Cavolfiore Fritto – An Italian Recipe
Apr01
Cavolfiore Fritto Fried cauliflower florets are delicious battered vegetable morsels that can be served as an appetiser or as a side dish with meat or fish main courses. Fried florets, which are soft and delicate in flavour, will also appeal to children and those who are put off by the
Pici con le Briciole – A Traditional Tuscan First Course Recipe
Feb26
Pici con le Briciole Pici is the name of the region’s delicious local pasta here let’s check with traditional breadcrumb sauce. This pasta format, similar to thicker spaghetti, is made with water, extra virgin olive oil, and flour and can be combined with traditional condiments like garlic or more innovative ones
The Ultimate Guide to Tuscany for Solo Women Travellers
Feb13
Solo Women Travellers There are many reasons why Italy is a great destination for women travelling alone. How to Solo Travel Safely Safety is always a concern for single travellers – and especially so for women. Wandering the streets of Italy is pretty safe, even at night. Given that Italians
Aceto balsamico di Modena
May26
Modena enjoys the privilege of being the only area in Italy where traditional balsamic vinegar is produced. “Aceto Balsamico Traditizonale di Modena” has to pass through the stringent tests and criteria which are required by the Consorzio di Modena, a special consortium which was formed to protect the secrets of
Get Ready for Agretti
Apr02
(photo by Stefan Proud as per https://creativecommons.org/licenses/by-sa/3.0/deed.en) Agretti are a strange delight. Being the edible leaves of the Salsola Soda plant, in Tuscany – and Italy generally – agretti are also known as “barba di frate” (literally, friar’s beard), whilst other names are “riscolo” and “barba del Negus”. In English, aliases
Parmesan Cheese – the real deal
Mar05
Mention “Parmesan Cheese” and some may think of the yellow gritty stuff with a notorious odour. Not only does this phoney Parm not need refrigeration, some have even been shown to have been cut with wood chips. Firstly, true Parmigiano-Reggiano can only be produced and aged within the official areas
Cavolo Nero – Tuscan Kale
Feb25
Kale might be all the rage these days – think kale shots, kale chips, kale juice – but this green leafy vegetable is much more than a quirky culinary fad. Indeed, this wholesome green has been cultivated for around 4,000 years, spreading over time to many populations all around the
Incredible Facts & Benefits of Olive Oil
Jun19
Olive tree can live up to 600 years, produces around four liters of oil every year for hundreds of years. Green olives are olives that are harvested before they ripen, black olives aren’t harvested until they are fully ripe. Green and black olives are inedible until they are cured in
Zuccotto – How to Make it
May24
Icecream trifle Ingredients 200 g Pan di Spagna – a plain cake that is store-bought, as standard ovens do not provide enough ventilation 250 g whipped cream 300 g fresh ricotta 150 g icing sugar 80 g dark chocolate pieces 80 g mixed glacè fruit 30 g bitter cocoa powder
Tonno Di Coniglio – How to Make it
May10
Rabbit Tuna Ingredients Serves 4 people 1 Rabbit Salt Extra virgin olive oil Pepper For the broth white wine 3 stalks celery bay leaves 2 carrots 1 sprig of rosemary salt 3 cloves Peppercorns 1 onion Preparation Firstly, prepare a vegetable broth: put about four litres of water in a