A Life of Taste, Conviviality, Tuscany,

GUIDE TO ITALIAN LIVING

Pappa al pomodoro

Pappa al pomodoro

When I received an email from the powers that be, asking me to do a piece for our great magazine on nothing less than pappa al pomodoro, there was onl...

Panzanella

Panzanella

Tuscan pane sciocco (saltless bread) is used in a plethora of everyday bread-based dishes, especially once it’s past its best. Italy has tr...

Don’t be a boar!

Don’t be a boar!

Can the wild boar be considered one of the cornerstones of Tuscan cuisine?[Stefano P. Frassineti, 2021] To misquote the great Tuscan comic Carlo...

Sammezzano Castle

Sammezzano Castle

It’s no overstatement to say that if the Sammezzano Castle stood somewhere other than in Italy, it would attract visitors from far and wide. ...

Arezzo for Tiziano

Arezzo for Tiziano

We are delighted to talk about a campaign that emphasizes the importance of our area with an approach that’s perfectly aligned with the idea of ...

The Uffizi


The Uffizi


As a Florentine, I confess that I have always looked down my nose at the queues stretching outside the Uffizi. They represent what Florence means for...

Edible spring

Edible spring

È primavera svegliatevi bambine…. sang the great Alberto Rabagliati in the mid-twentieth century. Spring: the season of reawakening. Aft...

Ice in the vines

Ice in the vines

April is always a difficult month for winemakers. It’s a period when they walk on a knife-edge between the excitement of seeing the buds push th...

Castagnaccio

Castagnaccio

Castagnaccio, migliaccio, baldino. So many names for such an old, traditional dessert, as beloved in Tuscany as in all the regions where chestnuts thr...

Ribollita

Ribollita

For a Tuscan cook, talking about ribollita is like telling a family story, like chatting at the table, talking by the fireplace or confiding in a frie...

The Match Under Siege

The Match Under Siege

On the morning of 17 February 1530, the Spanish soldiers, in the pay of the Roman Emperor Carlo V, camping outside the walls of Florence, were woken t...

My Tuscan Christmas

My Tuscan Christmas

To this day, my mother-in-law still talks about the tacchinella and my Mum about the tortellini served in salty broth. Flying during the festive seaso...

Sustainability is also social

Sustainability is also social

Sustainability is a widely used word and perhaps also abused in certain contexts. Often when we talk about sustainability, we think about the environ...

A taste of the Renaissance

A taste of the Renaissance

The winding road that leads to Chianti from Bagno a Ripoli abruptly unfurls with a view on the left that’s only interrupted by the verticality o...

Le Tre Rane - Ruffino

Le Tre Rane - Ruffino

Legend has it that Le Tre Rane was an inn that a young Leonardo da Vinci opened on Florence’s Ponte Vecchio, with an inspiring vision that food ...

The October Menu

The October Menu

“Welcoming Autumn” is a menu bursting with colors and heady scents, from mushrooms to truffles, the market garden and grapes. While the mi...

Caterina’s taste

Caterina’s taste

It is well known that the Italian language has its roots in the fourteenth-century Florentine that was spun so sublimely by Dante, Petrarch and Boccac...

Le Tre Rane Estate

Le Tre Rane Estate

It’s been over a month since Poggio Casciano returned to some kind of normality, and again we’re welcoming plenty of food and wine enthusi...

Firenze Jazz Festival

Firenze Jazz Festival

It’s still very hot for September. The sun presses down with its sheen of milky humidity and the constant cicada chorus blends with the voices o...

Le Tre Rane to your door

Le Tre Rane to your door

The long lockdown severely limited our restaurant activity, but it didn’t stop us from thinking and planning. In fact, we used the time to laun...