Side Dishes | Tuscan Recipes Food and Tradition

Category: Side Dishes

Florentine-style peas, photo-recipe by Juls’ Kitchen

Peas are one of the pleasures of spring and the best time to find them on the market stalls is in April, together with the fresh garlic. Florentine-style peas are[...]

Buglione Recipe

Ingredients Serves 4 2 eggplants 2 potatoes (i like to leave the skin on) 1 large very ripe tomato 2 bell peppers (green, red or yellow) 3 zucchini 2[...]

Tuscan Cart – Tuscanycious recipes florentine style

Spinach or Spinaci in italian ( pronounced speenachee) are in season now and they are deliciously crispy and fresh. Spinach is intertwined to Florentine history as no other vegetable[...]

Tuscan Cart – Artichokes

This is the perfect season to eat artichokes – carciofi (carceeofee) in italian so I strongly suggest you place them in your tuscan cart and take a look at[...]

Tuscan Cart – Cardoons

This week our Tuscan Cart column suggests you buy a couple of bundles of cardoons! The cardoon (Cynara cardunculus), also called the artichoke thistle, cardone, cardoni, carduni or cardi, is[...]

Fennel in Red Sauce recipe

Yesterday with the last three fennels I had in my fridge (that clearly weren’t as crispy as they were at the beginning of winter) I decided to make[...]