Blog

Tuscan recipe – Fagioli all’uccelletto

In rural culture, fagioli all’uccelletto has always been considered a true main course, or a...

The term crespella derives from "crespo", an ancient word meaning wrinkled; the French have also...

Once, when people didn't use plates and cutlery, sauces, meat pieces, and gravies were served...

Torta pesata is an iconic cake for the Bartolozzi family, that tastes of home and...

Ribollita is a poor dish of Tuscan peasant tradition that our grandmothers used to cook...

The Florentine osso buco is a typical dish of Tuscany that our grandmothers, with their...

The first month of the calendar is drawing to a close. And the days of the blackbird,...

The days leading up to Christmas are undoubtedly the most magical days of the year. Because the...

"On the day of Saint Lucy leave the acorn and take the olive". Have you ever heard this nice rhyme...

Open chat