Buona sera Firenze! in what seems like mere minutes from landing i am sitting before a cute waiter being offered homemade ravioli and Tuscan ragu. The thing about ragu is this: no matter how I make it myself or which feted restaurant I eat it in, its only in its own region that it tastes: transformative. essential. everywhere else, its just meat sauce. 
Here is a close up of my ricotta-spinach ravioli in Tuscan ragu: 
and here is my plate afterwards:
and THEN i was ready for my secondo: tagliata! rare grilled beef on a bed of arugula/rocket/rucola, with a blanket of shaved Parmigiana on top and a few little roast potatoes on the side….along with a glass of Chianti….. sigh. 
Dessert was the lightest little froth of sorbetto, lemony foamy with….was that prosecco? and a gathering of diced fruit: so fresh, just a little bit sweet and so light i felt lighter AFTER spooning it up than before!
With over 70 cookbook titles (including contributions) to her credit, Marlena conjures up flavours and dishes from the Mediterranean to Mexico, California to France to the Italian islands and single subjects such as chili peppers, olive oil, mushrooms, to a book on classic Jewish food from all over the world.