As a child ,growing up in Tuscany, I didn’t eat peppers even if I truly enjoyed their taste. I stayed away from peppers for two distinct reasons: at the time...

Pappa al Pomodoro is a hearty and flavorfully balanced Tuscan soup made with tomatoes and bread. Pappa al Pomodoro has all the characteristic of Tuscan cooki...

Let’s start by looking at the pictures on this page, they feel “authentic” don’t they? So what makes a dish “authentic”? Is it the use of specific ingredient...

My first memory of white truffles is of my old friend and neighbor Aurelio, who, after being out truffle hunting with his two great dogs, Baffo and Nerino, w...

Truffle, .ak.a. Tuber Magnatum Pico. And I’m not talking about the chocolate one. I’m talking about the one that smell like methane, that looks like a potato...

People often ask me: ”What’s your favorite food?” I have no one-favorite food, I have many, I like a lot of different things and it depends mostly on what I...

The word soffritto has its origin from the Italian verb “soffriggere”: (friggere-to fry) to slowly fry ingredients, mostly vegetables, in a modest amount of ...

I've been pondering for a long time about writing a blog and finally decided to put pen to paper (actually fingers to keyboard) and let it flow, I kind of kn...