Tuesday, May 22

Workshop: Pickle, Preserve & Confit | August 24-29, 2018

Learn to preserve the fruits of your labor from the garden all year long! We are constantly asked how we jar our tomatoes (over 300 kilos/year) and other pickled preserves - hence this workshop was born as a fun way to share what we've learned from the locals using produce from our farm. Plus you will learn one of the oldest ways to preserve, confit - a method to preserve duck, rabbit, goose & even lemon, etc. The best part - take home what you've made!!

After years of inquisitive guests, cooking class students and random emails on how we jar and preserve hundred of kilos of tomatoes a year - we finally created a workshop to teach you the old ways! (In all honesty a guest was helping us jar one year & suggested it- Brilliant Jamie!!)

Two-day workshop covering: Pasturized vs. Pickled - learn the differences, techniques and hazards as well. We will pickle 2 ways, preserve/jar and confit (preserving under fat). The menu includes: Confit of Rabbit, Confit of Lemons, Tomato Passata, Jarred Tomatoes in Pieces (old school Italian style), Spicy Tomato Compote, Quick Pickled Veggies, Pickled Greenbeans...it depends on what's coming out of the garden!

 Includes: 3 Nights Accommodations, Workshop, Welcome Dinner, Breakfast Daily and Lunch during course, hand-made apron.

​Preserve, Pickle & Confit
AUGUST 24 - 29, 2018 
650 Euro/person

Saturday, May 5

Spring photos from our farmhouse in Italy

Just a few photos taken this Spring at our farmhouse & cooking school and out & about in Le Marche.

The photo above is laundry day in Sant'Angelo in Vado. Stopping at the bank and making my way through the busy main street I noticed the colourful laundry and couldn't resist!

Below are the busy hands at work during our Pasta & Sauces Class - closing properly our homemade ravioli stuffed with wild greens and ricotta.

Introducing our newest addition to the farm: a young turkey - we're naming him Pablo thanks to a suggestion from a 9 year old Dutch girl that has been a guest every summer with her family the last 5 years!

Coming up from the coop, our laundry dancing in the Spring breeze.

 Part 2 of the Pasta & Sauces Class - handcut tagliatelle!

Cleaning artichokes outside during our Four Course Dinner Party Class...

then back in the kitchen and back to work!

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Wednesday, May 2

Podcast from Italy: The Long Road to Italian Citizenship...

A month after our last podcast & Spring has sprung! The chickens, turkey & rooster are happyily roosting in their new home - our coop! Spring garden updates and improvements...and frustrations! Jason explains how he utilizes our wood oven at different temperatures & cook many more dishes than just pizza, even a chocolate cake! The we chat about our 10+ year road to Italian citizenship and the latest in the saga!

Thanks for listening!! Podcast from Italy #119
The Long Road to Italian Citizenship & the Wood Oven is for more than just Pizza!
  Dowload/Stream on iTunesStitcher or Podbean

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