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
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