Learn to make the finger foods enjoyed in Tuscan bars after work and before dinner - a much more elegant happy hour. Makes a great cocktatil party menu.

 

Tuscany’s most well-known dishes - Learn 5 simple, hearty, and well-loved recipes from the heart of Tuscany. This is the food all Tuscans grew up eating.

 

Tuscan mamas have been making the hand-rolled pasta known as pici for ages. Roll up your sleeves and learn how flour, water and olive oil come together and make 2 delicious accompanying sugos.

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Eat Like Athena is brought to you by Amber Share - a cooking teacher, personal chef and artist currently based in Seattle, WA. Amber is a graduate of The Cambridge School of Culinary Arts Professional Chef Program and The Culinary Institute of America’s Certified Wine Professional Program. Her recipes and/or photography have appeared on the Wine Enthusiast web site and in The Wave Magazine. Upcoming work will be in Gastronmica, En Route, Dabble Magazine and The Sommelier Journal.

Amber grew up in the Mediterranean climate of Southern California with citrus, pomegranates, olives, artichokes and avocados nearby. These ingredients and daily exposure to a tapestry of immigrant cuisines helped her develop a love for the bright flavors of the Mediterranean. In 2010 she spent 7 months in Italy and 1 month in France researching local cuisines and doing agricultural photography, and came away with a deeper understanding of the cultural context of food, dining and lifestyle in coastal Mediterranean villages from Provence to Amalfi.

With their ancient histories, walkable towns, agricultural focus and cuisines filled with aromatic herbs, vegetables and olive oil, Mediterranean cities are her inspiration and model for a healthy diet and lifestyle. Teaching others how to adopt their way of living is Amber’s life mission.

Contact: ambershare {at} yahoo {dot} com.