LIVE from ITALY: Online Cooking Class

LIVE from ITALY Online Cooking Class Sunday, January 4th 2014

It's all about pasta! First we will make a semolina dough pasta, Cavatelli or little caves. This is a perfect intro to pasta making because no rolling pin is even needed! After you get down the knack of forming the cavatelli we'll move on to how to make a simple plate of pasta, starting with the size of your pot of boiling water! Cacio e Pepe (cheese & pepper) is a perfect example of a simple sauce with three ingredients, when done right is outstanding!

Cavatelli is one of the easiest pasta dough's to make and it doesn't need a machine or any fancy equipment - just your thumb or a pearing knife.   It is very similar to orecchietti (little ears), another pasta made with semolina (ground durum wheat or grano duro). In southern Italy is where you will find most of these types of pasta made with semolina and without egg in the dough.

Literally make Cacio e Pepe as your water boils! Many people think that Italian sauces are all tomato based and heavy, but in fact there are many types of 'sauce of the moment' that you can make depending on what's in season.

Our classes focus not only the recipes at hand but the technique and theory behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu

Cavatelli Pasta

Spaghetti with Cacio e Peppe

Sauce of the Moment

**CLICK HERE to Watch LIVE! on YouTube: LIVE from ITALY: Online Cooking Class on Sunday, January 4th Depending on where you live in the world: 12-noon PST (Seattle) 3pm EST (New York) 8pm GMT (London) 9pm CET (Rome)

To REGISTER for this class email: [email protected]

You can watch the class for fun or to cook along. We will send you the recipes, ingredients & equipment list plus the all important pre-class prep list! You will receive a recorded copy a day or two after the class.

Details The Classes will be about 45 min - 1 hour in duration and will be recorded so you can watch it at your convenience on YouTube.

The Cost = FREE! We just ask that you spread the word, share this email, retweet, post photos, etc. If you feel inclined you can help support the show & keep us sponsor free!

How to Cut Fresh Pasta by Hand!

LIVE from ITALY Online Cooking Class Sunday, December 21st 2014

A Christmas Special! This episode/class can help you prep for the Holidays with a beautiful Butternut Squash Soup and the classic, rich & creamy, Tiramisu. Both dishes can be made ahead or the morning of your event and can be scaled up easily to feed a full house of hungry guests!

Fall in a bowl - pumpkin or squash soup would make a perfect dish to add to your Holiday dinner or even lunch on a random rainy afternoon. Since you can cook it off a day or 2 before, it makes for one less thing to do on Christmas Day! This soup has become a tradition in our house - it's so creamy & delicious. If you want to make this simple soup a bit more decadent  add a few steamed mussels just before you serve. (This recipe may not from Le Marche, but the pumpkins and squash are from the garden & it's too good not to share!)

One of the most requested recipes to feature, Tiramisu. This is the real deal.  Tiramisu can be a boozy, mushy mess and nothing I would ever want to eat. However this recipe is lick-your-plate amazing! So what's the difference in the dish served at restaurants State-side vs. that of Italy? First off the eggs - this recipe calls for fresh egg yolks not whipped cream or imitation eggs making it much richer and secondly it's all in the lady-fingers!  (Buy Pavisini.)  They perfectly hold up after being dipped in coffee & layered with cream.

Tiramisu literally translates to "pick me up" and it sure does with all the coffee, eggs & sugar. Great for dessert and devilishly delicious for breakfast, what with coffee & eggs, why not?! We serve this every Thursday at our Pizza Night Parties.

Our classes focus not only the recipes at hand but the technique and theory behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu

Butternut Squash (or Pumpkin) Soup

Tiramisu

CLICK HERE for the LIVE! YouTube Class: LIVE from ITALY: Online Cooking Class on Sunday, December 21, 2014 Depending on where you live in the world: 12-noon PST (Seattle) 3pm EST (New York) 8pm GMT (London) 9pm CET (Rome)

To REGISTER for this class email: [email protected]

You can watch the class for fun or to cook along. We will send you the recipes, ingredients & equipment list plus the all important pre-class prep list! You will receive a recorded copy a day or two after the class.

Details The Classes will be about 45 min - 1 hour in duration and will be recorded so you can watch it at your convenience on YouTube.

The Cost = FREE! We just ask that you spread the word, share this email, retweet, post photos, etc. If you feel inclined you can help support the show & keep us sponsor free!

