Christmas has already gone, it seems like it has been ages ago (is it the same for you? I feel like I’ve been working for months, already). If I look back I can see a mosaic made of images and lights: Christmas boxes, giftrapped and dolled up, trees and butcher’s broom, mistletoe, Christmas sweets, snowflakes [...]

Posted in Italian Recipes, Meat, Second Course, Tuscany 6 Comments »

Here we are again. After tripe, spleen crostini and chiken liver crostini my true and genuine Tuscan blood comes out again to reveal a deep love for offals! This is the turn of pork liver. It is such a simple and true dish, perfect for upcoming winter months since it is flavourful and nourishing. The [...]

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Here we are with our second recipe dedicated to leftover beans. After a light and rapid bean soup, it’s time to try a strong and flavorful dish that you can use either as a side dish and as a second course to all intents and purposes. Maybe you won’t wait for leftover beans but you will cook [...]

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I still remember the first time I tasted this dish. How to forget that moment? I was in bed, ill, I was suffering from mumps and it was just 2 days after my final examination at elementary school.
We were momentarily living with Grandma Menna, since there were restoration works in our house.
I was in dad’s [...]

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I can’t help it! We love meat, in Tuscany!
The most crystal clear example is the floretine T-bone steak, but there are lots of meat cuts typical of our region. An example? Arista, that is a common cut, used on mostly Sundays lunches, during winter and summer, is a traditional dish of Florentine cooking.
When there was [...]

Posted in Italian Recipes, Made in Kitchen, Meat, Second Course, Tuscany 6 Comments »