Adopt a Tuscan olive tree and enjoy your own organic extra virgin olive oil!

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!

Florence cultural tours with yummy stops in harvest time

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

Summer colors of Pistoia : sun is here,on our food market today

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

Berberè in Florence : an authentic Italian pizza in the heart of Florence

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

Easter time : it’s Colomba sweet time in Italy!

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!

Migliacci pistoiesi : traditional  crêpes made with pork blood  (Made in Pistoia – Italy’s capital of culture 2017)

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)

Ever tried farro beans soup ? a Tuscan traditional dish

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

Prato & PastaMadreDay  : sourdough for homemade bread & focaccia

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

How to eat a fresh pork sausage for a tasty aperitivo!

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!

Fresh pasta made in Genoa ~ Ligurian style !

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 !

Sapori di Genova : a crunchy , soft focaccia 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 

Cooking class in Liguria :  how to make Pesto alla genovese

           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

MadeinPistoia : Mardi Gras & frittelle di riso = fried rice donuts!!

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!!

This is for my foodies’ friends: “cenci”a typical fried dough 4 Carnival

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

MadeinPistoia : Chocomoments, a  sweetness celebration 

        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 

MadeinFlorence : Manetti , edible gold to enrich your Christmas dishes

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

Testaroli with pesto sauce : a different kind of pasta

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

Chocolate valley : in Tuscany we have this too!

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!

MadeinPistoia : brigidini ~ crunchy & thin as autumnal leaves🍂🍁🍂

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🍂🍁🍂

MadeinPistoia : cialde di Montecatini Terme ( Pistoia’s district thermal city)

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)

Pinzimonio: what is it? how to taste just pressed extra virgin olive oil at its best!

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!

Made in Pistoia : castagnaccio a Tuscan chestnut cake 

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 

Pan coi Santi  : All Saints sweet bread from Siena , ever tried?

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?

Do you know which is the best dressing  for your salad ?

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 ?

How to make the real “bruschetta” with just pressed Tuscan new extra virgin oil 

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 

Foodlovers : ever tried a giant mortadella?if not ,you should !

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 !

Made in Pistoia : seasonal fruits”loto” & “giuggiole”

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”

MadeinPistoia : ever tried migliacci?a special kind of crêpe made of…blood!

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!

Espresso coffee : do you really know how to clean a coffee machine?

Maybe you think you know how   do it – very easy indeed – and maybe… you can even  drink it – very good and easy too – but …. do you know how to wash  properly a coffee machine? Let’s have a look here….to have the best coffee  your machine has to be perfectly … More Espresso coffee : do you really know how to clean a coffee machine?