Aglio, olio & peperoncino, the trinity of midnight spaghetti.
When thinking to pasta the first that comes to my mind is spaghetti, and when thinking to spaghetti →
Panzanella – Traditional Tuscan bread salad
Ingredients for 6 people 600 g of two-day old Tuscan bread 6 Ripe but firm tomatoes 1 Red →
La Sportellina – a Tuscan traditional Easter cake
In Tuscany, we have a special sweet tradition, called “la Sportellina” or “schiacciata di Pasqua” (literally the Easter →
The Tuscan Raw Ham & other childhood memories
As I’m sitting by the fireplace sipping my coffee, watching some shy snowflakes dancing in the air, like →
Baby it’s cold outside!
The renowned florentine bread soup In older times, a chilly winter day in the countryside was often warmed →
L’Olio Novo
The Tuscan Green Gold, from the farm to the fork! Autumn isn’t only about roasting chestnuts and sipping →
Truffles – When, What, How?
Everything you need to know about these earthy fragranced and pungent tasting gems! October is a rich harvest →
La Cipolla di Certaldo: the Sweet Red Onion of Certaldo
In the XIV century, in one of his most famous novels (VI, 10) from The Decameron, Boccaccio wrote: →
Mercantia – A Summer Night’s Dream
“I had a dream, one midsummer night, of those you could never imagine! A medieval hamlet was my →
P – for Pasta: fresh, handmade & delicious
Raise your hand if you’re a homemade pasta lover! One thing I have noticed throughout the years, is →
B – for Baccelli & Pecorino
With all this nice and warm springtime weather, people start roaming the countryside basking in the sun, away →
S – for Spring and Sprouts
How do we know its springtime here in Tuscany? Just saying “springtime is here” is dull and a →
C – for Carnevale
… and other ancient Tuscan traditions “Semel in anno licet insanire” (once a year, it is allowed to →
V – for vineyards
“While Nature Awakens” – behind the scenes Every January is a new beginning here at Giuseppina’s Cooking School; →