The Best Food in Italy
We created these pages to help you really Discover Italy. Journalists Donald Strachan, Steve Keenan, Jasmine Boni-Ball, Sara Sherwood, Sabrin Hasbun, Alicia Peacock, Chloë Sibley— who visit several times every year — have gathered a rich crop of local stories and written destination guides to help you make the most of your vacation. As they say in Italy, “Buon viaggio!”
The Bruschetta Handbook
Like many traditional antipasti dishes, the beauty of Bruschetta is its simplicity and versatility. You see, in Tuscany, Bruschetta was always traditionally a way of making something delicious from stale bread or soaking up the first olive oil of the harvest, fresh off the press. Yes, Bruschetta; simple, resourceful, divine.
In Conversation with Acetaia Sereni
You are guaranteed to walk away from a day out at Acetaia Sereni with a whole host of creative tips on serving and savouring Sereni balsamic vinegar…and perhaps a bottle or three to take home. So, to help you get better acquainted with Acetaia Sereni and their sumptuous products, we sat down with Francesco Sereni to talk about all things balsamic vinegar.
The Bistecca alla Fiorentina Handbook
From cinghiale (“wild boar”) to arista di maiale (“roasted pork”), Florence is the city of Renaissance art, architecture and, well... meat. And of course, the Bistecca alla Fiorentina is perhaps the most famous dish of all; a gloriously thick-cut t-bone steak that melts in the mouth. For meat lovers, this guide will introduce you to the history and traditions behind the Bistecca alla Fiorentina and our favourite restaurants serving this quintessential Tuscan dish.
In Conversation with Fratelli di Rigacci
When it comes to baking Colomba di Pasqua, this traditional Easter bread is much harder to perfect than it looks. This is why Tuscany Now & More spent our morning at Fratelli di Rigacci '48 in Florence, the kings of Panettone and Le Colombe.
Farm-to-Table Dining in Italy
One of the best ways to experience another culture is through its cuisine, and the Italian emphasis on local, seasonal produce is second to none. Italy is a country with rich farming conditions and even richer regional traditions that are rooted in the land. Live off the land and immerse yourself in the country’s traditions with in-villa experiences focused on the freshest ingredients and respect for the natural landscape.
The Carbonara Handbook
Italian comfort food at its finest, Carbonara is a simple, intensely creamy and rich pasta dish from Rome. The Eternal City is home to several of Italy's favourite traditional pasta dishes — just think Cacio e Pepe and All’Amatriciana — but neither can compete with the international popularity of Carbonara.
The Tiramisu Handbook
Tiramisu’s origins may well be the most debated of Italian dolci, but one thing everyone can agree on is that it is certainly Italy’s most uplifting dessert. Beloved by many across the globe, it’s name literally translates as ‘pick/pull me up’, owing to its rich cocoa and coffee-infused flavours.
Cooking in Tuscany
Tuscany is often celebrated as the cooking capital of Italy and the birthplace of Italian gastronomy. The traditional cuisine of this Italian region originates from Cucina Povera, the food of peasants that exemplifies the frugal genius of the Tuscans. This form of cooking relishes in simplicity; allowing the quality of the food and seasonality of ingredients to flourish in every bite. From Pappa al Pomodoro to Peposo alla Fornacina, discover the tales and traditions intrinsically woven in Tuscan gastronomy.
The Art of Homemade Pasta Making
Pasta making is more than a centuries old tradition and beloved Italian staple, it is an art form and source of national pride. Just a few simple ingredients sifted, kneaded and rolled out together transform into luxurious dishes that will stay in your heart as well as your mind. From the origins of pasta making, to the familial traditions and memories which make the experience so precious, discover the magic that comes with ‘kneading the dough’ by hand.
Bacari Guide to Venice
Venice’s reputation as a tourist hotspot often overshadows the memorable gastronomic experiences there are to be had here. The city’s bacari or wine bars are amongst the most Venetian of traditions, serving a variety of cichetti, the Italian equivalent to tapas, and local wines by the ombra (small glass). We have compiled a list of our favourite bacari in the city for authentic Venetian cuisine and a unique dining experience.
