Frusta, which means “whip,” is a long, thin bread with a crispy crust and a chewy interior. It is traditionally used to make crostini (particularly, chicken liver crostini) and canapés.
Judy Witts Francini is the cook and Tuscan food expert behind the blog Divina Cucina. Originally from California, Judy has been living in Tuscany for more than thirty years, where […]
Forno Moschino is a renowned bakery located in Sesto Fiorentino (10 kilometers from Florence), close to the city center. It sells a variety of beautiful breads, tarts, and pastries. Prices are […]
Rape rosse is the Italian word for beetroots. In Tuscany, they are grown both for their roots and for their leaves, which resemble the texture of spinach but have a […]
Spumini, which comes from the Italian “spuma” (foam) and translates as “little foams,” are crunchy meringues shaped into fluffy peaks. They look glossy and have a sandy, crumbly texture.
I met Margherita Pandolfini and Karl Jorns on a gloomy, rainy Monday afternoon. Yes, you heard it right – it wasn’t just Monday, it was also raining cats and dogs. […]
Azienda Agricola Lama is a farm located at the feet of the Calvana mountains, a rural area that has been devoted to sheep breeding for centuries. At the Lama farm, […]
Raveggiolo is a sheep’s milk cheese that looks like ricotta but has different texture and taste. It has a soft, gelatinous consistency and a slightly sour flavor.
Chiara and Marta Calugi are the sisters behind the blog La Cucina Spontanea (“The Spontaneous Cooking”), which has been featuring seasonal, simple recipes and beautiful photos for the past three […]
Giuliano Hazan is a chef, cooking teacher and award-winning cookbook author. He is the only son of Marcella Hazan, whose The Classic Italian Cookbook, published in 1973, has been defined […]