I am thrilled to be getting back into the Kitchen!
Francesca and I at her stand at the marketSaturday is the smaller market in the downtown piazza, so when I shop on Wednesdays at the larger, wilder market, I know I can still get more fresh products Saturday from Francesca.
But Wednesday is the most fun, the weekly markets are really you get to know a village. The stands move from one town to another .
Wednesday is also the Siena Market day around the Fortezza-
Thursday in Poggibonsi
Friday in Colle Val D'Elsa
Saturday smaller in the main Piazza in Certaldo- one fish stand and two fresh fruit and vegetables.
So when you come to a village I hope you can attend a market day- for me it is where I can pick up fun kitchen items are great prices. I have seen ceramics made for America at half the price.
Bring an empty suitcase to stock up!
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5 comments:
Ciao Judy. Might you have a recipe for pasta that uses figs?
Trying to imagine them in a savory kind of sauce or mix.
Love the blog!
Chuck
Seattle, WA
Chuck- I have never seen an italian use figs in a pasta sauce.
Do you mean fresh or dried?
Fresh figs are often served with prosciutto or salami.
I adore eating figs with gorgonzola cheese-
and I have cooked fresh green figs in a risotto-
with some sliced prosciutto, a touch or cream and parmesan- the fall about and become a cream- so that might work!
try using the sweet fig/lemon balsamic on pasta with olive oil/butter sauce,different taste,clean.from grand daughter of Lipari
Everytime I go to Farmer's Market I imagine I am in Italy. While the produce screams Minnesota, I stay in my daydream. One more month of market daydreams.
Chuck, how about a fig/prosciutto riccota stuffed ravioli in truffle cream sauce with peas?
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