Have you ever wondered how to use Parmigiano rinds ? Considering the cost of Parmigiano( and we’re talking about the special real one), throwing them away breaks your heart? Allora: no waste: The possibilities are so many. Continue reading How to use Parmigiano /Parmesan rinds.
Gnudi are like the filling of ravioli not covered by the pasta all around, therefore naked. Continue reading Gnudi means Naked in Tuscany.
Orecchiette pasta can be served in many ways.The most traditional recipe from Puglia is Orecchiette alle Cime di Rapa. Continue reading 3 Ideas for the Orecchiette
Unexpected mozzarella cheese savoury cake with a fresh Mediterranean taste. Continue reading Unexpected Mozzarella Cake
Stuffed pasta: tortellini, ravioli or agnolotti, is part of Italian culinary history and of our personal history.There are dishes that taste tradition, smell of home, flavors of childhood, recipes that are part of our life.
Every region, every town, every family has its recipe.
These are two vegetarian Toscana Mia ravioli fillings. Continue reading Toscana Mia Vegetarian Ravioli Filling
The typical Italian breakfast is a strong espresso or cappuccino or latte and a sweet pastry..Ideal is the Saffron and Ricotta Cake we prepare at Toscana Mia.Here is the simple recipe. Continue reading Italian Breakfast with Saffron and Ricotta Cake
This recipe was published years ago in our blog connected to our Toscana Mia Cooking School web site.As we now closed that blog we want to offer this recipe here : it is great in many occasion and perfect for a typical Italian breakfast.It is a traditional Italian cheese cake with the great advantage that is simple and completely Gluten Free. Continue reading “Ricotta GF Cheese Cake”
Olives, Stuffed peppers and small onions
Italians are very well known for the good food and the rich meals but we forget we have also a great culture in good preserved food: canned, pickled,cured and salted.
Continue reading “Italian Delicatessen Live like a Local 3”
