This soup takes advantage of fall vegetables like cabbage and carrots for a hearty dish that will keep you warm.
A simple, rustic chickpea puree with pasta made flavorful with anchovies, garlic, and rosemary.
Tuscan pici pasta is a traditional dish made with handmade pasta. Pici are robust and can take on any kind of sauce to compliment their unique texture.
Colorful, vibrant and flavorful, Panzanella is a classic Tuscan dish. Toasted bread and vegetables combine for the perfect summer salad.
Pici, or “Fat Spaghetti,” is a a traditional Tuscan pasta that is easy to make.…
Learn the history of a simple, sweet Tuscan wafer that can be deliciously enjoyed with Vin Santo Occhio di Pernice.
Tuscany has a unique way of teaching its tourists. Agriturismo lets visitors experience the delicious benefits of organically grown produce, first-hand.
Make the Tuscan biscotti, cantucci, and enjoy dipped in Vin Santo, a traditional sweet dessert wine.
A heart warming, satisfying fall dish loaded with the flavors of Tuscany.
A rustic, tuscan style cannellini bean stew, topped with pan seared sea bass.
A Tuscan-inspired soup with a Polish twist, this soulful soup is made with cooked kielbasa.
Italian culinary tastes step up to a challenge. On April 18, the New York Stock Exchange hosted a charity event for Working on a Dream.
Acquacotta is a dish whose origins hail from the herdsman and shepards of the Maremma region of Tuscany.
There are a lot of ways to adjust this soup to your own taste, however, this version has a Tuscan touch.
In English this dish is called a “soup” but soupy is the last word one would describe the texture with, which is thick with bread.
Polenta and chorizo bean stew is originally a peasant dish, predominantly from the Umbria region in Italy.
Schiacciata is a typical Italian Easter sweet bread, popular in most of the Tuscan region.
The ancient Italian folk tale about a vagabond, a poor woman and a lovely Tuscan soup.
This old fashioned Italian dessert – a more adult version of innocent custard – should be on every cook’s repertoire.
Together with Mozzarella e Pomodoro, Panzanella is probably the most commonly eaten dish in summertime Tuscany.
Giulia Scarpaleggia stays in Royal wedding mood, and decides to find a place where she can be treated like a princess too.
A famous Tuscan dish, and the favorite of Giulia Scarpaleggia’s great-grandfather.
Springtime in Tuscany is perhaps best enjoyed on a sidewalk café in Florence. But if you can’t make it there, you can get a bite of it with Giulia Scarpaleggia’s fantastic Apple Tart.