Learn, Taste, Enjoy

  • An Italian Christmas, a slice of Panforte

    An Italian Christmas, a slice of Panforte

    Candied fruits. Someone hates them, someone loves them. I have always been part of the first ones, small chunks of candied orange peel or candied pumpkin have the power to keep me away from cassate, cannoli or christmas panettone. For the same reason I was not a big fan of the senese Christmas cake, the panforte. Panforte, litterally "strong bread", the name says a lot about its origin, a medioeval focaccia enriched with honey and fruits and, later through the years, with spices. Nothing interesting for me until, as usually happens to me, I had to prepare it due to…

    An Italian Christmas, a slice of Panforte

    Candied fruits. Someone hates them, someone loves them. I have always been part of the first ones, small chunks of candied orange peel or candied pumpkin have the power to keep me away from cassate, cannoli or christmas panettone. For the same reason I was not a big fan of the senese Christmas cake, the panforte. Panforte, litterally "strong bread", the name says a lot about its origin, a medioeval focaccia enriched with honey and fruits and, later through the years, with spices. Nothing interesting for me until, as usually happens to me, I had to prepare it due to…

  • Gnudi, ricotta and spinach dumplings

    Gnudi, ricotta and spinach dumplings

    "gnudo" in the local tuscan dialect means "naked", because the ricotta and spinach filling that usually is covered with a shell of fresh pasta in this case is without "clothes"! The dish is really simple, but simple doesn't mean easy. You will need just few ingredients, but I can say without doubts than the gnudi are not easy to make. But everybody love them so I tell you to give them a try... just follow these tips. Ingredients: 1 kg (35 oz) fresh spinach 350 gr. (12.3 oz) sheep ricotta 2 tablespoons grated parmesan cheese 1 egg about 4 tablespoons…

    Gnudi, ricotta and spinach dumplings

    "gnudo" in the local tuscan dialect means "naked", because the ricotta and spinach filling that usually is covered with a shell of fresh pasta in this case is without "clothes"! The dish is really simple, but simple doesn't mean easy. You will need just few ingredients, but I can say without doubts than the gnudi are not easy to make. But everybody love them so I tell you to give them a try... just follow these tips. Ingredients: 1 kg (35 oz) fresh spinach 350 gr. (12.3 oz) sheep ricotta 2 tablespoons grated parmesan cheese 1 egg about 4 tablespoons…

  • Pappa al pomodoro, a Tuscan tomatoes and bread soup

    Pappa al pomodoro, a Tuscan tomatoes and bread soup

    The first time I visited Florence I was a young tourist; those three days of many years ago I remember a very cold weather and my inappropriate coat, the stunning city view from the Piazzale Michelangelo, the silent atmosphere early mornings - well my Hotel was located in the old city centre, closed to the car traffic - the privilege of seeing Botticelli "Allegory of Spring" alone, sitting on a sofa, inside a not crowded Uffizi Gallery. Talking about food, I remember a couple of terrible pizza, some warm and crispy "crostini" spread with a mix of sausages and stracchino…

    Pappa al pomodoro, a Tuscan tomatoes and bread soup

    The first time I visited Florence I was a young tourist; those three days of many years ago I remember a very cold weather and my inappropriate coat, the stunning city view from the Piazzale Michelangelo, the silent atmosphere early mornings - well my Hotel was located in the old city centre, closed to the car traffic - the privilege of seeing Botticelli "Allegory of Spring" alone, sitting on a sofa, inside a not crowded Uffizi Gallery. Talking about food, I remember a couple of terrible pizza, some warm and crispy "crostini" spread with a mix of sausages and stracchino…