anna your chef in tuscany
Signora Anna Bini...
is an Italian acclaimed chef and restaurateur. From her youth days in the family business on the Tuscan coast, she has been honing her skills in the best of Tuscan cuisine for over sixty years. Today she manages three restaurants in Paris with the help of two of her sons, delighting professionals and amateurs alike with her first-class cooking classes in two different countries.
1 kg of black grapes, 500 grams of bread dough, 150 grams of sugar, extra virgin olive oil, salt.
Schiacciata con l’uva
Method: Knead the dough with four tablespoons of olive oil, 50 grams of sugar and a pinch of salt. Take half of the dough and roll it into a rectangular shape using the rolling pin, but making sure the size of the rectangle will fit in the baking tray. Grease the baking tray and place the rolled dough on the bottom, then wash and dry the grapes and place half of them on the dough along with four tablespoons of sugar. Roll the remaining dough into another rectangular shape and place on top the remaining grapes, cover with plastic film or a kitchen towel and allow it to rise in a warm, dry place until its doubles in bulk. Cover with the remaining sugar and bake for half an hour on 200 degrees Celsius (400 Fahrenheit). Cool before serving. Buon Appetito!
Enjoy Anna´s tuscan dishes and stories...
Tailored to suit professional chefs or simply amateurs, they are held in France and in Italy. Anna will welcome you in the kitchen of her beautiful villa near Florence or come to your own place. Engaging and fun, prepare to be amazed by Anna's wonderful Tuscan dishes and stories! More info: email@example.com
The newest venture is located in the heart of the prestigious Bon Marche' boutique hall in central Paris. Opening onto a stylish terrace full of greenery, this is the place where to enjoy an unforgettable gourmet experience at the restaurant or host a perfectly catered-for private event.
Anna's first restaurant opened in 1989 on a quiet side street just moments from Boulevard Saint-Germain. It is one of the oldest and still among the best Italians in Paris and has received a wealth of recognitions through its 23 years of activity.
"The philosophy of Casa Bini is consistent with the best Italian cuisine, traditional but not nostalgic, refined without ostentation, easygoing but much more than your usual trattoria. Excellent."
Check our latest event with Signora Anna Bini
Food blogger event at the Open Kitchen in Hoxton. Acclaimed chef Anna Bini taught the food bloggers how to prepare the traditional Tuscan dish courgette flan with chicken liver pate which they then tried themselves with spectacular results! Read more