How to make your holy eggs deviled… Saturday night, late, throughout Tuscany, families that went to mass had their eggs blessed. Typically this religious tradition implies one hard boiled egg for every family member getting blessed. Now,...
Chianti is an area in the Region of Tuscany. It has however become popular thanks to the wine that is produced in this area and for this reason has become a synonym of wine. Having said this very simple fact...
Yesterday we talked about the history today we are giving the recipe! Ingredients 25 g (1 oz) rosemary spigs 25g (1 oz) fresh yeast a pinch of sugar a pinch of salt 310 ml (1 .1/4...
The title refers to the fact that you can “do it yourself” because even though this bread has a long history and just as many legends conected to it, you CAN make it yourself! The one...
Taste and Fuori di Taste are officialy over! Our taste buds are re-settling to normality, although here in Tuscany normality is hard to define. More than 100 events around Florence and a show with...
Serves 6-8 Ingredients 1 kg (2 lb 4 oz) cardoons, washed with tough outer stem and fibres stripped away juice of 1/2 a lemon 3 or 4 eggs about 125 ml (1/2 cup) flour for dusting about 125 ml (1/2...
Are cardoons hunchbacks – are hunchbacks cardoons? The cardoon is a member of the artichoke family and can be cooked in a variety of ways. Around Tuscany this vegetable is loved by everyone but especially by artichoke lovers that can get...
Baccalà, stockfish, eel, carp, cuttlefish, squid can be made “in zimino” bacause in zimino is a style of preparation that uses tomatoes, chards or spinach. The word zimino is typically tuscan but has very uncertain origins. According to...
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...
“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...
