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
Bistecca alla Fiorentina is famous in Italy for its delicious taste. It is obtained with the loin cut of a young steer, exclusively from the area of Chianti. Bistecca alla Fiorentina is unique not only for the Tuscan meat, but also for the meat’s preparation. Read More
Today I would like to introduce to you a special food that probably is the best natural accompaniment to the bruschetta. Mainly thanks to its seasonality and unique compatibility of taste – the Lardo di Colonnata, basically strips of cured pork fat. Read More
It was the typical food for popular feast. The Sgabei, for me, still mean have fun with friends during summer nights and family love. Read More