February 13, 2016

The Art of leaving

Cyprus - Road to Troodos

Only when you have to leave, you want to stay
Cyprus was a sweet and unexpected encounter,
Where my passion for baking bubbled up

Only when you have to leave, you appreciate
Places you did not find special at first
And your last days turn into a frenetic tour,

Only when you have to leave,
You urgently need to see the people you will leave behind
Some people will become life milestones,
Others will remain seasonal encounters, but they all matter

We promise to keep in touch,
Knowing that a common chapter of our lives is closing
So I leave sadly without looking back but,
Leaving the door open in case the promise would not be vain

October 22, 2015

Food Writing and Photography Workshop in Turkey

From time to time it is good to meet with like-minded people to boost your creativity, learn new technics and refresh your inspiration.

So when I found out about this Food Writing and Photography Workshop  in Alacati, Turkey, it did not take me very long before signing up for this new food adventure, with:
- Dianne Jacob, author of the book “Will write about food”,
- David Hagerman, food and travel photographer,
- Robyn Eckhardt, food and travel writer,

And because a meal is not really a meal without an starter and a dessert, I decided to go for a full menu: a few days in Alacati to chill out to start, three days workshop for main course and a few days in Istanbul for dessert.


Alacati is a small charming town on the Turkish Aegean coast; the perfect place to chill out at the terrace of a café, watching people passing by in slow motion on the cobbled streets. Always with a Turkish tea and a sweet something next to it.

My days would start with a frugal breakfast. Breads, Greek salad, cheeses and delicatessen, fresh fruits… and, a Turkish tea. The fresh mulberries and honey served on local cheese were interesting.
Then I would go to the beach for a wander or a swim.

In the afternoon I would get around from terrace to terrace, chilling out with a Turkish tea, preferably next to a pastry shop: I am not blown away with the almonds biscuits. I did not like the mastic ones. Maybe I will try the orange and cheese biscuits tomorrow.

One afternoon I would wander at the market or explore the back streets of Alacati. I would go later for another Turkish tea by the windmill overlooking the city to chill out some more before dinner at Mitu bistro: Traditional poached grouper with shallot, fennel and celery… and a glass of Sauvignon blanc produced locally. Chocolate fondant with geranium ice cream for desert. They call it chocolate Savarin on the menu, but nope, that was a fondant.

Another afternoon I would go window-shopping and end up at Samet’s shoe store buying a couple of nice quality and trendy leather sandals made in Greece. Of course a Turkish tea or two were involved in the transaction.
Samet suggested me to go to Babushka for dinner so I went: meze to start – selection of small dishes - and then oven roasted Parrot fish… I cannot believe I was too full for desert and missed the Nevzine, a walnut and tahini desert.

Main course :

And then things got serious…
Robyn introduced us to the art of food storytelling. Be curious, be creative, be open. Investigate your subject, discover the untold culinary stories, find the right angle for a unique story...

Storytelling assignment : What is your food obsession ?
Hum… My mind went blank. So many food obsessions.

Dianne shared literary techniques and advice. Food writing is not about describing food but telling a story about food.

Writing assignment: Tell us about your breakfast this morning.

“I think my waiter is a food stylist. Every morning he stages my table for breakfast with such meticulousness. First comes the Turkish tea on my right hand side.
Then straight in front of me he sets the little wooden board with cheese samples. That one in the middle is really interesting… a spongy texture to absorb a coulis made of fresh mulberries and honey. 
Exactly between the cheese platter and my Turkish tea is the place for the long and narrow tray with a selection of homemade jams. 

Here is when I am very impressed: how can oneself remember to arrange the cup of wrinkled black olives on my left side and the greenish-purple ones on the right? ...”

I must be a slow writer. By the time I finished to write those lines my food stylist already replaced my Turkish tea twice. I guess a Turkish tea without steam on the glass would not look good on the pictures…
I am blissful with my breakfast. If you are not convinced with my storytelling, do not worry, there is going to be a repeat tomorrow morning.

David demonstrated how to tell a food story with images. Observe, interact, compose and... capture the moment.

Photo assignment: Capture the old Greek village of Alacati
It did not take me very long before I spot a place to satisfy my sweet tooth: Rice pudding and Turkish tea at Imeren’s terrace.
I shamefully failed to complete my assignment.

No guilt, there was another playground for photo shooting: Tire market. Plenty of food and nice encounters.

