This content is only available in English. Please suggest a new version in your language. This is a whole category of cured meat from the thick hand-sliced Tuscan prosciutto, more salty and flavorful than the “Sweet” Parma prosciutto to the classic Finocchiona or Sbriciolone a thick cylinder of soft ground read more
This content is only available in English. Please suggest a new version in your language. Legends abound about the invention of this iconic cocktail, most agree on the following: sometime around the turn of the century (early 1900s) Count Negroni asked a now forgotten bartender to supercharge the then fashionable read more
This content is only available in English. Please suggest a new version in your language. Alba and the surrounding regions of Piemonte have the most famous (and most expensive!) white truffles, considered to be the best in the world, but San Miniato and the surrounding hills and woods produce white read more
This content is only available in English. Please suggest a new version in your language. Tripe with Tomato Sauce Tripe stewed until incredibly tender in a mild tomato sauce and topped with grated Parmesan cheese.
This content is only available in English. Please suggest a new version in your language. Ravioli with Meat Sauce. Many regions in Italy boast spinach and ricotta ravioli, and they go by many different names and have different sauces, but in Tuscany they are served with a spare serving of read more
This content is only available in English. Please suggest a new version in your language. Sweet Bread with Grapes. Schiacciata con l’Uva (Flatbread with Grapes) is another traditional peasant dessert, typical during the early autumn grape harvest. Peasant families who worked the vineyards made this dessert with leavened bread, olive read more
This content is only available in English. Please suggest a new version in your language. Typical Florentine Lenten Cake. Going against anything you might think, Schiacciata alla Fiorentine (Florentine Schiacciata) is a dessert which originated in Chianti. Once these flat cakes were made similar to Colomba or Panettone and flavored read more
This content is only available in English. Please suggest a new version in your language. Unlike most of Italy, Siena was (and is) renowned for its sweets, counting most famously, panforte and panpepato. The typical Sienese recipe repertoire also contains two particular cookies worth seeking out. Ricciarelli are a traditional read more
This content is only available in English. Please suggest a new version in your language. Kale, Beans and Bread Soup. Literally “Reboiled” this twice-cooked soup is the epitome of peasant food, and perhaps the best representative of Tuscan cuisine. Composed of classic regional ingredients: white or borlotti beans and Tuscan read more
This content is only available in English. Please suggest a new version in your language. These giant wild mushrooms are justly famous for their intense woodsy flavor. Once dried, they flavor many soups, sauces and stews. When fresh they are often enjoyed simply prepared, in Tuscany with the classical accompaniment read more