Pomodorini & Burrata

Easy to make, easy to eat!  Use it as an antipasto or even as a snack, this new take on the traditional caprese recipe is always a winner in the summer months!            

Pappa al Pomodoro

Enjoy this simple, yet delicious summer soup hot or room temperature. To compensate for the lack of sweetness in the tomatoes here in the States, I enhanced this Tuscan peasant dish by adding celery, carrot and onions. Learn more about the “pappa”…

Viva la Pappa al Pomodoro!

Pappa al Pomodoro is a seriously hearty (you can eat it with a fork) and flavorful Tuscan soup, made with tomatoes and bread.  This soup has all  the characteristics of Tuscan cooking: simple and genuine.   This quintessential Florentine dish stands as testament…

Authentic Food

Let’s start by looking at the pictures on this page, they feel “authentic” don’t they?  So what makes a dish “authentic”?  Is it the use of specific ingredients in the recipe? Is it the ethnicity of the person who prepares the dish?…

Zucchini Al Tegame

This delicious zucchini recipe lends itself to many uses: side dish, pasta sauce, even as a bruschetta topping!  It can be devoured hot or cold and I encourage you to swap the herbs combination to give it a different flare (i.e. cilantro…

Sloooow Roasted Tomatoes

We all know that “slow roasting” can bring a tough piece of meat to its knees.  So, think about what can happen when you slow roast a soft and juicy fruit/vegetable, like a tomato.  It actually doesn’t make it softer, it makes…

A Bruschetta Point Of View

If tomatoes could marry they would find their perfect partner with a loaf of bread, not in a pizza!  This relationship takes on many forms throughout different the regions of Italy: the most popular is the Roman “bruschetta”, on the Tuscan coast…