And because we are not living only on food writing and food photography…

Hands-on cooking class at Babushka’s… cheese and herbs pastry with hand-made phyllo dough, stuffed peppers, semolina cake… 

Cheese and herbs pastry with hand-made phyllo dough
Semolina cake
what else? We cracked the secret of the smoked eggplant paste.

Smoked eggplant
In a blink of an eye, the workshop was over and we left each others with lot of food for the mind and insights from the private coaching sessions and the lively group discussions.

Dessert :

Another couple of days strolling about and enjoying the outdoor cafés at Alacati. I am glad I gave another chance to the mastic. The mastic pudding was delicious.
It was not reasonable to get another pair of leather sandals made in Greece so I went for nice and elegant porcelain dishes made in Turkey at Istlondon

On the way back to Cyprus, I made a stopover at Istanbul. 

Cruise on the Bosphorus

I like Istanbul. There is always something to discover like this new pastry shop in Sultanahmet area. I went for the traditional Turkish pudding… twice.

Turkish Pudding
Friends asking for their photo when enjoying my Turkish Pudding

To end this trip on a sweet note, I had the chance meet Aylin Yazicioglu, pastry chef at Nicole Restaurant in Istanbul. Exquisite dinner ending with three refined desserts.

Aylen is a passionate pastry chef graduated from the Cordon Bleu School in Paris so we had plenty of things to talk about since I recently signed up for their program. I look forward to this new food adventure. Sweet, sweet, sweet…

August 15, 2015

Dolce Vita in Rome and Pistachio Macarons

It all started with my husband coming back from a trip in Rome with Granella di Pistacchio di Bronte. Oh! Just the sound of Granella di Pistacchio di Bronte is delicious. But wait until you try out those pistachios from Bronte, Sicily into macarons!

It was not the first time I was baking Pistachio Macarons. I had tried different variations for the filling, with cardamom or not, with flavoring essence or not. But this time, Wow! Those two pretty macaron shells filled with a pistachio custard cream tasted nothing like we had tried before. The flavor of the pistachio was so powerful that no essence or spice could have done the trick.

So for the three days in a row, that lasted those pistachio macarons made with Granella di Pistacchio di Bronte, Nati and I were eating them in an almost religious silence and following a monomaniacal protocol: Clear and clean table. The plate with its precious treasure would be put on the table. No distraction around. We would sit comfortably on the sofa. Both would take one. We would look at each other with a knowing smile meaning “all green light” to savor the first bite. Silence of contentment. Then would come this mute agreement signed with a large smile and a nod: yes, let’s have another one! Another silence of contentment… That is how good those were.

So when came the Orthodox Greek Easter holidays in Cyprus with the opportunity of a long weekend, I sent myself off on a mission to Rome to bring back more Granella di Pistacchio di Bronte.
Not an easy mission as it seems. Nati could not remember exactly where he found those precious green diamonds. “It was somewhere in a pastry shop on a corner of a street, next to Piazza Navona. Inside, they had ice cream. And in another part of the shop they were selling local products…”
I investigated the case prior my departure and contacted Italian online shops for an address in Rome. But no luck. If you want the real thing you need to go to the right place: Bronte in Sicily, only!

So I thought I would figure this out once on the field. The lady at my Bed & Breakfast suggested the Campo de’ Fiori market for local products but I only found multicolored pasta and olive oil, very popular among tourists.

Campo de’ Fiori market

Emanuela from a live chat I had contacted suggested Salumeria Roscioli on via dei Giubbanari, but they only had wine, cheese, ham and other mouth-watering delicatessen. Still no Granella di Pistacchio di Bronte.

Rosciolo Delicatessen

Eventually I found the pastry shop, where my husband had bought the pistachios: I dolci di Nonna Vincenza. This Sicilian pastry shop was just next door my Bed & Breakfast and I had been passing by several times since I was in Rome. I entered the shop with excitement. Amazing traditional Sicilian pastries on display. Everything looks so good and tempting but no Granella di Pistacchio di Bronte. Disappointed, I was so disappointed that I eventually gave up on my mission and decided to only enjoy Rome and la Dolce Vita.
Sicilian pastries at  I dolci di Nonna Vincenza

I sat down, ordered a couple of creamy and puffy pastries with wild berries along with my tea and enjoyed watching people coming in and out, mouth-watering at the pastries. I thought of my trip to Sicily a couple years back when I attended a Food Photography Workshop with Beatrice Peltre at the Casa Vecchie. They had the same pastries on the Saint Joseph’s altars… Oh food memories!