Restaurant Guide to Pisa
Tuscany is a culinary paradise, renowned for offering some of Italy’s most unique recipes. From Bistecca alla Fiorentina (“chunky flame-grilled, bone-in steak”) to Pappa al Pomodoro (“bread and ripe tomato soup”), the list is endless. The cuisine in Pisa is a combination of land and sea recipes. From fish and seafood specialities to game, every meal is blessed with quality and fresh ingredients. While a tasty plate of pasta can be found anywhere in Pisa, we’ve compiled a list of the best places to eat like a local in Pisa.
Vegetarian & Vegan Tuscan Cuisine: Part 1
While Tuscan cuisine is renowned for animal-based recipes and products, in the past, meat was a luxury reserved for the noble and wealthy. Authentic Tuscan cuisine developed around simple ingredients that peasants could source and afford to buy, mainly vegetables, legumes and bread. Read this short guide and discover the best vegetarian and vegan starters and main courses, for your next trip to Tuscany.
Vegetarian & Vegan Tuscan Cuisine: Part 2
Tuscan cuisine has a lot to offer if you are following a vegetarian or vegan diet — a variety of local recipes are traditionally made without meat, fish, dairy and eggs. Discover vegan and vegetarian-friendly desserts you can rely on, to satisfy your sweet tooth, as well as useful tips and vocabulary to make your holiday hassle-free.
Insider’s Guide to the Best Panini in Florence and Where to Find Them
As you explore the Renaissance capital of Florence, you’ll need a substantial lunch or snack to keep you going. With a myriad of different panini shops in Florence, our food experts have compiled a list of the best. Here you’ll find the best panini in Florence that will not disappoint.
Traditional Tuscan Cuisine: Tuscany’s Saltless Bread
Have you ever wondered why Tuscan bread is saltless in comparison to other Italian breads? Discover what makes Tuscany's renowned Pane Toscano one Tuscany's most treasured ingredients, and where to find it.
Tuscan Seafood Dishes
When it comes to Tuscan seafood dishes, most people including the Italians, only know of Cacciucco. Tuscany has one of Italy’s largest coastline, ranking fifth after the country's biggest islands, Sardinia and Sicily, and the peninsular regions, Calabria and Puglia. The Campania region in Southern Italy is renowned for the best fish and seafood in Italy, and yet it has less coastline than Tuscany. This begs the question: Why are Tuscan seafood dishes undervalued? Read our short guide and discover everything there is to know about Tuscany and the region's seafood tradition.
Tuscan Cuisine & Food
Tuscan food is one of Italy’s best regional cuisines. Originating from Cucina Povera (poor cooking), Tuscan cuisine is now celebrated all over the world for its simplicity and quality. From Bistecca alla Fiorentina to Pappa al Pomodoro, discover 10 traditional dishes you must eat when in Tuscany.
Veneto Cuisine & Food
The food and cuisine in Veneto is considered one of the most varied in Italy. From the rice of the Po valley to the fish of the Adriatic, Veneto has a lot to offer gastronomes. Discover 10 dishes to eat when in Venice and Verona.
Eating Breakfast like an Italian: A Food Guide from Caffè Latte to Cornetto
What is a typical breakfast in Italy? Whether it's ordering a Caffè Latte or knowing how to tell your Ciambella from your Cornetto, use our short guide to discover how to enjoy your breakfast like a real Italian.
The Best Types of Cheese to Try When You Are in Tuscany
If you’re a cheese lover in Tuscany, this quick guide to the best Tuscan cheese will come handy. While Italy is renowned for being home to the renowned Mozzarella and Parmigiano Reggiano, Tuscany is known for making some of the best including Pecorino. Discover 5 types of cheese to try on your next trip to Tuscany. Can you say cheese?
Tuscan Cured Meats: What are they and what's the difference?
Tuscany is celebrated for having some of the best cured meats in the world. From Salami to Salumi to Salsiccia – how do you tell the difference? What does Pepperoni really mean? Read our quick guide to the best Tuscan cured meats, and discover all the essential tips and tricks.
A Chocolate Lover’s Visit to Perugia
There is nothing that chocolate can't fix. Perugia is home to the best chocolate in Italy, and the world's most famous chocolate festival. Visit the Baci Perugina Festival and discover how the world's most romantic bonbons are made, or enjoy a chocolate-tasting at the annual Eurochocolate.
