OMG!!!!! You are writing about our trip!!!!! So FABULOUS!!!! Such a highlight of my LONG life. Thank you for everything. I am right now working on my photobook from the trip.
My love to you and Kathy and all on the trip...so fun!!!!
Luuuu! It's great to hear from you and I'm so happy to know you are putting together a photobook. I have a couple of wonderful pics of you that I will send by email. Thank you for your kind words. xo
This was fantastic to read - sounds like an amazing experience. I’m still on a pretty nice high from the incredible Liguria/Parma culinary tour we did in May! Definitely adding a future food writer’s workshop to my travel wishlist!
Kim! Thanks for your comment. I feel so lucky to have had two amazing groups back-to-back. I’m still thinking about Antonia’s class…her tart is on my short list!
I forgot to add that Camille is on her way to my house today so that we can spend a week together testing And writing some of Grandma’s recipes—thanks to the confidence you have imparted.
That torta di nocciole is in the air! Im putting up my version this week—but first i have to find the hazelnuts. Not easy on the coast of maine. It strikes me as something awfully good with our now just-in-season strawberries, just lightly crushed and sugared and served as a sauce with the delicious cake.
What a joy to read about Kathy and you, Domenica, and relive some of the fabulous moments of our week together. All of the food exploration from touring farms to cooking to eating to writing bound us to the two of you and our workshop colleagues in a special way. Unforgettable!
I did! And Camille and I are chuckling because she was the one who brought us to tears. We love that we are that much alike that we get confused for one another.
thanks for the tip on Tonda Gentile hazelnuts from the Langhe hills of Piemonte. I don’t think i’ve ever tried these before so I’ll have to keep my eyes peeled! any chance you know a vendor that sells them in New York City??!
I would think Eataly would have them for sure. Does Dean & DeLuca still exist? If so, they might carry them. Gustiamo, the online vendor I link to in the newsletter, is based in the Bronx.
Dean and Deluca (at least the one in my neighborhood) closed years ago. I miss their invigorating classical music hahah. Eataly or Gustiamo should do the trick!
What an unbelievable trip the Food Writers Tour was! You and Kathy are a great team and anyone who is remotely interested in writing about food should take the trip!!
I met so many great people all of whom brought something unique to the group! I spoke to Lu this morning, we were reminiscing about a funny story from our trip!! 💜
Thank you for an amazing experience and I look forward to joining you both again one day!
So happy to read this and re-live Piemonte. Finishing my last pack of vacuum-packed hazelnuts from our trip last fall--they are indeed the best. And I remember the cake. Will make again. Grateful for the lessons you bring us, thank you.
OMG!!!!! You are writing about our trip!!!!! So FABULOUS!!!! Such a highlight of my LONG life. Thank you for everything. I am right now working on my photobook from the trip.
My love to you and Kathy and all on the trip...so fun!!!!
Luuuu! It's great to hear from you and I'm so happy to know you are putting together a photobook. I have a couple of wonderful pics of you that I will send by email. Thank you for your kind words. xo
This was fantastic to read - sounds like an amazing experience. I’m still on a pretty nice high from the incredible Liguria/Parma culinary tour we did in May! Definitely adding a future food writer’s workshop to my travel wishlist!
Kim! Thanks for your comment. I feel so lucky to have had two amazing groups back-to-back. I’m still thinking about Antonia’s class…her tart is on my short list!
Yay! Looking forward to that recipe! 😋
I forgot to add that Camille is on her way to my house today so that we can spend a week together testing And writing some of Grandma’s recipes—thanks to the confidence you have imparted.
This is wonderful! Happy recipe testing and writing. It’s going to be a productive week, I already know.
Always a happy and interesting read. Plus a bonus amazing cake recipe! I love hazelnuts 🥰
Thanks, Christine. Hazelnuts have always been a favorite in our house. My mom used to make the best hazelnut butter crescents!
That torta di nocciole is in the air! Im putting up my version this week—but first i have to find the hazelnuts. Not easy on the coast of maine. It strikes me as something awfully good with our now just-in-season strawberries, just lightly crushed and sugared and served as a sauce with the delicious cake.
A lovely pairing, Nancy. I look forward to your version. It’s such a good plain cake ~ my favorite kind.
What a joy to read about Kathy and you, Domenica, and relive some of the fabulous moments of our week together. All of the food exploration from touring farms to cooking to eating to writing bound us to the two of you and our workshop colleagues in a special way. Unforgettable!
Thank you ~ it was a joy to spend time with you. Did you see you made a cameo appearance in the post? Keep writing!
I did! And Camille and I are chuckling because she was the one who brought us to tears. We love that we are that much alike that we get confused for one another.
Wait...what??? omg clearly I haven't had enough coffee. Or is it too much? xo
🤣
I cannot believe I don't already own Rage Baking. That is so up my street!
Thank you for such a lovely interview and recipe. Your workshops sound wonderful.
It’s a great book. And thank you for your kind words. Much appreciated!
Thanks for this recipe! It's naturally gluten free and one I enjoyed on a recent trip to Piedmont. Fortunately, I picked up hazelnuts while there. :)
Great! Those are the best nuts.
thanks for the tip on Tonda Gentile hazelnuts from the Langhe hills of Piemonte. I don’t think i’ve ever tried these before so I’ll have to keep my eyes peeled! any chance you know a vendor that sells them in New York City??!
I would think Eataly would have them for sure. Does Dean & DeLuca still exist? If so, they might carry them. Gustiamo, the online vendor I link to in the newsletter, is based in the Bronx.
Dean and Deluca (at least the one in my neighborhood) closed years ago. I miss their invigorating classical music hahah. Eataly or Gustiamo should do the trick!
The one in Georgetown closed years ago as well. Check out Gustiamo’s website. They sell mostly stuff from small producers. Top quality.
What an unbelievable trip the Food Writers Tour was! You and Kathy are a great team and anyone who is remotely interested in writing about food should take the trip!!
I met so many great people all of whom brought something unique to the group! I spoke to Lu this morning, we were reminiscing about a funny story from our trip!! 💜
Thank you for an amazing experience and I look forward to joining you both again one day!
Is that a zabaglione sauce on the cake?!?
Yes. I don’t have the recipe written up, alas! But I do link to a vanilla custard sauce that is equally delicious!
Why use the underside of the hazelnut cake? Non fa senso per me🤷🏻♀️
The top comes out wavy/bumpy. It’s not unattractive but why not just flip it for a smooth surface? A matter of preference, I’d say.
It’s one of my dreams to go on one of your trips, Dominica. Great to read about you and Kathy!
I am soooo looking forward to the trip and the writing experience this fall!!!
What a great read. I loved learning more about Kathy—I always get excited when I happen to hear her pieces on WBUR.
That torta sounds amazing and is going on my To Try list immediately.
So happy to read this and re-live Piemonte. Finishing my last pack of vacuum-packed hazelnuts from our trip last fall--they are indeed the best. And I remember the cake. Will make again. Grateful for the lessons you bring us, thank you.