Carnival fried dough, the Tuscan cenci
I knew that sooner or later I'd have to talk about Carnival. As I have already mentioned, Carnival parades, more or less successful fancy dresses, and colourful confetti that will sneak…
DB Challenge: crostata with 2 fillings {chocolate & tahini and chestnut pastry cream}
Short pastry and crostata were the first sweet recipes I tried when I was just a child. During my long summer breaks, I used to spend my whole time with…
A festive side dish: cardoons cooked with eggs
As promised, here it is the perfect match for last week's capon braised in tomato: cardoons, or, as we call them in my area, gobbi. Now you can find them quite…
Beans and sausages, or Tuscan fagioli all’uccelletto
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…
Arista – Tuscan roast loin of pork
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.…
I crostini neri, Tuscan chicken liver crostini
Tuscany is bread without salt, is a good extra virgin olive oil, is grilled meat with friends, roasted chicken with potatoes and wild fennel, is cacciucco (a fish soup) on the…