Panzanella ~ Tuscan bread and tomato salad

This is a great dish to make a couple of hours in advance in the summer, to have ready waiting for you in the fridge when you get back home. It is light yet satisfying.
January 24, 2010/by Tina
Guinea Fowl with Walnuts and Grape Juice recipe

Guinea Fowl with Walnuts and Grape Juice

This is a great dish for the autumn, with the nuts adding texture and the just-harvested grapes adding a smooth sweetness.
September 27, 2010/by Riccardo

Arista -Tuscan-style roast pork

this is one of the classic tuscan roast meat dishes, herby and succulent.
January 23, 2010/by Tina

Pasta and bean soup

Since Italian cuisine is so regional, there are dozens of versions of this delicious, hearty soup. In Tuscany, white cannellini beans are used.
January 21, 2010/by Tina

Sugo finto – A meatless ragu

This is a poor man’s meat sauce: the vegetables are cut finely to simulate a ground beef texture and the result is very tasty indeed.
January 11, 2010/by Tina

Stuffed artichokes

You can use the filling here to fill other vegetables, such as peppers, zucchini etc.
January 11, 2010/by Shilpa

Torta salata di verdure – Italian vegetable quiche

Use what you have around! Italians love quiches and love using all sorts of leftovers in them. A classic is sautéd spinach with plenty of nutmeg.
January 3, 2010/by Manuela

Pollo ai semi di finocchio
Chicken with fennel seeds

An aromatic, original twist on a simple dish.
January 3, 2010/by Tina

Cecina – Baked chickpea pancake

There are versions of this all the way up to the French Riviera. In Livorno (Leghorn) it is served as an energy-packed sandwich.
January 2, 2010/by Manuela

Polpettine di patate
Tuscan potato croquettes

The flavours of the nutmeg, garlic and parsley really stand out in this simple peasant side dish/appetizer.
January 2, 2010/by Manuela

Fennel gratin

A simple yet delicious way to prepare this nutritious and aromatic vegetable.
January 2, 2010/by Shilpa

Creamy celery in tomato sauce

This is an original and tasty dish, ideal for using up leftover celery (those heads are always a little large to use up in one go…) It tends to come out creamier using spelt flour to coat, but wheat flour is fine too.
August 24, 2008/by Riccardo

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