Parrano is a Dutch cheese with Italian charm. No wonder Villa Parrano’s cook Franco loves to cook with it and taught us how to prepare a delicious dinner including the tasty cheese and the truffles found in the backyard of the villa.
Our love for food, travel and Italy all came together again in a wonderful short culinary trip to Tuscany for Parrano cheese. And this time we also got to go with our loveliest fellow foodies and travelettes Rebecca (Mytravelboektje) and Sabine (Your Ambassadrice). Fun times ahead!
I fell in love with Tuscany about 10 years ago when I went on a holiday. The landscape, the food, the weather…I grab each chance to go back with both hands. How lucky was I to be invited on a trip with JUST AWAY!
When I think of salmon -either fresh or smoked- I often end up using the same preparation (usually en papilotte in the oven for fresh salmon, and smoked more likely used in aperitif bites or with scrambled eggs…). Until I tasted this dish made by my friend husband, and decided to copy it.