Chef Vary

Blue Cheese vs Gorgonzola: a Love Story (with a Plot Twist)
Let’s be honest for a second.

Many North Americans say:
“I don’t like blue cheese.”

Fair enough. We’ve all had *that* moment — opening a fridge, smelling something… powerful… and slowly backing away like it might attack.

But here’s the twist:
What if you don’t actually dislike blue cheese…
What if you just haven’t met the *right one* yet?

Enter Gorgonzola — the charming, elegant Italian cousin who shows up late to the party, dressed better than everyone else, and somehow makes everything feel… softer, creamier, more inviting.
the Great Misunderstanding
Not all blue cheeses are created equal.

Many classic American-style blue cheeses are:
Bold (very bold… sometimes too bold)
Crumbly
Sharp, salty, and aggressive
They’re the kind of cheese that walks into the room and says:
“I’m here. Deal with it.”
Gorgonzola? Completely different story.

Especially Gorgonzola Dolce:

* Creamy, almost spreadable
* Mild, slightly sweet
* Balanced, elegant, never overwhelming

It doesn’t shout. It whispers.
Why Many People Think They Don’t Like It

It usually comes down to first impressions
If your first experience with blue cheese was something very strong, dry, and intense… your brain just filed it under:
❌ “Nope. Never again.”

But that’s like saying you don’t like wine because your first glass was… not great. (We’ve all been there.)
Why Gorgonzola Deserves a Second Chance

Gorgonzola is not trying to impress you by being strong.

It wins you over by being:
Creamy instead of crumbly
Balanced instead of aggressive
Flavorful, but never harsh

It melts beautifully, pairs perfectly with wine, and — let’s be honest — it’s dangerously easy to keep eating.
A Small Challenge

Next time you see Gorgonzola, don’t think:
“Oh, blue cheese… not for me.”
Think:
“Maybe I just met the wrong blue cheese before.”
Because confusing Gorgonzola with a generic blue cheese…
is like confusing a quiet Tuscan sunset with a rock concert.

Both are intense.
But in very different ways.
One bite is all it takes
And suddenly… everything makes sense

Let’s start from the beginning…
from the Latin word pulpa — something soft, rich, full of life.

That’s where polpette (Italian meatballs) come from.
Simple, yes… but never ordinary.

Loved since ancient Rome, they’ve travelled through centuries, evolving into something both comforting and irresistible: crispy on the outside, tender at heart… and dangerously easy to fall for.

And they’re not just about meat — polpette can be made with vegetables, fish, or other ingredients, each version telling a different story.

Then comes the polpettone (meatloaf) — the bold, generous version, made to be shared (or not… we won’t judge).
And finally, croquettes: golden, refined, just the right amount of indulgence.

Some recipes survive time for a reason.
In Florence, they’re not just remembered — they’re lived, slowly, with a glass of wine in hand.

Some experiences are meant to be tasted.

🌿 **From the market to the kitchen** 🇮🇹

A basket full of fresh, seasonal ingredients — simple, authentic, and full of character ✨

🥬 **Kale (Cavolo Nero)** – deep, earthy flavor, a true Tuscan classic
🌿 **Agretti** – fresh and slightly tangy, perfect with olive oil and lemon
🧅 **Tropea Onion** – naturally sweet and delicate
🧄 **Leek** – soft, mild, and perfect for slow cooking
🥬 **Chicory (Cicoria)** – bold and pleasantly bitter
🫑 **Bell Pepper** – sweet, vibrant, and full of color

✨ Tonight, on our cooking class table, we explore seasonal vegetables and learn how to transform them into simple, authentic Italian dishes.

👉 This is where real Italian cooking begins: from fresh, high-quality ingredients.

One of the biggest mistakes in gluten-free cooking:
treating all gluten-free flours as interchangeable.
Rice flour ≠ corn flour ≠ buckwheat.�They behave differently, taste differently, and build structure in completely different ways.
And here’s the key idea for today 👇
Flour is flavor. Not just structure.
* Fine flours → smoother doughs, better for pasta, cakes, desserts
* Coarse flours → texture, crunch, rustic results
* Using the wrong grind = wrong mouthfeel, even if the recipe is “correct”
taste
texture
aroma
identity of the dish
If your gluten-free recipe tastes wrong,�it’s often not the technique —�it’s the flour choice.

Artichokes in Tuscan Tradition
In Tuscany artichokes mean spring.
Simple ingredients, olive oil, and a respect for seasonal vegetables that has lasted for centuries.

If you are in Florence…
maybe it’s time for a Tuscan cooking class.
Carpaccio di Carciofi e Pecorino
*Artichoke and Pecorino Carpaccio*
🥬 Vegetarian | 🌾❌ Gluten Free

Carciofi Sott’Olio
*Artichokes Preserved in Olive Oil*
🌱 Vegan | 🌾❌ Gluten Free

Carciofi alla Contadina
*Country-Style Artichokes*
🌱 Vegan | 🌾❌ Gluten Free

Carciofi Ripieni
*Stuffed Artichokes*
🥩 Meat | 🌾❌ Gluten Free

Carciofi Ripieni Fritti alla Livornese
*Livorno-Style Fried Stuffed Artichokes*
🥩 Meat | 🌾 Contains Gluten

Carciofi Ritti “Scazzottati”
*Tuscan “Scazzottati” Artichokes*
🥩 Meat | 🌾❌ Gluten Free

Risotto coi Carciofi all’Empolese
*Empoli-Style Artichoke Risotto*
🥬 Vegetarian | 🌾❌ Gluten Free
https://drive.google.com/file/d/1hZ_BmFBMNdbpHhUUEn4u-qyLrXC5Fd48/view?usp=sharing