When you think about food and Tuscany, I guess your mind immediately goes to a lovely dish of cold cuts, bruschette and cheese accompanied by a glass of red wine. Well, the Pecorino Toscano cheese is one of the excellence of our beautiful land of Tuscany, known all over the world for its smoothness and unique taste. Read More
Summer is time of blackberries in Tuscany. Forests and undergrowth are plenty of these delicious berries to gather and taste. If you wish to enjoy their flavour also during the cold wintertime, prepare a home-made blackberry jam with is a fantastic idea.
Blackberries are good to taste fresh with sugar and lemon or in a fruit salad. But probably the best thing to do is prepare the jam following traditional recipes. Read More
Some say that it comes from the village of Codena, someone supports that is originally from Bedizzano, some others assume that was born in Torano, where women also spread the parmesan cheese on the surface of the cake. Read More
The Schiaccia alla campigliese is a traditional Tuscan cake, originating of the tiny hamlet of Campiglia Marittima on the Etruscan Coast in center Tuscany. If you’ll visit Tuscany one day, I suggest you definitely to try this crispy and tasty cake that has to be served with a glass of Tuscan Vinsanto or with a glass of sweet dessert wine. Read More
Anyway, I really love zucchini blossoms for their color, tenderness, exquisite taste and for their shape. They seem specifically created to be stuffed. Read More
On 26 June we attended to “The Flying Ceff” an itinerant food event hosted by the Executive Chef Giorgio Trovato on his restaurant, Il Convito di Curina, located in Castelnuovo Berardegna, near Siena in the Chianti area. The Flying Ceff format comes from an idea of the Duo composed by Fausto Arrighi (culinary critic and ex managing director of the Italian Michelin Guide) and Davide Di Corato (well known Italian author of books, culinary critic, journalist and managing director of many magazine, for the wine and food industry). It has many distinctive traits. First of all it is a six-handed dinner where Chef Giorgio Trovato and the two unexpected Chefs worked together to create a gourmet menu. Read More
The word has Latin origin and it means “something to deserve it”. It’s a light afternoon snack, usually prepared from raw ingredients commonly available at home.
While British have the afternoon tea break, Italians and, of course, Tuscans have the Merenda. This is an Italian food tradition but each region has its own ingredients and different ways to prepare Merenda. Read More