Cavolo (cabbage) nero (black) comes with a sleuth of names and nicknames: Tuscan kale, Italian kale, Tuscan cabbage, dinosaur kale, etc....

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...

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

If tomatoes could marry they would find their perfect partner with a loaf of bread, not in a pizza! This relationship takes on many forms...

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...

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,...

“Know that on the right hand from the Indies exists an island called California very close to a side of the Earthly Paradise” from “The...

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...

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...

That is a question that can be answered in many ways, but let’s start with the basic definition: Cooking: 1. the act of a person or thing...

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

As I mentioned on my previous blog, I’m going to share a hearty and healthy spaghetti recipe that “happened to be” in my kitchen about...

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...