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Between Myth and History: Olive Oil in Tuscany
Read moreThe story of olive oil is an ancient one, extending back at least a millennia. The large number of early…
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Torta di Nocciole Tradizionale – How to Make it
Read moreTraditional Hazelnut Cake from Piedmont Among the several specialties Piedmont is famous for, there is one in particular that will…
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Melanzane alla Parmigiana – A Traditional Italian Recipe
Read moreMelanzane alla Parmigiana Ingredients (serves 6-8) • 2 eggplants • 4 cups of sunflower oil • 1 T of flour…
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Pinolata – A Traditional Tuscan Recipe
Read morePinolata Pinenut Cake Ingredients (serves 6): For the cake: • 250 g sugar • 250 g room-temperature butter • 4…
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Halloween Special: 3 Pumpkin-based Italian Recipes
Read moreBruschetta con Zucca e Buffala Bruschetta with Roasted Pumpkin and Buffalo Mozzarella Ingredients (serves 4): • 350 grams of pumpkin…
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Cipolline in Agrodolce – An Italian Recipe
Read moreIngredients (serves 8): • 1 kg “borrettane” inions – these are the small flat variety • 3 tablespoons of sugare…
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Coniglio al Chianti – A Tuscan Recipe
Read moreRabbit cooked with Chianti Ingredients (serves 3-4): • 1 rabbit • 750 ml Chianti • 100 ml wine vinegar •…
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Fette col cavolo nero, or Cabbage Crostini
Read moreGreen is the favorite color of Tuscany. You can witness various hues and tints throughout the region especially in the…
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Torta di Verdure – Sweet Spinach Pie
Read moreOur Cooking School offers courses also for students who have specific dietary requirements: gluten free, vegetarian, vegan and organic, keeping…
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Cacciucco alla Viareggina
Read moreCacciucco alla Viareggina Cacciucco, perhaps comes from the Turkish world “kuciuck”, which means minute, small, and indicates precisely a dish…
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