And so now, my next days in Rome would start at this Sicilian pastry shop with homemade brioches that taste like in France and fresh squeezed blood orange juice like I had in Sicily…
Then, forget about following any recommended itinerary on a map. Rome is the kind of city that is appreciated at its best when oneself gets lost… from an ice-cream shop to another ice-cream shop: Pistacchio gelato piccolo, per favore… is what I was ordering the most… this is one scoop of Pistachio ice-cream, always in a crunchy waffle cone… still that pistachio obsession! I tried as well the Garden sage & Raspberry ice-cream at the Gelateria del Teatro. Very unique flavor.

Venchi ice cream shop

Next I would turn left on a corner to avoid the crowd of tourists at the Pantheon and would end up on a much quiet Piazza, time to chill out at the terrace of a trendy lounge bar for a cocktail and a cheese plateau. What a treat! In Cyprus, they mostly have feta, halloumi and anari cheese, which are good; don’t get me wrong. But I am French and I need something stinkier with more character and flavor.

Never go wrong with old style taverns

So that was how my days were slipping… I was wandering, opting for the narrowest and less busy streets. Here I was discovering a tiny farmers market frequented by locals. And there was another delicatessen store call Delizie, food delights… again there were wine, pasta, olive oil… still I asked about the Granella di Pistacchio di Bronte.
Oh! I was so happy when the gentleman smiled and showed me the small wooden shelf with all the products he had made of pistachio: pistachio powder, chopped pistachio, pistachio liqueur, pistachio nougat, pistachio pesto, pistachio spread… I was so excited that I bought all of his chopped pistachio and pistachio powder. I get some pistachio nougat for the way and one small bottle of pistachio liqueur to lift the filling of my next pistachio macarons. Grazie mile senior!

This was what I would call a very pistachio oriented weekend and I had a delicious time! What a shame though that I missed Michelangelo’s painting at the Sistine Chapel… I save the visit for next time!

November 23, 2014

Busy summer chilling out in Northern Cyprus

November is here and the summer is dancing away. Weather is changing. Wind whistles. Trees bend beneath its strength. Dust fly in the wind. Clouds darken the sky. Thunder rolls. Heavy rains strike the ground. Stretched out on the deck chair, the red cat remains unruffled and continues its nap. He knows it is a matter of time. In a few hours, the wind will have chased away the dark clouds. The blue sky will be streaked with only a handful of cottony clouds and the sun will shine again.

The last six months were no surprise but spotless blue sky and hot temperature, very typical Cypriot summer. Under that blazing sun everything slows down and the main activity is lounging. We discovered our new favorite spot for lounging, in Northern Cyprus*.

Saturdays would start easy with salted butter or homemade jam spread on my tartines, tea and my newspaper. None of my day can start without my tea and my newspaper…
Slowly we would head toward Nicosia, the last divided capital. On the way Nati would practice his French and we would laugh loud… un pain au chocolat à la boulangerie, s’il vous plaitla bou-lan-ge-rie… in French please! Nati is determined to learn French… At the border we would switch driver. Chill out time would start then.

We would continue north, impressed with the Kyrenia range rising in front of us like if there would be no way to escape or cross over. The road would weave in and out the range and we would reach Kyrenia just on time for a lunch at Niazi’s, our place for charcoal mixed grill and mezes.
This restaurant was opened first in Limassol in 1949. There are old yellowed pictures from those days on the walls. They had to relocate in the north after the partition of the island.

Niazi's since 1949
Same waiter, same table and same food… that is how we like it… One of the waiter asking if we knew his father… he lives in Paris and goes to the Eiffel Tower every Sunday… large smiles and friendly conversations…

Satisfied, we would keep going, driving along the coast, turquoise-blue water and golden sandy beaches all the way.

Karpas Peninsula
And the day would go by, enjoying the sun, sea, food and, peace and quiet… an ice cream stop from time to time…

Alagadi Beach
On Sundays we would just follow the same routine… Tartines, tea and newspaper for breakfast before heading the road back home…

Shall we cross the border at Nicosia or shall we go through the Troodos Mountain so we can stop at our other favorite place for grilled fish and salad, by the sea?

