by Elena Boschini | Oct 29, 2024 | Blog
In rural culture, fagioli all’uccelletto has always been considered a true main course, or a “filling” as our grandparents would say: a completely plant-based dish that captures the flavors and aromas of Florentine culinary tradition. An important...
by Elena Boschini | May 30, 2024 | Blog
The term crespella derives from “crespo”, an ancient word meaning wrinkled; the French have also adopted this name, translating it into crêpe. Did you know that? But there’s more.. Keep reading and you’ll find it out. Florentine style crepes,...
by Elena Boschini | Apr 18, 2024 | Blog
Once, when people didn’t use plates and cutlery, sauces, meat pieces, and gravies were served directly on a slice of bread. This is the origin of crostini. Cool, isn’t it? When it comes to starters in Tuscany, it’s impossible not to think of crostini...
by Elena Boschini | Mar 27, 2024 | Blog
In this article, we are going to tell you the story of an ancient and effortless but also very satisfying recipe that requires dedication and has the flavor of a faraway time when the pork, and meat in general, was a gift from heaven and was eaten only on special...
by Elena Boschini | Dec 20, 2023 | Blog
“Coccoli”, also named “zonzelle,” “ficattole,” or “sommommoli,” are inviting little balls of leavened dough that are fried and served hot. The term “coccolo” comes from their resemblance to cypress cones,...
