Where to sip a delicious aperitivo signed Gucci , overlooking a spectacular square as Piazza della Signoria … More Gucci Giardino 25 in Florence for a glam aperitif
Are you passionate about nature, environment, agriculture, history, traditions, organic food, Italian goodies , Tuscany and all about Italy ? Yes? So, this is your call! Now with https://www.ageroliva.it/ you can have the chance to adopt a Tuscan olive tree on Pistoia’s hills and so in this way you could : 1. save a tree … More Adopt a Tuscan olive tree and enjoy your own organic extra virgin olive oil!
Delicious original traditional tuscan pastry homemade in Pistoia Tuscany Italy yummy and tasty food called scola or scole … More Scola : a typical original sweet bread made in Pistoia ~Tuscany~ Italy
September it’s harvest time in Tuscany so in this period of the year we can find by bakery a special sweet focaccia made with grapes called : schiacciata con l’uva ; just simple ingredients but very very yummy : ideal for breakfast or as a cake for a tasty snack . This could be your … More Florence cultural tours with yummy stops in harvest time
Buongiorno from my birthplace, Pistoia! This morning I after having visited the clothes market that as I wrote in another post of some time ago, it is on Wednesday’s & on Saturday’s in the main square of Pistoia since the Middle Age, I took a walk at the vegetable market on the “Piazza de La … More Summer colors of Pistoia : sun is here,on our food market today
If you are in Florence you can’t miss the Basilica of Santa Croce , the Pazzi chapel and of course all the nice shops in the nearby, especially http://www.aquaflorfirenze.com in Borgo Santa Croce no.6 a lovely shop where you could find the best room fragrances, parfums and luxury soaps to bring home as gifts for … More Berberè in Florence : an authentic Italian pizza in the heart of Florence
A colored yummy tasting tour in Tuscany … More A multicolor autumnal food experience in Pistoia
What a great, sunny day in Torcello island with a fab group of American and English people sharing excellent food in a relaxing ,charming and historical location such as Locanda Cipriani ! Antipasto di astice was so delicious with the perfect Bellini cocktail ( just invented in 1948 by Giuseppe Cipriani owner of the renowned … More Locanda Cipriani : a must in Venice
Have you ever tasted Colomba Pasquale ( Easter dove in English )? Not yet? Here follows some photos I took on the ‘backstage’ of Fratelli Lunardi bakery in Quarrata – Pistoia – http://www.fratellilunardi.it This special kind of soft pastry needs many rising hours to be ready for the oven in this case the Lunardi brothers … More Easter time : it’s Colomba sweet time in Italy!
My grand-grandmother Inès introduced me to these particular kind of food when I was a child. I didn’t know what they were made of and so I tasted them & loved them inmediately. Nowadays , as my daughter knows what they are made of , she doesn’t want to try them : she really can’t … More Migliacci pistoiesi : traditional crêpes made with pork blood (Made in Pistoia – Italy’s capital of culture 2017)
This morning I was prepearing lasagne for tomorrow lunch to celebrate my daughter 18th birthday at home, and was thinking the importance of cooking for someone you love, thinking of her/him/them while you are doing this . Both my daughter & me decided to do it at home not just because it is the best … More Food & feelings about cooking
One of my best friend , Chiara , who knows me so well since ever, talked me about a special place I had to see : GARTEN3 www.garten3.it in the outskirts of Pistoia, Quarrata city. Of course ,she was right : GARTEN3 is located in the main square of this town & on the same corner … More Gelaterie Garten 3 : a corner of sweetness!
Ever heard about “farro” ? it’s an old cereal used in the past on our mountains especially in the Lucca area , spelt in English. Since I was a child my grandmother told me about this special kind of “brown rice “she tasted by her friends in the Garfagnana district. At those times – about … More Ever tried farro beans soup ? a Tuscan traditional dish
What a great Sunday yesterday ! Some months ago I had the pleasure to meet a foodblogger from Prato – Stefania Storai www.minaelesuericette.ifood.it & she invited me to this event in Prato called : Pastamadre day , litteraly in English could be “mother dough “: the name is easly understanding , because it is from … More Prato & PastaMadreDay : sourdough for homemade bread & focaccia
Very easy to make with a real yummy taste : have it for a quick lunch with friends or your family . It’s a nice way to make just one meal in a short time & make your guests smile 😄or at least it what’s happened to me today☺️🙃 In the fridge you should have: … More Friday it’s perfect for a seafood carbonara, ever tried?
