Black cabbage is perfect in Ribollita and Crostoni con fagioli but now at the end of winter season we try to preserve its taste and pesto is the best way. Continue reading Cavolo Nero/Black Cabbage Pesto
Pickled eggs are good in salads, or served as appetizer or finger food with salami and cheeses. Continue reading Uncommon Pickled Eggs
Peperoni in Italian are Bell peppers, Capsicum and a great recipe is rolled peperoni with ricotta cheese in. Continue reading What to cook with capsicum/bell peppers/peperoni ?
Polenta is such simple dish , so filling:served with cheese, tomato sauce, meat. Continue reading Polenta
Today we cook roast meat on the stove with herbs which flavour it so much.
Continue reading Italian Stovetop Pot Roast recipe with Herbs
The Zuppa Inglese (English soup) is a soft spoon dessert prepared with layers of ladyfingers soaked in liqueur (traditionally Alkermes), alternated with custard and cocoa cream Continue reading Italian Pudding Dessert Recipe: Zuppa Inglese
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
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