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!
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
TRATTORIA MEGABONO Via Ser Lapo Mazzei ,20 PRATO -TUSCANY – ITALY PHONE +393385950477 http://www.facebookcom/Megabono Had the pleasure to be invited to dine by this small restaurant ( just 20 seats ) in the city center of Prato just close to the City Hall square in occasion of a BlogTour planned & lead by Armando Alibrandi … More Megabono : a typical Tuscan trattoria in Prato
You know, Sardinia is my second home & I love it in a deep ,true , visceral way : as you love a good friend you don’t see very often & you miss so much. I love it not just for its natural stunning beauties ,not only for the sincere & fantastic people living there, … More Sardinia island :perfect for food lovers
Busy women, yes, but who wish to eat good , healthy & most of all ….tasty ! without spending hours cooking😁 So let’s see how to make a good risotto with few simple ingredients & in about 30 minutes only👍👍 The kind of rice you use is so important ! it has to be good … More I don’t wanna be Masterchef : easy risotto’s receipe for busy women
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!
Ever visited a farmhouse in Tuscany? In this post you can visit one of them:located on Pistoia’s hills it is a so called “didactic farm” as it opens its door to children & adults to show & teach how to make cow cheese, put the hand into the milk & press the fresh cream, see … More A true rural experience in a typical Tuscan farmhouse
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
Since many years after having had a relaxing time on the Sardinian beach I used to drive until this simple big farmhouse near Paradise coast to buy the best sheep cheese ever tasted! This time ,as in October I will lead a group from California in Sardinia & would love to visit him I’ve asked … More Sardinia : goodbye my shepard!
This is Sardegna : a happy milk paradise where cows are always around you , free & happy 😍👏, producing great milk and of course mozzarella & butter & cheese & ricotta & yougurt. Today I decide to make a light fresh lunch with only Sardinian products : fresh tomatoes,mozzarella from Arborea milk factory , … More Sardinia : a Sardinian lunch with happy milk products
Looking for a cooler location where to have a good lunch & chats with my friends Rossella & Francesca we drove about 45 minutes on the Pistoia’s mountains direction ….Pavana! Just next door to the Zummo trattoria there is the Savigni butcher shop http://www.savigni.comwho provides great hams, salami & charchuterie .Pairing these delicious meats … More Pistoia’s hills : lunch by Zummo cheese house & much more…
A perfect restaurant pizzeria for pizza lovers (wood fire ) and every kind of Tuscan food, from pasta to seafood and homemade desserts , big mix salads and Tuscan beer made in a small brewery , tagliata meat steak , original starters with Parmigiano mousse and creamy buffalo mozzarella and many more options ! Just … More Pistoia :il Pollo d’Oro since 1963 a family run Pizzeria ,same location, same top quality!
An unforgettable sensorial experience that includes smell , taste & sight : visiting a small family run cheese factory on Pistoia’s hill. A slow food product called :’raw milk pecorino cheese ‘ entirely made with sheep milk not boiled, to preserve the aroma & the proprieties of the fresh milk . Hand made , organic … More MadeinPistoia : ever tasted warm ricotta cheese just made by a real shepherd ?
What a nice tour we had together in Pistoia ! Such a great group of people , all experts of food and really interested in knowing everything about Tuscan food and wine, of course, and extra virgin oil and plants! An unforgettable 4 days trip with Irish people that I feel so close to Italian … More Slowfood Galway , Ireland , visited & tasted Pistoia ‘s flavours with me
my first dinner in Lisbon was a tasting tour for me & my husband only and our guide of course , Silvia. First stop by Casa do Alentejo not at the restaurant that is not very good, but on the ground floor in a small courtyard full of locals 😉😉 we had a kind of … More My Lisbon : a guided tasting tour
tasting & walking tour to immerse myself in The real Lisbon ‘s atmosphere with its colours, smells & goodies! Mountains of codefish, ( They call it The sea pork as They eat everything of it : toungue & chick too)sardines & pata negra ham so expensive & so lightly tasty as no one else …extra … More My Lisbon : a Food tasting tour remembering Sardinian flavours
Pistoia is a nice small city with Etruscan origins…. continue reading here on this interesting portal ….enjoy! http://www.menuale.it/blog/dove-mangio/il-pollo-doro–una-garanzia-da-piu-di-50-anni.aspx
Gallura is the northern part of Sardinia : quite often windy and with mild temperature all year round. Food specialities are zuppa cuata a sort of lasagna made with pane carasau bread sheep cheese and beef broth , ravioli with ricotta cheese , sugar and lemon with tomato sauce , handmade gnocchetti with sausage and … More #Sardegna : typical #food from Gallura
On Pistoia’s hills , in the heart of Tuscany, a special kind Of pecorino hand made entirely with full raw milk only, by a family : Tondini Maria – the grandma , Graziano – the son , Daniele – the grandson, in the pict the little lamb with Graziano…
You can recognize a Real raw milk sheep cheese when Inside you find Such small irregular holes as it is pressed by hands. The taste is light and a bit salted at This point ( very young not aged) then it can be aged for more time and it becomes ‘ mature’ , for more … More Have a look inside a raw milk pecorino sheep cheese slice!
Slowfood is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment. Slow Food believes that everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of … More Slow food presidium for Pecorino a latte crudo della montagna pistoiese
Do you know Where The ricotta’s name comes from ? The translation in English is : cooked twice = in Italian : ri – cotta. In fact after having take off the fresh cheese paste from the milk, what remains into the bowl has to be boiled – adding some more fresh milk – & … More Just made fresh ricotta sheep cheese
Signora Maria Tondini does this job since long time : in the past with the help of his husband, now with that of her son Graziano and grandson Daniele . Daniele is the youngest of the family and after having finished the secondary school he decided to continue the family business in spite of the … More Made in Pistoia : Raw milk Pecorino cheese how to press it ? by hand,of course!
What a sweet memory! The scent of this ricotta – still warm – is still in my mind and in my nose.. 3 spoons to try it : two for my English friends Fiona&Adrian from london & one for me. same plate to share the same experience
Just made by the milker’s mother, signora Maria, who did his job twice a day…long job too
He is so proud of his fresh milk! It is a very hard job indeed and need a lot of time to feed the animals, to milk them and then to make the ricotta cheese and the cheese but it worths!