Stories & Recipes in Tuscany
Projects and Cooperations
Tuscan Cooking Classes
About Cooking Classes
Tuscan Country Cooking Class
Gluten-free Tuscan Cooking Class
Vegetarian Tuscan Country Cooking Class
Market visit and Tuscan Country Cooking Class
Fresh Pasta Cooking class and Cinta senese farm visit
Cooking class and visit to a local organic microbrewery
Cooking class and visit to a Pecorino cheese farm
Cooking Class and visit to a Saffron Farm
Cooking Class and visit to a Chianina Farm
The Most Loved
My Tuscan foodie guide
Pea soup with pancetta and mint, just like me…
My Easter menu: potato gnocchi with asparagus and spring onions
I’ll cook a prawn risotto, as I’m trying to ignore Spring!
Rice timbale with pumpkin and sausage and the most important resolution
Tagliatelle with cream. A retro recipe.
Rules and occasions. Potato and pumpkin tortelli
The unspoken power of breadcrumbs: tagliatelle from the garden
Risotto al lampredotto with salsa verde, it doesn’t get any better than this
A fireplace, an ancient fire and a pecorino and chestnut risotto
Summer awareness and ricotta gnocchi
Weekend project: spaghetti with clams and peas
Spontaneity. Wild asparagus risotto
A west-looking balcony and a potato and artichoke soup
Potato, porcini and chestnut soup. It’s just home cooking, after all.
From the Medieval frescos to our table: tagliatelle paglia e fieno with Cinta senese meat sauce
Giulia’s Sense of Fashion. Butternut squash risotto with clams
Buckwheat tortelli with walnuts and ricotta. Step into Autumn, and listen.
Lactose free, gluten free gnocchi with pistachio pesto
Anchovy power: risotto stuffed artichokes
Crisp rice gratin with sausage and artichokes. Another way to use leftover risotto
What does summer taste like? Arancine di riso. Fried rice balls from Sicily.
Tuscan bean soup with farro. I like thick soups.
Baked pasta with artichoke ragout, when the cheese is stretchy and stringy
Savoy cabbage soup to keep you warm
Home made rigatoni with cooked ham and stracchino
Pasta with fried aubergines and tomato sauce and my September good intentions
Summer. Pasta with tuna, parsley, basil and capers
The Region of Tuscany's
Official Food Blog