Eating your way around the Etruscan Coast
A guest post from Emiko Davies La Costa degli Etruschi, the Etruscan coast, is made up of the 90 or so kilometres of coastline belonging to the province of Livorno[...]
Author: tuscanycious
Tuscan Easter Menu
Easter is around the corner! And Tuscanycious wishes you happy holidays suggesting a tasty Easter menu Starter Tuscan cold cuts and Chicken liver crostini Main dish Juls’ kitchen easter roasted lamb, boiled[...]
More
Pheasant terrine with shallots and endives
Pheasant terrine with shallots and endives by Arturo Dori, a Tuscan personal chef. Serves: 8 people INGREDIENTS – 2 pheasants of about 900 gr. each – 2 egg[...]
Chicken Liver crostini (video recipe)
An easy, fast and funny video-recipe by Dora Cellesi (Zenzero biocatering). Thanks Dora!
![Guinea fowl filled with roasted chestnut, pine nuts and raisins [Photo credits: Arturo Dori http://ow.ly/gKLcj ]](http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/files/2013/03/Far-ripiena.jpg)
Guinea fowl filled with roasted chestnut, pine nuts and raisins (video recipe)
A tasty recipe and a nice video by Arturo Dori, a Tuscan personal chef. Enjoy! Arturo Dori Cooks from divad estudio on Vimeo. Here are the ingredients: Boneless Guinea Fowl Minced meat of veal Pine nuts[...]
Stuffed capon
by Paolo Gori (Chef at Trattoria Da Burde ) Stuffed capon is a traditional main course for Christmas Tuscan menus. Thanks for the recipe, Paolo! Ingredients 1 boned capon 200[...]
![[Photo credits: Cooperativa Zenzero http://ow.ly/gJDqq]](http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/files/2012/10/foto1.jpg)
