"There is Always a First Time"

Today, I finally decided to have a food related blog. However, this not the first time I think about it. I find myself constantly thinking, dreaming, talking and playing with food, not to mention eating and cooking. I love food.

I want to share my passion for food with my friends and make new friends along the way. I believe in the power of a good meal; on the beauty of fresh ingredients; on how they can transform you; and the way they become part of your life.

If I can get you to experience this in some way, shape or form, what a great way to connect.

So let's get this started...

One of the most memorable pasta sauces that I can recall is named "alla Chiantigiana". We tried it at Trattoria Antellesi, a tiny place on Via Faenza in Florence. I actually read about it as we were planning that trip back in 2000. The name called my attention, Chianti and pasta, a familiar combination but now in a different form - a sauce.

We found out that the Trattoria we were looking for was just steps from our hotel. And after a delicious Crostini Toscano, we got the spaghetti alla Chiantigiana, which turned to be a very aromatic dish...picture tiny cubes of steak (say chuck perhaps) mixed with this deep red sauce that had the acidic elements of tomatoes mixed with the berry/blackberry notes of a good Chianti. It was finished with a drizzle of olive oil and a few shavings of Parmiggiano. I could eat it right now!

My wife and I liked it so much , that we went back to have it again before leaving Florence. We have recreated the recipe a few times at home, making us remember the moment all over again.

If you are feeling like doing so, just prepare it the same way you do a meat sauce, just replace the ground meat with tiny cubes of chuck steak and add a cup (or adjust accordingly) of good Chianti. Let it simmer 30-40 minutes.

If you happen to be in Florence, make a stop at Trattoria Antellesi, if not, make your home feel like it.