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GUIDE TO ITALIAN LIVING

Pigeon in the Pot

Pigeon in the Pot

Without a doubt, pigeon is one of those animals that provokes the fiercest culinary debate. Some love it, some hate it; some do it rare, some well don...

Papa Buono’s Polpette

Papa Buono’s Polpette

It isn’t difficult to make them. The ingredients are easy to source and the recipe should be well within the grasp of any enthusiastic cook. But...

Fritto misto

Fritto misto

One of the funny things about Italian gastronomy is that it comes with a set of truisms, a number of firm beliefs that certain foodstuffs, and certain...

Il Cibreo

Il Cibreo

cibrèo n. – 1. Tuscan dish made with the giblets (and sometimes the comb) of chicken, with eggs, broth, lemon juice, salt ...

Scarpinòcc

Scarpinòcc

There are certain dishes that live out of sight. They might nourish whole peoples, they might tingle the palates and tell fascinating stories, yet the...

The Spit Roast

The Spit Roast

“Son di bocca delicata non sopporto l’insalata, piuttosto, al suo posto un pezzettino d’arrosto” I have a subtle palate:I can...

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...

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...

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...

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...