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...
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GUIDE TO ITALIAN LIVING
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...
In Black, in Summer: the “Poor Man’s”
Among those food products that always slot into the upper echelons of high gastronomy, the truffle has always enjoyed its own special presti...
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...
Pasqua and Pastiera: the sacred and the profane
In Naples, pastiera is more than an Easter sweet treat: it’s a religion in itself. Just find a couple of Neapolitans, and gently turn ...
Il Cibreo
cibrèo n. – 1. Tuscan dish made with the giblets (and sometimes the comb) of chicken, with eggs, broth, lemon juice, salt ...
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...
Carnival and the Chiacchiere
Carnival is one of Italy’s most beloved festivals, celebrated up and down the country each February. Its origins go back to the days of Ancient ...
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...
Ravioli: a thousand years, a thousand names
Ravioli: a folded parcel of egg and flour – or in some places, of water and flour – stuffed with a filling, boiled in water or broth, and ...
3) The old allure of Dolceforte
“Journeying is the food of the mind”: I don’t know if I invented this phrase, or whether it was coined by someone more clever and ...
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
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...
Tagliatelle with spareribs and bardiccio
For every time we’ve sweated through a heatwave, in this bizarre summer of ours, a thunderstorm has arrived and cleared the air. And with the gr...
Fish & Chips, Tuscan style
Food certainly isn’t what comes to mind when I think back to the twenty-year-old who left his village near Florence and came to spend nearly a y...
The May menu at Locanda Le Tre Rane
Bruschetta del Poggio Oven-baked ricotta with grilled eggplant and smoked eggplant salsa Aqua di Venus bianco Toscana Igt 2020 Monte Santa ...
Schiacciapizza: the inside story
Schiacciapizza – what on earth is that? That was the very response – albeit expressed in slightly fruitier language – from the chefs...
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...
50 shades of Pasta and Beans
It seems that even Cicero was a glutton for them. Of course, we can’t know how true that is, partly because the idea of pasta at the time of the...
Polenta: the food of the people
Say "polenta", and like an automatic reflex your thoughts turn to great platters of the steaming stuff, an edible sculpture of warm, inviting yellows,...
Schiacciata fiorentina
When made at home, this sweet is the best welcome you can give. It’s a gesture of affection for the people you love, the people it’s a ple...
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, migliaccio, baldino. So many names for such an old, traditional dessert, as beloved in Tuscany as in all the regions where chestnuts thr...
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...
Recipes: Insalata Russa
Rufina, December 1971 - Granny, why’s it called "Russian salad"? - What a question! Because they make it in Russia. - The Russia where Yuri G...
Brown rice with roast chestnuts, bardiccio and Chianti Rufina
This rich dish with strong, bold flavors is perfect for the final foggy autumn days as we crunch through the leaves into the winter.Make a small cut o...
Recipe: Cannellini bean flan with porcini mushroom sauce
Here’s a recipe that fully interprets all the joy of Living with Gusto in the fall!A few words about cooking beans: once upon a time, beans were...
Recipes: Spaghetti alla chitarra with green tomatoes, pork cheek and fresh chilli pepper
This generous recipe combines the strong tang of pork cheek and chilli pepper with the fresh and gentle taste of green tomatoes. The final embrace of ...
Recipe: Baccalà alla livornese
A delicious inland Tuscan dish… yes, inland because, in Tuscany, “baccalà” (salt cod) has always regarded as an in...
Recipe: Rigatoni with bell peppers and bardiccio
Let’s start with the full name of this recipe: Senatore Cappelli durum wheat rigatoni with bell pepper cream, bardiccio and Pecorino delle ...
Cantucci: simple but super good
The story behind these simple but super good biscotti has long been debated lively and peacefully (not always!), with Tuscans in general and Pratese i...
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
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...
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