We have already noticed that in Tuscany we love offal and entrails, parts of animals less noble, but not less flavourful at all: chicken liver crostini, spleen crostini, pork liver,  buristo, paracore, Florentine abomasum tripe and tripe!
Tripe is made with the first three chambers of cow’s stomach: rumen, reticulum and omasum: they’re not different [...]

Posted in Italian Recipes, Meat, Second Course, Tuscany 8 Comments »

When my grandma was young, they used to eat chickens and rabbits, since there was plenty of them in the farm. They had flavourful and firm meat, stuck to the bone.

Posted in Italian Recipes, Made in Kitchen, Meat, Second Course, Tuscany 4 Comments »

Granny was born and grown up in the countryside, in the same hamlet where my father was born and grown up and where I still live now, in the house that used to be a stable many years ago.
In my grandmother’s house used to live three generations together: there was her grandfather Tommaso – such [...]

Posted in Made in Kitchen, Meat, Second Course, Tuscany 16 Comments »

This is my today’s lunch in the office. My mum makes my pocket lunch every evening but yesterday I was feeling like having some sesame chicken and so I made my lunch myself, using the nicest tupperwares I had (pink, obviously!).
We have a microwave in the office, so at 1 o’ clock, after a rapid [...]

Posted in Gatherings & contests, Lunch box, Meat 33 Comments »