Luciano Mignolli After having forgot it for centuries, it has now been rediscovered and is considered a real ‘gift’ of nature by refined and demanding food connoisseurs. Realistically, this precious and ancient cereal has always been cultivated, even if only in small and spread out farms that never reached an extension of more than […]
Carla Geri Camporesi The first real scientific proof of garlic’s properties goes back to 1858, when the French chemist and biologist, Louis Pasteur discovered its effectiveness in blocking the reproduction of many harmful bacteria. During the latter decades of the nineteenth century, garlic reconquered the attention of a specialized public owing to its countless […]
Carla Geri Camporesi This booklet is dedicated to rigorous use of extra virgin olive oil uncooked. Each of the following recipes should end with the words: “add a drizzle of extra virgin olive oil”, which is why the search among home notebooks and memos of old aunts. To appreciate the oil you need to […]
Barbara Golini I first ventured into the world of chocolate pushed by greed but then went on through curiosity: why not try and make chocolates or Easter eggs with presents in them for children? When I’d bought my first shape for an Easter egg, I still only had the vaguest idea what to do. […]
Sandra Lotti Everybody loves Tuscany for their own special reasons, among them art, architecture and the beauty of the landscape. But in the last few years Tuscany has become known as Italy’s jewel for its cuisine, which, in a certain way, is related to art itself. This central region of the country, in fact, […]
(altro…)
Carla Geri Camporesi Here we are again, revisiting the tradition, this time with a small gastronomic study of Tuscany. Tuscan loves to rediscover traditional recipes, enhancing them with the flavours of its land by adding distinctive fragrances: the frequent use of wild fennel, for instance, or of tarragon and wild greens picked in the […]
These recipes have been collected from the live voice of countrywomen living in the surroundings of Lucca. All the indicated quantities are meant for 4 persons. As many ingredients are typical of the region, here are some hints for the interpretation of the recipes: the 1 day old bread often mentioned is the home […]
Carla Geri Camporesi- Barbara Golini The Buccellato of Lucca, common in the district, is a simple household dessert. A type of bread enriched with raisins and flavoured (flavored)with anise, it has a compact consistency that goes well with Vinsanto, coffee, and other beverages. A particularly gluttonous native of Lucca is Giacomo Puccini. His large […]
Carla Geri Camporesi Hier, für einen neuen Termin mit der toskanischen Tradition, eine kleine kulinarische Studie zu Siena und Chianti. Siena unterscheidet sich nicht wesentlich von der Küche von Florenz und anderen benachbarten Provinzen; Zusätzlich zu seinen eigenen Rezepten liebevoll traditionelle Pflege anzupassen verbessert Aromen des Landes und den Zusatz von speziellen Parfums: häufige […]
