Palette alla Pisana: The Tuscan Recipe for Polenta with Ragù
Polenta and ragù are undeniably a winning combination; in Tuscany, and especially…
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 and ragù are undeniably a winning combination; in Tuscany, and especially…
Whenever I’m in Pisa, I always enjoy Cecina, also known as farinata…
I made the recipe for Pasta alla Renaiola, and it turned out…
Whenever I find myself in Pisa during winter, I never miss the…
These ring-shaped cookies typical of Arezzo are among the best cookies to…
Straight from the medieval recipe books of Arezzo, a sweet bread that…
I dove into Pistoia’s Easter tradition and made Scole! These sweet buns…
Straight from my recipe books of Massa Carrara, here’s my take on…
The Tuscan Easter Schiacciata, especially beloved in Livorno and Pisa, where it’s…
Let’s bring a touch of Tuscany to your kitchen with this delightful…