Torta di riso massese – the Tuscan baked rice custard
byEastern is getting closer and in the area where I live people are already baking the traditional Eastern pies and cakes. As I already told you last year with Torta coi…
Around Versilia
Versilia is a unique territory, where sea, hills and mountain live together, and where the Food and Wine offer is rich and unique.
Here I will tell about recipes, places and people, with the eyes of someone living Versilia all year round.
Risotto with cuttlefish and chard from Viareggio’s Carnival
byBefore taking (almost) every exit on the Italian highway, you would notice a sign showing an image or a graphic that features something typical in the town you’ll reach at…
Bomboloni and Ciambelle from Viareggio
byCucina Conversations of this month is all about Carnival and its related recipes. This Christian festivity, commonly associated with fun, masks and greediness, actually has a pagan origin, when the…
The Extra Virgin Olive Oil in Versilia
byLast weekend, the 3rd and 4th of December, I attended the 8th edition of Prim’Olio Primo Vino, the event organised by Cantine Angeli and Consorzio di Promozione Turistica della Versilia, to promote the quality…
Cucina Conversations: Necci, the Tuscan Chestnut Pancakes with Ricotta
byI was born in mid 80s, and when I was young, Halloween was not popular in Italy, and I only heard about it thanks to the movies and tv series…
Wild Blueberries of Tuscan Apennines
byWild blueberries are tiny berries, that feature much more nutrients and flavour comparing to the cultivated varietal. One of my favourite summer moments is related to blueberry harvest time. Spending…
Holiday in Versilia: 10 foods you should try
byVersilia is the name of the area where I live, and a famous tourist destination, who knew its golden age around the ’60s and the ’70s. It covers a territory of…
Grilled prawns with Schiaccioni beans
byFAO nominated 2016 as the Year of Pulses, with the aim to promote the culture and the consumption of these highly nutrient and sustainable seeds. In the Tuscan Cuisine pulses, especially…
Scarpaccia, the zucchini flat cake from Viareggio
byDuring the last three years, since when I started cultivating some veggies in a small batch of land in the garden, zucchini are the one and first who welcome summer. Already…
Giardini Ripadiversilia, the wine made in Versilia
byIf you aspire to be a real gourmet, you can’t avoid studying and learning as much you can, both about food and wine. For this reason, last year I decided…