20 Apr
0
4201
Peposo dell'Impruneta
This Peposo dell'Impruneta by Bolognami is an intense variation of the classic Tuscan Peppery Stew. It features a blend of different pepper varieties that meet to create a perfect balance of warm, balsamic, and slightly fruity notes. The long braising process in red wine ma..
24 Mar
0
1941
Pici from Val d'Orcia with Leeks and Sausage
Pici are a traditional type of pasta typical of the Val d'Orcia, a beautiful area in the Tuscany region. This is a fresh pasta, similar to spaghetti but thicker and more rustic. The preparation of this Bolognami Pici recipe is quite simple: it uses so..
02 May
1
18511
Tuscan Panzanella
Panzanella is a simple summer dish of the Tuscan peasant tradition, which does not require cooking, it could also be eaten in the fields by those who were forced to stay away from home for an entire day for agricultural work. It goes well as an appetizer, for lunch, for dinner, as ..
06 Apr
0
14963
Pici alle Briciole Recipe from Valdichiana Aretina
The Pici alle Briciole are a Tuscan recipe originating from the Valdichiana of Arezzo and Cortona, a so-called poor and very simple recipe, which is prepared in a few minutes, having the Pici, which are a pasta made of soft wheat flour and Water, re..
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