Pellegrino Artusi is the legendary author of the classic Tuscan cookbook “The Science of Cooking and the Art of Fine dining”, appeared in 1891. This book has aged so well that most of its recipes still work wonders; I use it very often and these biscuits are something I make regularly, they are simple and…
When in Tuscany in the summer, weather you have a kitchen or not, this is one of the best meals to have: figs, ham and bread. You can certainly reproduce this somewhere else but you know that when a meal is so simple, the quality of the ingredients is essential, and there’s only one place…
Polpettone is the classic Italian meatloaf of the Tuscan tradition. There are many versions of it — baked in the oven, in the pot or boiled. This version comes from my mum, who perfected the recipe in the years. It is very important that you let it cool down with a weigh on it to avoid…