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Italians Eating Habits Explained

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Italians Eating Habits Explained

Local Tuscan Recipes

Explore the hidden culinary gems of Tuscany with my unique recipe collection, showcasing authentic, time-honored Tuscan recipes from cities such as Florence, Siena, and Pisa.

These recipes have been passed down through generations and are steeped in tradition.

Embark on a flavorful journey through Tuscan cooking with my recipes, stretching from Lucca to Arezzo.

Each recipe is a story in itself, reflecting the culture, traditions, and local ingredients of regions like Montepulciano and Grosseto.

Perfect for food enthusiasts, this collection invites you to experience the true essence of Italian cuisine through the distinct flavors of Tuscany’s recipes, right in your own kitchen.

Polenta Crostini & Chicken Liver Pâté Recipe

Polenta Crostini & Chicken Liver Pâté Recipe

ByGuido Pasquariello June 10, 2024June 10, 2024

Crostini di Polenta with Chicken Liver – a Tuscan delight where crunchy…

Read More Polenta Crostini & Chicken Liver Pâté RecipeContinue

Crispy Potato Flatbread Recipe (Schiacciata di Patate)

Crispy Potato Flatbread Recipe (Schiacciata di Patate)

ByGuido Pasquariello June 8, 2024June 8, 2024

It’s time to bake a crispy and tasty potato flatbread. Follow this…

Read More Crispy Potato Flatbread Recipe (Schiacciata di Patate)Continue

Must-Try Cooking Classes in Downtown Florence: Learn to Craft Pizza, Pasta, and Gelato Like a Local

Must-Try Cooking Classes in Downtown Florence: Learn to Craft Pizza, Pasta, and Gelato Like a Local

ByGuido Pasquariello May 23, 2024May 23, 2024

In recent years, Tuscan cooking classes in Florence have literally exploded, and…

Read More Must-Try Cooking Classes in Downtown Florence: Learn to Craft Pizza, Pasta, and Gelato Like a LocalContinue

Antico Vinaio Inspired Stuffed Schiacciata with Mortadella

Antico Vinaio Inspired Stuffed Schiacciata with Mortadella

ByGuido Pasquariello April 30, 2024April 30, 2024

Enticed to bite into a schiacciata filled with tender slices of mortadella,…

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The image shows a Tuscan schiacciata, a type of flat, rustic bread, sliced and filled with toppings. The top of the bread is slightly curved, suggesting a crunchy crust with a porous interior. The filling includes a lush layer of red wine radicchio cream, a soft mixture with a deep, dark purple color, indicative of a slow cooking process that enhances its flavors. Above the radicchio cream is a generous amount of gorgonzola cream, which appears smooth and easily spreadable, with its characteristic creamy white hue marbled with green-blue veins. Topping off this creation are translucent slices of speck, a cured meat with colors ranging from pale pink to dark red, a sign of proper curing and smoking. The slices are enticingly arranged, folded slightly to add volume and depth to the filling. The hands holding the schiacciata appear ready to enjoy this delicious and hearty morsel

Antico Vinaio Inspired Stuffed Schiacciata with Speck and Gorgonzola

ByGuido Pasquariello April 18, 2024April 18, 2024

Get ready to enjoy a taste of Italy with this high-hydration focaccia,…

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The image features a terracotta bowl filled with Bordatino alla Pisana, placed on a dark wooden cutting board for a rustic presentation. The bowl is positioned on a wooden table sprinkled with whole black peppercorns, adding a decorative and authentic touch. A grey napkin and a spoon with a detailed handle lie beside the bowl, ready for a meal. The Bordatino shows a rich texture with visible pieces of leafy greens, possibly black cabbage, submerged within the stew. Whole beans, which have a light, creamy color, float atop the stew, drawing the eye and suggesting a hearty, satisfying dish. The overall composition is simple and elegant, emphasizing the dish's traditional, comforting nature.

Livorno’s Bordatino: A Bean and Polenta Stew to Warm the Soul

ByGuido Pasquariello April 16, 2024April 16, 2024

What do the people of Livorno cook on cold winter days to…

Read More Livorno’s Bordatino: A Bean and Polenta Stew to Warm the SoulContinue

The image captures a plate of spaghetti allo scoglio. The pasta is enrobed in a tomato-based sauce, evident from the chunks of tomato nestled among the strands. It's generously studded with a variety of seafood: open clams with their golden insides on display, mussels in their black shells, and plump prawns. Fresh parsley is sprinkled over, providing a pop of green against the reds and browns. The dish has a rustic and robust appeal, with a homemade quality that suggests it's packed with flavor. The tablecloth beneath has a festive pattern, perhaps indicating a family gathering or a special meal at home.

Spaghetti allo Scoglio (Spaghetti With Mixed Seafood) Recipe

ByGuido Pasquariello April 15, 2024April 15, 2024

Nothing evokes summer and seaside dinners quite like a beautiful plate of…

Read More Spaghetti allo Scoglio (Spaghetti With Mixed Seafood) RecipeContinue

There is a plate of Livornese cacciucco, displaying a savory selection of seafood prominently featured atop a rich, reddish-brown sauce. The focus is on a large, succulent shrimp resting on top, its vibrant orange hues tinged with pink and adorned with finely chopped parsley, suggesting a fresh garnish. Mussels with their black shells add a striking contrast to the color palette, some open to reveal the cooked interior. Chunks of fish and possibly other seafood are nestled in the sauce, which has a rustic, homemade look with visible pieces of tomato and likely onion, indicating a depth of flavor. The sauce appears to have a slight sheen, hinting at the presence of olive oil. The dish is served on a simple white plate, which sets off the rich colors of the cacciucco, and the background is a nondescript gray surface, suggesting an unassuming dining environment. The overall presentation is straightforward, focusing on the generous portion and heartiness of the traditional Tuscan stew.

Cacciucco alla Livornese Recipe Unveiled: Livorno’s Treasure Fish Stew

ByGuido Pasquariello April 14, 2024April 14, 2024

If there’s one dish that represents Livorno, and perhaps even Tuscany when…

Read More Cacciucco alla Livornese Recipe Unveiled: Livorno’s Treasure Fish StewContinue

In this image, we have a close-up view of a plate of squid ink risotto. The risotto has been plated and is a rich, lustrous black throughout, indicative of a generous amount of squid ink used in its preparation. Bits of squid and herbs are speckled within, offering a slight textural and color contrast. The plate itself features a playful design with green swirls and purple floral accents around the rim, which add a touch of whimsy to the presentation. A fork lies beside the plate, suggesting the meal is ready to be enjoyed. The tablecloth underneath has a traditional pattern, complementing the rustic and authentic feel of the dish.

Cuttlefish Ink Risotto Recipe: Livorno’s Culinary Pride

ByGuido Pasquariello April 10, 2024April 10, 2024

Directly from the restaurants overlooking the port of Livorno, here is a…

Read More Cuttlefish Ink Risotto Recipe: Livorno’s Culinary PrideContinue

clams in tomato sauce are neatly plated on a white dish, cooked in a tomato-based sauce, a classic preparation in Italian cuisine.

Livorno-Style Clams Recipe: a.k.a. Arselle alla Livornese

ByGuido Pasquariello April 9, 2024April 9, 2024

Livornese people really know their stuff when it comes to cooking clams,…

Read More Livorno-Style Clams Recipe: a.k.a. Arselle alla LivorneseContinue

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