Cooking anchors me to reality. Last week, after attending Cibo a Regola d’Arte, I was reflecting once more on the reason I started blogging. Well, it is simple, and the most obvious: I’ve always loved cooking. I am curious, and the blog helped me to feed this curiosity. Cooking saved my…
Mom kneaded by hand ten Easter's schiacciate, gently fragrant with aniseed and rosolio. She shaped the bread with her hands covered with flour, put them in the traditional brown paper moulds and gave them enough time to rise in her warm kitchen. She lovingly covered the bread with a blanket to keep the schiacciate protected from…
Despite the 40°C in the shade, here we are, facing the final rush to cook, test, shoot and write the last recipes of my upcoming book. I left behind most of the winter recipes to the heat of August, I've always known I'm a crazy girl. So, before dealing with wild…
One of the elements of the Tuscan cuisine that most fascinates me and makes me proud is that there are just a few rules, but they are to be regarded as a dogma. These rules describe concisely - through the pairing of ingredients, herbs and spices - our culinary culture…
