Winter in Tuscany is traditionally pig-butchering season, as nature provides the refrigeration that farmers have needed for centuries for this all-encompassing, family-involved activity. I’ve been waiting since the summer to be invited to Fattoria Poggio Alloro, a beautiful farm near San Gimignano, for a lesson in a centuries old tradition: making salumi – cured meats. I was already familiar with their delectable sausages and prosciutto and love... Read More
About this blog
Living in Tuscany for over 8 years has taught me a few things about Italian cuisine. One, that it doesn't really exist; rather, there are twenty regional cuisines. Two, that traditions rule. Here, I share the anecdotes, techniques and history behind some favourite regional recipes. My first cookbook, Florentine: The True Cuisine of Florence, has just been published.
Search articles by theme
antipasto artusi autumn baking basics bread cake cheese city guide cookbooks cucina povera dessert drinks elizabeth david farm florence food history fruit gluten-free holidays Italian Table Talk italy jam mains meat nostalgia nuts pasta pork puglia recipes restaurants seafood sicily soup spring summer traditional travel tuscany vegan vegetables vegetarian venice winter