Lisa MushawA new generation doyenne on the rise who is staking her claim in the lofty arenas of international travel, tourism and the culinary arts, Lisa Mushaw is making transatlantic waves with TREASURES OF TUSCANY – AN EPICUREAN VOYAGE. TREASURES launched in November 2002 as a one-week vacation abroad with a twist – a cooking program where participants are given extensive exposure to Italian cuisine while discovering the physical beauty and traditions that are uniquely Tuscan. The idea was to offer “foodies” an opportunity to share and celebrate the cultural, personal and convivial rites that are the Tuscan Table, while basking in the charm of one of the world’s most exquisite and historic treasures. Lisa is a “natural taster” who cut her culinary teeth in the kitchen of relatives who excelled in the preparation of Creole cuisine. As a child, long before she knew the difference between battuto and affogato, she demonstrated a natural talent for discerning which ingredients were missing or used in excess in recipes. Her culinary gifts are no accident as her family roots include small business owners who made their living as caterers in New Orleans. A fervent student of food and wine, Lisa’s most recent accomplishment was completing a three year sommelier program. TREASURES OF TUSCANY – AN EPICUREAN VOYAGE is ideal for those with a passion for continental adventure who want to escape the drama of daily life and be transformed by a week in Florence – the center of the Renaissance, the Etruscan city of San Gimingnano or the medieval town of Lucca, creating memories that will last for years on end. Those who bask in attention to detail, pampering and personal service will want to join Lisa for the this extraordinary excursion to Toscana, the Italian province rich in beauty and character and the birthplace of much great Italian art, cuisine, and history.
Lisa Mushaw: Hi! I am Lisa Mushaw, owner of Treasure of Tuscany - An Epicurean Voyage. Today, we are preparing papa al pomodoro. Papa al pomodoro is tomato and bread soup. Right now, we are finishing up the dish as you can see, we have put the bread into the sauce. It is cooking down and is all assimilating into one delicious smell at least. Now that the tomato and bread soup has cooked down for about 15 no it gets about 25 minutes. We are going to go ahead and put it in a dish and its ready to serve.
Now, here is the thing, if you want your soup to be thicker because in Italy, a lot of times papa al pomodoro is so thick that you can actually serve it on a plate and eat with a fork, then you would add more bread to it. This one is a little bit more soupy, so we are going ahead and serve it in a bowl. So, I am going to go ahead and transfer it now into a bowl for youso you can see the finish product.
Alright. So, now we have finished our papa al pomodoro. Before I serve it, I will go ahead and place a couple extra fresh basil leaves on top of the dish just for garnishment and I think that papa al pomodoro goes wonderful with a nice Chianti or Chianti Classico. Again, you are pairing the acid from the tomatoes with the acid in the wine and Ill forget what regional, we are looking at a Chianti from Tuscany being made with a dish that is also from Tuscany. So, Bon Apptit