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Learn from a master
This is chef Mariella Lencioni, who lives in Tuscany, Italy and works as a culinary instructor. She'll be cooking at the Boston Center for Adult Education on Aug. 17 and Aug. 27 ($60 for members; $70 for nonmembers). It's part of the new La Pentola di Rame program run by Carleen Haylett, an American trained in the culinary arts in Tuscany, who is bringing more Italian chefs to Boston to prepare their regional cuisine.
I'll have a a thick slab of the delicious saltless Tuscan bread with a plateful of cured meats, followed by gnocchi.
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About Dishing What's cooking in the world of food.
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Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the
Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ann Cortissoz writes about beer for the food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
