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Food culture

FOOD + WINE

5 ways to approach Tuscan food

If you’re new to Florence, welcome! Ready for tripe or lampredotto, ribollita soup that resembles curry, or even fried brain? Tuscan food, when you get down to the nitty gritty, ...

FOOD + WINE

The queen’s salami: Salumificio Mori in Torniella

High in the hills in a small Maremman town, there’s a butcher who makes salami for Buckingham Palace. But you would never know it.   Anywhere else in the world, ...

FOOD + WINE

What exactly is a Bistecca alla Fiorentina?

The steak is cut from the loin, just below the rib cage and above the round or rump (depending on which side of the pond you come from!). The higher ...

FOOD + WINE

Zuppa inglese: English or not?

Old fashioned, rather gaudy, but simple to make, zuppa inglese has long inspired debate over its origins. What Elizabeth David called an “exuberant joke” and a “trifle much glorified” (Italian ...

FOOD + WINE

Scuola Tessieri: a new brand of Italian cooking school

Twenty-five minutes from both Florence and Pisa, Scuola Tessieri offers something new on the Italian cooking school scene: a convivial and easy-going culinary experience for food lovers of every level. ...

FOOD + WINE

4 tips to maximise your gelato in Florence experience

When Florence becomes too hot to bear, residents and tourists turn to gelato as a survival strategy.   1. Gelato was born in Florence. The first thing you should know is that gelato has Florentine origins. This knowledge will justify your copious ice-cream eating in Florence this summer. Believed

FOOD + WINE

Interview with Antonello Sardi, La Bottega del Buon Caffè

While you can certainly have your fill of exquisite bistecca fiorentina, crostini neri and ribollita in Florence, a new wave of creative culinary excellence is putting the city firmly on the map. Among those who are burnishing the city’s reputation for fine food is Antonello Sardi, the latest

FOOD + WINE

Melinda

Although apples, a classic harbinger of autumn, have been grown in Italy for more than 2,000 years, most people are surprised to learn that Italy is one of the two prime European producers of fresh apples, supplying 30 percent of the demand in the 15 EU member states and

FOOD + WINE

Valeria Piccini

A sought-after destination for the likes of Queen Victoria, the St. Regis Florence is now more than just a luxurious place to stay. The Art Deco-style winter garden at one of Florence’s leading hotels has opened its doors to Valeria Piccini, one of Tuscany’s

FOOD + WINE

On Elizabeth David

She has been called the ‘original domestic goddess,’ but Elizabeth David should be given much more credit than that. The celebrated English food writer and cookbook author would have turned 100 years old last month, and yet her witty and often passion-fuelled writing is as valid today

NEWS

Coffee culture

In 2012, Italians spent 35 percent of their entire food budget at cafés and restaurants, higher than the 32 percent average for the European Union.   Forget Facebook and Twitter: this face-to-face social network is alive and kicking, and somewhat twitchy, given its caffeine intake. But

FOOD + WINE

Vito Mollica

Walking into the sumptuous surroundings of Palazzo della Gherardesca is always a soothing and pleasurable experience, but it is all the more so when one is about to meet the Four Seasons Florence’s Michelin-starred chef, Vito Mollica. Modest in his success and amiable with all, Basilicata-born

FOOD + WINE

A tavola!

It is said that since the time of the Etruscans in the 8th century BCE, the bistecca fiorentina has been served blood-red rare with olive oil and copious amounts of black pepper. And, if Marco Polo's mid-thirteenth-century travel tales are to be believed, 4,500 kilos (

FOOD + WINE

Pecorino di Pienza,

Pliny the Elder praised it and Lorenzo the Magnificent was fond of it: pecorino di Pienza is a cheese that for centuries has embodied the taste of the land and the traditions of one of Tuscany?s most beautiful valleys, the Val d?Orcia.    Pecorino di Pienza is

FOOD + WINE

La buona forchetta

The saucepans were overturned-to paraphrase biographer Jean Orieux-in 1533 when Catherine de' Medici arrived in Paris as the 14-year-old Florentine bride of Henry II, the future king of France. What Orieux was referring to in his biography of Catherine de' Medici was the Tuscan cuisine that

FOOD + WINE

From Michelin to McDonald’s

One of Italy's most acclaimed chefs has partnered with McDonald's Italy to create two ‘gourmet' burgers and a classic Italian dessert for the fast-food chain. ‘I simply asked what and where young people were going to eat,' said Gualtiero Marchesi, master chef from Milan, who

NEWS

Italy says no to super-potato

On March 2, 2010, after a 12-year unofficial moratorium on the production of new genetically modified organisms (GMOs) in the European Union, the European Commission (EC) gave the green light to the cultivation of the Amflora starch potato and three kinds of pest-resistant corn. Purportedly, the Amflora potato,

FOOD + WINE

Alfonso Bialetti

Between 1957 and 1977, Carosello was a 10-minute spot of advertising broadcast every night on Italian national television immediately after the evening news. More like a variety show than hard-sell publicity, it was so popular that it became normal practice in Italian households that dopo Carosello,

FOOD + WINE

Foodie’s corner: schicciata con l’uva

The turn of the seasons signifies many things: the beginning of a new year for academics, the emergence of a new wardrobe for the fashion world, and the end of ...

FOOD + WINE

Take it without a pinch of salt

One story places all the blame on the Pisans. In fact, an old Tuscan proverb declares, Meglio un morto in casa che un pisano all’uscio, which roughly translated means ‘Better a death in the family than someone from Pisa on your doorstep’. This epitomises the rivalry

FOOD + WINE

The oldest fast food in Florence

Any time from about 11:30 in the morning until into the evening, small crowds of people can be seen standing around mobile kiosks on street corners or in squares dotted about the centre of Florence. With their boiling cauldrons, marble or glass counters and stools on the pavement, these

FOOD + WINE

Buon appetito (or not): etiquette at the Italian table

It was a regular mealtime at home (of course) and something occurred that spun me into a frantic Google search and prompted further research. The culprit? My three year old. ...

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