Grilled chicken and Haloumi cheese
Village Salad
For a change we would decide to come home crossing the border far west next to Pyrgos village… nice scenic route along the same turquoise-blue water…

we would wander around and end up on a hilltop overlooking the sea… there remains what is left of the Vouni Palace, built by the Persian rulers around 5th BC… nice change…

Vouni's Palace
But yet we would stop at our other favorite place, by the sea, for lunch…

Club Güzelyali, Vasilia
Club Güzelyali, Vasilia

We would be home by Sunday afternoon, content and relaxed from our little escapade in the North, looking forward for the next weekend…

* The island of Cyprus is partitioned since 1974 when Turkey invaded the north in response to a Greek military coup. We live in Southern Cyprus, officially call the Republic of Cyprus. Northern Cyprus is a self-declared state recognized only by Turkey under the name Turkish Republic of Northern Cyprus. The UN drew up the commonly called “Green Line” as a ceasefire demarcation line in 1963. Travel restrictions are eased since 2013, enabling people to cross the border.

October 19, 2014

Lime Cheesecake by Siba… from Siba’s Table

Three judges, four chefs hungry for success, three rounds and only one winner! Competitors will be judged on the taste, presentation and creativity of their plates.

Chefs, please open your basket. Today the mystery ingredients are: Chinese okra, lamb brains, green tea and, popcorn!… You have 30’ to create an unforgettable meal. Good luck!

“Chopped” is a great food challenge we enjoy watching: interesting food discovery, source of inspiration sometimes, odd ingredients often, and suspense always!
…Excepted when a French chef enters the competition… the proud rooster in me is crowing… lot of technique in the execution and the French touch. Of course, he won the competition!

Chefs, two minutes left. Time’s up! Please stand back! Whose dish is on the chopping block?

There is now a South African version of this program, “Chopped South Africa” and the mystery ingredients are pretty exotics: Chinese pickled mustard, Championship boerewors, Quince jelly, Guinea-fowl, Chakalaka, Pickled Galangal… I know the Amarula cream liquor from previous trips in Africa… but Mebos, or Nasterfal?... exotic mysteries…

Lion's Head, Cape Town, South Africa
Credit photo: my sister Véronique who lives in Cape Town @Verostrip 

One of the expert judges of “Chopped South Africa” is the vibrant Siba Mtongana! Her cooking-show, “Siba’s table” is my absolute favorite.

Siba is such a passionate and inspiring cook. She hosts her show in the beautiful Cape Town, South Africa. I have a penchant for the African culture so I like the African influence on her cooking.
Siba is authentic and the program stages her own life: date night with her husband, brunch with friends, picnic on the beach, Sunday lunch with family…
Her recipes are simple, modern and, have a certain je ne sais quoi… I just love it!

I have successfully tried several of her recipes. One of them is the delicious “Perfect no-bake cheesecake”… I have never been cheesecake fan. I am very picky when it comes to dessert and I rather like the French delicacy.
But I must admit that this one is really good. The freshness of the lime, the silkiness of the filling, the vibrant green… “Siba-li-cious!”

And so far this is a hit at home, at the office, with friends and also with the B.B. girls!… 

Note to self: Experiment on the base I. The cinnamon and spices of the Speculoos biscuit overpower the cheesecake… keep the Digestive biscuits for the base.

Note to self: Experiment on the base II… attempt with the French Petit Beurre... the smell of the melted butter with the Petit Beurre reminds me so much of my childhood… but it makes the base too crumbly… maybe to be tried with more butter…

June 08, 2014

Life List # 7 - Read 100 works in world literature

I love books. I am not an avid reader but a very slow reader. I appreciate each word, as I would be savoring each bite of a unique and delicate meal, preferably dessert. My preference goes for the big and heavy books, as you never have enough of a refined dessert…

For me, books are a tangible source of knowledge and comfort, an invitation to an unknown journey… I need to pile them up as if I was afraid that one day I would be running out of it. In a bookstore I feel like a child in a candy store. It is hard to walk away without a new book. I am an obsessive and compulsive book collector.

My father would buy most of the books, they would recommend in his favorite literary talk show but would barely read them, as he was already busy reading nearly every single article of his daily newspaper. The accumuation of all those books in the attic like a precious treasure was driving my mum batty.

