Gaia, Autore a Foods of Florence

Nepitella: a Florentine aromatic herb for mushroom and meat dishes

by Gaiaherbs, Tuscan October 11, 2015November 3, 2016No Comments

Aromatic herbs are the essence of Florentine cooking. Nepitella is a Tuscan wild herb that recalls mint with a hint of basil and oregano. For centuries, Florentines have been adding aromatic herbs to foods and drinks in order to give them a more nuanced flavor. Besides rosemary and sage, one of the most typical Tuscan aromatic herb is Nepitella …

Culinary Dictionary: Carciofini

by Gaiabread, culinary dictionary, dizionario di cucina, foods of florence July 21, 2015October 27, 2016No Comments

Carciofini, which translates into “little artichokes,” are small Florentine breads that vaguely resemble in shape artichokes. Bread is the quintessential Florentine ingredient. Lots of traditional recipes use stale bread to make deliciously comforting dishes. Although Florence’s most popular bread is pane sciocco (saltless bread), bakeries display a wide array of different Florentine breads. Carciofini is one of them. These artichoke-shaped …