Archive for October, 2016

  • Oct292016

    Halloween Special: 3 Pumpkin-based Italian Recipes

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    Bruschetta con Zucca e Buffala Bruschetta with Roasted Pumpkin and Buffalo Mozzarella Ingredients (serves 4): • 350 grams of pumpkin…

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  • Oct272016

    Gnocchi di Polenta al Sugo di Carne – A Traditional Italian Recipe

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    Gnocchi di Polenta al Sugo di Carne Polenta Gnocchi with Meat Sauce Ingredients (serves 6-8): For the meat sauce: •…

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  • Oct252016

    Cavolfiore Fritto – An Italian Recipe

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    Cavolfiore Fritto Fried cauliflower Ingredients (serves 4): • 16 cauliflower flowerettes • 1 quantity of batter Procedure Blanch the flowerettes…

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  • Oct222016

    Crostata Autunnale – An Italian Recipe

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    Crostata Autunnale Autumn Tart Ingredients (serves 4): For the pastry: see Short Crust recipe For the filling: • 2 Williams…

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  • Oct222016

    Looking for Tradition: Villa Pandolfini and Battista Pandolfini

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    Looking for Tradition: Villa Pandolfini and Battista Pandolfini Reference: http://www.treccani.it/enciclopedia/battista-pandolfini_(Dizionario-Biografico)/ Everything has a starting point. For what concerns our Academy,…

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  • Oct202016

    Piselli alla Fiorentina – A Traditional Tuscan Recipe

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    Piselli alla fiorentina Florentine-style peas Ingredients (serves 4): • 500 g peas • 2 garlic cloves • a couple of…

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  • Oct182016

    Salsicce e Fagioli all’Uccelletto – A Traditional Tuscan Recipe

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    Salsicce e Fagioli all’Uccelletto Tuscan pork sausages with cannelloni beans Ingredients (serves 4): For the beans: • 400 g dry…

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  • Oct152016

    Regional Diversity in Italian Cuisine

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    Regional Diversity in Italian Cuisine Reference: CAPATTI, A. MONTANARI, M, Italian Cuisine: A Cultural History, Columbia University Press, 2003 Italian cuisine…

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  • Oct152016

    Ribollita – A Traditional Tuscan Recipe

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    Ribollita Tuscan bread and vegetable soup Ribollita literally means “re-boiled”. It is a very ancient recipe, since some sources date…

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  • Oct112016

    Pesche Caramellate con Zabaione al Vin Santo – A Traditional Italian Recipe

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    Ingredients (serves 4): For the Sabayon: • 4 egg yolks • 150 g sugar • 4 – 5 half egg…

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