The International Kitchen Blog: Chef Interview, Laura of Tuscookany's Italian Cooking at Casa Ombuto
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Chef Interview: Laura of Italian Cooking at Casa Ombuto

Next November 17, 2014 Previous

In the next installment of our chef interviews, we visit with Chef Laura Giusti of the Mediterranean cooking itinerary of one of our best-selling culinary vacations in Tuscany, Italian Cooking at Casa Ombuto. Chef Laura is a native of Tuscany, and she couples her impressive cooking credentials with interests in wine, the SlowFood movement, and international cuisine.

What is your first memory of cooking?
I started making cakes, for breakfast, for afternoon, enjoying making custard cream and chocolate cakes, because I loved all different kind of dessert and My mother was great with savory recipes, but a disaster with desserts, so mine was a need.

Chef Laura Giusti of Mediterranean Cooking Course at Casa OmbutoWhere or from whom did you learn about cooking?
At the beginning I was going through by myself, then I started learning by a few famous Italian chef.

 

What is your favorite ingredient or food to cook with? Least favorite?
I love homemade dough, whisking flour, water, yeast or eggs, for me it's an unbelievable pleasure. Least favorite or probably impossible to cook, are lobsters, I couldn't cook them live in hot water.

What's your favorite dish?
Pasta, a dish of spaghetti or linguine with a simple fresh seasoning, extravirgin olive oil, garlic, ripe tomatoes, basil, parmigiano.

What is the best piece of advice you would give someone just starting to cook?
Experience a true love for food, and always look for the best seasonal ingredients.

A plate of spaghettiHave any funny or embarrassing stories you'd like to share?
Funny and embarrassing in the same time is each time watching a few foreigner people at the table eating pasta, cutting it with a knife or using fork and spoon, so inappropriate.

Why do you like teaching cooking classes?
 I love to share my experience, and to transmit my big passion and love for cooking.

What's unique about the food from your region?
Surely a great cooking made with fabulous ingredients, extravirgin olive oil, meats, to mention just a few, but above all are simple and authentic recipes, where we can taste the flavour of each individual ingredient. 

Culinary travelers enjoying a meal after a cooking course in Tuscany Anything else you'd like to share with clients of The International Kitchen?
To participate one time in the life to a cooking class will be an unforgettable experience: cooking together, sharing a wonderfully set table with friends I think it's one of the biggest pleasure in life.

Let Chef Laura teach you the bold flavors of Tuscan and Mediterranean cuisine during a week-long cooking vacation at Casa Ombuto, where you might learn such dishes as: panzanella salad, stuffed zucchini flowers, pecorino and pear flan, risotto with saffron, tagliatelle pasta with meat sauce, pici pasta with broccoli and bacon, T-bone steak Florentine-style, roast pork loin, wild boar, and a variety of Italian desserts!

By Peg Kern

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Other Chef Interviews
"Discover Provence": Chef Gina
"Flavors of the Real Italian Countryside": Chef Massimo
"Cooking in Andalusian Olive Country": Chef Clive
"Seaside Cooking in Portugal": Chef Fernando
"Taste of Bordeaux": Chef Barbara
"Colors of Burgundy": Chef Katherine
"Cook Under the Tuscan Sun": Chef Silvia
"A Cooking Passport to Provence": Chef Berard
"A Culinary Adventure in Umbria": Chef Flavio
"Mediterranean Cooking Experience": Chef Carmen
"A Classic Tuscan Table": Chef Claudio
"A Culinary Adventure at Le Calabash": Chefs Sidney and Alison
"Authentic Experience in Piedmont" : Chef Francesca
"Pastry Weeks at at Le Calabash": Chef Alison
"A Mexican Expedition in the Yucatan": Chef David
"Cook Under the Tuscan Sun": Chef Silvia
"Greek Gastronomy on Santorini: Chef Vassilis
"Taste of Peru: Chef Jose del Castillo

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