Pizza Class in Le Marche, Italy

pizza in brick oven

You may have heard the rumor that the pizza in Italy is underwhelming, considering that it was born in Napoli. I can confirm that the allegation is correct. So when we drove to Le Marche Italy after having eaten mediocre pizza on and off in Tuscany, we decided to take a new approach- learn to make our own! Through our research we stumbled upon La Tavola Marche’s website located only 30 minutes from where we were staying in Smirra, Italy. It was meant to be!

La Tavola Marche is a B & B and cooking school run by a young American couple, Ashley and Jason Bartner, who moved to rural Italy 6 years ago to immerse themselves in new experiences and do what they love- cook. Chris and I found their pizza class informative and entertaining. Jason is knowledgeable about what he does and has a knack for explaining the details. Ashley showed us how to make Tiramisu and added a nice social element to the event. The pizzas and tiramisu we made were delicious and I’m sure my friends at home will be very pleased with my new skills.

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Agriturismo – Farm to Table Dining in Italy

Hungarian Goulash

In my “new dining experiences” post I mentioned a third dining experience that deserves its own post. After having researched it further, I’m excited to tell you about it. The concept is farm to table dining while traveling. Guests are prepared a meal using the freshest produce by the farmers themselves, on their estate.

Italy was one of the first to realize their farmers could use a little extra income to sustain their business. The website Agriturismo was born as a platform to sync travelers up with meals and lodging on farms. Farmers who have extra buildings or rooms that are unused can rent them out and provide meals – BNB style. The accommodations can vary from luxury to almost camping-style but generally you get a lot of value for the price. Each farm’s approach is different. You don’t always have to stay at the farms to enjoy a mind-blowing meal (and yes, they are mind blowing).

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