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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 […]

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This is definitely one of the few cases of English language influencing Italian; and even more improbably, Italians […]

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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 […]

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Typical Autumn Chestnut Cake.
This not-too sweet cake made from chestnut flour developed long ago among poor farmers and […]

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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 […]

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These traditional cakes from Lamporecchio, a town near Pistoia, probably only known in Tuscany, are crumbly biscuit […]

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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 “ […]

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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 […]

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It’s hard to believe coccoli con crudo haven’t travelled outside Tuscany – yet! The near universal appeal is easy to un […]

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