It was dark and drizzly, but that didn’t dampen the mood. Maybe it was the Chianti we were drinking, or the tranquil Tuscan countryside—or maybe it was the pizza. We had just spent the past hour rolling dough, chopping veggies and shredding cheese, and now watched with anticipation as our creations sizzled in an outdoor forno, or wood-burning oven. Despite a few mishaps—an uncooked pizza en route to the forno splattering onto the kitchen floor, perhaps because of the aforementioned Chianti—even a novice like myself managed to create a traditional Italian pizza, thanks to the help of our in-residence chef.
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