This has been a great first year for Chestnuts and Truffles and I would like to thank each and every one of you who has visited, read, liked, shared, or commented on the site. I can promise you that 2016 will be an even better year with lots of authentic Italian recipes, how tos, […]
Capodanno 2016: review of the year Read More »
The magic of Florence is legendary. The city, with its red-tiled roofs fills the wide valley of the river Arno, straddled by the ponte vecchio, literally paved with gold shops. The enormous cupola of the duomo, also red-tiled, has given Florence one of the most recognized skylines in the world, to rival, Paris, London, New York, but
Florence at Christmas: a photo essay Read More »
In my video about bringoli, I promised you a sauce recipe to serve with them, and here it is. This is one of the most traditional ways to serve pici, pinci, bigoli, or bringoli—as I said in the video, take your pick. All’aglione translates as ‘with a lot of garlic’ and that’s the key to this
Salsa all’aglione: Garlic and tomato pasta sauce Read More »
In the last two weeks I was really fortunate to have been invited to visit some vineyards by my friends at Ottimi Vini, an incredible wine shop in Sansepolcro. This week we were in the Montalcino region, famous for it’s stately wine Brunello. Made, like most Tuscan red wine, from Sangiovese grapes, Brunello is blessed
L’Osteria di Porta al Cassero, Montalcino: review Read More »
We all think we know Italian food. After all, there are plenty of Italian restaurants right down the road, right? Many of our big cities have got a ‘Little Italy’ and an Italian deli to die for. Travelling will tell us that Italian restaurants are the same the world over—except, that is, in Italy. Many
Five things you didn’t know about Italian food … probably. Read More »
The sformato, a kind of vegetable soufflé, has to be one of the best-kept secrets of Italian cuisine as I’ve never seen it on a menu outside Italy. (Please let me know if you have.) I first had them in the excellent restaurant Da Alighiero, in the Tuscan town of Anghiari. They are often served
Sformato di finocchio: … but perfectly formed Read More »
