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enogastronomia

One of the most renowned and typical dishes of Florence cuisine, the 'ribollita' gets its name from the left over of the day’s lunch 're-boiled' to heat it up, and served again in the evening.

Published: 26/11/2014

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Pan di ramerino

Pan di ramerino is a soft, sweet bun made of bread dough, 'zibibbo' (muscat raisins) and rosemary, also called 'ramerino' in Florence and Tuscany.

Published: 11/11/2014

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Pappardelle 'on the hare'

Pappardelle is a well-loved type of pasta hereabouts – it goes well with various meat sauces from game to duck and rabbit.

Published: 17/3/2014

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Florentine crêpes

The Florentine crepes are a traditional first course, a bit developed to prepare but certainly satisfying

Published: 27/10/2014

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Pappa al pomodoro

This is a very simple tasty recipe, quick and easy to make and enjoyable all year round. It is very common in the restaurants and trattorias which serve Florence specialities.

Published: 17/3/2014

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Fried temptations

Frying, generally with vegetable oils, is a common feature of Tuscan and especially Florentine cooking.
Published: 27/9/2014

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Mugello potato tortelli

The potato tortello is the most traditional of the dishes from the Mugello area which is full of country fairs featuring this speciality in Spring and Summer.

Published: 16/12/2013

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