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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 […]

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

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Typical Florentine Street Food
Lampredotto is one of the four stomachs of a cow, the fourth to be exact. The name […]

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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 […]

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 bl […]

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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 […]

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 pa […]

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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 […]

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 a […]

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

Les «Pici» sont la pâte typique de Sienne, une pâte épaisse et ronde en forme de spaghetti mais trois fois plus grande de diamètre. Ils sont souvent servi «all’aglione» avec une sauce à l’ail (ou «blanc» ou […]