It is true that the mountain air makes you especially hungry but above all it makes even the simplest food taste special. I was little more than twenty years old and a friend had just moved to the Pistoia Apennines, she was living in a very spartan house…
Practical, personal, friendly and enjoyable guide of Chianti and Florence Saturday we waked up very early to go to Podere le Fornaci di Greve where Michele, Niccolò and Valentina raise “camosciate” goats from the Alps and produce excellent organic…
I just found a picture of myself when I was a kid and I was dressed up as a Spanish flamenco dancer for the Carnival festival, looking at it filled me with such a longing!!! The Carnival reminds me of the aroma of the “Cenci” a typical Tuscan dessert…
At Christmas or Easter time we drove ‘down south’ to see our grandparents. Though the long drive was often boring we were rewarded with the happiness of being cuddled and kissed by our relatives and spoilt with some “zeppole” fried sweet fritters – we…
For the pizza dough 500g stone milled flour, 250-300 gr tepid water, dried yeast,salt, a pinch of sugar, 2 C. extra virgin olive oil. For the filling 1,5 kg curly escarole,1 garlic clove, 4 handfuls of chervil, 10 anchovy fillets in oil, 100 gr black…
