Blog
Food, territory, traditions
Stories of dishes, wines, ingredients and places of Tuscany. From cacciucco to pici, from Chianti to Chianina, told with the care they deserve.
What to eat in Tuscany: a complete food guide
The complete guide to Tuscan food: from pici pasta to bistecca fiorentina, ribollita to cacciucco. What to eat, where to find it and what to drink with it.
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Tuscan red wine with fish: can it work?
The rule says white with fish. But in Tuscany cacciucco is drunk with red. Why it works and which Tuscan red wines hold up to fish.
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Chianti wine: characteristics, producers and how to choose it
Chianti vs Chianti Classico: the differences that matter. Wine characteristics, recommended producers and how to choose the right bottle.
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Vernaccia di San Gimignano: the white wine of medieval Tuscany
Vernaccia di San Gimignano was Italy's first DOC. Medieval history, wine characteristics and pairings with Tuscan seafood cooking.
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Tuscan cuisine: history, traditions and must-try dishes
Tuscan cuisine has shaped Italian cooking for centuries. The history of cucina povera, the key ingredients and the dishes every visitor must try.
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Tuscan black truffle: where it grows and how to use it in cooking
Tuscan black truffle: seasons, harvesting areas and how to use it in cooking without making mistakes. The difference from white truffle and traditional dishes.
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Tagliolini with clams: the sea in Tuscany
The recipe for tagliolini with clams according to Tuscan tradition. How to clean clams and make an authentic seafood first course.
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Super Tuscans: the wines that revolutionised Tuscany
Super Tuscans were born from rebellion against rigid specifications. The story of Sassicaia, Tignanello and how these wines changed the wine world.
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Food festivals in Tuscany: the calendar of authentic flavours
The most important Tuscan food festivals by season: from wild boar festival to truffle, wine and bistecca. The gastronomic calendar of Tuscany.
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Restaurants in Poggibonsi: where to eat well in town and surroundings
Where to eat in Poggibonsi: territorial tratttorie, restaurants with fresh fish and historic venues. Guide to the best restaurants in Poggibonsi and surroundings.
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Typical Tuscan restaurant: what to expect and what to order
How to choose a typical Tuscan restaurant, what to order, how to tell the authentic one from the tourist one. The honest guide.
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Tuscan recipes: the 10 dishes every visitor must try
The 10 Tuscan dishes every visitor must eat at least once. From ribollita to cacciucco, from bistecca fiorentina to pici. The definitive list.
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Ribollita recipe: regional variations and the secret of cavolo nero
All the variations of Tuscan ribollita. The secrets of cavolo nero and how to get the right consistency between soup and solid dish.
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Tuscan ribollita: the authentic recipe for the most famous soup
The real recipe for Tuscan ribollita. Cavolo nero, cannellini beans and the secret of the day after. The most famous poor soup in Italy.
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Val d'Elsa typical products: a territory to discover at the table
The Val d'Elsa is one of the most gastronomically rich territories in Tuscany. The typical products, wines, producers and where to taste them.
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Tuscan typical products: the complete guide to the flavours of the territory
Tuscan DOP and IGP products: olive oil, wine, pecorino, lardo, cinta senese and much more. The complete guide to the flavours of the territory.
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Tuscan pici: history and tradition of the pasta of the Val d'Elsa
The history of Tuscan pici, from the peasant kitchens of the Val d'Elsa to the tables of the best Tuscan restaurants.
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Pici pasta: Tuscany's hand-rolled treasure
Pici are Tuscany's most traditional pasta, hand-rolled without eggs. History, how they are made, the best sauces and where to eat them in Val d'Elsa.
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Pici: the Tuscan pasta made by hand for centuries
Pici are the quintessential Tuscan pasta. History, how they are made and the traditional sauces of the most ancient pasta in the Val d'Elsa.
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Pici with breadcrumbs: the poor dish that conquered Tuscany
Pici with breadcrumbs: the simplest and most ancient seasoning in Tuscan cooking. History, recipe and why you almost never find it anymore.
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Pici all'aglione: the original recipe from Val di Chiana
The authentic recipe for pici all'aglione with Valdichiana DOP aglione garlic. How to make the sauce and the secret to getting it right.
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Tyrrhenian fish: the varieties that arrive every morning in Tuscany
Which fish are found in the Tyrrhenian Sea and end up on Tuscan tables? From mantis shrimp to octopus, a guide to the varieties of the Tuscan sea.
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Tuscan Pecorino: fresh, aged and how to pair it
Pecorino Toscano DOP: fresh, semi-aged and aged. History, characteristics and how to pair it with wine and traditional Tuscan dishes.
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Tuscan fresh pasta: the 5 shapes every enthusiast should know
Pici, pappardelle, tagliolini, maltagliati, testaroli. The 5 most important forms of Tuscan fresh pasta, with history and traditional sauces.
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Pappardelle with wild boar: the traditional Tuscan recipe
The authentic recipe for Tuscan pappardelle al cinghiale. How to marinate the meat, make the ragù and the secret for a sauce that smells of the forest.