LIVE from ITALY Online Cooking Class Sunday, December 14th 2014

The 2nd Season of LIVE! from ITALY: Online Cooking Classes kicks off on December 14, 2014 with a menu cooking with wine!!  Starting with our Butcher's favorite and a staple at our farmhouse,  Bone-In Veal (or meat of your choice), Braised in White Wine with Potatoes & Tomatoes a meal in itself! To accompany this one-pot dish, Poached Pears in Red Wine with Rosemary topped with whipped mascarpone cream! This dessert is perfect for the holidays!!

Our classes focus not only the recipes at hand but the technique and theory behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu

Bone-In Braised Veal in White Wine with Potatoes & Tomatoes

Poached Pears in Red Wine & Rosemary with Mascarpone Cream

LIVE from ITALY: Online Cooking Class on Sunday, December 14, 2014

***CLICK HERE TO WATCH LIVE! on YOUTUBE Depending on where you live in the world: 12-noon PST (Seattle) 3pm EST (New York) 8pm GMT (London) 9pm CET (Rome)

To REGISTER for this class email: [email protected]

You can watch the class for fun or to cook along. We will send you the recipes, ingredients & equipment list plus the all important pre-class prep list! You will receive a recorded copy a day or two after the class.

Hope you join us in the kitchen on Sunday!

In case you missed the LIVE! Class - here is a short video recipe for Crostata or Rustic Jam Tart filmed during a cooking class at our farm in Italy. Rustic Tart or Crostata: Traditionally made with marmalade, this rustic tart is found kept under a kitchen towel in most homes in our area. With strawberries in abundance this time of year, we use fresh fruit instead of jam. This recipe is enough to make two 9-in/22cm tarts with lattice. Use what you have for the tart pans, we use round pizza pans.

Full Recipe can be found on our blog: http://latavolamarcherecipebox.blogsp…

2014-2015 DATES Sunday, December 14 Sunday, December 21 Sunday, December 28 Sunday, January 4 Depending on where you live in the world: 12-noon PST (Seattle) 3pm EST (New York) 8pm GMT (London) 9pm CET (Rome)   Get on the list & RSVP: [email protected]

Chef Jason Bartner from La Tavola Marche (farm, inn & cooking school) in Le Marche, Italy

LIVE from ITALY Online Cooking ClassSunday, April 13th

Summer is on it’s way with warm Spring days a lovely light lunch of Arugula & Walnut Pesto with Fresh Pasta and a Rustic Tart with Strawberries and Cream.

For a peppery twist, update your pesto recipe with a new classic: arugula and walnut! Serve tossed over fresh pasta or rubbed on toasty bread with a ribbon of Parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! Pesto with endless possibilities…And for dessert a rustic tart or crostata that is traditionally filled with jam will be made with fresh strawberries and whipped mascarpone cream.

Our classes focus not only the recipes at hand but the technique and theories behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu

Arugula Pesto

Rustic Tart with Strawberries & Cream (recipe coming soon)

LIVE from ITALY: Online Cooking Class on Sunday, April 13, 2014 Early Broadcast: 1pm EST / 10am PST

Late Broadcast: 4pm EST / 1pm PST

(The class will last about an hour in duration.)

Cost: $5 (Can’t make it live? Purchase the class for $5 to receive the password & link)

To REGISTER email: [email protected]

Please send an email and include your preferred time slot (Early or Late). Once payment is received (via PayPal) we will send you the recipes, ingredients & equipment list plus the all important pre-class prep list! You will receive a recorded copy a day or two after the class.

For more details click here!

LIVE from ITALY Online Cooking Class - Spring Lunch

Sunday, March 30th

This week’s Live! online class from La Tavola Marche, we celebrate Spring in Italy with Fava Crostini and Fava with a Wedge of Pecorino Cheese along with a proper Artichoke Risotto.  This is a beautiful lunch of fresh fava (broad beans) two ways: paired with a wedge of pecorino (sheep's milk) cheese and then topped on toasty bread with ribbons of parmesan. And the star of this lunch - a proper made risotto. Risotto is a labor of love, you'll find some recipes with short-cuts however to really get the creamy chewy consistency you must work the starch from the rice & that means good old fashion elbow-grease! And with overflowing crates of artichokes filling the market streets (a sure sign that Spring is on its way) there's no better pairing this time of year than artichokes & risotto.

(We will make & post a video shortly on "How to Clean Artichokes" to help you prep for the class.)

Our classes focus not only the recipes at hand but the technique and theories behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu

Fava & Pecorino (no recipe here, just a perfect snack/appetizer while we are cooking of fresh double shelled fava and a wedge of sheep's milk cheese!)

