Tuscany should be visited all year round and the many small local realities give the region its continuing fascination. Our latest Tuscany travel articles below.
This is a typical pasta dish for early Spring and Easter from the hilly Mugello territory of north east Tuscany in the province of Florence.
6 eggs, 500g flour, 100g spinach, 500g fresh sheep ricotta cheese, 200g parmigiano reggiano cheese, 30g pecorino cheese, salt, nutmeg
A rich alcoholic cake from Florence.
A Zuccotto is Tuscan dialect for a cardinal's skull cap and perhaps this dish was originally prepared to honor a guest at a marital festival during the Renaissance.
We did look for a recipe for 'semi freddo' having enjoyed it at a wedding in Bologna. If we come across one it will be posted here in the future.
50g prepared almonds, 50g shelled hazelnuts, 300g Madeira cake, 3 tablespoons of cognac, 2 tablespoons maraschino liqueur, 2 tablespoons Cointreau, 140g semi sweet chocolate, 500ml whipping cream.
Here's a very satisfying dish from the beautiful island of Elba. Anyone looking for a Spring break would do worse than considering Elba for 4 days.
The sea may be cool but the days are warm and long, and the beaches empty.
One of Italy's great food combinations is sweet, sweet 'Vin Santo' wine with rock hard, break your fillings, cantucci biscuits.
But when the cantucci have been dipped in the wine for a few seconds, the result is a taste sensation.
This recipe from Tuscany is for the so called 'Biscotto di Prato' near Florence and follow this link to see them at their best - www.antoniomattei.it.
400gr flour, 250gr sugar, 2 whole eggs, 1 egg yolk, 100gr whole almonds, 2 spoons milk, 3gr bicarbonate soda
To give it its full Italian name this recipe is: 'Filetti di baccalà alla Vernaccia di San Gimignano con millefoglie di patate al forno con salsa allo Zafferano di San Gimignano'.
We thank the Ristorante Dorando in San Gimignano for kindly supplying us with the recipe.
According to chefs Duccio, Francesco and Vincenzo the philosophy of the cooking of the Ristorante Dorando is to transform classic and typical dishes of the Cucina Toscana into 'piatti creativi' while maintaining the original flavors.
This dish is an ideal lunch as the days get hotter and hotter.
It is extremely simple and the wonderful thing is that varying the quality and origin of the base ingredients will keep the pasta dish tasting different each time.
For example, try butter from the Dolomites, olive oil from Lazio, pasta from Puglia, ricotta made from 'bufala' and pecorino from Sardinia.
Even the salt could be specially sourced in Marsala in Sicily and the basil grown at home.
This part of Tuscany is north east of Florence and sits snugly in a zone where the the last parts of the Appennine hills roll into the classic Tuscany countryside we know so well by the River Sieve. We have a book of local recipes but this risotto recipe with grapes and red wine caught the eye.
1 onion, butter, 320g rice, 1/2 glass Chianti Rufina wine, 100g parmigiano reggiano cheese, ripe Sangiovese or Canaiolo grapes, vine leaves.