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…
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…
Olive Oil History Homer called it “liquid gold.” In ancient Greece, athletes ritually rubbed it all over their body. Its mystical glow illuminated history. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. Olive oil has been more than mere food to Read more…
The history of gelato dates back to frozen desserts served in ancient Rome and Egypt made from ice and snow brought down from mountaintops and preserved below ground. Later, gelato appeared during banquets at the Medici court in Florence. In fact, the Florentine cook Bernardo Buontalenti is said to have Read more…
From the beach to the kitchen A gastronomic competition that can change your life. Aprons girded and utensils at the ready! For the 18th edition of “A tavola sulla spiaggia” the epic clash of fabulous dishes from ancient recipe books and others that valorize traditional on the beach picnic foods Read more…