Fava Bean Crostini

Artichoke Risotto

Video on Cleaning Artichokes

LIVE from ITALY: Online Cooking Class on Sunday, March 30, 2014 Early Broadcast: 1pm EST / 10am PST

Late Broadcast: 4pm EST / 1pm PST

(The class will last about an hour in duration.)

Cost: $5 (Can't make it live? Purchase the class for $5 to receive the password & link)

To REGISTER email: [email protected]

Please send an email and include your preferred time slot (Early or Late). Once payment is received (via PayPal) we will send you the recipes, ingredients & equipment list plus the all important pre-class prep list! You will receive a recorded copy a day or two after the class.

For more details click here!

LIVE from ITALY: Online Cooking Classes

Sunday, March 16th

Prepping for your Easter Menu!

This week's Live! online class from La Tavola Marche, we will prep for Easter with Spring Vegetable Soup and Roasted Roman Spring Lamb. A lovely spring soup filled with bright green veggies like asparagus, artichokes, peas & fava beans, yet light enough for lunch on sunny day! Planning ahead for a big Easter pranzo, we will cook Spring lamb with potatoes & wine - good every time!

Our classes focus not only the recipes at hand but the technique and theories behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu

Spring Vegetable Soup

Roasted Spring Lamb with Roasted Potatoes & White Wine

LIVE from ITALY: Online Cooking Class on Sunday, March 16, 2014 Early Broadcast: 1pm EST / 10am PST

Late Broadcast: 4pm EST / 1pm PST

(The class will last about an hour in duration.)

Cost: $5 (or Package of 4 for $20)

To REGISTER email: [email protected]

or Register in 1 Click: Pay Now via PayPal

Please send an email and include your preferred time slot (Early or Late). Once payment is received (via PayPal) we will send you the recipes, ingredients & equipment list plus the all important pre-class prep list! You will receive a recorded copy a day or two after the class.

For more details click here!

LIVE from ITALY: Online Cooking Class

Sunday, March 9, 2014

During this week's La Tavola Marche LIVE Online Cooking Class - get ready to make the house smell incredible! We will make a classic brodo from Le Marche or Stock with Chicken & Beef Bones along with a paper thin Frittata with Spring Onions and finally Mussels/Clams in White Wine.

One of the essential building blocks in the kitchen is having good homemade stock on hand. There are several nuances to preparing such a simple staple that Jason will explain, transforming a plain broth into a beautiful rich stock/brodo. Keeping with the basics and the mark of a cook worth his salt - we're going to properly cook an egg! A light frittata topped with Spring's young onions done with the right technique becomes sophisticated and elegant.  And finally, you'll never go out to order mussels & clams again after this class for three reasons:

1. It's an economical choice for seafood.

2. They take literally five minutes to make.

3. You can do them a thousand different ways, once you learn the technique!

So why spend the money out when you'll know how to make them even better at home!

Our classes focus not only the recipes at hand but the technique and theories behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu 

Stock (Brodo)

Frittata with Spring Onions

Mussels &/or Clams in White Wine

LIVE from ITALY: Online Cooking Class on Sunday, March 9, 2014 Early Broadcast: 1pm EST / 10am PST

Late Broadcast: 4pm EST / 1pm PST

(The class will last about an hour in duration.)

Cost: $5 (or Package of 4 for $20)

To REGISTER email: [email protected]

Please send an email and include your preferred time slot (Early or Late). Once payment is received (via PayPal) we will send you the recipes, ingredients & equipment list plus the all important pre-class prep list!

For more details click here!

LIVE from ITALY - Online Cooking Class

Sunday, February 23, 2014

This week La Tavola Marche’s LIVE Online Cooking Class, we will cook fennel in two diverse recipes: Fennel with Blood Orange Salad & Braised Fennel in White Wine as well as Pasta all'Amatriciana.  What is Fennel? A big onion? A bulb? Is it even edible? YES and how delicious it is! The secret is to know how to use it & what to pair it with. And since it's Sunday, let's make a rich porky red sauce - amatriciana is a tomato sauce with cured pig's cheek (guanciale di maiale) or pancetta.

Our classes focus not only the recipes at hand but the technique and theories behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu

Fennel with Blood Oranges

Braised Fennel in White Wine

Pasta all'Amatriciana

LIVE from ITALY: Online Cooking Class on

Sunday,  February 23, 2014 Early Broadcast: 1pm EST / 10am PST

Late Broadcast: 4pm EST / 1pm PST

(The class will last about an hour in duration & will be recorded for your future use.)

Cost: $5

To register, email: [email protected]

Please send an email and include your preferred time slot (Early or Late). Once payment is received (via PayPal) we will send you the recipes, ingredients & equipment list plus the all important pre-class prep list!

