Cucina Testa Rossa

FORBES: Here’s How To Plan A Perfect Virtual National Tequila Day Celebration by Aly Walansky

Holy Palomas Batman! Thank you so much Aly Walansky for including my Paloma cocktail & margarita truffle recipes and the stories behind them in your fantástico Forbes article! 😊🍸 Salud!

Thank you Manuel Velazquez for introducing me to the Paloma! 




... thank you Peter Van de Velde for including me in
this unforgettable event, complete with red carpet and
a three alarm fire! 



...and thank you Jodie Chase for your brilliant guidance!
Salud y buen brovecho! 

Quarantine Cocktail Pop-up | Friday Jul 15

Hi Everyone! Quarantine Cocktails is back for a quick pop-up. I missed y'all so much that, when I came across this delicious cocktail, I had to get the OG QC posse back together! I called Manuel et voila, one cocktail zoom coming up! 

Friday, Jul 15 @ 5pm PT - Quarantine Cocktails & Quarantine Calisthenics & Quarantine Cooking: Register

• Cocktail: Mexican Spritz
  • Recipe: Click here
  • Ingredients: Blanco Tequila, Aperol, Prosecco, Grapefruit Juice
• Calisthenics: Special Guest: Manuel Velazquez, Rancho La Puerta fitness expert
• Cooking: Laura Pauli, Cucina Testa Rossa
  • Recipe: Endive Bites
  • Ingredients: Endive 3 ways: fig & brie, blue cheese & raspberries, goat cheese & spicy apricot

SO SO SO looking forward to seeing you all again on the information superhighway this Friday.
Please make sure you register. Can't wait to raise a glass to us all!
xo Laura

from our last zoom in May! 

FORBES: Homemade Limoncello Is A Safe-At-Home Way To Upgrade Summer

HUGE THANKS to Aly Walansky  for including me in her fantastic Forbes article on the secrets to the best limoncello!  

“... I was dining at a small Italian trattoria in San Francisco, as authentic to the Italian countryside as one can get on this side of the pond, when the chef and owner, Bruno Quercini, came by our table after the meal and shared his limoncello with us,” said Pauli. “It was unlike any I'd had in Italy. Chef Bruno's, a pale yellow, creamy and delicious, was more lemon creamsicle than lighter fluid and felt like I was drinking dessert. It took 25 years to get the recipe but it was worth the wait ...”

Salute!