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 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 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
The mandarin marmalade is really fabulous if you love citrus scent. For the preparation of the mandarin marmalade you will have to use some fruits not chemically treated because they are used in full with the whole peel. 1,5 kg of mandarins 600 grams of sugar 1 pinch of cinnamon(if you like it) Remove the peduncle from the mandarins and wash them well under running … Continue reading Mandarins’Marmelade
One of the most peculiar and traditional Tuscan way to cook beans is Fagioli al Fiasco.An experience for the taste but also for the eyes. Continue reading Traditional Tuscan Beans in Fiasco
The candied orange peel are perfect to be served or given as a Holiday gift. Continue reading How to Make Candied Orange Peel
A pumkin braid bread is perfect to be served savory or sweet. Continue reading Pumpkin Braid Bread
Many times we wonder how to eat pomegranates. A recipe with pomegranates and meat offers a lot of benefits and is perfect for an important dinner at festivities. Continue reading Pomegranates in Roasted Meat