Cucina Conversations: Ricciarelli, the Senese Almond Cookies
byHere we are for the last round in 2016 of Cucina Conversations, which is s all around Christmas. With our posts and recipes, we’re giving you some ideas for some…
winter
Cucina Conversations: Farinata di cavolo nero with Extra Virgin Olive Oil
by“I learned that oils made from different olive varieties, or from the same varieties grown in different places, can be every bit as diverse as wine from different grape varietals:…
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…
Chicken thighs with potatoes, artichokes and Ogliarola Extra Vergin Olive Oil
byOn the Valentine’s weekend it took place ExtraLucca, one of the most important events about Extra Vergin Olive oil in Italy. In the royal location of Palazzo Ducale, in Piazza Napoleone…
Sweet Rice Fritters and Viareggio Carnival
by“Viareggio è il Carnevale” (“Viareggio is the Carnival”). Walking on Viareggio’s jetty you can’t help but noticing this sentence standing on the opposite wall in the middle of the sea. A…
Focaccia bread, puntarelle with anchovy sauce, stracchino cheese, olives of Gaeta
byIt’s not a secret that I am a big fan of seasonal products. As I explained in the Chestnut cake post, I’m particularly attracted by produces that can be found…
Befanini biscuits from Viareggio
byThe first time I have been offered a Befanino, I couldn’t help to smile. How could you refuse a biscuit with such a funny and irresistible name? According to the…
Vin Santo and Cantucci
byWhen visiting a Tuscan trattoria, you certainly have been offered Cantucci and Vin Santo at the end of the meal. The famous couple is indeed iconic into the Tuscan and Italian food…