This sauce was very popular in Medieval age and sold by the streets vendors that usually came from the countryside where they collected fresh herbs. There are variations of the below recipe where the addition of ginger, cinnamon, sage, cloves, or some breadcrumbs has modernized the recipe. Ingredients: 1 Large Read more…
Ingredients 200 grams chickpeas, 200 grams thin noodles, 1 clove garlic, a twig of rosemary, tomato paste, extra virgin olive oil, salt and pepper. Pour chickpeas in a bowl, cover them with lukewarm water and leave to soften for 24 hours. Drain and cook in 1 litre of water with Read more…
On a glorious afternoon this fall I fell in love with Italian tradition once again. Basking in the beautiful sunshine, I spent time with my friends learning about and tasting olive oil, at Podere Gli Scassi. While this age-old tradition is special in its own right, I met a man Read more…
Although the weather was still warm and sunny here in the Garfagnana, I knew it was autumn from my sudden craving for a thick vegetable soup. Since you might be feeling the same, here is the story of my soup. It isn’t a recipe, because it must be composed of Read more…
The Tuscan Chef offers half day cooking courses as either a morning session followed by lunch or an afternoon session followed by dinner in the comfort of your own rental home. Hands-on lessons of about 4½hours are under the guidance of a professional chef and sommelier, and are fun, informative Read more…