Baccalà in zimino (Cod Simmered in Swiss Chard)
There is a class of dishes common to Tuscany and Liguria curiously styled “in zimino” in which the main ingredient, […]
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Toscana
Brutti ma buoni
Brutti ma buoni, meaning “ugly but good”, is the jocular name Italians give to these nut and meringue cookies originally
Pesto di cavolo nero (Tuscan Kale Pesto)
Generally speaking I’m not a picky eater. Just the opposite in fact. There are very few things I won’t eat
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Cacciucco (Tuscan Fish Soup)
One of the most iconic dishes in Tuscan cookery, cacciucco is a fish soup made in the costal areas of
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Castagnole
Carnival time was traditionally the last chance to have meat before Lent. The very word carnevale comes from the Latin expression carne levare, loosely meaning to
Scarpaccia dolce viareggina (Sweet Zucchini Tart)
Now here’s something different you can do with zucchini: dessert! Believe it or not, the mild flavor of zucchini lends
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Pici all’aglione
As I’ve pointed out many times over the years, one of the hallmarks of “fake” Italian cookery is its in-your-face
Trippa alla fiorentina (Florentine Style Tripe)
It seems many of us have lost our taste for “variety meats” these days. It wasn’t that long ago—as I
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Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup)
Those of you who know a bit about Italian cooking may recognize the name cacciucco. A speciality of Livorno in
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