Recipes

Antipasti e Merende ~ Starters and snacks

• Bruschetta
• Cherry Tomato Schiacciata
• Crostini di Fegatini (Tuscan chicken liver pate crostini)
• Crostini con Baccelli (fava bean crostini)
• Crostone di Salsiccia e Stracchino (sausage and soft cheese crostone)
• Fried eggs with spring truffles
• Frittelle di sammole (wild garlic fritters)
• Melanzane sott’olio (Eggplant preserved in olive oil)
• Ostriche Tarantine in Tiella (Taranto style oysters)
• Panini di lampredotto (Florentine tripe sandwiches with salsa verde)
• Polpette di trippa (deep fried tripe balls)
• Sarde in Saor (sweet and sour fried sardines)
• Smoked tuna and artichoke panini
• Torta di ceci (chickpea flatbread)

Primi ~ First Courses

• Agnolotti filled with pork and cabbage
• Biancomangiare (Renaissance chicken and almond milk soup)
• Bucatini alla Reggina (Calabrian style bucatini with tomato, breadcrumbs and chilli)
• Carrot gnocchi
• Chicken gnocchi
• Crespelle verdi di pesce (spinach crepes with fish ragu)
• Farfalle con Pistacchi e Pancetta (fresh bowtie pasta with pistachio and pancetta)
• Farro salad
• Frittatine Trippate (“Tripe style” frittata strips)
• Gnocchi alla Romana (Roman style baked semolina gnocchi)
• Minestrone
• Orecchiette con broccoli
• Pappa al Pomodoro (Tuscan bread and tomato soup)
• Pappardelle all’aretina (Arezzo style duck pappardelle)
• Pappardelle con ovoli e nepitella (pappardelle with Caesar mushrooms and calamint)
• Pasta verde all’ortica (Fresh nettle pasta)
• Pici al sugo finto (handmade pici pasta with “fake sauce”, a vegetable sugo)
• Ragu Bolognese di Zia Nerina (Aunt Nerina’s bolognese ragu)
• Ravioloni with braised pork cheek
• Ribollita (Tuscan kale soup)
• Ricotta tortelli
• Risotto con zucca gialla e zafferano (Pumpkin and saffron risotto)
• Risotto in Cantina (risotto with white wine)
• Risotto with pan-roasted quails
• Squid ink pasta
• Sugo Burgiardo (sausage ragu)
• Tagliolini al Limone (tagliolini pasta with lemon sauce)
• Tortellini all’ortica (nettle tortellini)
• Zuppa Certosina (fish and egg drop soup from a Tuscan monastery)

Secondi ~ Main Courses

• Bistecca Fiorentina (Florentine steak)
• Bombette (Pugliese crumbed veal and cheese skewers)
• Braciole Rifatte (Tuscan crumbed veal in tomato sauce)
• Bracioline al Burro (Veal with butter)
• Coniglio alla cacciatora (Hunter’s stew with rabbit and olives)
• Coniglio fritto (Tuscan fried rabbit)
• Pittea Tropeana (fresh sardine and bread cake from Tropea)
• Squab stuffed with sausage and fresh herbs
• Tacchino Tonnato (turkey with tuna sauce)
• Triglie alla Livornese (Livorno style pan fried mullet with fresh tomato)
• Uova al Pomodoro (eggs poached in tomato sauce)

Contorni ~ Side dishes

• Fagiolini sfiziosi (Pugliese green beans)
• Carciofi in umido con la nepitella (braised artichokes with calamint)

Dolci ~ Desserts

• Almond milk gelato
• Amaretti Ice Cream Sandwiches
• Berlingozzo cake
• Biancomangiare (almond milk pudding)
• Bomboloni (jam-filled donut balls)
• Cantuccini (Tuscan biscotti)
• Cavallucci cookies
• Celli Ripieni (jam filled cookie dumplings)
• Chestnut flour and fig biscotti
• Chocolate olive oil cake with apricot marmellata and ricotta buttercream (an idea for a wedding cake)
• Crostata di marmellata
• Crostatine di ciligie (little cherry tarts)
• Elizabeth David’s Chocolate Cake
• Fig Frangipane Tart
• Frittelle di Riso (rice fritters)
• Gelato di fior di latte al rosmarino (milk and rosemary gelato)
• Granita al melone e peperoncino (melon and chili granita)
• Mascarpone cream with fresh strawberry sauce (the makings of strawberry tiramisu)
• Necci (Tuscan chestnut flour crepes)
• Nocciolata sponge roll
• Pandiramerino (rosemary and raisin buns)
• Panettone and nutella pudding
• Panforte (spicy Sienese fruit and nut cake)
• Pastiera Napoletana (Easter cake from Naples)
• Ricotta, spelt and dark chocolate cake
• Sanguinaccio dolce (blood and chocolate pudding)
• Schiacciata all’uva (Florentine grape bread)
• Schiacciata di Pasqua (Tuscan Easter cake)
• Semolina cake
• Sour cherry and cinnamon sorbet
• Stuffed peaches
• Tiramisu masquerading as a pavlova
• Torta alle nocciole (hazelnut and espresso cake)
• Torta di Cachi (persimmon cake)
• Torta Margherita (“Daisy” cake, or a three-ingredient, gluten free sponge cake)
• Torta di Pasta Frolla (pastry and jam tart)
• Torta di Zucca Gialla (Artusi’s pumpkin pie)
• Zabaione

Drinks

• Bellini
• Nocino (walnut liqueur)

Preserves, cheese, bread and more

• Acetosa di lamponi (raspberry vinegar)
• Brodo (beef stock)
• Fig Honey
• Pane alle olive (olive bread)
• Ricotta
• Rose petal jam
• Sweet Tomato Jam
• White Truffle Butter

I usually use weight (metric) rather than volume in my recipes as I find it more accurate. If you need to convert these measurements, I quite like this Recipe Units Conversion Tool.

Other than recipes, you can also find the following articles on travel, places to eat and traditions:

• Panini and wine bars (Florence)
• Gelato and gelaterie in Florence
• A Taste of Florence (where to eat like a Florentine)
• Street Food of the Tuscan Coast
• Top 25 Tuscan Food Finds
• Livorno for Foodies
• Cicchetti in Venice
• Testaccio: A Taste of Rome