Archive for 'Recipes'

  

Monday, October 8, 2018
Cinghiale alla Maremmana
The Maremma is a coastal area of Tuscany, bordering the Tyrrhenian Sea, that encompasses much of south-western Tuscany and a part of northern Lazio as well. It is a lovely area of seaside towns, long stretches of beaches, endless horizons and a wealth of natural beauty. As one can imagine, it is a popular tourist area during the summer months but has its own charms that can be enjoyed all throughout the year and some that might even be more enjoyable in the colder months; such as the hiking and walking trails that are more enjoyable without intense heat, the stark landscapes of the beaches in winter, the quiet of the resorts out of season, and more. However, another great part of Autumn and Winter in Maremma is the Tuscan cuisine, which is perfect for getting cosy on cooler days, and an ideal Maremma dish on days like this is Cinghiale alla Maremmana.     Read More
Posted in: Food and Wine, Localities, Recipes, Tuscan Coast

  

Wednesday, September 26, 2018



If you love sweets, Tuscany is a great holiday destination and a day trip to Prato, in particular, is an excellent idea. The city has birthed several iconic desserts and pastries but one of the most visually appealing has to be Pesche di Prato, a brioche bun that mimics the appearance of a peach. The bun is halved, cored, filled with vanilla custard, placed back together and dipped into an Italian liqueur called Alchermes, coated with sugar and topped with a mint leaf to complete the look. Just find a vacation rental in Florence, spend a day in Prato and discover it for yourself!

Pesche di Prato are said to have been first made at the end of March in 1861 when there was a massive dinner party in the Piazza del Duomo in Prato to celebrate the reunification of Italy and a very special dessert was needed. They were such an immediate success that local confectioners in Prato began making and stocking them and, while they are traditionally made for special occasions, Easter and Christmas, you will be able to find them in local bakeries all throughout the year today.     Read More
Posted in: Food and Wine, Products & Specialities, Recipes

  

Thursday, August 23, 2018



Nothing is better in the Autumn months than warming up with a cosy and hearty dish. Tuscany in the Fall is beautiful and, as it is harvest season, has the freshest most delicious food to enjoy. The rich and tasty simple cuisine of Tuscany is always good but if you find a villa rental in Tuscany during the Autumn, you'll get to enjoy it at its best and most bountiful.

Pellegrino Artusi was a famous 19th century Italian businessman and writer who wrote “La scienza in cucina e l'arte di mangiare bene” ("The Science of Cooking and the Art of Eating Well"), a beloved cookbook still much-used to this day. In it, he wrote down the name for a Tuscan dish that is now a classic Autumn staple, his "Fagioli a guisa d'uccellini" ("beans in the manner of birds"). Today, the dish is called Fagioli all'uccelletto (“beans of the little bird”).     Read More
Posted in: Food, Food and Wine, Recipes

  

Wednesday, May 30, 2018
You have found an ideal vacation rental in Florence, you have packed your perfect holiday outfits, you've booked tickets to the Uffizi, you know where you're going shopping...it's all organised. The only thing left to do is start planning your menus because there is no bigger priority when you're visiting Tuscany than trying the famous and celebrated local cuisine. We have written about all sorts of Tuscan dishes before – from Lampredotto, a Florentine street food favourite, to Florentine-style peas, a typical side dish – but there is one key dish that meat-lovers, in particular, can't miss out on: Bistecca alla Fiorentina.     Read More
Posted in: Florence, Food and Wine, Localities, Products & Specialities, Recipes

  

Tuesday, May 1, 2018
Pici Pasta
Pici are a thick, hand-rolled kind of pasta that look a little like fatter pieces of spaghetti and originated in the Montalcino area of the province of Siena in Tuscany. Sometimes referred to as pinci, they are made from a simple dough, typically made from only flour and water, though egg is sometimes added, depending on the recipe you are following. Like with many Tuscan foods, different families have their own tricks and methods that are handed down over the years and, so, some families will use egg and others will swear against it.     Read More
Posted in: Food and Wine, Localities, Products & Specialities, Recipes, Siena