For more details click here!

LIVE from ITALY - Online Cooking Classes

Sunday, February 16, 2014

This week La Tavola Marche’s LIVE Online Cooking Class again asks students/viewers to cook outside the box with Braised Rabbit Hunter's Style and Roasted Potatoes with Rosemary. (Chicken can be easily substituted for rabbit if you prefer.) Coniglio alla Cacciatore or Rabbit in the Style of the Hunter is a famous dish, whose recipe varies widely throughout the boot. Most Americans associate 'cacciatore' (which literally means 'hunter') as a dish with a tomato base - well, not this version! You've trusted us with chicken livers and whole fish so now give this a try too!  While the potatoes are roasting Jason will discuss and answer your questions on knives: maintenance, pricing/purchasing recommendations and care, including a demo on sharpening.

Our classes focus not only the recipes at hand but the technique and theories behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Class Menu Braised Rabbit or Chicken in the Style of the Hunter

Roasted Potatoes with Rosemary

Knife Care 101: Maintenance, care and sharpening.

LIVE from ITALY: Online Cooking Class on

Sunday, 16 February 2014 Early Broadcast: 1pm EST / 10am PST

Late Broadcast: 4pm EST / 1pm PST

(The class will last about an hour in duration.)

Cost: $5

To register, email: [email protected]

Please send an email and include your preferred time slot (Early or Late). Once payment is received (via PayPal) we will send you the recipes, ingredients & equipment list plus the all important pre-class prep list!

For more details click here!

LIVE from ITALY - Online Cooking Classes January 26, 2014

This week La Tavola Marche's LIVE Online Cooking Class is all about local comfort food. A creamy pasta sauce with sausages and carrots along side baked vegetables with bread crumbs will become instant classics. We will end the class with a very local specialty originating with the fishermen of Fano - la morreta, a caffè (espresso) made with liquor, sugar and lemon rind.

Our classes focus not only the recipes at hand but the technique and theories behind each dish.  It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! Either join in the fun and cook along with us or sit back and watch with a glass of wine.

Menu

Baked Vegetables with Breadcrumbs (Verdure Gratinate)

Pasta alla Norcina (Pasta with Cream & Sausage)

Caffè Moretta (Coffee with Liquor, Sugar & Lemon Rind from Fano)

LIVE from ITALY: Online Cooking Class on

Sunday, 26 January 2014 Early Broadcast: 1pm EST / 10am PST

Late Broadcast: 4pm EST / 1pm PST

(The class will last about an hour in duration.)

Cost: $5

To register, email: [email protected]

Please send an email and include your preferred time slot (Early or Late). Once payment is received (via PayPal) we will send you the recipes, ingredients & equipment list plus the all important pre-class prep list!

For more details click here!

LIVE from ITALY: Online Cooking Class

Sunday, 19 January, Featuring FISH!

La Tavola Marche's next LIVE from ITALY: Online Cooking Class is Sunday, January 19th - direct from our kitchen in Le Marche!

The class will focus on not only the recipes at hand but the technique and theories behind each dish.  It's more than just watching an episode of a cooking show on television because this is not only live but interactive! 

Students/viewers will have the chance to ask questions along the way since all the cooking is done LIVE! Either join in the fun and cook along with us or sit back and watch with a glass of wine.  This week's menu will include Roasted Butternut Squash with Onion & Oregano and Whole Fish in Salt Crust!  

Fish can sometimes be intimidating to clean and cook, it's not the first thing people tend to make at home. Many of our guests/cooking students have said, "Sure when I go out to dinner, I ALWAYS order fresh fish but have never have tried to make it at home!" Well, this class is for you!

LIVE from ITALY: Online Cooking Class on Sunday, 19 January 2014 Early Broadcast: 1pm EST / 10am PST

Late Broadcast: 4pm EST / 1pm PST

(The class will last about an hour in duration.)

Cost: $5

  To register, email: [email protected]

Please send an email and include your preferred time slot (Early or Late). Once payment is received (via PayPal) we will send you the recipes, ingredients & equipment list plus the all important pre-class prep list! 

  Hope you join us in the kitchen on Sunday!

MENU

Roasted Butternut Squash with Red Onion, Oregano and Mint: Recipe Click Here!

  Fish in Salt Crust: Recipe Click Here!

LIVE from ITALY - Online Cooking Classes

January 5, 2014

La Tavola Marche is excited to invite you to our second ONLINE - LIVE - Cooking Class from our farmhouse & cooking school in Italy on January 5, 2014! 

