Strawberry Jam

Sometimes we forget how easy are to make some recipes.

When I got married, my husband and I went to live in a little village called Polcenigo. It’s an old rural little town with two beautiful springs, with a lot of old buildings and with very fascinating views.

I’ve never made a jam before I moved to live in Friuli Venezia Giulia region. Yes, my grandma Teresa used to make her own jam when she had a lot of fruit, but I’ve never been interested in it and I really never helped her in the process.

One day one of my new neighbors gifted me some plums. Well, she gifted me tons of plums, so I decided to make jam for the first time. It was about 30 years ago.

The first thing I did was calling my grandma for asking her the ingredients. Her replies was very easy: for 1 kilo of fruit without seeds, you need 1/2 kilo of white sugar. Let it cook for a couple of hours, stirring once in while. That’s it.

Well, from that first experience, few things have changed.

Asking around and checking the ingredients written on the jars in the grocery stores, I found out that many people add artificial pectine to make their jam thicker in a shorter time. But I really don’t like to use chemicals, so, after researching on the web, I realized that adding the juice of one lemon or one peeled apple cut in pieces to the fruit I’m making the jam with, they both develop natural pectine.

Another thing I learned, after trying multiple times, is that we can reduce the amount of sugar up to 30% and that we can also use the brown sugar instead of the white one.

I still don’t make it very often, but my favorites are Raspberry Jam and Strawberry Jam. Here is the recipe:


Ingredients : 1 kilogram fresh red strawberries, cut in pieces; 300 grams sugar, one lemon juice.

Method: Put everything in a tall pot, possibly a stainless steel one, put on the stove at low heat until the sugar starts melting, then the heat can be at medium-high. Let everything boil for about 15 minutes, stirring once in while. Take the pot out of the burner and blend the fruit with an immersion blender. Put the pot back on the stove and let the jam boil for other 15 minutes. Pour the jam in a glass jar, close the lead and let it cool down. When it’s cold, put in the fridge. If you like a thick jam, mix all the ingredients in the pot, and let it sit in the fridge for 12 hours, then start cooking the mix.

“La Strada Del Prosecco”

Travel from Venice to one of the region’s best-kept secrets, “La Strada del Prosecco” or Prosecco Road. Three dozen vineyards that churn out delicious, affordable versions of the Veneto region’s best-known wine, and the basis for Italy’s national cocktail, the Aperol Spritz. Most of the cantina (vineyards) along the Prosecco Road remain family-owned and run. Many of the tasting rooms are simple operations where visitors rap on a wooden door to call the winemaker from his work for a quick pouring. A truly authentic and enjoyable way to spend the day.

Friuli Venezia Giulia

A visit to the Friuli Venezia Giulia (FVG) countryside is a chance to experience a mostly undiscovered corner of Northern Italy. This large agricultural haven spreads across the plains reaching the foot of the Dolomite Mountains. The soil delivers a unique table of local products such as Montasio cheese which pairs beautifully with the wine from the Prosecco vintages grown in this region. Join me in my home kitchen to prepare and enjoy dishes made with local ingredients. The FVG region is less than an hour by train from Venice. I offer transfer from the train to my home which is about a ten-minute drive.

Newsletter – Dec. & Jan. Cooking Class Schedule

Happy Holidays!! I have planned a lot of delicious events over the course of the next month, and I hope that you will be able to join in on the fun!

I’ve found that these cooking classes are really popular with families that are in town visiting those who are stationed nearby. Classes are open to all ages, so bring the family and let’s have some fun!

Holiday Gift Card Promotion
(Gift one and get one!)

Cooking Class Gift Cards Are you stumped on what to buy for teachers’ gifts this holiday season? Want to gift your spouse a private cooking class to use at their leisure?

 Whomever you are shopping for, if they like to have a good time and enjoy delicious Italian food, then a Teresa Colors Cooking Class Gift Card is the perfect choice this Holiday Season! 

