Champagne in Italian is spelled S-P-U-M-A-N-T-E

When we think of celebrations, we think of toasting with Champagne. But isn’t every day worth celebrating? Why not drink sparkling wines more often? Why not have them throughout a meal instead of just before or after? It’s all in the …

Ananas Daiquiri

The following is from Ely, barman of Eby's Latin Bar. Eby's is specialised in Latin cuisine, fresh fruit drinks and other cocktails.   The most popular cocktail at Eby's Latin Bar is the Pineapple Daiquiri.   It's a vitamin-filled cocktail, made with high quality fresh …

Over the Tuscan stove

Tuscany is a food lover’s paradise. Each village has a speciality worth travelling to taste -- great wines, extra virgin olive oil, artisan cheeses, organic herbs. All make great gifts to bring back home to create your own fabulous dishes and …

Sipping well: an Italian beverage guide

In Florence, the worth of bar (or what we would call a café) is measured by its coffee—so much so that espresso machines are made to hold an upended bag of coffee in full display so that customers can see which …

Tiny Bubbles

“Chestnuts roasting on an open fire” are fine, but a favorite sound of the season is the pop of a cork from Champagne or another sparkling wine.  About 40% of the year’s supply is consumed during December, with a crescendo on …

Out With the Old

New Year’s Eve can be very dangerous in Italy; “out with the old” can mean broken plates and even larger items being thrown out of windows. So stay away from open windows! Italy is no different than many other countries in …

The Florentine's Top Ten

10 Vino Novello   You’ve probably seen wine shops and restaurants advertising the arrival of the newest wines and maybe wondered what the fuss is all about. Vino novello tends to be quite fruity and has a very distinct sweet flavour, but is …

Over the Tuscan stove

My husband Andrea is the happiest when I make bollito misto for the holidays the dish that keeps on giving. I like to make it the day before the meal. We begin our meal with chicken liver crostini, serve tortellini in …

Flavours of the world: Florentine cuisine

There is a habit in Italy—and Florence is no exception—of talking about food while eating (“wonderful meals I’ve eaten” being a particularly frequent topic).  And if you were to ask a Florentine how important food is in the grand scheme of …

Behind every great meal, there is a woman

Women chefs are an anomaly in Italy, and for that matter, in most of Europe. In North America more and more women are stirring the pot in this male dominated industry, but here in Italy, the domain of the professional kitchen …

Liquid gold: the wonders of 'Olio Nuovo'

It’s olive harvest season. Time stops; nets and parachutes burst open like giant mushrooms in the November green olive orchards surrounding our city. This is where one of the world’s best quality extra virgin olive oil is produced.   Fairly out of …

Doing the turkey in Tuscany

Thanksgiving - il giorno di ringraziamento - is less than a week away. Whether you are in Florence as a visitor, a student, or a resident, it is likely that your plans for the day are made. If you are an American …

Wine and War

Since medieval days, the territorial battles between Florence and Siena have become the stuff of legend. The battle of Montaperti is still a dispute that can make blood pressure rise and cause faces to become red with indignation. The Guelphs (Florentines) …

Stomping time in Italy

From August to November, from Italy’s mountainous north to its sunniest south, the grape harvest is under way. Once the legal time to harvest has begun – and this date varies by region – winemakers and agronomists try to select the …

Chocolate kisses & more

Having a grandfather who worked for an amazing 42 years for the world famous chocolate makers Cadbury’s, it is no wonder I am a raving chocoholic. I have dreamt of walking through a city where the streets are lined with medieval …