• Jun062019

    Between Myth and History: Olive Oil in Tuscany

    The story of olive oil is an ancient one, extending back at least a millennia. The large number of early…

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  • Mar032018
    Torta di Nocciole Tradizionale

    Torta di Nocciole Tradizionale – How to Make it

    Traditional Hazelnut Cake from Piedmont Among the several specialties Piedmont is famous for, there is one in particular that will…

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  • Feb252017

    Melanzane alla Parmigiana – A Traditional Italian Recipe

    Melanzane alla Parmigiana Ingredients (serves 6-8) • 2 eggplants • 4 cups of sunflower oil • 1 T of flour…

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  • Nov262016

    Pinolata – A Traditional Tuscan Recipe

    Pinolata Pinenut Cake Ingredients (serves 6): For the cake: • 250 g sugar • 250 g room-temperature butter • 4…

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  • Oct292016

    Halloween Special: 3 Pumpkin-based Italian Recipes

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

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  • Sep272016

    Cipolline in Agrodolce – An Italian Recipe

    Ingredients (serves 8): • 1 kg “borrettane” inions – these are the small flat variety • 3 tablespoons of sugare…

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  • Sep242016

    Coniglio al Chianti – A Tuscan Recipe

    Rabbit cooked with Chianti Ingredients (serves 3-4): • 1 rabbit • 750 ml Chianti • 100 ml wine vinegar •…

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  • May302016

    Fette col cavolo nero, or Cabbage Crostini

    Green is the favorite color of Tuscany. You can witness various hues and tints throughout the region especially in the…

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  • May022016

    Torta di Verdure – Sweet Spinach Pie

    Our Cooking School offers courses also for students who have specific dietary requirements: gluten free, vegetarian, vegan and organic, keeping…

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  • Mar192015
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    Cacciucco alla Viareggina

    Cacciucco alla Viareggina Cacciucco, perhaps comes from the Turkish world “kuciuck”, which means minute, small, and indicates precisely a dish…

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