Sage-Flavoured Red Lentil Soup
Red lentils are particularly suitable for soups to which they give a creamy texture and their cooking is quite quick.There is no need to soak them, just a quick rinse…
Stuffed Sage Leaves with Anchovy and Mozzarella
Here is a very crispy tasty Antipasto or appetizer. Sage is an aromatic herb with a strong flavor and accompanied by anchovy and mozzarella you’ll have an interesting combination. The…
Gnudi – Tuscan Ricotta & Spinach Gnocchi
In Tuscan dialect the word gnudi means literally ‘naked‘, it indicates the ricotta and vegetable balls of this traditional dish of Tuscan, typical of Maremma and Mugello areas, are essentially…
Traditional Chicken Cacciatore from Tuscany
Modern Chicken cacciatore interpretations include a variety of ingredients: fresh tomatoes, olives, peppers, rosemary… but the original recipe from Tuscany was actually prepared by farmers that didn’t have much in…
Italian Sunday Roast
It’s Sunday at noon, and it’s time for the biggest lunch of the week: first a big plate of ragout or baked rice, then a bit of veal roast with…