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Ravioli with Meat Sauce.
Many regions in Italy boast spinach and ricotta ravioli, and they go by many different names and […]

Otro dulce tradicional y al mismo tiempo pobre es la “schiacciata” – pan plano – con uva, típico del otoño y precisamente relacionado a la vendimia. Ese dulce originalmente se cocinaba en las familias campesinas u […]

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Typical Florentine Lenten Cake.
Going against anything you might think, Schiacciata alla Fiorentine (Florentine […]

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Unlike most of Italy, Siena was (and is) renowned for its sweets, counting most famously, panforte and panpepato. The […]

Este plato típicamente campesino tiene raíces históricas antiguas: existía un antepasado de la Ribollita en la Edad Media. De hecho los señores feudales, los que poseían los castillos, durante sus banquetes abund […]

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These giant wild mushrooms are justly famous for their intense woodsy flavor. Once dried, they flavor many soups, sauces […]

“Pici” es la típica pasta de Siena, una pasta gruesa y redonda en forma de espagueti, pero con un diámetro de tres veces más grande. Se sirve a menudo “all’aglione”, es decir con salsa de ajo (o “blancos” o “r […]

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Pasta with Wild Boar.
Tuscany eats more bread than pasta. Two of their signature primi aren’t pasta but bread enriched “ […]

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Atypical from most Tuscan desserts, which rely on “poor” ingredients, the Panpepato, born in the Middle Age, is a “no […]

El Negroni es uno de los cócteles más famosos y se bebe en todo el mundo. Nació en Florencia en un día no especificado entre 1919 y 1920. El autor de este cóctel fue el conde Camillo Negroni, que dictó la mezcl […]

El helado así como se conoce fue inventado en Florencia durante el Renacimiento por un pollero llamado Ruggeri. Ruggeri participó en un concurso convocado por la familia ‘de Medici y titulado “el plato más sing […]

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An all encompassing name for all sorts of fried foods, but most often referring to sweet fritters which, at least in the […]

Todo el mundo conoce el famoso bistec a la florentina, ya que es uno de los platos típicos toscanos más conocido en el mundo. Su tradición se remonta a la antigüedad, y sobre el nacimiento del nombre hay dos his […]

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Crostini aren’t unique to Tuscany, but they are certainly prevalent, and play a part of most antipasto plates or menus. I […]

El Castagnaccio es una tarta hecha con harina de castañas y tiene origen campesino antiguo. De hecho, la castaña era el alimento básico de las familias más pobres porque era barato y muy nutritivo. Ori […]

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Naples has pizza, Rome has Carbonara. Yes, you can now find Carbonara everywhere in Italy, but it was invented in Rome […]

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This traditional dry crunchy cookie or biscuit has a long narrow shape, with the shape of a slice of bread was originally […]

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Cacio e Pepe is a Roman original which has traveled the length of the boot thanks to its ingenuous use of pantry […]

Estos dulces típicos de Lamporecchio, un pueblo cerca de Pistoia, probablemente conocidos sólo en Toscana, son obleas muy crujientes con el típico sabor a anís y siempre están presentes en las ferias y fies […]

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Fava Beans or Broad Beans.
What Tuscans call “baccelli” and Brits call “broad beans” go by “fava beans” in the US or “ […]