Acclaimed Italian chef and restaurateur
Tailored to suit professional chefs or simply amateurs, they are held in France and in Italy.
Anna will welcome you in the kitchen of her beautiful villa near Florence or come to your own place.
Engaging and fun, prepare to be amazed by Anna's wonderful Tuscan dishes and stories!
Cooking classes. Enjoy Anna´s tuscan dishes and stories...
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The newest venture is located in the heart of the prestigious Bon Marche' boutique hall in central Paris. Opening onto a stylish terrace full of greenery, this is the place where to enjoy an unforgettable gourmet experience at the restaurant or host a perfectly catered-for private event.
Anna's first restaurant opened in 1989 on a quiet side street just moments from Boulevard Saint-Germain. It is one of the oldest and still among the best Italians in Paris and has received a wealth of recognitions through its 23 years of activity.
Baccala alla Livornese
Directions: To begin with the cod must be cleaned properly making sure you remove all the bones. Once complete cut the fish into cubes approx 5x5 cm and once again wash and dry. Place the olive oil in a pan on medium/high flame and whilst the oil heats take the cubes of cod and lightly cover them with flour. Place them in the pan and fry until they become golden on all sides, now add the tomatoes along with a pinch of ground pepper and allow them to cook on medium flame for about 5-10 minutes. To finish chop the garlic and parsley with a mezza luna (two handed curved blade) and , once finished, place on the cod and allow to cook for an additional 2-5 minutes. Buon Appetito.
Ingredients for 4 persons:
800 grams of soaked salted cod, 6 tablespoons of olive oil, 400 grams of tomatoes, garlic, parsley, flour, ground pepper
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