 Whenever you buy over 50€ in gift cards for Teresa Colors Cooking Classes this Holiday Season, you’ll get one to enjoy for yourself! 

50€-75€ worth of gift cards purchased = 15€ gift card for you;
76€-150€ worth of gift cards purchased = 25€ gift card for you;
151€-250€ worth of gift cards purchased = 35€ gift card for you.**To order, simply email today!

Cooking Class Schedule Dec. & Jan.
To reserve for any of the classes or events below, please email:
Dec. 9th –  5:30pm – Risotto with Radicchio Cooking Class – 25€/ per person
Dec. 10th – 5:30pm – 3 Sauces Ready in 15 Minutes: Carbonara, Panna e Prosciutto, Leek w/ Sausage – 20€/ per person
Dec. 11th – 11:00am – Brunch in Cordenons at GUSTI Mediterranei – Free Event. Guests will pay for what they order.
Dec. 12th – 5:30pm – Pizza Making Class – 20€/ per person
Dec. 16th – 10:00am – Traditional Christmas Meal: Christmas Broth, Cheese Bread & Tiny Meatballs – 30€/ per person
Dec. 17th – 10:30am – Cheese tasting & Pairing with Fruit – 15€/ per person
Dec. 17th – 5:30pm – Winter Lentil Soup & Chocolate Salami – 20€/ per person
Dec. 19th – 5:30pm – 2 Quick Seafood Sauces Over Pasta: Tunafish Sauce & Shrimp Sauce – 20€/ per person
Dec. 27th – 5:30pm – 50% OFF Class – Healthy & Low Calorie Cooking Class: Minestrone and a Zucchini Side Dish – 10€/ per person.
Jan. 2nd – 5:30pm – Let’s cook Eggs 6 Different Ways Cooking Class – 20€/ per person
Jan. 4th – 11:00am – Risotto w/ Montasio Cheese & Pears Cooking Class – 25€/ per person
Jan. 4th – 5:00pm – Lasagna w/Smoked Cheese & Smoked Ham Cooking Class – 25€/ per person
Jan. 7th – 9:30am – Hot Chocolate Meet Up at Viavai Coffee Bar in Aviano – Free event, but guests will pay for whatever they order. (Address: Via Selva 1 Giais)

Event Details:
(For even more details on these events, please reference my Facebook Events Page)
(All of my classes have a set price and additionally, the cost of groceries for that class is split between all participants.)

Reserve your spot today by emailing as classes are filling up quickly! Have We Cooked Together Before?I am always working hard to improve my services and your feedback is invaluable!
I would be incredibly grateful if you wouldn’t mind taking a few minutes to leave me a review on FacebookTripAdvisor, or Google.

Additionally, filling out this quick, 2-minute survey would be very helpful.

Thank you in advance and I look forward to cooking with you again soon!

Montasio DOP

MONTASIO DOP cheese is made daily, with fresh milk, in little cheese farms in the North East of Italy.

Montasio has 4 different denominations according to how long it has been aged for.

Montasio Fresco, aged at least for 60 days/2 months.
Montasio Mezzano, aged at least 120 days, so it can’t be sold with the name MEZZANO before 4 months from the cheese making.
Montasio Stagionato is the official name for a Montasio aged at least 10 months. It’s also sold as Montasio Vecchio in the cheese farms.
Montasio Stravecchio, aged for at least 18 months.

Risotto made with Prosecco and Montasio Cheese

USA Post #8 Gulfport, MS

I left Richbourg School Friday April 12, soon after the Gnocchi class.

It was a very strong emotion when many students hugged me at the same time. But after 5 days of very hard work, I was finally able to continue my vacations.

Next stop, Gulfport, Mississippi, for a quick visit to Julie and Josh and their children: only 24 hours visit but it’s home!

At last I could take care of my asthma, I could sleep, I could relax, I could enjoy some family time.

I love chatting a lot and I love playing with the kids, but I was really knocked out so I wasn’t the usual Teresa.

