High Quality
Open the downloaded document, and select print from the file menu (PDF reader required).
Jude
&,
Jeff
,
giovialitd
ed
idillio.
Aroma
Cucihd,
da
New
York
a
Montone
di
lndia
Shetbourne
Judith
"J"ff
vi
stupirannocon
la
loro Aroma
Cucina.
Un'arle
dei sapori
concepi-ta
per
un
intimo
t€te
a
tete,
a
casa vostra,opensata
in
grande
per
un
rendez-vous
tra
amici.
O
perchd
no,
pro-
vate
o
cenare
da
loro,
nella
bellissimacasa
nel
centro
slorico
di
Montone.Dopo
aver
diretto
una casa
di
fashion
design,
Judith eJeff
sonotornati
full
time
al
loroprimo
amore,
la
passioneper
la
cucina.Judith, assistita
da
Jeff, d
la
cuoca fondatricedi
AromaCucina che
dispensaesperienze
memorabili in
sva-
riate forme.Jeff
e
Judith
non
se
nestanno
maiconle
mani
in
mano,sono
degli
edonisti
impegnati
e
bon-vivants,
e
nondimeno
saldi
sostenitori
dell'ortodossia
del
mangiaree bere.
Amanocondividere
le
lorointuizioni
gastronomichecon
gli
amici, vecchi
e
nuovi.
Ho
incontrato
per
la
prima
voltaJeff eJudith
due
estati
or
sono,
in
piazza
a
Cifie
diCastello. Sedevamoall'aper-
to,
in
untavolino
all'ombra,
sorseggiandoprosecco.
Ri-cordo
ancora
la
sensazione
difamiliaritd
non
appena
comin-ciai
a
discorrere
con loro.Sono tomata
a trovarli
nellaloro deliziosa
casa
di Montone.La
loro
compagnia
mi
entusia-
sma, come
sempreparliamo
di
un
sacco
di
cose,
dalla
set-
timana
bianca
nelle
montagne
dello
Utah
ai
safari
nel
Masai
Mara, e soprattuttodelle bel-lezze
della nostraregione
-
diquantosia
invitante
il
cibo
e
di
come siamo
fortunati
a
di-
sporre
di
una tale vastitd
di
materie
prime
in
cucina.
Comprendo
quasi
subito
comeper
Jude cucinare
non
sia soltanto
un
hobby
od
una
passione;da tempoemembro
di
Slou,
Food
e
della
IACP,
Associazione
Internazionale
di
Gastronomi
Professionisti,
un
networkglobale
di
perso-
ne
coinvolte in
tutti
gli
aspetti
della
cucina,
dagli chef stilisti
ai
fotografie scrittori. Jeff mi
racconta
come
si
divertano
a
lavorare
assieme
e
come
questo
meraviglioso
paese
permetta
loro
di
confezionare
portatedeliziose
ed
eleganti
per
chi
ama
davvero
mangia-
re. Judithd altresiparte
dellaSocietd
di
Storia
Culinaria
ed
opera
nell'l
ssociazione
per
lo
Studio
e
la
Scienza
della Cuci-na;
le
radici
dellagastronomia
sono
cardinali
alla costruzione
Aroma
Cucina
from
NY
to
Montone
by lndia
Shetbourne
Judith
and
Jffi
w,ith
their
Aroma
Cucina,are
capable
of
s e
rv
i
n
g
fo
o
d
fir
I
I
off
av
o
u
t',
whether
itb
just
the
tw,oo/'
vou
in
yout'private
honte
or
a
re
n
dez
-vo
tts
a
ntongs
t
fr
i
e
nds.
Or, whlt
not
trv
theallerna-
tive
of
enjoying
a
meal
in
their
home
in
thehistorical
centreof
Montone.
After
running
a
successful
clothingdesign
company,
Judithand
Jeff
have
turned
fulltime
to
their
passion
for
food.Judith,
assisted
by
Jeff,
is
chef and creator
of
Aroma
Cucina,
which
providesmem-
orable
experiences
in
various
forms.
Jeff
andJudith,
never
ones
to
sit
still,
are
committed
hedonists
and
bon-vivants,
but nevertheless
firm
believ-
ers
of
eatingand
drinking
correctlyand love
to
share
their
gastronomic
flair
with
friends,old
and
new.
I
first
meL
Jeff
andJudith,
about
two
summers
ago,
in
the
square
of
Cittd
di
Castel-
/o.
Wesat
in
themain
piazza
at
a little
table
in
the
shade,
sippingprosecco.
I
remember
that
I
immediatelyfelt
at
ease
as
webegan
to talk.
I've
come
to
see
themagain,
in
theirlovely town
house
in
Montone.Jqf.f
and
Judith
are
great
company
as
we
talk
about
all
sorts
of
things,
fromskiing
holidays
in
Utah
to
safaris
in
the MasaiMara,
above
all
wetalked
aboutthe
beauty
of
this
area andhow
exciting
food
is
here
and
howlucky
weare
to
be
able
to
cook
with
such a
fine
ar-
ray
of
local
products.
I
soonunderstand, that
cook-
ing is
not
justa
passionor
hobby
fbr
Judith,
asshe
is
a
member
of
Slow
Food
and
the
IACP,
International
As-
socillionof
Culinat
r*
Profes-
sionals,
a
globalnetwork
of
people
involved
inall
aspects
of
food,
from
chefs andfood
stylists
to
food
writers.Jefftells
me
howtheyboth enjoy
working
together
and
how
this wonderfulcountry
gives
them
the opportunity
to
turn
out
scrumptious
and
hand-
some
looking
platters
for
all
food
lovers.
Judith
says
that
she
also
belongs
to
the
Crr-
linan, Hislorian
Societv
andthe
Associalion
for
the
Sndy
of
Food
and Science and
says
that
studying
the
culinary
origins and traditions
of
the
kitchen
is
absolutely
funda-
mental
tobuild
a
foundation
for
understanding
the
ele-ments
of
any
cuisine. Judith's
formal
culinary
educationstartedin
New York
at
the
NY
RestaurantSchool.
More
re-
cently
shehas
attendedto
Ital.
Cook,a Slow Food
masters
programme
located
in
Jesi
in
theMarche,
that
helped
her
build
herknowledge
of
regionalcuisine
and
also
brought
her
into
contact
with
some
of
the top
chefs
workingin
ltaly.
JefT
looks
thrilled
as he
tells
me
about
Judith's food
blog
that
generates
quite
a
bit
of
traffic
and inquiries
and
thathasbeen agreat
tool for
con-
necting
with
peopleworld-wide
as
well
as
giving
Judith
a
place
to
consistently
write
about food.
Also
this
spring,
Judith
hosted
a
forum
on
food
bloggingat
the annual IACPconference,
which
was
held
in
New
Orleans.
Asyou
all
probably
remember,
NewOrleans was
devastated three
yearsago
by
HurricaneKat-
rina
and
the
government
has
been
weak
in
rebuilding
the
city, rvhile
all
the
inhabitants
VALLEY
LTFE
8
Tet.
0758502135
-www.vatleytife.
it
Add a Comment