The cacciucco is the flag dish of the Livornese cuisine. The name seems to derive from the Turkish küçük and alludes to all the small fishes that end up in the pot to flavor the soup. Cacciucco is written strictly with five “c”, which is also the minimum number of types of fish that must […]
The guilty little pleasures are often defined the products of that ancient art called confectionery. The art and the industry to prepare sweets and cakes: a word that influences, an enjoyment for taste and also for imagination, evocative of atmospheres, seasons and probably also different epochs from ours. Et voilà, five appetizing Florentines shops, turned […]
The cradle of the Renaissance it’s also the cradle of a full-blown inclination to the joie de vivre and to the touch that reserves to the classic and contemporary mixology. The dazzling beauties of the Tuscan capital can be, in fact, accompanied by creations of talented mixologists: a seductive itinerary among the best Cocktail bars […]
The fundamental rule of the ice-cream prescribes that a mixture correctly balanced must be constitutes always from a general quantity of fat substances, sugars, solid not fat of milk and other solid, rigorously contained in a varying percentage from 32 to 40% in proportion to the whole ice-cream. Once dosed and carefully mixed the ingredients, […]
Neapolitan pizza is one of the more famed among the various Italian tradition for pizzas.This pizza is impetuously spread in the world during the second postwar period becoming practically the symbol of the “Italian eating”. From that point it has going to impose a particular type of place called pizzeria. But “the art of the […]
In the sea are swimming over 25 thousand edible kinds of fish, but in our dishes no more than twenty. Varying fishes is a good habit at first because of the taste that, without any doubts, it earns. The less famous fishes are good then the others, often and gladly they also cost less and […]
During the 15th Century, in Oltrarno’s little stores, the bovine offal, the tripe and the lampredotto, represented an economical and nourishing meal, besides street food by definition. In Tuscany, lampredotto is the cow’s stomach, that is used for many different regional dishes. It is prepared boiled into a vegetable broth and then seasoned with parsley […]
The Wine Merchants’ Art, dated 1292, represented one among the Minors Arts, belonging to Florence’s art and craft corporation. Merchants, innkeepers, hosts, sellers, brokers and who else dealt with wine, were obliged, under oath, to become corporation’s members. It was possibile to find quite a few wine counters in public houses, where wine was sold […]
The schiacciata all’olio, better known as stiacciata, is simple and delicious bread focaccia that has deep roots in the rural origins of Florence and Tuscany. It was prepared usually once a week, together with the homemade bread by the farmers who used their fingers to flat the dough: that means the name schiacciata, where the […]