Author Archives: Troy

Pasta Party

In honor of my parent’s 50th wedding anniversary, my family is going to Due Papaveri! Troy and I worked at this magnificent bed and breakfast three years ago, and vowed to come back with our family. Now is the time....
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How to Make Tagliatelle Pasta

Tagliatelle is homemade pasta made easy (or easier at least). This pasta is classic in the Emilia-Romagna region and is often topped with Bolognese or butter and truffles. It looks like thick, long ribbons and holds sauce well. The Rampon...
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Rampon Family Cappelletti Filling

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At The Press—Turning Olives into Olive Oil

The greener the better. This is what Guido tells us as we empty crates of olives into his truck. Now that we have picked and picked olives, it’s time to go to the press. Just as I struggle to lift...
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How to Harvest Olives

If you would have told me three years ago that we would be harvesting olives in Tuscany for several weeks, I’m not sure I would have believed you. Yet, here we are. It’s early, it’s cold and we are buzzing...
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What Makes Extra Virgin Olive Oil Great?

So, what makes Tuscan Extra Virgin Olive Oil special? * Elevation (in Guido’s case 250-290 meters or 820-950 feet above sea level) * Soil (“Alberese” or medium textured soil combined with clay) * Tuscan Climate (perfect for olive oil) *...
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Ahhh, Chestnuts

Oh how I love chestnuts. They taste like fall, and melt sweetness in your mouth. As I mentioned before, chestnuts littered the windy roads on the way to Due Papaveri. So far, we see them on nearly every sidewalk in...
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Farewell, Due Papaveri

Troy and I are sad to leave delicious Due Papaveri. We will miss the wonderful food, luxurious grounds (see CSP-TV) and most of all, Charlotte, Willie and Luca. As I was staring out over the hills, Charlotte says “don’t worry,...
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Traditional Dinner Service

As our stay lengthens, Troy and I fall into the rhythm of Due Papaveri. It is full of shared conversation, culture and laughter. Guests typically find themselves at Due Papaveri because they are attending a week-long cooking class, traveling through...
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Due Papaveri’s Mascarpone Cream with Vanilla Rum

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Enrico Romani

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Truffle Fest

Few things are better than truffles. That unmistakable aroma and purely distinct flavor transcends me. When I taste them I’m usually transported to Italy. Today I am lifted into heaven. Charlotte, Willie and Luca have a weekend planned in Sicily,...
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Cherries for Breakfast

This post is dedicated to cherries and breakfast. Two of my favorite things. We wanted to share our BEST breakfast jam recipe as well as tell you how Charlotte serves breakfast every morning for her B&B customers. If it is...
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How to Make Parmigiano-Reggiano

Ok, I’m so excited to write this post! I seriously have to pinch myself as we are witnessing raw milk transform into Parmigiano-Reggiano at the 2010 gold medal winning Parmigiano-Reggiano factory, Coop. Agricola Poggio Castro, outside of Pavullo (near Modena,...
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Pizza Pizza!

It is our first full day here and it starts with a bang. Due Papaveri is hosting a six person week-long cooking class. Heaven. Guests get the royal treatment and are served breakfast, lunch and dinner on the deck overlooking...
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