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.
Apricot Crostata / Crostata di Albicocche
Crostata Base Ingredients: 250g flour, 125g butter, 70g sugar, 2 eggs, 1/2 lemon, salt , water.
To begin making the crust, sieve the flour and mix with a pinch of salt, the sugar and the grated lemon rind. Mix these ingredients and then place on the counter in the shape of a mountain, make a hole in the middle and place the butter (melted), the egg yolk and then at the end some water. Work ingredients for a few minutes until the dough has become uniform, but not entirely "elasticated". Leave the dough to rest in the fridge for 30 minutes.
To begin with grease the pie plate, next take the dough roll it out (to personal preference-I propose 1/8") and place in the pie plate. Sear the apricots, peel the skin off, divide them in half and throw away the kernel (inside seed/stone). Place the halves on the base of the dough with the external part facing up. Cook for 20-25 minutes in the oven at 200 degrees Celsius and at the end allow it to cool down. To prepare the icing place in a pan the sugar, lemon juice and wine along with the corn starch, mix all of this and continue mixing it until it reaches boiling point. Set this aside and begin to whip some cream until it reaches a fair consistency. Place the whipped cream on the base of the cake and then straight away add the icing, return to the fridge until the cake it served. It you choose to add another topping try adding some more apricots along with small pieces of almonds.
750g of Apricots, 1 cup and 1/2 of white wine, 1/2 cup of whipped cream, 50g sugar, 1 lemon (juice) 20g corn starch, butter
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