I am very similar to my father in this regard. My books are a precious treasure. I may have more books that I will ever read in my entire life and I still make list of books to buy…

My literary tastes might look eclectic but the books that I picked for this list have all in common to sharpen my appetite for travel… the trip can take the form of a spiritual journey or the discovery of a different culture. I sprinkled with a few classics for the sake of my ignorance…

1. My african journey by Winston Churchill
2. Soul mountain by Gao Xingjian
3. The dream of the celt by Mario Vargas Llosa
4. Kafka on the shore by Haruki Murakami
5. The shadow of the wind by Carlos Ruiz Zafon
6. Them by Joyce Carol Oates
7. The Cairo trilogy by Naguib Mahfouz
8. Ake, the years of childhood by Wole Soyinka
9. The home and the world by Rabindranath Tagore
10. Black box by Amos Oz
11. The remains of the day by Kazuo Ishiguro
12. The god of small things by Arundhati Roy
13. Ibis Trilogy by Amitav Gosh
14. The little prince by Antoine de Saint-Exupéry
15. The catcher in the Rye by J.D. Salinger
16. Sunset oasis by Bahaa Taher
17. Travels to Jerusalem and the Holy Land by François René Chateaubriand
18. Baltasar and Blimunda by Jose Saramago
19. Snow by Orhan Pamuk
20. The stranger by Albert Camus
21. Germinal by Emile Zola
22. Eugenie Grandet by Honoré de Balzac
23. The satanic verses by Salman Rushdie
24. Anna Karenine by Léon Tolstoï
25. The arabian nights
26. The lover by Marguerite Duras
27. Dangerous liaison by Pierre Choderlos de Laclos
28. In search of lost time by Marcel Proust
29. Candide by Voltaire
30. Crime eand punishment by Fyodor Dostoyevsky
31. Alice’s adventures in Wonderland by Lewis Caroll
32. Around the world in 80 days by Jules Verne
33. A sentimental education by Gustave Flaubert
34. The pessoptimist by Emile Habibi
35. The confessions by Jean-Jacques Rousseau
36. Les miserables by Victor Hugo
37. Kim by Rudyard Kipling
38. The grapes of wrath by John Steinbeck
39. The Charterhouse of Parma by Stendhal
40. The devil’s pool by George Sand
41. The count of Monte-Christo by Alexandre Dumas
42. Tropic of cancer by Henry Miller
43. Out of Africa by Karen Blixen
44. The castle by Franz Kafka
45. Don quixote by Miguel de Cervantes
46. The upstart peasant by Marivaux
47. The adventures of Huckleberry by Mark Twain
48. Congo by David Van Reybrouck
49. One hundred years of solitude by Gabriel Garcia Marquez
50. Gargantua and Pantagruel by Francois Rabelais
51. The 120 days of Sodom by Marquis de Sade
52. Azazel by Youssef Ziedan
53. Shira by Samuel Joseph Agnon
54. The three musketeers by Alexandre Dumas
55. The sun also rises by Ernest Hemingway
56. West with the night by Beryl Markham
57. Jacques the fatalist by Denis Diderot
58. Fear and trembling by Amelie Nothomb
59. David Copperfield by Charles Dickens
60. Uncle Tom’s cabin by Harriet Beecher Stowe
61. Jane Eyre by Charlotte Brontë
62. The athenian murders by Jose Carlos Somoza
63. Bel-Ami by Guy de Maupassant
64. The picture of Dorian Gray by Oscar Wilde
65. The autobiography of Malcom X by Alex Haley
66. Ulysses by James Joyce
67. The handsome jew by Ali Al-Muqri
68. The mandarins by Simone de Beauvoir
69. Lolita by Vladimir Nabokov
70. Children of the new world by Assia Djebar
71. In cold blood by Truman capote
72. The human stain by Philip Roth
73. Jazz by Toni Morrison
74. A bend in the river by Vidiadhar Surajprasad Naipaul
75. The english patient by Michael Ondaatje
76. The shining by Stephen King
77. The spy who came in from cold by John Le Carré
78. The name of the rose by Umberto Eco
79. A prayer for Owen Meany by John Irving
80. The New-York trilogy by Paul Auster
81. Schindler’s list by Thomas Keneally
82. The dark child by Camara Laye
83. To kill a mocking bird by Harper Lee
84. Before night falls by Reinaldo Arenas
85. My father’s glory by Marcel Pagnol
86. The complete Sherlock Holmes by Arthur Conan Doyle
87. The collected stories by Isaac Bashevis Singer
88. Nausea by Jean-Paul Sartre
89. The bachelor girl by Victor Margueritte
90. The great Gasby by F. Scott Fitzgerald
91. Middlemarch by George Eliot
92. Fables by Jean de la Fontaine
93. Pride and prejudice by Jane Austen
94. Travels in the Congo by Andre Gide
95. Republic by Plato
96. Losing my virginity by Richard Branson
97. Agaat by Marlene Van Niekerk
98. Balbala by Abdourahman Ali Waberi
99. Long walk to freedom by Nelson Mandela
100. Bitter lemons by Lawrence Durrell

