LIGHT MODE
DARK MODE
Rosemary cod fillets in crust of potatoes with shaved Livorno tomatoes and spicy raisin sauce Serves four 500 g softened dried cod 2 large potatoes Sprig of rosemary Extra-virgin olive oil 8 red tomatoes 1 small bundle of parsley 1 small bundle of chives 1 clove of garlic &
Pasta with chickpeas Serves four ½ pound (200 g) dry chickpeas (or a 450 g can), soaked overnight 2 cloves of garlic 125 g of pasta (ditalini or similar) ½ medium onion Sprig of rosemary 2/5 cup (100 ml) olive oil ½ cup (6 tablespoons) chopped tomatoes Salt
Here comes the rainy, cold, damp weather that clings to Florence for most of the winter. And with it comes the ever-present threat of colds and sore throats. There are many things you can do to ward off a cold or minimize the effects of one you already
Few things are as uniquely American as the feast of Thanksgiving. Regardless of where Americans are that day, most cannot help but remember past meals. With memories comes the attempt to try and recreate Thanksgiving, despite the difficulty of finding the distinctive ingredients. Creating a Thanksgiving celebration in Florence requires
Although I love the song that made them famous in the USA, there’s a lot more to chestnuts than just roasting. Just ask any Tuscan cook. In fact, the old Italian saying, ‘polenta saved the north, fish saved the south, and chestnuts saved the center’, refers
I come from a Venetian family where the imperative of every meal was to create the perfect bite. For my mamma, it meant getting up at five in the morning, while my five siblings and I were still asleep, to make homemade tortellini filled with a minced paste of delicious
Even though the lazy beach days of August are now behind us, there’s still a bit of summer left on our Tuscan tables. The last of the eggplant bounty will linger into September and it’s a wonderful way to gently bridge the gap between the lightness
Summer is around the corner, and we can all feel it. Flowers are everywhere at this time of year, and I’m not speaking only of gardens or window boxes. In Italy, they grace tables as well. At a recent dinner, after admiring the stunning roses, wisteria and
My first memory of eating an artichoke is an image of my mother showingme how to bite down on the leaf and pull it through my front teeth. I must have been very young, because myteeth marks were tiny compared to the others in that great heap of discardedleaves
For cooks, one of the true pleasures of life in Italy is the bounty of beautiful fruits and vegetables that are so readily available throughout the year. I am always fascinated by the artfully arranged displays set up by vendors, particularly those on street corners. My local ambulante di frutta
The holidays evoke an inevitable urge to cook, not that I ever need much to be inspired here in Florence. I am almost thankful that there is no Thanksgiving here in Italy, as the feasting rites of Christmas almost put me under the table. In this country, food always seems
When November approaches, umbrellas crop up all over Florence. I asked Elena Galluzzi, a busy Florentine who runs a family hotel here, what she likes to cook this time of the year. Her answer? ‘Hearty bean soups and stews,’ she said, ‘a truly traditional
The beach house is closed for the season. The rientro is complete and everyone is back in the city where school and work schedules once again dictate the rhythm of daily life. What’s the first thing a Tuscan cook thinks about in autumn? That’s the question
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
Cynara was a beautiful girl, with hair the color of ash (from the Latin word for ash Cinis-cineris), and Jupiter fell desperately in love with her. You know how Jupiter was. When he fell in love, he just wanted the girl and tried every trick to conquer her, despite
The next time you walk past that white bulb with the green fronds at your grocer’s, stop and appreciate that it is one of nature’s marvels. It is both an ...
I love Carnival in Tuscany. From the tiniest village party to the huge street parade in Viareggio, tricksters and costumes abound. Tiny children parade on Sunday afternoon along the Arno River dressed as Zorro or little princesses, while older kids run around spraying colored threads from cans and launching confetti
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
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 bubbles: carbon dioxide forms during
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 share a “Taste of Tuscany” with
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 having foods which symbolise wealth
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 brodo as the first course, and the boiled meats
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 or a Canadian – or the child of one &
