I bet that many of you have eaten Tuscan cantucci, the hard and crunchy, twice-baked cookies, at least once. They are often served as an after-dinner dessert to dunk in Vin Santo, a fortified sweet wine made with Trebbiano and Malvasia grapes. Cantucci are also called Prato cookies and are a masterpiece of traditional Tuscan…
Archives for September 2013
Linguine con Zucchine e Pomodorini (Linguine with Zucchini and Cherry Tomatoes)
Pasta with zucchini is a simple dish, quick and tasty that can be prepared in different ways. This recipe is made with linguine topped with zucchini and cherry tomatoes sautéed in olive oil and garlic. Linguine is a type of long pasta similar to spaghetti, but it is wider and flatter. It looks somewhat like…
Coniglio alla Ligure (Ligurian Rabbit)
This summer I was cooking for some American tourists staying on Lake Como and one asked me to cook rabbit, so I thought it may be a good addition to the blog. The, coniglio alla ligure, Ligurian rabbit, is an appetizing second course from region of Italy’s Riviera; in fact, for a long time this…
Pici alle Briciole (Pici with Breadcrumbs)
Pici alle briciole (pici with breadcrumbs) is typical dish from Siena, which I tasted the first time during a folk festival in Montepulciano, one of my favorite places in Tuscany!!! This dish is very simple, fast, and dates back to peasants’ cuisine. If you have never had a chance to taste it, give it a…