Italian Cakes: What to Buy from a Tuscan Bakery
While we all enjoy a piece of Tiramisu or Millefoglie, there are plenty of other cakes and biscuits to indulge in when in Tuscany. It can be quite overwhelming picking the right biscuit or cake, but with our guide to the Best Biscuits and Cakes in Tuscany, you’ll be able to tell your Ricciarelli from you Cantuccini in no time.
Umbrian Cuisine & Food
Based on simplicity, Umbrian cuisine relies on seasonal, flavorful local ingredients. From the white truffles of Gubbio to the cured meats of Norcia, this region offers some of the best food in Italy. Read a short guide on what to eat and drink when visiting Umbria, and let your taste buds do the talking.
Restaurant Guide to Florence
The best way to experience a culture is through its food. Discover some of Tuscany’s most famous restaurants, all within the heart of Florence. From Trattoria Cammillo to Cibrèo Caffè, experience Florence like a local.
Italian Truffles: All You Need to Know
The dictionary calls it “a strong-smelling underground fungus that resembles an irregular, rough-skinned potato.” But to the world’s finest chefs, the truffle has a more evocative meaning for haute cuisine. Our short guide explains what truffles are, where they grow and how to tell the four main Italian types apart.
The Mediterranean Diet: What Does It Mean And Why Is It So Special?
According to health experts, ”people following a Mediterranean diet have a 30 percent lower risk of heart disease and stroke”. Learn from experts what makes the Mediterranean regime so special and why it works. Remember, a healthy lifestyle starts with a health diet.
Truffled Farro Salad
Judy Witts Francini is a legend in Tuscan cooking and food education. Here she passes on a recipe from Umbria that combines heritage grain farro with the ultimate fruit of the Umbrian forest: truffle.
Saffron Orzo Pasta Salad
Francesco Romano is an Italian chef with a passion for bold, simple, authentic flavours, many passed down directly from his Nonna. In this recipe, he combines barley pasta, saffron, olives and more in a fresh Mediterranean summer salad.
Veal Saltimbocca with Polenta
Phoebe Ryan prioritises local, natural foods, prepared with honesty and love. In this recipe, she celebrates Veal Saltimbocca, adding a special twist to this classic Roman recipe, of creamy polenta.
Roast Chicken with Vin Santo
Food writer and photographer Giulia Scarpaleggia teaches cookery classes from her farmhouse between Florence and Siena. Here, she demonstrates a simple and fast way to give your Sunday roast chicken a real flavour of Tuscany. It’s perfect for post-trip reminiscence.
Courgetti con le Sarde
Natural Chef, food writer and teacher Ceri Jones offers up a fresh, healthy version of the Sicilian classic Pasta con le Sarde — without the pasta, but with more nutritional properities, bursting with flavour.
Arancini di Riso with Marinara Sauce
Join food blogger Helen Buxton, as she shares a fast and easy recipe for Arancini di Riso with Marinara Saunce. These crispy, deep fried Sicilian treats are made using leftover risotto, with an oozing cheese centre, served with a freshly prepared marinara sauce.
3 Simple Recipes with Italian Truffles
Unless you’re a a tech billionaire or have royal blood, you probably don’t eat truffles three times a day back home. It’s a different story if you come to rural Tuscany or Umbria at the right times of year. Truffles add a touch of luxury to any dish, sure. But they grow here abundantly: even a rustic trattoria will have them on the menu, or better still, you can learn to cook with them yourself.
Castagnaccio alla Toscana (Tuscan Chestnut Cake)
Chestnuts are a prized possession of Tuscany. These nutty gems grow best in autumn on the Tuscan mountains, and have been an integral part of the regional cuisine for a long time. Due to the seasonality of chestnuts, they grew popular amongst the poorest in Tuscany during the colder months, resulting in creations such as Castagnaccio. This chestnut cake became a Tuscan culinary point of interest in the Roman times, and here Francesco Marrucelli brings it into the present with his rendition of this beloved dessert, Castagnaccio alla Toscana.
Farinata di Cavolo Nero (Tuscan Kale & Polenta Soup)
Tuscany is renowned for its soups; they're thick, heartwarming and abundant in seasonal ingredients. The most famous is arguably Ribollita, but Farinata di Cavolo Nero has come to be another favoured Tuscan delight. The soups of Tuscany all favour the inclusion of the region's green gold, Extra-virgin olive oil. Join our resident chef Francesco Marrucelli as he creates a delectable Farinata di Cavolo Nero, a classic soup with polenta and kale.