We went out for dinner in an fascinating unusual place which looked like abandoned but it wasn’t at all. I can’t remember the name, of course, but they have a parking for cars and also a pier for little boats. We had a pretty good bbq with mac&cheese and potato salad.

Believe it or not, Josh made me taste some pecan beer and I liked it. For a not drinker like I am it is a great step!

Would this experience make change some of my habits? I don’t think so.

The best part of this short visit was Saturday morning breakfast: Chef Gwen and Chef Sam cooked pancakes, absolutely my favorite!

It was hard to leave but I was grateful for being able the visit.

Josh drove me all the way to Mobile Airport but when we got there I found out my flight had been cancelled due to weather conditions and it had been rebooked on the following day.

What?!? Why didn’t American Airlines notify it? What could I do?

Going back home in Gulfport, of course!

We went out for dinner in an Italian Restaurant in Biloxi.

What an experience to check out how different is Italian Americanized food.

The food was good but the way to order and how they serve it, it’s very different.

First of all, chicken served on the top of pasta, then pizza served on a stand, spaghetti with meatballs and the salad served with the pasta.

I knew many of these differences, what I didn’t know it’s that all is precooked and reheated when ordered.

It’s something I can’t understand.

The following day was Julie with the kids to take me to the airport.

If the day before had been hard to say “till next time”, this second unexpected goodbye was full of tears.

I couldn’t stop crying when I left Julie and my heart was literally broken.

Next stop: Colorado!

USA Post #7 Richbourg School

How was to teach at Richbourg School?Fulfilling but difficult!It’s a school for children with disabilities and they have all different mental and physical disabilities.I panicked on Monday morning as that was my very experience with handicapped people.Could they understand me?What could they prepare and cook with their hands?What they were expecting from me?I was standing at the counter with about 10 teenagers sitting in front of me. I looked around and I saw smiling interested faces.I took a deep breath, smiled and I started: kindness and joking are the keys for most of the souls.We made pizza from scratch the first day, fettuccine pasta from scratch the following day, then on Thursday we made Zucchini Sauce and Tomato Sauce, and Ricotta Gnocchi the very last day.Enthusiasm grew day by day, recipes after recipes.I will never forget their joy to be able to make little things.Number of students and teachers volunteering to taste the food grew as well. When food was cooked, the line of people to get some to taste was long!2 classes a day for 4 days with kids from Richbourg school and then 1 class a day with 5th graders from the near elementary school.This is a lot of talking and a lot of cooking!The moment to say goodbye arrived quick.I will bring with me in Italy all their smiles, their hugs, their enthusiasm.Next stop: Gulfport, MS

USA Post #5 Late!

Monday, Tuesday, Wednesday, Thursday and FridayApril 8th to 12th 2019Yes, I’m behind writing on my blog.Are you surprised? Well, if you are surprised you probably have never been to a cooking class of mine because, that’s me! I’malways late.This time, actually, have 1 very good reason: after 15 hours straight working and talking, I was really knocked out on Monday night and I fell asleep as soon as I touched my bed. It was like that every single week day! Monday: morning teaching at Tradewinds Italian Restaurant, Niceville, FL.then private class for few ladies teaching how to make pizza, fettuccini, tiramisù and 3 sauces. I was more than knocked out.It got worse and worse!Tuesday: morning, 2 Pizza classes for Richborg School and 1 Pasta from scratch for another school; at night it was Pizza, Fettuccine, three Sauces, and Tiramisù, of course.By the end of the day I was completely voiceless!And then Wednesday and then Thursday and then Friday.It’s been a very very hard week, standing 15 hours a day talking 15 hours a day: so hard I could never imagine.I was able to go to the beach only 1 hour but it’s been breath taking: because the beach is stunning and because my asthma was really killing me.I went shopping with Tom and it was fabulous to check all different vegetables! He was my personal tour guide, driving mearound.He took me also to eat raw oysters ( yum!), mexican food ( no, thanks, too spicy).