Agriturismo Gallura by Pieruccio is located on the way to Paradise costal few kilometer from Santa Teresa di Gallura. Just open in June but with a glorious past: Pieruccio open it in another location where we used to go almost every week in the past years when we wished to taste the real Sardinian specialities: … More Typical Sardinian dinner
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
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
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
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
I couldn’t believe it was possible to create such an amazing, original Nativity with just common things as expired food , dried leaves,tea bags,seeds,eggs’ shells ,wahnuts ,garlic flowers used as small trees, old jumpers used as mountains , expired white flour as snow , pistaches’shells, plastic pins, orange zeist ? It has been a … More MadeinPistoia : an amazing eco-friendly Presepe (Nativity)
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!
If you need an elegant , classy location but at the same time a warm, welcoming place where to eat with your family or friends , for a business luncheon or dinner to sign an agreement or to celebrate a birthday or an anniversary , this is the best place in town , since 1926 … More Pistoia: Ristorante Rafanelli a must for traditional Tuscan specialities & great wines🍷🍷🍸🍸
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!
A perfect Sunday lunch on a terrace with old good friends pairing with tasty & beautiful dishes prepeared by a passionate young chef, Alessandro , who worked in my beloved London & in Australia before landing in Pistoia. A special comment on a liver patè that is my favourite , both for its taste & … More Pistoia’s restaurant : Il carbonile ~ quality & passion
http://www.volume.fi.it In piazza Santo Spirito in Florence you can enjoy a cup of coffee in an original setting : in the past it was a wood sculpturer atelier , now contains all the characteristic tools of the woodmaker & his sculptures, just amazing!! Great breakfast options : inside with a huge choice of books & … More Firenze by mouth : VOLUME an original setting for a tasty stop
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
Not only excellent top quality products need to create a Great dish , you Have to put passion in it and The young chef Giulio Paolini shows it in his original & Good Looking receipes . A Sunday lunch to Taste his creations made with love : a Tuscan cusine rivisited in a modern key … More Pistoia: Il Grigio Veneziano ,a Restaurant with a Real passion4food
Giovanni da Verrazzano statue in the square