Potato & Sausage Ravioli
Ravioli is a form of pasta seen in most Italian restaurants. Its rich taste, versatile fillings and overall decadence is sought-out by chefs and foodies alike. It originates from the 14th-century, with the earliest record found in Italian merchant Francesco di Marco Datini's diary. A manuscript from Venice, Libro per Cuoco, stated ravioli had green herbs, fresh cheese and beaten eggs, served in a broth and seasonsed with sweet and strong spices. Join Francesco Marrucelli, our resident chef at The Estate of Petroio, as he brings innovation to tradition with his recipe for Potato and Sausage Ravioli.
Potato Gnocchi
Gnocchi is one of the most recognisable pasta types of Italy in the cooking world. The pillowy-potato dumplings come from Northern Italy, where traditionally the colder climate was better suited for growing potatoes instead of grain. The Romans favoured gnocchi for its affordable and easy preparation, as well as how filling it was as a main or side dish. Francesco Marrucelli is our resident chef at The Estate of Petroio, and his unparalleled dedication to Tuscan traditions brings you his recipe for Potato Gnocchi.
Pollo in Fricassea
Tuscany Now & More invites dynamic duo chefs, Pippo and Guia to share a collection of their favourite Tuscan recipes. Pollo in Fricassea (“Chicken Fricassée”) is a typical dish in Tuscan cuisine. While the word ‘fricassée’ is french, the etymology is uncertain as there is much speculation that Catherine de’Medici introduced this cooking technique to the French. After her marriage to King Henry II, the influential Italian queen is credited for bringing many Florentine dishes and techniques to Renaissance France — Pollo in Fricassea being one of them.
Chestnut Flour Maltagliati
Maltagliati is a type of pasta from Italy's Emilia-Romagna region, its name meaning badly cut, reflecting its shape. This type of pasta was a probable food for the poor, roughly cut and often served with simple yet tasty ingredients. A classic ingredient that is often used with maltagliati is chestnut flour, displayed best here with chef Francesco Marrucelli's recipe for Chestnut Flour Maltagliati.
Brutti ma Buoni
The name Brutti ma Buoni (|”Ugly but Good”) doesn't do these hazelnut biscuits justice. These crunchy, nutty discs are far more than good, requiring just four ingredients for every hazelnut lover's dream. Brutti ma Buoni cookies may have an unclear origin, but what is certain is their popularity in households across Italy. This simple recipe can be altered to make almond biscuits if they're more to your liking, giving you a reason to make them again and again.
Tiramisu Truffles
Tiramisu is arguably Italy's most famous dessert. Renowned for its indulgence in mascarpone and sweet coffee flavour, Tiramisu has been popular at the dinner table since the 1960s. To achieve a treat that doesn't overindulge, sometimes what a dessert needs is a bite-size upgrade. Follow our recipe for Tiramisu Truffles to compact your favourite Italian dessert within tempting chocolate balls.
La Francesina
From Pappa al Pomodoro to Ribollita, Tuscan cuisine is renowned for its skill in utilising leftovers. La Francesina is a lesser-known Tuscan recipe that reuses boiled beef soaked in red wine, twined with onions. The name is thought to have come from the similar french bœuf miroton recipe, known for its use of onion. Join our beloved chef duo Pippo and Guia in the kitchen as they create one of Tuscany's simple masterpieces.
Peposo alla Fornacina
Italian architect Filippo Brunelleschi is crowned as the creator of the legendary Peposo alla Fornacina. This 500-year-old dish remains popular across Tuscany and advocates the admiral quality and simplicity in its cuisine. Iconic chef duo Pippo and Guia bring you their innovative recipe of this classic Tuscan dish, born out of pure passion for local cuisine and cooking.
Crescionda di Spoleto
Crescionda di Spoleto is an Umbrian dessert, originating in the Middle Ages as a sweet variant of Focaccia. You can now bring this popular dish and star of Umbria's Carnival of Spoleto, home, as chef Lorena Autori shares her version of this tempting treat.
