http://www.cookingintoscana.it Have a traditional Tuscan dinner, served at your Holiday home Tue, 24 Apr 2012 09:14:23 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 http://www.cookingintoscana.it/?p=273 http://www.cookingintoscana.it/?p=273#comments Tue, 24 Apr 2012 09:14:23 +0000 tzeelar http://www.cookingintoscana.it/?p=273 December 2011 It was last new year eve’s dinners great success and has nothing to do with the Tuscan tradition, beside the fact that fish is often on the table on festivities. Salmon skewers served with a beetroot pure’ make a colorful and elegant dish. It can be served either as a [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=273 0 http://www.cookingintoscana.it/?p=268 http://www.cookingintoscana.it/?p=268#comments Tue, 06 Dec 2011 10:41:46 +0000 tzeelar http://www.cookingintoscana.it/?p=268 November 2011 After a  too long summer  we finely find them rolling on the roads like hedgehogs.  Chestnuts are here! We like them in any version: grilled, boiled, or – in their flour form – as a pasta or a cake. Being closed to Garfagnana, a main origin of chestnuts, the Luchesse [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=268 0 http://www.cookingintoscana.it/?p=261 http://www.cookingintoscana.it/?p=261#comments Tue, 15 Mar 2011 10:17:10 +0000 tzeelar http://www.cookingintoscana.it/?p=261 March 2011 Emma and Richard came over just before their flight back to London. That was sort of a Sunday brunch, though an Italian one, so wine was involved too… When Mauro’s fresh focaccia came out of the oven we stuffed it with a surprising combination of leek and raisins, topped [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=261 0 http://www.cookingintoscana.it/?p=252 http://www.cookingintoscana.it/?p=252#comments Mon, 07 Jun 2010 21:00:03 +0000 tzeelar http://www.cookingintoscana.it/?p=252 May 2010 In the old days when bread was baked only once a week and means of conservation were limited, creativity was the name of the game for recycling left over’s. The Tuscan women, having a veggies garden, used the old bread as a base for a wonderful fresh spring time [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=252 0 http://www.cookingintoscana.it/?p=246 http://www.cookingintoscana.it/?p=246#comments Wed, 12 May 2010 12:49:55 +0000 tzeelar http://www.cookingintoscana.it/?p=246 April  2010 Whenever  we feel that we need to run our too-relaxed Tuscan adrenalin, we end up in the hectic Rome,  on the flourishing veranda of MariaPina and Massimiliano. They never understand our urge for traffic and crowded streets, but always pleased from our enthusiasm to sample their Lazio’s local cuisine. Mariapina [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=246 0 http://www.cookingintoscana.it/?p=237 http://www.cookingintoscana.it/?p=237#comments Tue, 04 May 2010 21:28:58 +0000 tzeelar http://www.cookingintoscana.it/?p=237 February 2010 Toni  Marraccini and Jay Colabella are both New Yorkers college students.  They found out that they both  had a family trip to Tuscany. Jay on 2008, Toni on 2009. It didn’t take them long to find out that they both attended Mauro’s cooking class. They pull out their recipes books [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=237 0 http://www.cookingintoscana.it/?p=198 http://www.cookingintoscana.it/?p=198#comments Tue, 04 May 2010 21:23:36 +0000 tzeelar http://www.cookingintoscana.it/?p=198 January 2010 When Mauro came out of the kitchen carrying the polenta pot, pouring it directly on the table – we saw uncle Lino’s soft and nostalgic sight. Recalling his grannies times, when the family used to eat together the warm polenta served on a marble table or a wooden surface. [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=198 0 http://www.cookingintoscana.it/?p=193 http://www.cookingintoscana.it/?p=193#comments Thu, 04 Mar 2010 11:41:13 +0000 tzeelar http://www.cookingintoscana.it/?p=193 November 2009 Although being one of the most intensive periods, harvest time is one of the most joyful one. It involves family, friends, lots of curiosity and enthusiasm towards the coming new wine.  Keeping the togetherness spirit, the farmers of Piemonte have devoted for the occasion the Bagna Cauda, a socializing dish [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=193 0 http://www.cookingintoscana.it/?p=185 http://www.cookingintoscana.it/?p=185#comments Thu, 04 Mar 2010 11:29:56 +0000 tzeelar http://www.cookingintoscana.it/?p=185 October 2009 The first high school students of Signora Tintori have just turned 60. Several  generations grew up on her passion for Italian literature, adopting her as a role model for her unique intellect and personality. We  were too late to be her students, though fortunate enough to know her as the [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=185 0 http://www.cookingintoscana.it/?p=179 http://www.cookingintoscana.it/?p=179#comments Thu, 04 Mar 2010 11:13:20 +0000 tzeelar http://www.cookingintoscana.it/?p=179 Augost 2009   The red queen of the Italian cuisine: La Pummarola. The fresh tomato sauce is a base for many  local  dishes, not only as a pasta dressing. It is perfectly conserved and therefore worthwhile cooking in summer time, when tomatoes are ripest .  Opening a Pumarola jar in cold winter is [...]]]> http://www.cookingintoscana.it/?feed=rss2&p=179 0