Experiences, Locanda Le Tre Rane, Recipes,

GUIDE TO ITALIAN LIVING

September impression

September impression

More than any other, September is the month of transition. Technically speaking, two thirds of it is still summer, but our thoughts have taken a turn ...

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...

Edible spring

Edible spring

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

Green bean pesto

Green bean pesto

Long before it was fashionable, the war against waste was a necessity. From people’s store cupboards, where recipes were born of need and what w...

Testaroli

Testaroli

The Lunigiana is a gorgeous area between Liguria, Emilia and Tuscany, to which it officially belongs. Historically, it was one of the first parts of I...

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...

Recipe: Baccalà alla livornese

Recipe: Baccalà alla livornese

A delicious inland Tuscan dish… yes, inland because, in Tuscany, “baccalà” (salt cod) has always regarded as an in...

Panzanella

Panzanella

Panzanella is a mainstay on the summer menu at Ruffino’s restaurant, the Locanda. We write it with a capital letter and without worrying about o...

Fagiuoli all’uccelletto

Fagiuoli all’uccelletto

As is always the case with the oldest recipes, the origins of its name are lost in the mists of time. Even at the time of famous food historian Pelleg...