(Clockwise from top left) Tuscan Women Cook immersion course; Ribollita; Tuscan Women Cook: Nonnas. Memories. Recipes; Filetto di Maiale con Prugne e Pistacchi

If you have ever considered visiting, cooking, and eating in Tuscany, the book Tuscan Women Cook: Nonnas. Memories. Recipes is the first step toward making your dreams come true.

Inspired by her visit to the immersion course, Tuscan Women Cook, author Coleen Kirnan takes you inside the village of Montefollonico to share over 50 recipes from the grandmothers or “nonnas.” The family recipes have been passed down through the generations.

Coleen Kirnan, based in Southern California, acquired the culinary immersion course in 2016 after numerous visits as a guest. She reinvented her career and followed her passion for cooking, travel, and her love of Italy. The book offers you a taste of the cooking course.

Take a taste of the cookbook Tuscan Women Cook by trying some of the recipes from the book . . .

Ribollita, or Bread and Vegetable Soup, perfect for a winter day or evening, uses stale (or day-old, dry) bread as an ingredient, popular in Italian recipes and exemplifying their regard for leaving nothing to waste.

Filetto di Maiale con Prugne e Pistacchi or Pork Tenderloin with Plum Sauce is an easy yet impressive recipe for friends and family.

The authors call Sformato di Patate or Potato Flan “tasty two-bite wonders” and tout them as alternatives to mashed potatoes.

To continue reading: Healthy Aging Magazine | Tuscan Women Cook … A Cooking Course and Book

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