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
Le Negroni, l’un des cocktails les plus célèbres et consommés au monde, naquit à Florence un jour inconnu entre 1919 et 1920. L’initiateur de tout cela fut le comte Camillo Negroni, qui dicta le mélange parfait au barman de confiance de son bar de confiance, le Caffè Casoni sur la read more
La ville de Alba et ses alentours dans la région du Piémont affichent la meilleure (et la plus chère) truffe blanche du monde, mais aussi les collines et les bois qui entourent San Miniato produisent une truffe blanche pas mal du tout! Elle dégage un arôme puissant, tant que la 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
Un autre gâteau traditionnel et en même temps pauvre est la «schiacciata con l’uva» (focaccia sucrée aux raisins), typique de l’automne et précisément liée aux vendanges, autrefois réalisée dans les familles paysannes avec de la pâte levée, de l’huile d’olive, du sucre et du raisin. On utilise une particulière variété 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
Ce plat typiquement paysan a des origines historiques très anciennes, on trouve un ancêtre de la Ribollita déjà au Moyen-Âge. En effet les seigneurs féodaux, ceux qui possédaient les châteaux, pendant leurs abondants banquets presque toujours à base de viande, se faisaient servir les rôtis directement sur des focacce de 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