It is almost a year now since I met Virginia from Pastificio Fabbri www.pastafabbri.it! It is said that things don’t happen by accident, and I am more and more convinced...
I decided to make this gravy inspired by a dried pasta produced by one of the best handcrafted pasta. The Pasta I chose is called “Vitoni” because it resembles a...
During my cooking classes I always have a break before “Pasta Time”! And I use to offer the participants a good white wine or Prosecco with these soft and tasty...
This is a spoon dessert that it is not a typical dessert of my territory, Tuscany, but it is an Italian dessert even if its origins are controversial. Anyway it...
This is a recipe invented by me after having found the best way to peel the peppers ! Honestly I love peppers but I haven’t been able to digest them...
This is a widely used cake with uncertain and far away origins, but it has been always appreciated from everyone. It seems to be hard ta say which part of...
In these days in Italy is “Carnevale” time, that is days prior to the Easter holiday. During these days it is traditional to make “Cenci” or “Frittelle”. Cenci are made...
This is a typical Tuscan broth recipe which name come from the word “Pollo” that means Chicken! I don’t do it on my cooking classes but the broth in general...
