Leith Steel

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 Read more [...]

Tripe with Tomato Sauce Tripe stewed until incredibly tender in a mild tomato sauce and topped with grated Parmesan cheese. This post is also available in: Italian French Spanish German Read more [...]

Squid and Spinach Stew. “Inzimino” is the Tuscan dialect for “zimino” stewed spinach or chard with tomato, it refers both to the cooking method and the ingredients, most often encountered in Read more [...]

Fava Beans or Broad Beans. What Tuscans call “baccelli” and Brits call “broad beans” go by “fava beans” in the US or “fave” in much of Italy. Throughout Tuscany these big, broad, bright green Read more [...]

This is definitely one of the few cases of English language influencing Italian; and even more improbably, Italians following the lead of English cooking. But the famous Florentine “bistecca” Read more [...]