It's more than just watching an episode of a cooking show on television because this is not only live but interactive! Students will have the chance to ask questions along the way, plus the class will be recorded so you'll have access to it whenever you like. (How cool is that?!) Watch the class on your computer, mobile device or tablet.  Once you are registered for the class you will receive an invitation to the site, recipes and ingredient lists.

Our online cooking class will run about an hour in duration, covering techniques, tips and three recipes - including a chocolatey Nutella dessert!

Without leaving the comfort of your kitchen, join us in ours! 

  Here are few photos from our kitchen & the kitchens of those participating from across the globe sent in via Facebook! Thanks to everyone that joined our first class on the 29th of December we had a great time, technical difficulties and all!

The Menu:

Veal Scallopini, Scallopini di Vitello (Note: This dish can be made with veal, chicken, turkey, pork loin or beef - the choice of protein is up to you!)

Potato Cabbage Mash, Lesso di Patate e Cavolo (Note: This is MUCH more than just making mashed potatoes, trust me!)

Chocolate Nutella & Walnut Cake, Torta di Nutella e Noce

Class Details: Sunday the 5th of January 2014

Join La Tavola Marche's FREE Online Live Cooking Class from Italy in two time slots to fit your schedule, depending on your location.  Once you are registered for the class you will receive an invitation to the site, recipes and ingredient lists.

  Europe: 19:00 CET

Early Broadcast: 1:00PM EST/10:00AM PST

Late Broadcast: 4:00PM EST/1:00PM PST Sign Up:

Hurry!! The class is open to the first 25 students in each time slot that email to reserve their spot: [email protected]

LIVE, Online, Interactive and FREE straight from our cooking school in Le Marche, Italy!

La Tavola Marche

La Tavola Marche (Farm, Inn & Cooking School) is excited to announce our first ever ONLINE - LIVE - Cooking Class from our farmhouse & cooking school in Italy! 

Without leaving the comfort of your kitchen, join us in ours! 

  It's more than just watching an episode of a cooking show on television because this is not only live but interactive! Students will have the chance to ask questions along the way, plus the class will be recorded so you'll have access to it whenever you like. (How cool is that?!) Watch the class on your computer, mobile device or tablet.  Once you are registered for the class you will receive an invitation to the site, recipes and ingredient lists.

Our online cooking class will run about an hour in duration (give or take, its the first one!) and include three winter dishes perfect to serve on New Years Eve or Capodanno!

The Menu:

Chicken Liver Crostini, Fegatini Crostini

Stewed Lentils with Sausages, Lenticchie in Umido con Salsicce

Chickory Salad with Anchovy Dressing, Insalata di Puntarelle alla Romana

Class Details:

Join La Tavola Marche's FREE Online Live Cooking Class from Italy in three time slots to fit your schedule, depending on your location.

Sunday the 29th of December 2013

 Europe: 16:00 CET

East Coast of USA: 4:00PM EST

West Coast of USA: 10:00AM PST

Hurry!! The class is open to the first 25 students that email to reserve their spot: [email protected]

As I mentioned, once you are registered for the class you will receive an invitation to the site, recipes and ingredient lists.

LIVE, Online, Interactive and FREE straight from our cooking school in Le Marche, Italy!

La Tavola Marche - Farm, Inn& Cooking School

latavolamarche​ Presents #LIVE from #ITALY Online Cooking Classes straight from the farmhouse in Le Marche, Italy!

La Tavola Marche (Farm, Inn & Cooking School) in Italy presents a new series "LIVE from ITLAY" Online Cooking Classes - stripping away wild TV personalities and focusing on the food & techniques filmed LIVE from our farmhouse. We ask the question, "Do you want to be entertained or do you actually want to learn to cook?" Our classes break down the recipes so you learn theory & techniques to apply to any dish! Without leaving the comfort of your kitchen, join us in ours! It's more than just watching an episode of a cooking show on television because this is not only live but interactive! Students have the chance to ask questions along the way, plus the class will be recorded so you'll have access to it whenever you like. (How cool is that?!) Watch the class on your computer, mobile device or tablet. Once you are registered for the class you will receive an invitation to the site, recipes and ingredient lists. Our online cooking class will run about an hour in duration, covering techniques, tips and recipes! Join us in our kitchen for the next online cooking class! La Tavola Marche founded in 2007 offers local, seasonal, farm to fork cooking classes at our agriturismo in Le Marche, Italy. LA TAVOLA MARCHE: http://www.latavolamarche.com REGISTER/CONTACT: [email protected]