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
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 mezcla perfecta a su barman de confianza en su read more
Alba y las áreas colindantes en Piedmont cuentan con la mejor (y más cara) trufa blanca en el mundo. Pero también las colinas y los bosques de los alrededores de San Miniato producen una trufa blanca muy rica. Tiene un aroma así de fuerte que la mejor manera de servirla 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
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 utilizando harina, aceite de oliva, levadura, azúcar y uva. La variedad de uva que se 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
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 abundantes casi siempre a base de carne, hacían servir el asado directamente sobre las “focaccia” de pan sin levadura, 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