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Panzanella toscana: the summer recipe that divides Italy
Authentic Tuscan panzanella: stale unsalted bread, ripe tomatoes, basil and olive oil. The summer recipe that divides Italy - with or without cucumber?
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Tuscan extra virgin olive oil: how to recognise the real thing
Tuscan DOP extra virgin olive oil is among the best in the world. How to recognise it, the olive varieties, the harvest and why it costs more than others.
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Lardo di Colonnata: Tuscany's most famous cured meat
Lardo di Colonnata IGP is Tuscany's most famous cured meat. The history of the marble quarries, the ageing method and how to eat it properly.
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Tuscan cannellini beans: the secret ingredient of cucina povera
Tuscan cannellini beans are the base of ribollita, fagioli all'uccelletto and dozens of traditional dishes. History, varieties and recipes.
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Where to eat fish in inland Tuscany: the guide
Eating fresh fish in Tuscany does not mean being on the coast. The best inland fish restaurants and why they work.
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Where to eat cacciucco in Tuscany (and why inland)
Where to find the best cacciucco in Tuscany? Not only in Livorno. A guide to restaurants that make it really well, including in the interior.
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Tuscan cucina povera: the dishes that tell the region's history
Tuscan cucina povera is not second-rate cooking. It is the food that nourished generations. The dishes, the history and why they are back at the centre.
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What to eat in Siena: the dishes of the Sienese tradition
The typical dishes of Siena: pici, panzanella, panforte, ricciarelli and Chianina beef. A guide to Sienese cuisine for visitors to the city of the Palio.
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What to eat in Poggibonsi: a guide to the local cuisine
What to eat in Poggibonsi? A guide to the typical local dishes, territory products and restaurants of the Val d'Elsa. With Ristorante Alcide.
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What to do in Poggibonsi: art, landscape and good food
Poggibonsi between history, art and cuisine. The Fortress of Poggibonsi, the hills of Chianti, San Gimignano and where to eat well in the town centre.
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Cinta Senese: the Tuscan pig you cannot find anywhere else
The Cinta Senese is Tuscany's native pig breed, nearly lost and then recovered. History, characteristics and how it is used in cooking.
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Chianti wine guide: everything a visitor needs to know
Everything you need to know about Chianti wine before visiting Tuscany. Chianti vs Chianti Classico, the Gallo Nero, best producers and food pairings.
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Chianti Classico Riserva: when is it worth spending more?
Chianti Classico Riserva: what changes compared to the Annata, the best vintages to look for and when it makes sense to spend more on a bottle.
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Chianti Classico: the complete guide to Tuscany's most famous wine
Everything about Chianti Classico: production zone, Gallo Nero, grapes, vintages and food pairings. The complete guide to Tuscany's most famous wine.
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Chianina: the Tuscan beef breed that made history
The Chianina is Italy's oldest cattle breed and the foundation of bistecca fiorentina. History, characteristics and why the meat is unmatchable.
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Tuscan meat: a guide to the local breeds and cuts
Chianina, Maremma cattle, Cinta Senese. The complete guide to Tuscan meat: native breeds, traditional cuts and how to recognise quality.
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Cacciucco: the Tuscan fish stew you need to try
Cacciucco is Tuscany's most iconic fish stew. History, ingredients, the seven-C rule and where to eat the best cacciucco in Tuscany.
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Cacciucco: history, origins and curiosities of Tuscany's king dish
The history of cacciucco, the most famous fish stew in Tuscany. Origins, curiosities and why it is the symbol of Tuscan coastal cooking.
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Cacciucco fish varieties: how many do you really need?
They say cacciucco must contain as many varieties of fish as there are Cs in the word. Is it really true? The answer from Tuscan fishermen.
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Homemade cacciucco: what you need to know before you start
Want to make cacciucco at home? Read this first. Practical tips to avoid the most common mistakes with Italy's most famous Tuscan fish stew.
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Cacciucco alla livornese: the traditional recipe step by step
The original recipe for cacciucco alla livornese. Ingredients, timing and the secret to making an authentic Tuscan fish stew at home.
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Cacciucco and wine: choosing the right pairing
Red or white with cacciucco? The answer surprises. A guide to pairing cacciucco with Tuscan wines, with specific recommendations.
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Brunello di Montalcino: everything you need to know
Brunello di Montalcino is the most important wine of Tuscany. History, production, ageing and how to pair it without wasting a precious bottle.
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Bistecca fiorentina: history, cuts and how to recognise the real thing
The history of bistecca fiorentina, the correct cuts, the Chianina breed and how to recognise the authentic version. Everything before you order.
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Bistecca fiorentina and wine: pairings that actually work
Which wine with bistecca fiorentina? Chianti Classico, Brunello or Morellino? A guide to pairing Tuscany's most famous meat dish.
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Acquacotta: the Maremma cowherds' soup
Acquacotta is the simplest soup of the Tuscan Maremma. The story of the butteri, minimal ingredients and the authentic recipe of Maremma peasant cooking.
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Tuscan wine and food pairings: a practical guide
Which wine with ribollita? And with cacciucco? A practical guide to pairing Tuscan wines with traditional dishes - without rigid rules.
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