Today the baccalà with chickpeas is still considered suitable for any time of the year and for any occasion. This dish requires very long preparation times due to the soaking of chickpeas and cod but it is possible to organize these two moments in advance. Continue reading Italian Baccalà with Chickpeas
Looking for a place where to stay in Tuscany and interested in having more real contact, do not be concerned about booking in places “where you meet locals”.Here you meet locals, anyway. Continue reading Where to stay in Tuscany
The ciambellone fornetto Versilia is a high and soft cake that cooks without oven but directly on the stove in the pot “Fornetto Versilia”. Continue reading Unexpected Italian Cooking Tool:Versilia Oven.
A very traditional Tuscan recipe with zucchini, courgettes from the Tuscan town of Lucca very successful with students at Toscana Mia Cooking School Continue reading What to cook with zucchini/courgettes?
Castagnaccio is a typical Italian chestnut flour cake with some differences depending on the region of origin but always so good. Continue reading Castagnaccio-Chestnut Flour Cake
The easiest way to meet locals is to travel somewhere where you already have a connection. and at Toscana Mia we would love to be your connection in Tuscany. Continue reading Travellers & Locals
Italian meals are divided in traditional Courses,which are well known by Italians but not so common in other countries. Continue reading Italian Meal Structure
The traditional Mushroom Sauce is mainly used for dressing a pasta dish but can be perfect for a meat dish or crostini. Continue reading Traditional Mushroom Sauce
The typical organization of meals in everyday Italian life is simple but fundamental and needs to be known. Continue reading How Italians eat Every Day
The preparation of a good risotto takes time,it’s slow cooking and a long stirring but at the end you get one of the best comfort food . Continue reading How to Make the Best Mushroom Risotto