Being a Tuscan abroad guarantees you one thing: people will want to know why on earth you left Tuscany. I have had this same reaction since I left 13 years ago, first headed to Brussels and then to Chicago,...
Flavors & Wonders (Guest Post by Jenny Platsakis, food & wine writer) Tuscany evokes in me images of al fresco meals, wine, laughter and warm conversations in a countryside landscape. Could there be a more perfect combination! A region...
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 that stretches from the port city...
Tuscany cuisine in Marseilles : concept vs taste ! One cannot say that Tuscany cuisine exists that much in Marseilles. It’s pretty paradoxical because a Tuscan immigration, years ago, was obvious in the city. But the fact...
Teaching Tuscan cooking in Tuscany is really easy as we have the BEST of all the ingredients. Shopping at the local markets and the places where I have built up a relationship with my...
Giulia of Juls’ Kitchen – an outstanding food blogger – is guest posting for Tuscanycious! I love herbs and they’re essential in tuscan cuisine so her tips on these not very common herbs are usefull and inspiring! There...
Own an olive tree in Tuscany : medieval meets marketing at Il Palazzone My husband, Marco, an indigenous Montalcinoman of his context, and I have been running the Il Palazzone estate together since 2007. Marco is a...
Aurelio Barattini famous chef and owner of the “Antica Locanda di Sesto” is guest posting on Tuscanycious. Here’s the story of how a great cook became an ambassador of tuscan taste!
I decided to give a Giuseppe Melcangi, an AIS sommelier currently working for a two Michelin star restauraunt (La Frasca – Milano Marittima) the opportunity to have his say on a tuscan wine. I think the fact...
