Rich, robust, and flavorful, this Tuscan ragù is a magnificent mixture of meat, tomato sauce, and wine slowly cooked in a soffritto of onion, celery, and carrots served over tagliatelle. A winning pasta course that is rewarding and easy to make. If you are looking for the best Tuscan ragù meat sauce, then this authentic…
Sweet, refreshing, and smooth, this Tuscan Bruschetta recipe is a delightful mixture of sunshine, tomatoes, basil, garlic and olive oil drizzled over crunchy rustic bread. A favorite appetizer for any occasion that is simple and easy to make. If you are looking for the best Tuscan Bruschetta Recipe, then this easy recipe with authentic ingredients…
I learned these 7 steps for making this delicious roasted pepper risotto in an online cooking class. While teaching us how to make the risotto, chef Antonia Klugmann and Maddalena Fossati, the director of La Cucina Italiana, had an interesting conversation about contemporary Italian cuisine. La Cucina Italiana has plans to open an online cooking…
What is your favorite gelato? Mine is gelato al gianduia. I don’t know if I love gianduia more for its rich, creamy, decadent, chocolaty, nutty flavor or for its name. Gianduia…..I wonder if I can make gelato gianduia at home? Gianduia is simply a paste made from mixing hazelnuts with chocolate. But the name itself…
Did you know that focaccia is the oldest and still most popular of Ligurian foods? Ligurians start the day with cappuccino and focaccia. Make focaccia the same day you make fresh pesto and dip the focaccia into the pesto all day for a delicious vegetarian treat. The classic focaccia all’olio is a low leavened bread…
This month we are making and tasting food from Liguria. Nothing is more Ligurian than pesto. And it is so simple to make. Just gather some small tender leaves of fresh basil, garlic, pine nuts, olive oil, salt, and Parmigiano-Reggiano cheese. Then mix them all together except the cheese using a mortar and pestle or…
