Place a Schiacciata order today for Friday delivery on the Northern Beaches of Sydney!

Schiacciata the bread inspired from the Italian tuscan gods is here in Sydney!
order it every Wendesday for Friday home delivery on the Northern beaches of Sydeny!

Simply go to this link
chouse your schiacciata, fill in the
order form and you will find this fabulous treat at your door
on friday.
You can also call 0424643364 to place your order on the phone.
This week:
classic schiacciata with rosemary
schiacciata with Spinach and Ricotta
Schiacciata with Eggplant Parmigiana
Schiacciata with Mutti tomato and Mozzarella
Schiacciata with Grapes and Rosemary (perfect for a cheese plate)

A bit of you and a bit of I: Recipe for Spinach Pie

SPINACH PIE (recipe and story)

They left us that day and I sat up in bed holding you to my chest, kissing the top of your head. I whispered “hey, I am your mum! hello little baby,”. Thinking
“wow amazing she is here, she is a girl, she is Coco! crap I am going to mess up! I love you! Who are you? Crap I am going to mess up! I love you…”

I had you to myself again last night, you are 8 now. You told me you can’t wait to start guitar lessons while we had pedicures, you asked for blue, its your favorite color. You told me you are going to try out for your drama performance at school, that no you don’t really need to practice…” it’s the weekend mum! Les not work!”. You tell me that the Easter Bunny is most likely the size of your five-year-old brother Felix and “Mum I think there is more then one Easter Bunny! What do you think?”
We discuss the likely hood of a world wide Easter Bunny government and we go home. We watch the Cinderella movie, we sleep in the big bed and cuddle.
In the morning we hold hands, we walk around the park, the ocean cliffs and back to the car again, “what would you like for dinner Coco?”
“I would like spinach pie and a little more time just you and I”

Spinach Pie
For the crust
500 g of flour
Tsp. salt
ml extra virgin olive oil
200 ml white whine or champagne or beer.

For the filling:
800 grams of fresh spinach (about a bunch) washed, steamed and chopped)
a dash of salt
300g fresh ricotta
100g of Parmigiano or Grana Padano
2 eggs
a bit of lemon rind.
Mozzarella to finish

How to:
Mix all the ingredients in a bowl, bring them together into a ball using your hands. On a work surface kneed the dough until it comes together for 2 minutes. Split it in 2, push it down to create 2 round disks and put one in the fridge for at leas 30 minutes and one in the freezer for another time.

Turn the oven on to 180.
Clean, steam, drain and chop the spinach finely (if you want put it in a blender and give it a wiz go for it!). Put the spinach in a bowl, beat the eggs separately with a fork add them to the spinach and add all the remaining ingredients, mix.

Take the pastry out of the fridge and role it out thinly and evenly into any shape you like (round, oval, square or simply what comes out comes out!)

Once you have your shape put the filling over the pastry and fold the edges of the pastry over the filling to stop the filling from falling out. If you have extra pastry you can role it out and cut out strips to go over the pie.

Cook in the oven for about 30 add dots of mozzarella, cook another 5/10 minutes, let cool 5 minutes and enjoy!

Happy New Year

Annalisa presents a big bowl of rosticciana.

Christmas came and went so fast! With the new year fast approaching, I find I am grateful for all the people supporting my business.

We had so much fun in 2015, touring Florence and Tuscany, cooking together, making delicious food for parties and dinners.

I have spent my year with you through food, creating opportunities for people to bond and connect. I have tasted life doing what I love with incredible people around me.


Around the World with Fabulous Food Tours

It has been a fantastic two months of food-focused tours in Tuscany! We had exclusive wine tastings in friends’ organic estates, cooking classes with world-class chefs, and meals made by incredibly talented home cooks in their villas.

We explored olive groves, harvested extra virgin olive oil, experienced traditional trattorias, and shopped at the Prada and Gucci outlet stores. We enjoyed early mornings at the markets in search of the freshest pastry, and we spent the nights tasting traditional aperitivos in the piazza’s bars. We had tours of the Pitti Palace, learning about etiquette and celebratory customs in the Renaissance, dreaming of the decadence of the Medici’s lifestyle as we strolled through the Boboli Gardens.