In Tuscany we love pork meat , in every possible way! Even raw pork sausages are delicious just spreading them on a Tuscan unsalted slice of bread….ever tried? if not yet ,you SHOULD ! Just buy FRESH ones handmade by one of our ‘norcino’ ( a particular butcher who deals with pork meat only ) … More How to eat a fresh pork sausage for a tasty aperitivo!
My interesting walking tour in Genova stopped not only by a bakery to taste focaccia genovese but also here : by a fresh handmade pasta maker : PASTA FRESCA FABIO & ALESSIA run by two brothers that run this family business in the historical center (have a look to the ceilings :old afrescoes overlooking the … More Fresh pasta made in Genoa ~ Ligurian style !
Last Friday I had the pleasure to visit Genoa with a special guided tour planned by Confartigianato Liguria association, CNA Liguria , IN LIGURIA regional agency touristic promotion & with the best Genoa’s licensed guide, Cristina Gelvi , in occasion of the Genoa Pesto World Championship 2016 . So nice to meet this new folk … More Sapori di Genova : a crunchy , soft focaccia Ligurian style
One of my best tour ever is made in Liguria with American & Australian clients! First thing we learned to make was ….PESTO!!! and I still can feel the pressed basil’s scent in the air…amazing experience indeed you can forget faces,people,places but not smells! Everybody was so excited to start a new … More Cooking class in Liguria : how to make Pesto alla genovese
Firenze is beautiful sun or rain but with some chocolate to taste strolling in the street it’s even better! So have a look to these stalls just in front of Basilica Santa Maria Novella near the train station…
Today ,February 14th we celebrate Valentine day , but why, I wonder? Who was this Saint? He was born in Terni, Italy , in 175 AD & became bishop of its birthplace very young , at just 21 years old & he was a martyr , persecuted as Christian . The origin … More San Valentino : Valentine Day in Italy & its origins
My father from Thailand just phoned me to tell me they are prepearing special sweets for today….my friend from London wrote me this morning about a kind of pancakes they are making today and so….what about here in Pistoia?? We are making FRITTELLE DI RISO in a very traditional way , as my grandgrandmother did … More MadeinPistoia : Mardi Gras & frittelle di riso = fried rice donuts!!
As my grandmother Gina used to make with me, now it was time 4 me with my daughter Francesca! From my old receipes’ book ( a bit dirty, sorry ! I know, but it is also full of good memories & I don’t want to have any new other one but …THIS!!) . Different names … More This is for my foodies’ friends: “cenci”a typical fried dough 4 Carnival
In Pistoia since two days & until this evening you can visit this chocolate kermesse ! So many different kind of handcrafted chocolate producers – made in Italy – in different shapes, tastes & colours & consistence ( as the liquid tiepid chocolate to be sipped with a spoon as it is not … More MadeinPistoia : Chocomoments, a sweetness celebration
Not just arts & fashion in Florence, it is also a city worldwide renowed for its goldsmiths shops on the Ponte Vecchio , the small artisans studios & also this kind of gold :genuine 23 kt gold & genuine silver available in flakes ( yes as corn flakes😂😂) crumbs ,powder & leaves to be … More MadeinFlorence : Manetti , edible gold to enrich your Christmas dishes
Have you ever seen them before?Me neither since some years ago! They are a traditional dish from the northern part of Tuscany on the Ligurian border and of Liguria . Big round shaped made of white flour and water, cooked on the fire as necci (special sweets made with cestnut flour) to be cut in … More Testaroli with pesto sauce : a different kind of pasta
Ever tried it with pears or feoia? or fresh fennel? I tried it with some quincy +ginger jam ( homemade by myself ) & fresh rawsberries…it is really fantastic!!! Such a tasty pairing with these kind of cheese that I really love! It can be served as a starter, as a main dish or at … More Gorgonzola cheese : great pairing with fruits!
