About a year and a half ago I had the great pleasure of spending two weeks in Italy with my family and best friend. I’ve travelled quite a bit and Italy swept me off my feet. We went to Cinque Terre, Florence, and drove a little Fiat through Tuscany – it was inspiring. One of my favorite things was a cooking class that we took in Cortona. We planned our menu, tasted our way through the town market, and then spent the day learning to make authentic focaccia, spinach ravioli, pici pasta, stuffed squash blossoms, rice stuffed tomatoes, and lemon olive oil cake (torta di olio oliva e lemoni).
This recipe is proof that the simplicity rules. It’s easy, requires ingredients that you probably have on-hand, and is so rustically beautiful. It’s also tastes amazing. The lemon and olive oil flavors really shine and the drizzle of lemon simple syrup brings everything together.
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