Vin Santo Chicken Liver Crostini
Antipasto is a beloved Italian tradition, intended to stimulate the appetite before a meal. While cured meats and olives are great for dinner parties, our favourite and most popular Tuscan antipasti in our villas in Italy, are Crostini. Join our resident chef Selene Goretti in the kitchen with her creation of Vin Santo Chicken Liver Crostini, a tantalising antipasti with Tuscany's prized dessert wine.
Ricotta & Pear Tart
Among Sicily's countless iconic creations is Ricotta. Derived from the Latin ‘recocta’ (“twice-cooked or re-cooked”) this creamy cheese is made by reheating the whey leftover from the production of cheese such as mozzarella and pecorino. Ricotta has become a popular component in desserts, similarly to other Italian delicacies such as Mascarpone. Join resident chef of I Corbezzoli and Cortile Pratolino, Selene Goretti, as she brings you her rendition of Ricotta & Pear Tart.
Fennel and Orange Salad
Also known as Finuccio, Florence Fennel is favoured by many chefs in Italian cooking. Fennel is a versatile herb grown best in the summer months, making a conveniently delectable addition to summer salads. Join Michelin star chef Pietro Cacciatori in the kitchen with his recipe for Fennel and Orange Salad, bringing the flavours of Finuccio with citrus fruits.
Spaghetti with Orange and Lemon Zest
The use of citrus fruits in pasta dishes has become increasingly popular throughout Italy and across the world. Oranges and lemons are reminiscent of summer and create a lighter coating for staples such as spaghetti, which is usually drowned in a thick sauce. Sorrento lemons have become a trademark of Italy, their refreshing essence being among the best to use in Michelin star chef Pietro Cacciatori’s recipe for Spaghetti with Orange and Lemon Zest.
Sarde in Saor
The best Venetian dishes are often defined by their fresh fish, and Sarde in Saor is a regional icon. Saor is the Venetian term for flavour, used to indicate a dressing of vinegar and onions, originally used by Venetian fisherman to preserve their stock. Discover Venice's culinary secrets with your private chef in any of our villas near Venice or Verona or create your version at home using chef Laura Franceschetti's recipe.
Tuna Polpette
The history of the meatball is thought to have begun in Persia, where leftover meat was used to create the first examples of Kofta. From here, the spheres of meat reached many countries across Asia and Europe — eventually landing in Italy, possibly via Venetian traders. Chef Laura Franceschetti brings you her recipe for Tuna Polpette, perfect for fish lovers still craving the bite of a meatball.
Crostini di Baccalà Mantecato
Venetian cuisine is primarily derived from the blessings of the city's lagoon, and Crostini di Baccalà Mantecato showcases its aromatised flavours and grace. The history of Baccalà stems from the 1400s, described initially as a cod cream. Indulge in Venetian cuisine at our luxury villas near Venice or Verona or try your hand at making this classic dish using chef Laura Franceschetti's recipe.
Pappa al Pomodoro
Tuscany is a region renowned for its soups and Pappa al Pomodoro reigns supreme with its rich tomatoes and rustic bread. Its name translates to tomato mush, a humble title for a worthy starter or first course. Join chef Francesco Marrucelli in the kitchen with his tantalising recipe for Pappa al Pomodoro, perfect as a dinner party dish or for simple home comforts.
Gnudi
The famous Gnocchi originated in Northern Italy during the Roman age, and out of it, Gnudi was born. Gnudi is a similar dumpling containing semolina but utilises cheese instead of potato to make the dough. The term Gnudi comes from the Italian word for naked (“nudi”), the idea being that Gnudi is naked ravioli — just the filling without the pasta shell. Chef Francesco Marrucelli brings you his creation of this Florentine tradition which can make a tempting starter or first course for any occasion.
Guinea Fowl with Vin Santo & Grapes
Once on the dining tables of many wealthy Romans, it is said that these birds were domestically held in Rome in roughly AD 72. Guinea fowl is arguably chicken meets pheasant, and therefore has a gamey taste which pairs perfectly with Tuscany's famous Vin Santo. Discover the Italian qualities this dish possesses with our resident chef Selene Goretti's recipe for Guinea Fowl with Vin Santo and Grapes.