Yes, did you know this? Not only superb wines , lovely landscapes , art & architecture but also a real sweet valley made of maitres chocolatiers! In Pistoia, Prato, Firenze and Pisa we can offer a huge choice of this delicious product: the best ingredients, the most original mix of dried fruits, spirits , wine … More Chocolate valley : in Tuscany we have this too!
How many delicious products we make in Pistoia? So many!!👏👏👏this is another kind, similar to Cialde from Montecatini with an anisette scent . It’s an old tale that a nun named Brigida created them by mistake while she was supposed to make host for the Church , from her they took their name. They are … More MadeinPistoia : brigidini ~ crunchy & thin as autumnal leaves🍂🍁🍂
Ever seen before? ever tried? A typical product from this thermal city in Tuscany that is Montecatini Terme, just 15km from Pistoia. Loved them since I was a child : simply as they are or together with ice cream, vin santo dessert wine or an espresso coffee or hot chocolate ….😋😋😋 They are made of … More MadeinPistoia : cialde di Montecatini Terme ( Pistoia’s district thermal city)
Many foreign people that I met during the years have never heard about it! It’s just an easy & healthy way of eating raw vegetables dipping them in extra virgin olive oil 😋😋😋 from our Tuscan hills ( this was another present from Valeria ❤️💋thank you soo much! pressed yesterday evening & straight away … More Pinzimonio: what is it? how to taste just pressed extra virgin olive oil at its best!
Pistoia is located 30 km from Florence & surrounded by hills & mountains filled with chestnuts trees, that’s why at the present they are full of these seasonal fruits that I really love! In the past chestnut trees were called : “bread trees” , just because from these small versatiles fruits – colesterol free + … More Made in Pistoia : castagnaccio a Tuscan chestnut cake
Every period of the year has its own typical food products & this is another one of these : called Pane dei Santi because in the past it was produced at home of by bakers during the end of October , beginning of November ( at that time Halloween wasn’t yet arrived in Italy )to … More Pan coi Santi : All Saints sweet bread from Siena , ever tried?
A right dressing can really makes THE difference for all your salads ! In this period in Tuscany we are pressing the new extra virgin olive oil & I love it on my salad , with some drops of balsamic vinagre & pomagranate🙃👍😉 delicious👏👏👏 And you? which do you prefer?click here & know more about … More Do you know which is the best dressing for your salad ?
My grandfather Dino was used to say : “the simplest it is the best it tastes ” if the ingredients are top quality , I should add nowadays… This is the same for the real Tuscan bruschetta: no chopped tomato! just a toasted slice of Tuscan unsalted bread , extra virgin olive oil , … More How to make the real “bruschetta” with just pressed Tuscan new extra virgin oil
This morning I smelt a great aroma while I was walking in the supermarket, I turned and what I saw? This big big mortadella !!! it was taller than me!! 😂😂😂 The Giant mortadella Veroni since 1925 in Correggio Emilia www.veroni.it more than 2000 kg 👏👏🔝🔝🔝 Couldn’t resit and buy a piece: eaten in 10 minutes with … More Foodlovers : ever tried a giant mortadella?if not ,you should !
In Italian these orange beautiful tasty fruits with thin peel are called Kaki or cachi but in my area we call them Loti as lotus , the flower. My grandmother used to offer this since I was a baby girl & telling me that it was filled with little toungues & in fact you can … More Made in Pistoia : seasonal fruits”loto” & “giuggiole”
My grand-grandmother Inès used to prepear these at home during autumn season when in Pistoia’s countryside farmers killed pigs to make sausages,ham,ciccioli,salame & ….these original kind of crêpes made of pig’s blood . In Italy we have a saying : “del maiale non si butta niente! ” in English :We use all parts of … More MadeinPistoia : ever tried migliacci?a special kind of crêpe made of…blood!
Can’t resist to take pictures of this magnificent mushroom ! These scented funghi , as we call them in Italian, are so good when are from our local mountains just around my birthtown Pistoia. Some friends of mine can recognize which one are good & edible & usually find them & give me as a … More Portrait of a Tuscan porcino mushroom