Monday, October 18, 2021


column by Maria Concetta Salemi

The cuisine of the Etruscans, but which recipes are we talking about?

The sources available to deepen the diet of the Etruscans are few and handed down by Greek and Latin authors who tried various aspects of the social life of this people.

The mysteries of Palazzo Vecchio

The famous civic palace that dominates the heart of Florence holds secret paths, hidden doors and perhaps, it is said, obscure presences

At the table with the Priors of Florence

How and what the most powerful Florentine magistracy of the fourteenth century ate

Chance, error and magic in the kitchen

Perhaps not everyone knows that many famous recipes are attributed to an oversight, an unexpected event or a whim rather than inventiveness.

Tuscan dishes? A few myths to dispel

Even today historically inadmissible information is disclosed on the origin and diffusion of some Florentine dishes, but cooking is culture and as such must be respected.

Easter egg

History, rites and customs related to the Easter egg, a symbol of rebirth and the most solemn feast of the Christian liturgy

What did Dante Alighieri eat?

An in-depth study of the foods offered at the table at the time of the Supreme Poet, that table around which the ancient chroniclers ignited the first sparks of the conflicts between Guelphs and Ghibellines

The “Stiacciata Unta” and other Carnival sweets

Once in the Florentine countryside in December the pig was killed, with which many recipes, delicious sausages and even sweets were prepared. Many of these have come down to the present day, above all the Florentine flatbread

Carnival, the party of excesses

For the most colorful and noisy party of the year, the world turns upside down, between masks and binges, a sort of compensation for the daily hunger already suffered and for that ritual of the now imminent Lent.

La Befana, history and legend of an ancient festival

The origin of the anniversary that closes the Christmas holidays is lost in the mists of time, has Christian roots but merges with fascinating folkloric elements

Christmas lunch, between religion and tradition

Traditional Christmas dishes are special, rich, greedy: an expression of devotion and well-being

Curiosities about Christmas… and beyond

Not everyone knows that the period from Christmas to Epiphany was once considered the great feast of the winter solstice and that the "log" that burned in the fireplace celebrated the advent of the new year, or the new Sun

Coffee, culture and revolution

The history of the cafeteria, a fascinating entertainment venue but also a meeting place for artists, intellectuals and travelers

Ancient rituals and nights of magic, the origins of Jack-o'-lantern

The last night of October has also been experienced for years in Italy as "The night of the witches", inextricably linked to the demonic image of Jack-o'-lantern, a night that is "resold" to us as imported from the United States.

Empty wallets and light bags, Petronilla's lesson

In this period of economic crisis, we remember the figure of Amalia Moretti Foggia, ironic and effective promoter of advice on health, the environment and nutrition

Catering, how to reinvent yourself?

From the Middle Ages to today the art of cooking has continually evolved and, in parallel, the catering models: from the infamous taverns, to the well-equipped aristocratic kitchens and monasteries, up to the first restaurants. Does the restaurant world have yet to evolve? and how?

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Wine Talk

Thoughts and Insights


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