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The Florentine
Farro is one of the oldest grains grown on the planet, but recently it has been overlooked in favour of on-trend grains like couscous, quinoa and amaranth. I have a penchant ...
Given its name, one would assume the Feast of the Seven Fishes is of, quite literally, biblical proportions, with a rich culinary history to match. But like many of today’s ...
Christmas doesn’t have to be a season of slaving away in the kitchen, spending hours basting your bird or slow boiling your stock for cappelletti pasta. What I love about ...
There are few things as comforting and satisfying as apples in desserts, in any form—balanced between sweet and tart and particularly delicious while still warm. By the time their autumn ...
In Tuscany, September and October have a single sweet focus: grapes. While wine is the concentrate of the season, grapes are delicious in their own right. In traditional Tuscan recipe pan ...
Use this recipe to make your own pomarola, a traditional Tuscan tomato sauce.
Preserving fruit in alcohol and sugar is an age-old preparation, and an enjoyable one at that. The liqueur infuses the fruit, the fruit infuses the liqueur and the sugar adds ...
The entire Valdichiana, which extends from Arezzo to Lago Trasimeno and Lago di Chiusi to the southeast of Florence, is rich in history. Home to Etruscan settlements 2,500 years ago, ...
April in Florence. The effects of the cambio di stagione are now evident at the market stalls, which are filled with mountains of green, fuzzy pods of broad beans, fresh ...
Shiny and delightfully sticky with decorative split, criss-crossed tops, pandiramerino, which means ‘rosemary bread’, are little buns fragrant with fresh rosemary and studded with sweet sultanas. (Ramerino is the charming ...
ph. Emiko DaviesPitigliano is a beautiful medieval town on the very southern edge of Tuscany, just a few kilometres from Lazio. Seen from a distance, the town looks like it has been carved out of the high cliff of tufa that it sits on, looking out over the surrounding valley
This is my go-to comfort food meal, the dish I make when I’m too tired to cook, am cooking for one, don’t have much in the fridge, or want something delicious but quick. It’s a meal that can be whipped up from start
ph. Emiko Davies Around this time of year, castagnaccio, one of Tuscany’s most comforting and delicious treats appears in cafés, pastry shops and homes. Castagnaccio, which takes its ...
A frittata is always the answer to a busy day, a hungry belly or an empty fridge. In short, it’s my go-to meal when I’m in a pinch. It’s also my favourite way to throw together some great ingredients to showcase them
Autumn brings vibrant colors and mellow flavors to Italy’s markets and, in Tuscany especially, soups to the table. At the markets of Tuscany, the region that boasts more soups than pasta in its repertoire of first courses, cabbages, carrots, onions and silver-beet are ready to be mixed
I’ll never forget the time I ordered seafood pasta in Rome. After I’d savoured every last mollusk and cephalopod morsel, I realised that my English friend was staring at me in horror. ‘Now that you’ve finished, can you tell me precisely what you
A simple pasta dish can be easy to make, delicious and inexpensive. Master some basic rules and you’ll be eating like a Tuscan in no time. 1. THE PASTA Dry pasta is a staple for Italians. For a special meal, ready-made fresh pasta is easy to
At the end of just about any meal in Tuscany, be it at home or at a restaurant, chances are you’ll be offered cantucci and vin santo. Let’s look at ...
ph. Emiko DaviesUnder Spanish rule for 150 years, the southern Tuscan town of Orbetello has long been famous for its bottarga, made with mullet roe, and its eel dishes, such as its anguilla sfumata (spicy, smoked eel) and scaveccio (which takes its name directly from escabesce, the Spanish method of
Chestnut orchards cover extensive portions of the Mugello, a vast, lush valley tucked into northeast Tuscany’s Apennine mountains, yielding the chestnuts and chestnut-based products like flour and honey that are ...
Infusing whole-grain alcohol or 100-proof vodka with fresh and dried herbs is a common practice in the countryside, and the resulting digestivi are great way to end a meal. Spring ...
Although spring has sprung and flowers are blossoming on all the herbs in my garden, the nights are still cool enough for comfort food, though not the heavy ragus of winter. As I always have some home-prepared guanciale affumicato (smoked pigs’ cheeks) in my fridge, now that the
It is hard to believe that it was 10 years ago that I sent in my first recipe to The Florentine, to Nita and Tony Tucker. They had read my blog and asked me to share my recipes, which I had gathered from local chefs, vendors at Florence’s
Italian cuisine has an abundance of primi piatti, first courses, which are usually a starch, but in Tuscany, unlike elsewhere in Italy, more of the primi piatti are based on legumes and bread—such as zuppa di ceci, ribollita and pappa al pomodoro—and fewer on pasta. Yet