Crostone with Kale & Cannellini Beans
Pane Toscano (“Tuscan bread”) is adored for its hearty flavour and mild sweetness. Tuscany’s renowned saltess bread is used in many of the regional soups, and has gained popular use for crostone recipes. Crostone comes from the Italian term for little crusts (“crostino”), and is authentic Italian bread toasted or grilled to hold a topping. Our resident chef Francesco Marrucelli brings you his recipe for Crostone with Kale and Cannellini Beans — a light starter or snack that exalts the remarkable flavours of freshly pressed Extra-virgin olive oil.
Maria's Flourless Chocolate Cake
Chocolate cake is one of the world's most popular dishes. It appeals to all ages, ideal for most occasions and has been recreated numerous times. Our resident chef Maria is based at our Villa d'Elsa, a villa that epitomises the Chianti experience, and brings you her Flourless Chocolate Cake creation.
Cantucci (Italian Almond Biscotti)
Cantucci is a term coined by the Tuscans following the creation of biscotti. These almond biscuits originated in the Roman Empire and disappeared until the Renaissance in the Tuscan city of Prato. Cantucci comes from the old Italian word Cantuccio (“little place'”) but was often used to describe little bread or crust. Join Maria, resident chef at Villa d'Elsa, in the kitchen as she brings you her recipe for Cantucci (Italian Almond Biscotti).
Torta della Nonna (Italian Custard Pie)
Torta della Nonna is a sweet tradition in Tuscan cuisine and one of Italy's renowned cakes. Its Tuscan origin is thought to be the workings of a Florentine chef, eager to bring new flavours to his customers in the early 1900s. Maria is our 5-star resident chef at Villa d'Elsa, nestled in the heart of Chianti. Join her in the kitchen as she breaks down this Tuscan recipe for Torta della Nonna (Italian Custard Pie).
Hazelnut Semifreddo
Semifreddo is the popular Italian way to semi-frozen desserts. Although many people might see this treat as a recent phenomenon, Bernardo Buontalenti was crowned creator of gelato and semifreddo during the Italian Renaissance. Join Giorgia Milanesio in the kitchen as she recreates this indulgent dessert, using modern upgrades to achieve a delicious Hazelnut Semifreddo.
Chocolate Fondant
The obsession surrounding molten lava cakes refuses to leave its peak and is arguably at its best with chocolate. Believed to have French origins, chocolate fondant epitomises Parisian elegance and decadence, oozing with flavour. Bring this tempting dessert into your home with Giorgia Milanesio's recipe for Chocolate Fondant (Molten Lava Cake).
Giorgia’s Magic Matcha Chocolate Cake
While Matcha originated in China, this type of green tea has been part of the Japanese culture for nearly a millennium. This worldwide obsession is frequently lound in lattes, skincare and baking. Our adored chef Giorgia Milanesio brings her own creation to this craze — a magically Matcha Chocolate Cake, with a recipe easy for you to make at home.
Tomato Gratin
Traditionally a French culinary technique, gratin is the art of browning an ingredient to finish the top of a dish with a golden and crunchy crust. Join Tuscan chef Lisa Banchieri in the kitchen as she shares her recipe for Tomato Gratin.
Raspberry Crostata
The word crostata first appeared in Italian texts during the 17th-century and was defined as an open type of pie. Over the years the crostata has undergone both sweet and savory variants and here, Tuscan chef and pastry aficionado Lisa Banchieri brings you her raspberry rendition of this classic dessert.
Strawberry Risotto
The 1980s was a time of food experimentation. Italian chefs were exploring unconventional dishes and flavour combinations, pushing the boundaries of traditional cuisine. Along with renowned Pennette alla Vodka, Strawberry Risotto embodied this modern shift. Try your hand and join Tuscan chef Lisa Banchieri as she takes on this unusual yet tantalising first course.
Pot-roasted Stuffed Lamb of Leg
Italy is renowned for its meat dishes, with its Umbrian-style leg of lamb being a centrepiece-worthy dish. Join Umbria-based chef Lorena Autori in the kitchen as she creates this grand Italian main ideal for your dinner party guests.
Umbrian Lentils & Sausage
Among Umbria's comforting classics is a melody of lentils and sausage, its rustic simplicity originating in the region's farming hills. Umbria-based chef Lorena Autori, invites you to join her and try one of her favourite and versatile recipes for Umbrian Lentils & Sausage.
