Tuscany Culinary Trips: Interview with Chianti Host Chef Andrea

November 16, 2020  |  By Peg Kern
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In our continuing series of chefs’ interviews we’re talking today with one of The International Kitchen’s newest chefs, the wonderful Andrea from Chianti, your guide on one of our best Tuscany culinary trips. Andrea considers himself a Chianti culinary “host” – he wants to introduce everyone to the wonders of the Chianti countryside, from its amazing and authentic, age-old recipes, to its delicious wines and gorgeous scenery.

If you’d like to learn more about Chef Andrea, or if you’d like to cook with him during an intimate and authentic Tuscany culinary trips, all you have to do is Living the Real Tuscan Dream with The International Kitchen!

Chef Andrea

What is your name and where are you from?
My name is Andrea, I was born and live in Vaglliagli, a small village in the heart of the Sienese classic chainti

What is your first memory of cooking?
Bread, wine, water and sugar. The snack my mom was preparing for me.

Discover all our cooking vacations in Tuscany.

Where or from whom did you learn about cooking?
My grandmother, my mom, the territory where I grew up.

What is your favorite ingredient or food to cook with? Least favorite?
Extra virgin olive oil. I do not use butter.

What’s your favorite dish?
Hand-made pasta with biological flour of ancient grains, with extra virgin olive oil, pecorino cheese and pepper.

Check out Andrea’s recipe for ancient grain pasta.

Making fresh pasta

What is the best piece of advice you would give someone just starting to cook?

Food is life, cooking is fun, few ingredients: fresh, good, extra virgin olive oil and so much love.
Otherwise, change your way right away!

Have any funny or embarrassing stories you’d like to share?
All women like to lick my sauce of chocolate left in the pan!

Why do you like teaching cooking classes?
Because I like to share my love for food and wine with all those hungry people of food culture.

What’s unique about the food from your region?
Simplicity, freshness of ingredients, extra virgin olive oil.

Cook in Tuscany with TIK!

Rolling fresh pasta

Anything else you’d like to share with clients of The International Kitchen?

The history of my territory, because it’s where all of my recipes come from, we must look to the future, absolutely, to innovation, but one has to know the past.

Join us for an amazing week cooking with Andrea and enjoying authentic Tuscan life while Living the Real Tuscan Dream!

By Peg Kern

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