Around Siena during March you can almost catch and distinguish the smell of truffles in the air especially in San Giovanni d’Asso which hosts the 8th Edition of the Marzuolo Truffle Market-Fair, “Marzo Marzuolo,” beginning on March 6th...
Taste n.5 is a v.i.food event that has fascinated the international foodie crowd for the past four years bringing this passionate community to Florence for three days in March. Three days to explore and...
In Italy there are only 36 wines that are corked and later appreciated as DOCG labels- keep in mind there are 20 regions! In this post after a brief explanation...
“A berlingaccio – chi non ha ciccia ammazza il gatto” : During carnival those that don’t have meat-kill the cat and eat Here’s another tuscan expression, used in Tuscany for jeudigras, ( the last...
Pappardelle is a well-loved type of pasta in Tuscany – it is traditionally prepared with the whole hare, part of it is minced and used for the sauce that will dress the pappardelle and...
The history of Arista is very interesting, it coincides with the story of the Byzantine Patriarch Bessarion and his arrival in Florence in 1430 for the ecumenical council. While tasting an excellent pork roast he said “Aristos” greek for...
This menu is all about simplicity, flavor and heart…and by heart, I don’t mean you’ll be using it as an ingredient but I do mean you will use it while preparing this authentic tuscan...
From February 10th to the 19th in one of the most beautiful florentine squares a delicious, colorful, flavorful show is being held: Fiera del Cioccolato Artigianale (literally the artisan chocolate show). I visited Santa Croce this morning and strongly...
This dish comes from the uplands and uses yellow or maize flour that was seldom used down in the valley unless for making ‘gnocchi’, prepared with a meat sauce. This recipe can only be prepared...
The Florentine T-bone steak is so famous it needs no introduction. To order this simple, tasty dish simply ask for a fiorentina. Keep in mind you’re also asking for a woman from Florence! I’ll just leave...
Traditionally farmers left the less popular cuts of meat to one side for themselves, as the best cuts were obviously destined to be sold or were for the rich land owners. When the farm workers came in at...
This is a very simple and traditional tuscan dish, the recipe I shared is certainly the simplest and most authentic version. The only part that can be modified concerns the order of the ingredients, some cooks...
