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Italians Eating Habits Explained

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Italians Eating Habits Explained

Local Tuscan Dishes

Explore the rich culinary traditions of Tuscany with our extensive collection of articles. From the traditional street food of Florence and Prato to the festive delights of Tuscan Christmas, Carnival, and Easter, each piece offers a deep dive into the local dishes and gastronomic specialties of Tuscan cities, including Siena, Pisa, and more. Savor the essence of Tuscan cuisine, one city and celebration at a time.

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

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

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