Sitemap - 2022 - Letters from Tuscany
Meet Cucina Povera, our new cookbook
Cavallucci Senesi - Sienese Christmas Walnut Cookies
December Cook-Along and Live Talk
A (mostly) Tuscan Christmas menu
L'arista alla fiorentina – Florentine style pork loin
What are we reading for the holidays?
Torta di cachi - Persimmon cake
Q&A with Emanuela Regi. Other people's pantries
Cauliflower flan - Lo sformato di cavolfiore
We are (dreaming of) renovating our home kitchen
November Cook-Along and Live Talk
Fettunta, the Tuscan bruschetta with olive oil
A Postcard from salt mines in Volterra
Chestnut flour and chocolate biscotti
A Postcard from La Perla del Mare
La frittata di zucca | Squash frittata
Other people's pantries. Q&A with Valentina Raffaelli
October Cook Along. The ingredients and the link!
Dried porcini mushroom risotto
A postcard from The Uffizi Gallery
Sausage and stracchino crostoni | Crostoni salsiccia e stracchino
I love Toscana, ten years later
Poached pears with mascarpone pastry cream
Tagliatelle with dried porcini and a seasonal pesto
Other people's pantries. Q&A with Manuela Conti
The last summer recipe: gelo di cantalupo
A postcard from a vineyard in Chianti
Prosciutto and Melon Panzanella
Tomato varieties in a Tuscan market
A (video) postcard from a balcony in Tuscany
Parmigiano Reggiano, one of the first examples of the Made in Italy brand
A postcard from a sunflower field
Other people's pantries. Q&A with Rossella Venezia
A postcard from a Parmigiano Reggiano dairy farm
Sfogliatine alla confettura, the Italian jam puffs
Out of office: we’re in Salento
A postcard from Piazza Duomo, Florence
Zucchini cacio e pepe sauce for pasta
Other people's pantries. Q&A with Myriam Sabolla
Let's go to Valle d'Itria, Apulia
Trimming baby artichokes with Livia and nonna
Asparagus and ricotta tortelli
Something about the next recipes...
The past month in my Tuscan kitchen
Other people's pantries. Q&A with Enrica Monzani
Letters from Tuscany Live Talk and Cook Along
What makes you feel good in the kitchen?
Garmugia, the greenest Tuscan soup for spring
Letters from Tuscany Live Talk
Green olive and fennel pollen semolina bread
Vanilla bean seeds and a good panna cotta
The same old tortelli, but with something unusual
On beets and purple fresh pasta
On courage, resistance, and every day life
[RECIPE] Frittelle di riso fiorentine – Florentine rice fritters
[Pantry] Pici, tuscan fresh pasta
Other people's pantries. Q&A with Vea Carpi
My Love Letter to the Pantry ❤️
[Pantry] Pulses, the pantry protagonists
[Pantry] Pasta alla puttanesca
[Pantry] Your must-have ingredient
The comfort of baking. Well, most of the times!
Ciaccino, or the food that gives you comfort when you make it
Comfort food as childhood memories
Butternut Squash and Ricotta Crêpes
Welcome 2022. On being ahead, and a comforting pasta with lentils