For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.
This author has yet to write their bio.Meanwhile lets just say that we are proud Riccardo contributed a whooping 12 entries.
Entries by Riccardo
Our local town, Certaldo, had been famous for almost a thousand years for its delicious red onions. A group of local farmers has been growing them and popularising them again. They are used in many dishes. One of the most popular is this simple, warming soup.
This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.
This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!
This is a great summer dessert which is light, fruity, fresh and refreshing!
This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).
The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.
This is a light pasta dressing made with the freshest Spring vegetables
This is a great dish for the autumn, with the nuts adding texture and the just-harvested grapes adding a smooth sweetness.
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.