An inspiring seasonal cooking class, our new consulting service, and a perfect dish for sunny days.
Plus, a bit of This & That.
Market to Table Cooking Class
I love gifting experiences, and as Andre's 49th birthday approached, I immediately knew what I wanted to give him. Since we arrived, we'd been following a small group of female cooks on Instagram, Rachel Roddy, Alice Adams Carosi, and Gaia Lochetti, who share a space in Rome called Latteria Studio. It's used for recipe testing, photo shoots, film and video projects, and, most exciting to me, market-to-table cooking classes. Luckily, there was a late spring–inspired class during the week of Andre's birthday, so I booked it and surprised him.
Early Thursday morning, we dropped the kids off at school and headed across the city to a neighborhood called Monteverde. The moment we stepped into the kitchen, I knew it was my kind of class, one that feels like you've entered a close friend's home, where the conversation is easy, laughter is abundant and simple, seasonal food is the passion and focus of a great meal.
As we walked in, Gaia filled freshly baked sweet buns with airy whipped cream and dusted them with powdered sugar called maritozzi, hands down the best I've had since arriving in Italy. Paired with a strong cup of espresso, the day was off to a perfect start.
The class was small and intimate, as a good cooking class should be. Once the other two guests arrived, we headed to the local San Giovanni di Dio Market to see what produce spoke to us and to learn more about the farmers and food purveyors of the area. Each class is very vegetable-forward (which I love) and always includes homemade focaccia, fresh pasta, a small meat or fish dish, and a seasonal dolce. That morning, we grabbed a bundle of huge, purple-hued spring onions for the focaccia, delicate zucchini flowers to batter and fry, small zucchini to cook down with tiny clams for a pasta, a broken-down rabbit to braise with white wine and rosemary, and the first cherries of the season for a ricotta and cherry crostata. We also picked up a few bunches of agretti, a green succulent type vegetable popular in Italian cuisine in spring, for a simple veggie side, and vegetables like fresh peas and asparagus to make a braised Roman spring vegetable dish called vignarola. With our basket overflowing, we returned to the studio and got to work.
Standing around the kitchen island, we shelled peas, prepped agretti and zucchini, and got to know one another. We learned how to make fresh gnocchetti and cooked the zucchini down into a soft, delicate sauce to toss with the clams and all their juices. We made a quick cherry jam with lemon and sugar, filled a pastry-lined tin, and topped it with lemon-scented ricotta.
We snacked as we cooked on warm focaccia topped with tender spring onions, flaky sea salt, and rosemary, and perfectly crisp fried zucchini flowers, finished with scoops of ricotta drizzled with honey, sea salt, and black pepper. Every bite was perfection. Precisely the kind of food you want to eat. So simple, so fresh, so good.
Once all the dishes came together, we sat around the table like old friends, drinking interesting local wines, eating food that makes your body feel alive, and not hesitating to ask for seconds. It was such a special way to spend the day, and I'm so grateful these women are sharing their knowledge with all of us.
While they'll be moving studios soon, classes are still on the summer schedule. And, keep an eye on their site for offerings once they open the new space. For anyone who loves to learn and appreciates truly seasonal cooking, a cooking experience with these women in Rome is not to be missed.
A Helping Hand
It feels really good to help people, especially when you know how hard something is. When you know, they have no idea just how overwhelming a big change, like moving abroad, can be. But what if you could help make it easier? What if you could share everything you've learned, all the wrong turns, the valuable resources, the tools, and the clarity you've gained?
That's what our new consulting service is all about, helping you make a huge life change with a little more ease. Offering a gentle hand to hold, guidance, and a more straightforward path forward into the unknown.
Since launching this service just over a month ago, we've started working with families and individuals who are seriously considering a move abroad, or have already decided to take the leap. For Italy specifically, we've helped them sort out school options and connect with real estate agents, introduced them to other families, and shared what we've learned about renting and buying in Italy. We've talked through different visa and citizenship options here and connected them with lawyers, accountants, and people who can help set up life here and ease the transition. And for big moves in general, we’ve referred all kinds of services and solutions that can make the transitions smoother and less stressful.
“Our conversations were full of grounded, actionable advice—not just about schools, but about neighborhoods, the rhythm of daily life, and what it’s really like to find an apartment in Rome. They likely saved our family from a much bumpier transition. I’m truly grateful to have found such a supportive and insightful resource.” - Natalie M.
We've listened to their concerns. We've shared our own journey, one that's been full of ups and downs, but is finally starting to feel steady. And honestly, we love doing this. We love helping. Especially when you've just come through something so hard, and you know firsthand that doing it differently could make all the difference. We also love connecting with people who share a similar pull toward adventure. People who want something new. Who deeply care about food, travel, beauty, culture, family. Who want to slow down, shift the pace, and reimagine their life a bit. It's exciting. And it's deeply fulfilling to offer support during such a major life shift.
“Talking with Barrett about our dream of moving our family to Italy was nothing short of inspiring. She spoke with such honesty, openness, and calm clarity that I immediately felt both heard and supported. Her voice carried a grounded reassurance, and the depth of her knowledge, from the practical logistics to the emotional realities, was invaluable.” - Katelyn F.
So if you, or someone you know, is thinking about moving abroad, or even just to another state (we have experience with that, too), please pass along our information. We're here, and we'd love to help.
What To Eat On A Hot Day
The sweet summer melons are starting to arrive in our weekly organic produce box from Zolle, giving me all kinds of inspiration for simple, beautiful dishes like this one, Melon and Tomatoes with Fresh Mozzarella and Mint. It’s bright, light, and refreshing. A dish made for warm, sunny days when the last thing you want to do is turn on the oven.
MELON AND TOMATOES WITH FRESH MOZZARELLA AND MINT
Serves 4
1 small melon, like cantaloupe, seeds removed and cut into large chunks
12 small balls of fresh mozzarella, 3 per person (look for shapes like Ciliegine or Nodini)
1 pint of small tomatoes (grape or cherry), halved or quartered if on the larger side
Fresh mint, cut into very thin ribbons
Flaky sea salt (I use Maldon)
Extra virgin olive oil
A good aged balsamic vinegar
In a shallow serving bowl, or in four individual bowls, scatter the chunks of melon. Tear the mozzarella balls in half and add them around the melon. Next, add the tomatoes and fresh mint. Finish with a generous drizzle of extra virgin olive oil and aged balsamic vinegar, and a pinch of flaky sea salt.
This & That
Just finished bingeing MobLand. First season is really good.
For those who want to perfect their technique, This Is the Safest and Fastest Way to Dice an Onion, and Almost No One Teaches It.
Recently watched a fascinating short doc called The Seat. It’s an inside look at one of the biggest driver decisions in Mercedes and F1 history, how Kimi Antonelli, an 18-year-old Italian rising star, was chosen to join the team. It’s wild to see how much goes into these decisions, and also what a kid on this kind of trajectory has to carry, from his relationship with his father to the pressure he’s under to reach the highest level.