Ferragosto it’s also an occasion to celebrate the local cusine of some specific areas in Tuscany. The best way to celebrate tuscan local specialities is through a “sagra”: the open space feast dedicated to a special...
Mixed Fried Meats (from the farmyard) Fritto Misto dell’aia is the name by which on Italian menus you’ll find fried chicken and rabbit. Ingredients Serves 4 1/2 chicken (cut into pieces) 1/2 rabbit (cut into pieces) Olive oil (Extra...
Giglio Island Sweet Panficato is a typical sweet from the Island of Giglio. To be more exact it comes from Giglio Castello, the fortified neighbourhood of the island. Here figs and grapes are dried on granite surfaces and underneath the...
Schiacciata alla Fiorentina Recipe Ingredients Serves 6 350g all purpose flour 100g sugar 2 eggs 80 g of olive oil* 80 ml of milk 1 orange – its juice 16 g of vanilla flavored baking powder **...
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...
Pic credits Maurobrock | Colonnata In the area of Carrara where Michelangelo used to extract pure, white marble that was also malleable enough for him to let his imagination meet no limits, in this very area the small village of...
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...
Versilia is one of Tuscany’s ideal summer destinations! Along the coast there’s a another delicious tuscan street food you can delight yourself with, while you’re at the beach or just walking on the promenade or maybe...
The minute I saw her I felt as if I’d always known her. Judy Witts Francini aka Divina Cucina, is a diva – this however did not keep her her from being close to every single farmer...
Tuscan cuisine is also about the richness of its cheeses, there are many cheeses but there’s only one very simple rule you need to know if you don’t want to confused tuscan cheese with other dairy products coming from the rest...