Monday, October 18, 2021

Stuffed zucchini alla Rocco, the dish for every occasion

An easy and appetizing dish, suitable as a main course but also as an appetizing appetizer or side dish, in the version of the historic Florentine trattoria

Duck breast Caterina de 'Medici style, Pratellino's recipe

Chef Matteo Caccamo of the Osteria Pratellino in Florence offers us his version of the refined Renaissance dish

The peposo, the recipe of Trattoria da Rocco

A revised version with tomato and sautéed that of the Florentine trattoria which, since the end of the XNUMXs, tells the story of traditional Tuscan cuisine

Crispy steak, take away is gourmet

Calogero Paino, chef of the Trattoria Antica Calcinaia in San Casciano in Val di Pesa, has created a dish of great quality to order and eat at home

Beef tartare in ravioli, the summer gourmet recipe

Calogero Paino, chef at the Trattoria Antica Calcinaia in San Casciano Val di Pesa and a great creative in the kitchen, today offers us a very refined dish

Florentine Zuccotto, the helmet of Caterina de 'Medici

Saverio Carmagnini, chef and scholar of Renaissance Tuscan gastronomy, gives us his version of the parfait loved by the gourmet queen

Bruschetta summer edition, the summer dessert

The sweet and scenic version of the Tuscan bruschetta created by chef Andrea Perini

Tomato soup, the triumph of simplicity

A must of popular Tuscan cuisine according to chef Paolo Gori of Trattoria Da Burde

Jam tart, a peasant recipe

A traditional preparation in the version of Ilenia Innocenti, chef in Greve in Chianti

Contemporary carabaccia, the future is on the plate

The onion soup much loved by Caterina de'Medici in the version of chef Massimiliano Catizzone, president of the Florentine chefs Association

Egg in purgatory, the cuisine reinterpreted

A creative, appetizing and scenographic recipe by chef Andrea Perini of the restaurant "Al 588" in Bagno a Ripoli

Risotto with Chianti Classico, a chef dish

Calogero Paino, renowned chef at the Trattoria Pizzeria Antica Calcinaia in San Casciano in Val di Pesa, gave us his precious advice

Il Peposo del Fornacino, an ancient specialty

Tiziano Baldi, Doc fornacino and cook for passion, tells us the story of the stew loved by Brunelleschi

Welcome back to spring with fried courgette flowers

A delicious and easy recipe to prepare in the version of chef Ilaria Innocenti

The English soup, the Florentine spoon dessert

A Tuscan specialty in the version of chef Paolo Gori

Homemade bread, an ancient recipe

Bread prepared with sourdough has an unmistakable aroma and flavor. Here is the version of Valeria Cavallini.

La Ribollita, queen of Tuscan soups

A traditional healthy and appetizing dish based on vegetables and Tuscan Tuscan bread, in the version of chef Paolo Gori

Pear and pecorino ravioli from Lamole [VIDEO]

In the generous Chianti today we discover one of its best fruits, a restaurant 600 meters away from Greve. Immersed in a unique territory, that of Lamole, where we can still savor ancient recipes of the ...

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