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Rome is like an artichoke, tear back one layer, and reveal another. Over the course of the millennia, Romans mastered the […]

Los « coccoli » de Florencia son bolitas de pan fritas. Nacieron originalmente como una típica comida callejera y se vendían en un cono de papel absorbente de color amarillo. Se comían sobre todo como merienda. En […]

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Squid and Spinach Stew.
“Inzimino” is the Tuscan dialect for “zimino” stewed spinach or chard
with tomato, it refers […]

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Unsalted Bread.
One of the most interesting Tuscan gastronomic oddities is the so called “pane sciapo” or “pane scioc […]

El lampredotto es el cuarto estómago del bovino, el abomaso. El nombre « lampredotto » procede de su parecido con la boca de un pez, la lamprea, una especie de anguila, que una vez vivía en el río Arno. Hay mu […]

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This is a whole category of cured meat from the thick hand-sliced Tuscan prosciutto, more salty and flavorful than the […]

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Alba and the surrounding regions of Piemonte have the most famous (and most expensive!) white truffles, considered to be […]

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Tripe with Tomato Sauce
Tripe stewed until incredibly tender in a mild tomato sauce and
topped with grated Parmesan cheese.

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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 […]

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Sweet Bread with Grapes.
Schiacciata con l’Uva (Flatbread with Grapes) is another traditional peasant dessert, typical d […]

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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 […]

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Kale, Beans and Bread Soup.
Literally “Reboiled” this twice-cooked soup is the epitome of peasant food, and perhaps the […]

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

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“Pici” are the typical pasta from Siena, a thick round noodle with a spaghetti shape but easily triple in diameter. The […]

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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 […]

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Legends abound about the invention of this iconic cocktail, most agree on the following: sometime around the turn of the […]

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Gelato, artisanal ice cream, was invented in Florence during the Renaissance period by a poulterer named Ruggeri. Ruggeri […]

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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 […]