When I think of Tuscan cuisine, first and foremost, even before the classic bistecca alla fiorentina as wonderful as that is, I […]
Farinata di cavolo nero (Tuscan Kale and Polenta Soup) Read Post »
This iconic summer dish—and, as far as I’m concerned, it’s still summer—is one of many recipes for stuffed peppers in
Peperoni ripieni di carne (Italian Meat Stuffed Peppers) Read Post »
Eggplants may be my favorite summer vegetable. Perhaps that’s because I have such fond food memories of my grandmother’s parmigiana
Eggplant Cordon Bleu (Cordon bleu di melanzane) Read Post »
Eggs complement asparagus so well—think of asparagi alla milanese, topped with a fried egg— and they complement cured pork too—bacon
Frittata con asparagi e pancetta (Asparagus and Pancetta Frittata) Read Post »
While many recipes for peas call for a bit of onion as a flavor base, you don’t really taste the onion itself—it’s
Cipolline novelle con piselli (Spring Onions and Peas) Read Post »
Asparagus with Lemon and Olive oil, or asparagi all’agro, is one of those dishes that is so quick and simple
Asparagi all’agro (Asparagus with Lemon and Olive Oil) Read Post »
I love second courses that pair meat and vegetable in a single dish. Not only is the combination invariably delicious,
Agnello e piselli (Lamb and Peas) Read Post »
Here’s a dish that’s perfect for a spur of the moment meal, but is so beautiful and refined it could
Vellutata di cavolfiore (Cream of Cauliflower Soup) Read Post »
Delicious as it may be, the dish known in most of the world as Eggs Florentine —eggs sitting on a
Uova alla fiorentina, Bugialli’s Original Eggs Florentine Read Post »
