Yes, we know June may be a little late for soup, but the lucchese specialty garmugia tastes good at any time of year. And with wonderful fresh peas and asparagus in the shops… It’s a dish that has very ancient origins, probably dating back to the 1600s. In its original Read more…
Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Here’s how to choose a great one. It costs more than many wines. It fills the rooms of a museum. It even inspired one of Italy’s greatest designers, Giugiaro, to create a bottle out of Read more…
ZUPPA TOSCANA (NORTHERN TUSCANY) This recipe was contributed by Michele Molinari, whose great-grandmother was from southern Reggio Emilia on the border with Northern Tuscany. She used to call it Zuppa Toscana because she said that was the way it was prepared in Tuscany; Michele has no precise details as to Read more…
The Tuscany truffle area around San Miniato in Pisa province Every autumn hundreds of truffle lovers congregate in the ancient main squares of the towns to sample, judge and evaluate the many varieties of this so desired and costly fungus or tuber about which the great Brillant Savarin once said Read more…
Lardo di Colonnata: Tuscan Treat Regional Cuisine from Tuscany for Marble Workers One of the most unusual traditional Italian foods is Lardo di Colonnata. This is a type of cured pork fat, which comes from the little village of Colonnata, high up in the Apuan Alps in Northern Tuscany. Colonnata is close to Read more…