Porcini Risotto
The origin of risotto dates back to the 14th-century BC, a time when Italy's humidity served as the ideal place to grow short-grain rice. This Porcini Risotto comes from Northern Italy and is a traditional first course or main served in Florentine households. Selene Goretti — resident chef at I Corbezzoli and Cortile Pratolino — brings you her take on this comforting Italian staple.
Stracotto alla Fiorentina
Tuscans are known for their appreciation for meat. If not the traditional Bistecca alla Fiorentina, you’ll often catch locals enjoying a plate of Stracotto alla Fiorentina. This Florentine-style pot-roast stars the regions iconic veal, stewed for hours into a warm and richly satisfying dish. Don’t believe us — join resident chef Selene Goretti (at I Corbezzoli and Cortile Pratolino) in the kitchen as she recreates this heart-warming Italian dish.
Strawberry Panna Cotta
The renowned Italian dessert, Panna Cotta, is thought to have been born in Piedmont during the 1960s. The simple combination of sugar, cream and gelatin make up this adored and versatile treat, enjoyed all year round. Tuscany-based chef Riccardo Becocci brings you his recipe of Panna Cotta's iconic strawberry upgrade — a blush-pink dessert, cool and refreshing for summertime.
Fresh Basil Pesto
Pesto is a world-renowned ingredient found in most people's cupboards. This famous sauce is thought to have ancient roots, derived from Roman's herb and cheese spread 'moretum', given its texture and taste. One of our chefs Riccardo Becocci, brings you his recipe for Basil Pesto, so filled with freshness you won't feel obliged to purchase shop-brought.
Asparagus and Pancetta Crostini
Crostini is a medieval peasant recipe invented for Italians who were too poor to own ceramic plates and preferred to use bread as a plate alternative. These simple slices of bread, brushed with olive oil and baked until golden-brown, have undergone many variants over the years. We've selected chef Riccardo Becocci's asparagus and pancetta remedy to give you the recipe for a tempting Italian dish.
Ribollita
Defined as the ultimate Tuscan bread soup, Ribollita has seen preparations since the Middle Ages. This local dish was born from the tradition of reusing Pane Toscano (“Tuscan bread’), which as a result of its consistency, makes the perfect ingredient in soups and recipes where it can be soaked or made softer. Join chef Francesco Marrucelli as he creates this Italian winter-warmer, making it the ultimate choice for comfort food.
Candied Citron (“Cedro”)
The trinity of original citrus fruits consists of Mandarin Orange, Pomelo and the Citron. Known as Cedro in Italian, Citron is a giant lemon with a thick rind and hearty zesty flavour. This citrus fruit is as versatile as it is refreshing, used in warming risottos or as a summery snack. Join Michelin star chef Pietro Cacciatori with his citrus celebration of Candied Citron, an adored sweet in Italy.
Chocolate Salami
Don’t be fooled by the name of this dessert, despite it’s physical resemblance to regular cured pork Salami, Salame al Cioccolato (“chocolate salami’) is not a meat product. Originating in Italy and Portugal, this crunchy treat has become a quintessential, iconic Italian dessert. In Bologna, Chocolate Salami is traditionally a sweet passover recipe, while in Emilia-Romagna, this dessert is popular during the Easter holiday. Whatever the occasion, join resident chef Selene Goretti, based at I Corbezzoli and Cortile Pratolino, as she makes this sweet treat her own.
Tasting Tuscany's Extra-Virgin Olive Oil
Everyone has cooked with extra-virgin olive oil (EVOO) at some point in their lives. It’s useful, reliable and flavoursome — whether you’re a professional chef or amateur cook, it’s in your cupboard. Despite how frequently it’s used, many people don’t know the process of how it’s obtained or where it comes from. Here is a list of the best olive oil mills to visit in Tuscany, so you too can learn the secrets of this culinary staple.
The Truffle Handbook
Among the most delectable and prized of this subterranean fungi, the winter white and winter black truffle flourish among the trees in Piedmont, Tuscany and Umbria. This handbook is the ultimate guide to the Tuscany and Umbria truffle scene, introducing which varieties grow in the regions, where to hunt them and our favourite restaurants serving this haute cuisine delicacy.