Search Results for recipe

March 17, 2020

Recipe: onion soup

Onions are my current obsession: I cry while cutting them, having tuned into the latest 6pm death toll, and my other half thinks I’m just preparing dinner.   One bone-chilling lunch at a time before lockdown, I caught up with a close friend at La Grotta Guelfa, the via Pellicceria watering hole with the curly […]
March 6, 2019

Arista and carabaccia recipes: a taste of Ruffino this March

Italian cooking traces its origins back to a Florentine noble lady, Catherine de’ Medici. Born in Florence 500 years ago, on April 13, 1519, Catherine de’ Medici created a world at the dining table that was admired for its beauty and munificence. When she moved to Paris to marry Henry II of France, the new […]
January 14, 2019

Waste not, want not: a recipe by Andrea Campani

Waste not, want not. Chef Andrea Campani, of Florence's Il Borro Tuscan Bistro gets creative with cold cuts by rehashing leftover chicken into a delectable chicken dog.
June 30, 2016

Recipe: Ciliegie sotto spirito

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 a bit of sweetness that takes the edge off the strength of the alcohol. In fact, you could really think of this recipe as giving […]
March 3, 2016

Pandiramerino recipe

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 Tuscan word for rosemary.) Traditionally, these rustic buns were made for giovedì santo, the Thursday before Easter, and were without the sultanas, hence their name. […]
July 16, 2015

Recipe for spaghetti alla bottarga di Orbetello

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

Recipe for chestnut honey semifreddo

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 among its principal agricultural specialties.      Chestnut-blossom honey has a robust, distinct flavor that pairs well with bold cheeses like aged pecorino. Some describe […]
January 15, 2015

Gnudi Recipe

Well known for being tricky, rife with double meanings and open to various interpretations, the Italian language never ceases to surprise and delight me. What do Michelangelo’s 20 seated nudes, young men in various poses, painted on the ceiling of the Sistine Chapel and my gnocchi dish have in common?           Ignudi was […]
January 30, 2014

Crespelle alla fiorentina recipe

When it comes to food and drink, the world has a lot to thank Tuscany for. Tuscan cuisine dates back to the time of the Etruscans, the ancient civilization once living in areas of Tuscany, Umbria and Lazio a number of centuries before the Romans arrived.   Etruscan frescoes show
July 11, 2013

Prawn with lardo di Colonnata and mint recipe

Colonnata, a very small town high up in the white marble mountains of Carrara, near the Tuscan coast, is known for its lardo, the cured back fat of the pig, a high-energy food developed out of necessity: to keep workers sustained during their several-day shifts working in the