Spring Recipes

Triglie alla Livornese Recipe

Mullet in Red Sauce from Leghorn Recipe Ingredients Serve 4 Mullets for about a  Kilo in weight (2.5 pounds) 2 garlic cloves, peeled and finely chopped a small handful of chopped parsley 4 tbs Extra virgin Olive Oil 400...

Spaghetti alla trabaccolara Recipe

Fresh Fish Sauce for Spaghetti Recipe …with only fish from Tuscany! The only important note is that in order to serve 4 people you must use at least 800 g of fish. For this reason I don’t have quantities...
Testaroli and Panigacci from Lunigiana

Testaroli and Panigacci from Lunigiana

Testaroli and Panigacci from Lunigiana

Easter Lamb – Agnello alla Cacciatora Recipe

Agnello alla Cacciatora – Lamb Cacciatora Recipe Ingredients 1kg lamb square shoulder 400 g canned tomatoes or ripe fresh ones 100 g dried black tuscan olives 1 onion white 2 cloves garlic 1 Rosemary sprig White...

Pinzimonio Recipe

Ingrdedients Celery Stalks Carrot Sticks Artichoke Hearts Extra Virgin Olive Oil Salt and Pepper   Preparation   Use any in-season vegetable that can be prepared to dip into the pinzimonio – sticks or any other other chopped up vegetable that can...

Pasta Primavera Recipe

Ingredients Serves 4 Pasta (short) – 380 g Zucchini – 400 g Peas – 200 g White Onion – 1 small Garlic Cloves – 2 Parsley Evoo Salt

Tuscan Crostini Recipe

Tuscan Crostini are an all time classic throughout Tuscany. But how do you make tuscan Crostini? If you like you can read more about this famous tuscan antipasto!

Tuscan Chicken recipe

Known in Italy as “Pollo alla Diavola” (the italian for deviled chicken) – it’s a very common way to prepare chicken in the summer when barbecues are more than welcome! It’s name derives from the fact that lots of pepper...

Sage Pie – Salviata Recipe

A Florentine century old recipe, very simple and fast to make.  All homes had a corner of their back yard dedicated to herbs, sage, at this time of the year was often used. This is the right time for a sage pie.  It...

Florentine Peas style recipe

A fast recipe, we (Piselli alla Fiorentina) make it very often in these months, it’s fast, delicate and perfect as a starter or side dish!

Asparagus with poached eggs recipe

It’s spring when all these shades of green begin melting into our dishes! This is another fast starter. The tip of the asparagus dipped into the egg yolk is amazing…enjoy these different textures and perfectly balanced tastes in...

Garmugia Soup Recipe from Lucca

Garmugia is a traditional recipe that dates back to the 16th century and can be pinpointed to Lucca and its province.