My Tuscan Kitchen: Seasonal Recipes from the Castello di Vicarello
“A huge bonus of Vicarello is the food—very light, organic. Aurora and her cooks make what is available, what’s in the garden, what’s in season. I was there in the late fall; we ate Italian cauliflower, zucchini, and spinach. In spring, she gets impatient for new artichokes and wild field herbs: ‘Dandelion! Chicories. And the one that looks like spinach? Erbett, we call it.’ (Wild chard.) One night, we ate tortelli ricotta made by me, under her tutelage of Aurora. We weighed out 200 grams of plain flour, 100 grams of semolina flour, a pinch of salt, a table spoon of olive oil, three eggs. ‘Mix the eggs into the flour with a fork until it’s time to start kneading,’ she said, showing me how. Her laptop is open on the dining-room table most days: She was hastening to finish her cookbook (to be published by April by Rizzoli),My Tuscan Kitchen: Seasonal Recipes from Castello di Vicarello.” ~Vogue"The moment I opened its pages I was transported to another place, perhaps another time, and liked the feel of it. Each recipe talked to me, hence all the bookmarks." ~The Best Cookbooks List