Wines of the Veneto in NYC

So remember back in October when I was getting ready to relocate to New York City…? Well, I have now been living here for 4 months and I can tell you this city is INSANE! The people, the places, the atmosphere is just fizzing with excitement. Speaking of fizzy, here in NY I have been working for a PR agency specializing in Food&Wine (doesn’t get better than this!) and I am becoming quite the connoisseur, if I may. I get to taste some incredible wines and attend great events!

My latest outing was for an evening class at Eataly’s La Scuola for a dinner dedicated to Prosecco wines! Seven bubblies to pair with a delicious 3-course meal to warm this chilly Friday night. The class is part of Eataly’s month of December dedicated to the Wines of the Veneto, promoted by U.Vi.Ve., the Union of Consortia for DOC wines from Italy’s number one wine-producing region.

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Pineapple and Pastry Cream Pie

DSCN8856-2The other day my sister was at work.  Just a typical day at the radio station, nothing out of the ordinary.  A couple of songs, some senseless (albeit entertaining) chit-chat, traffic updates, another song…you get the idea.  And then, suddenly, a familiar voice.  And not just any voice [my sister would say]!  The one and only, the grand, pastry God…Luca Montersino.  If you’ve been to any of the Eatalys around the world, you may (should!!) know who I am talking about, and you might understand why we refer to him as the God of all things sweet! But, alas, I do understand that not everyone is as food-crazed as we are, not everyone chooses to just hang at Eataly instead of the mall, and not everyone falls asleep reading cookbooks instead of novels.

We are not as strange as I make us sound, I swear!

In the years spent testing, trying and adapting recipes, my sister will always tell you that when it comes to cakes, Luca Montersino’s techniques are unbeatable.  Plain and simple.  He is the pastry God, after all.  And since we never really had a nonna that made us cakes and brought them over for Sunday lunch, we had to make up for it with our own creations.
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