Cacciucco is a popular traditional seafood dish with a history that stretches back at least five hundred years. Its name probably comes from the Turkish for ‘minute’ which is ‘kuciuk’. This fish stew was first made in Livorno around...
Baccalà is simply salted cod, in tuscany it is widely appreciated and a typical recipe for baccalà can be found in Livorno and its province. The basic ingredients in this recipe can be matched with other fish as well,...
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...
When I was little I remember spending some of my summer holidays in Viareggio along the coast of Versilia. I would swim and play but when I was tired ( and my parents were just as tired) I was given a...
Polpo all’elbana- Octopus Elba style The sea around Elba and more generally in the Tuscan archipelago is protected and thus the quality of the fish is guaranteed. All recipes are simple but the taste of the sea runs...
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...
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...
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...
