves, 1 litre of vegetable stock , basil, extra virgin olive oil, salt, pepper.
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