JOURNAL Stories & Recipes

What’s soffritto?

And why it is so important?

Who was the one who invented pasta?

By the way, thank you

The Unknown Pork

Grigio del Casentino is a rare variety

The big Valdichiana Aglione

Add pici and tomato, and it’s a masterpiece

The birth of Italian gastronomy

Pellegrino Artusi first published his cooking manual 126 years ago

How to cook pasta, explained

Yes, it’s easy

What does it mean to be Chianina

What it was before ragout

The legend of Gallo Nero

How a well known symbol of Tuscany was born

The King of Steaks

The world famous Fiorentina

The almost unknown Tuscan seaside

Swimming in the Tuscan sea

Gems from the ground

What about a truffle delight?

Tradition in every single slice of bread

Less salt more taste

The pici’s groove

Discover Tuscan fat spaghetti

Hand me a Negroni, bartender!

Did you know this aperitivo drink was invented in Florence?

Viareggio Carnival: Mardi What?

Crazy days on the seaside

Ribollita: those heavenly fields

Discover the Tuscan countryside treasure

Cantucci, mon amour

Cookies to be dunked in Vin Santo

4 amazing Tuscan villas you’ve always dreamed of

A spring dream

Ricciarelli are coming to town

The ultimate Tuscan sweet treat

Quick and Yummy: The Chestnut Cake Recipe

A not so sweet sweet