We had the pleasure of meeting and visiting with the Mutti Tomato team: makers of the best Italian canned tomatoes. We feasted on Parma’s best Black Pig Prosciutto, with the expert farmers who raise them.

We foraged fresh Porcini mushrooms from the small Tuscan mountain of Abetone and made creamy forest fresh risotto on the same night. At my friend’s restaurant, we ate black truffles shaved over Carpaccio. The memories and connections we made that day will last a lifetime!

The food-focused tour is a constant source of unique, intimate, fun and richly varied experiences. The people we connect with, friends and colleagues alike, are overflowing with knowledge and passion; deepening our experiences of the Tuscan hills, friendships and sharing.

Next week I will be teaching my Tuscan cooking class in Abu Dhabi and at the Krafty Kitchen in Muscat, but this week I’m back in Sydney booking a busy season of adult cooking classes, children school holiday classes and catering events for the Christmas season!

Let’s cook, my friends!

Uova al Pomodoro (eggs in tomato)

Learn to cook Italian eggs in tomato - Uova al Pomodoro

In a week I leave for Tuscany, home to my Florence. I’ll be guiding two food focused tours and setting up some new exciting ventures for a.ferrarikitchen. Whenever possible I’ll stop for paste all crema, macchiato, schiacciata al prosciutto, sprits and aperitivo with friends and family.

Feeling so close to home my soul is demanding the foundation of my existence in food and I’d have to say this most definitely translates into Uova al pomodoro (eggs in tomato) that my Babbo (father) used to make us on the fire most Sunday nights for dinner.

My family in Italy

He would go down to the cantina (our cellar), get the pomarola (our tomato preserve) made from our orto ( vegetable garden), then we’d go to our pollaio (chicken coop) and search for fresh eggs amongst the dozens of  puccckkk puck pucking  chickens.  Then into to the house to make a fire in the stalla (the steeple/converted living room), Babbo would place the  padella lunga ( cast iron pan with a long handle) near the flames with some olive oil from our trees and a finely chopped onion, dare I say it…from our garden. Once everything was soft and slightly caramelized he’d add the pomarola and let it simmer, then with his huge hands he’d crack the eggs and drop them into the red bubbling pot and some of the yolks would always rupture as they landed. My Babbo would look at me and say ‘Annalisa sono uova all’ignorante!” (Annalisa these are ruff style eggs!) and as he covered the pan smiling at me I always thought he broke the eggs intentionally to  conjure this  unique uova all’ignorante dish for us. When the eggs where ready we sat on pillows around a square low wooden table by the fire in the stalla dipping bread into the eggs in Sunday family communion. 



1 tbs of olive oil

I clove of garlic crushed open

One red onion

2 cans of the best tomatoes (I use Mutti )

and 300 ml of passata (I use Mutti)

pinch of salt

½ tbs of sugar

6 organic eggs


1 grilled eggplant

2 Tbl of parmigiano

a bit of goats cheese

Garnish of parsley and lemon rind

How to:

Heat the olive oil and add the garlic in a deep pan or cast iron pot, allow to infuse then  remove garlic. Add the onion and cook gently until soft (if you get a few dark bits its fine - this is flavor). Add the canned tomatoes and the passata to the olive oil with the sugar and salt and allow to cook for at least 20 minutes. Once it’s ready, make little holes in the sauce with a spoon and crack the eggs in them one at a time so they are evenly distributed in the pot, cover and allow to cook about 5 minutes at low heat. Its best to check them often since you want to keep the eggs a bit runny and undercooked (since they will keep cooking in the hot tomato once you take the pot off the fire and bring it to the table).

When ready, top with whatever you like. This time I had some left over grilled eggplant so I shredded it over the top with goat cheese, parmigiano, fresh parsley from the garden and some lemon rind….buonissimo!