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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 […]