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
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!
I love sweets , especially the simple ones with not colourings, no preservaties , no yeast ( if possible )and these traditional pastries are really my favourite ones! Amaretti, formaggelle & reginelle ( a kind of savoiardi biscuits) are always on my table for breakfast when I am in Sardinia . Amaretti are very soft … More Typical cookies from Sardinia ,foodies’ wisdom!
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
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 ?
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
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!
On warm toasted tuscan bread ~ not salted as in out tradition ~ fresh ricotta & homemade Italian cherry jam from Vignola ( where there are the biggest and sweetest cherries in Italy!) & a cup of original English tea , Earl Grey of course for me !
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!