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

Megabono : a typical Tuscan trattoria in Prato

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

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 : an amazing eco-friendly Presepe (Nativity)

     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)

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!

Pistoia: Ristorante Rafanelli a must for traditional Tuscan specialities & great wines🍷🍷🍸🍸

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🍷🍷🍸🍸

Pistoia :il Pollo d’Oro since 1963 a family run Pizzeria ,same location, same top quality!

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!

Pistoia’s restaurant : Il carbonile ~ quality & passion 

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 

Firenze by mouth : VOLUME an original setting for a tasty stop

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: Il Grigio Veneziano ,a Restaurant with a Real passion4food

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