by Giulia Scarpaleggia This recipe hovers between tradition and innovation: Giulia has created a quick dessert that is not part of the tuscan culinary tradition, muffins, but enriched with walnuts, raisins,[...]
Imagine a soft cream made with white rice, dark chocolate, pinenuts, candied fruit, raisins and spices in a shortcrust pastry pie. It is called the “Torta co’ bischeri” and it’s[...]
by Juddy Witts One of the best ways to enjoy the new oil which comes out if fall is with a simple traditional tuscan recipe Fettunta. Fettuna is simply a[...]
Tuscany is well known all over the world for its extra virgin olive oil but …all Tuscan extra virgin olive oils are not the same. The land and soil, the[...]
Considered the food of the gods in ancient times, honey is a rich source of energy. The one made in the Lunigiana region is unequalled in Italy and for centuries[...]
According to the 2012 TripAdvisor Travellers Choice Award, Tuscany is the best wine destinations around the world and it’s not difficult to understand why. “Tuscany, with its triangular shape, seems made[...]
![[Photo credits: Cooperativa Zenzero http://ow.ly/gJDqq]](http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/files/2012/10/foto1.jpg)