Happy Reading!

April 22, 2014

Life List # 3 - Attend a cooking class in Italy or, my Food adventures in Sicily – Part 2

… So here I am, back to Palermo airport. Nice to see again my luggage lost somewhere in Rome… and ready to meet the other participants to this lifestyle and cooking workshop.

We are twelve women coming from different background and culture... The promise of meaningful encounters…
Jana, talented artist from New York ; Angelica, poetic storyteller from Venezuela ; Ericha, my teammate in food styling exploration ; Heather, adventurous globetrotter from Canada ; Elyse, our chef next door from Brooklyn ; Zoe, one of the most attentive student when all in the kitchen, hands on cooking ; Melissa, meticulous food reporter from Philadelphia ; Kat, healthy writer from Canada ; Nicole, photographer with a cheerful laugh from Philadelphia ; and, Jasmine, my passionate roommate from Milan !

After a gourmet breakfast made of a large assortment of homemade jams, breakfast pastries… with lively conversation around the table… we get started with a tour of the Casa Vecchie estate… a gorgeous place…

The cookery school is in an elegant country residence surrounding a square courtyard where you will encounter Gino, the rooster and its court wondering around. Stepping outside the courtyard, you are blown away by the amazing landscape. Beautiful vineyard all around as the cookery school is located within the family estate where wine is produced.

Wherever you look, your eyes are instantly enthralled and so your camera… an inviting wooden stairs here take you to the vegetable garden and its hamac, a path there walk you to the winery across the rolling vineyard, or Oh look, another path ! And you get lost in the Sicilian countryside… Beau-ti-ful !

Serious things started soon with food styling, composition and photography sessions… Baskets full of fresh-cut vegetable from the garden, antipasti, props… Missing anything ? Just sneak into the kitchen ! Very interesting and inspiring to pair and to look at other participant settings and working process as well.

At some point, shooting food makes us hungry. Time to head to the kitchen. Early evenings would start with a cooking lesson.
All gathered in the open-plan kitchen with antipasti and a good glass of wine from the winery, we would be chatting. Fabrizia would start to cook telling more about the recipe, the ingredients, the culinary traditions…


Hands on would be more than welcome but hands would be busy shooting anything food related or, holding on a glass of wine…
After the antipasti would be all gone and the glasses would be empty, dinner would be ready to be served and we would all move to the large table to fill our hungry estomac after such a promising cooking lesson.
More wine, more passionate chat and loud laugher would go on and on all evening.

No need to mention that each dish is a feast for the senses… I still recall those amazing gnocchi di ricotta made with fresh ricotta, of course…

We visited a dairy farm where an artisan cheese maker demonstrated the art of ricotta making. From the sheep to the ricotta… from the ricotta to the gnocchi di ricotta!

Since it is all about food and photo, we went to Palermo at the largest outdoor food market for more food and photos. Imagine a group of twelve women wandering at the food market all together with their big camera, all shooting at the same time, the same aubergine, the same cauliflower, the same orange… oui, that was fun !

Our last day was very special. March 19th is Saint Joseph’s day, San Giuseppe in italian. In Sicily, people honor San Giuseppe for preventing them from starvation during the Middle Ages, with impressive altars. The altars are covered with food and flowers. The family members or villagers would gather for a week to prepare the offering.

We were very fortunate to visit the Saint Joseph’s altars in several villages around the cookery school…

That was a year ago and I recall amazing memories, food memories of course, but as well stunning countryside and nice people…
By the way, Béatrice announced another workshop in Sicily this coming October… Go for it, you are going to love it !!!