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Italians Eating Habits Explained

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Why Italians
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.

This dish features octopus, cooked and plated with a modern aesthetic. The octopus has a dark hue, indicative of being stewed in red wine, a technique used to create the "drunken" effect. Accompanying the octopus are symmetrical toast points along the plate’s edges, adding crunch and acting as a sponge for the savory sauce. At the center, the octopus is prominently displayed with whole tentacles and cut pieces revealing a tender texture. The red wine sauce pools around the octopus, bringing life and color to the dish. Scattered chopped parsley on the side of the plate adds a pop of fresh color and a nod to the aromatic herbs typical of Mediterranean cuisine.

Here’s my recipe for Drunken Octopus, just like the Livornese make it

ByGuido Pasquariello April 9, 2024April 9, 2024

It’s time to clean and cut the octopus; this Livornese recipe is…

Read More Here’s my recipe for Drunken Octopus, just like the Livornese make itContinue

This image features a stack of two dense, brown slices, likely of castagnaccio, which is a type of Italian chestnut cake. The slices have a rich, dark color consistent with the use of chestnut flour, and the surface shows signs of being baked until slightly cracked, which is characteristic of this dessert. Topped with rosemary needles and pine nuts, these garnishes are a traditional combination, providing an aromatic flavor and a nutty crunch. There are also some dark spots that could be raisins or other dried fruit, commonly mixed into the batter before baking. The cake sits on crinkled white paper, often used for separating or serving bakery items, which adds to the rustic presentation of this traditional Italian sweet.

Castagnaccio Recipe, the Autumn Dessert of Tuscany

ByGuido Pasquariello April 9, 2024April 9, 2024

Finally, one of my favorite autumn dessert recipes, and a symbol of…

Read More Castagnaccio Recipe, the Autumn Dessert of TuscanyContinue

The image displays a whole and sliced Buccellato di Lucca bread placed on a pale blue plate. The bread features a well-baked crust with dark, crunchy areas. The interior is beige in color, with a texture that appears soft and porous, and it's generously studded with raisins. Two slices have been cut and laid out in front of the whole loaf, showcasing the distribution of the raisins. The plate sits on a tablecloth with a detailed pattern, which contributes to an appealing presentation.

Buccellato Recipe: Anise and Raisin Bread from the age-old traditions of Lucca

ByGuido Pasquariello April 5, 2024April 5, 2024

Here’s a simple Lucchese dessert to cook and enjoy at any time…

Read More Buccellato Recipe: Anise and Raisin Bread from the age-old traditions of LuccaContinue

The picture presents a hearty portion of rabbit cacciatore, its pieces generously coated in a thick, glossy sauce that hints at a slow, savory cooking process. The olives, a mix of black and dark purple hues, not only add a visual contrast but also suggest a briny, rich accent to the dish's flavor profile. The plate itself is classic, with a clean white center bordered by concentric circles of green and navy, suggesting a traditional or possibly vintage style. This carefully plated dish is set upon a surface featuring a sunny, geometric pattern--a yellow floral design against a backdrop of alternating orange and cream stripes, all of which lend a distinctly retro and cheerful ambiance to the meal's presentation. The setting is casual yet thoughtful, evocative of a homey and inviting dining experience.

Tuscan Hunter’s Rabbit Stew Recipe: Succulent Cacciatora Style

ByGuido Pasquariello April 3, 2024April 5, 2024

Hunter-Style Rabbit, or as we call it in Italy “Coniglio alla Cacciatora,”…

Read More Tuscan Hunter’s Rabbit Stew Recipe: Succulent Cacciatora StyleContinue

In this image, we see a freshly baked 'torta d'erbi', a traditional Italian pie. It has been sliced into triangular pieces, similar to a pizza. The crust is golden and flaky, with some areas where it has puffed up, showing that it’s light and airy. The filling is green, visible at the edges of the slices, which indicates the presence of herbs and greens. The surface has a slightly shiny glaze, suggesting it might be brushed with oil or egg to give it a nice finish. There’s a knife resting on the board, indicating that the pie may have been cut just before the photo was taken.

Torta d’Erbi Recipe: A Spring Herb Pie to Cook Right Away!

ByGuido Pasquariello April 2, 2024April 2, 2024

In Italian, the name of this recipe, Torta d’Erbi, literally means “pie…

Read More Torta d’Erbi Recipe: A Spring Herb Pie to Cook Right Away!Continue

Slices of bread placed on a cutting board. The bread is a potato bread, it is very airy and soft looking.

Garfagnino Loaf Recipe: Crafting the Perfect Potato-Infused Bread

ByGuido Pasquariello March 27, 2024March 27, 2024

The Garfagnana potato bread, also known as “garfagnanino,” is part of an…

Read More Garfagnino Loaf Recipe: Crafting the Perfect Potato-Infused BreadContinue

Tender beef or veal slices smothered in a thick, flavorful tomato sauce, transforming their crunchy coating into a juicy delight. The sauce, enriched with capers, adds a tangy contrast to the savory meat, creating a perfect balance of rich and zesty.

Rovelline Lucchesi Recipe | Breaded, with Tomato Sauce and Capers

ByGuido Pasquariello March 20, 2024March 27, 2024

Straight from the classic Luccan cookbook, here is the Rovelline, one of…

Read More Rovelline Lucchesi Recipe | Breaded, with Tomato Sauce and CapersContinue

Garmugia soup in a white bowl: vibrant greens of peas, asparagus, and beans contrast with the white, highlighted by beef and pancetta bits. Artichoke slices and olive oil add a touch of elegance, with toasted bread on the side for dipping.

Garmugia Recipe: Welcoming Spring with Tuscany’s Seasonal Delight

ByGuido Pasquariello March 20, 2024March 27, 2024

Spring is coming, do you feel like eating something green but at…

Read More Garmugia Recipe: Welcoming Spring with Tuscany’s Seasonal DelightContinue

A hearty frantoiana soup served with Tuscan bread slices, epitomizing Tuscan comfort. Its rich, olive oil-kissed broth harbors a medley of vegetables: orange carrots, creamy potatoes, and green kale, enhanced by plump borlotti beans for a touch of pink and texture. Fresh olive oil droplets on top add a glistening, flavorful finish.

Frantoiana Soup Recipe | Vegetable Essence, Olive Mill Aroma

ByGuido Pasquariello March 19, 2024March 29, 2024

Here’s my Frantoiana soup, a dish prepared with garden vegetables picked during…

Read More Frantoiana Soup Recipe | Vegetable Essence, Olive Mill AromaContinue

A rustic, inviting bowl filled with a hearty and wholesome soup. The base is a rich, slightly creamy broth, speckled with bits of tomato, carrot, and celery, giving it a warm, earthy hue. Scattered throughout are tender, nutty grains of farro that float alongside plump, creamy borlotti beans, offering a delightful contrast in textures. Small bits of lard melt into the soup, adding depth and a hint of smokiness. The soup is garnished with a drizzle of golden olive oil on the surface, creating a glossy sheen that catches the light. Freshly cracked black pepper sprinkled on top adds a final touch of spice. Each spoonful is a comforting embrace, combining the chewiness of the farro with the softness of the beans and vegetables.

Lucca-Style Farro Soup | The Garfagnana Recipe

ByGuido Pasquariello March 19, 2024March 29, 2024

Lucca-Style Farro Soup, also known as Garfagnana Soup or Garfagnina Soup, is…

Read More Lucca-Style Farro Soup | The Garfagnana RecipeContinue

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  • Local Tuscan Dishes
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