Tuscany on Your Plate

Dive into the world of ravioli – from classic Italian dishes to those nostalgic canned ones! In this post, I'm sharing my go-to recipe for homemade spinach-ricotta ravioli and showing you just how easy it is to whip up these tasty pasta pockets, even without fancy tools. It's a pasta classic that everyone, young and old, will love!

Dive into the world of ravioli – from classic Italian dishes to those nostalgic canned ones! In this post, I'm sharing my go-to recipe for homemade spinach-ricotta ravioli and showing you just how easy it is to whip up these tasty pasta pockets, even without fancy tools. It's a pasta classic that everyone, young and old, will love!

Tuscan cuisine also goes by the nickname 'cucina povera' – which basically means 'poor people's kitchen.' The reason for this is simply that Tuscany used to be a very agricultural region, and people were often quite poor under their landlords. So, 'Pollo alla contadina' just means chicken, farmer's wife style. Because processed

The best thing about Pappa al Pomodoro is this: this typical Tuscan dish, which everyone cooks a little differently, is incredibly easy to make, but tastes absolutely sensational! Depending on the season and your preference, Pappa al Pomodoro can be served cold, lukewarm, or hot.

Whatever your fridge has to offer can go into an Insalata di Farro. It's a perfect summer meal. Seriously, anything you have in the fridge can go into Insalata di Farro. It's a perfect summer meal that's also wonderful to prepare for guests, it's healthy, and you can make it vegetarian or vegan if you want. Buon appetito!

What might seem pretty basic at first glance actually turns into a real flavor explosion when you look closer or take a bite. You'll generally find fried foods quite often on Tuscan menus. The summer versions include zucchini or pumpkin blossoms, or even sage leaves.

If you've ever been to Chianti in the summer, you probably know Panzanella: it's that yummy bread salad that's just perfect for a fresh lunch on those super hot days.

You'll often find bruschette and crostini served with 'affettati misti' – that's a mix of different prosciuttos and salamis. They also love to add some cheese and sometimes pickled veggies to the side.

Starting now, with my new blog series under the hashtag #LebensfreudeChiantiClassico, I want to bring a little bit of that Tuscan-Italian 'godimento della vita' (enjoyment of life) right into your home, through recipes from the 'Cucina Toscana' (Tuscan kitchen).

Today we're diving into one of my favorite topics: Wine, of course – but this time, the warm kind – mulled wine!!! When the days get shorter, the nights turn super cold, and Advent is in the air, that's when it's definitely mulled wine time.

A few weeks ago, in my blog post about Panzano in Chianti, I briefly mentioned my friend Dario Cecchini and his Antica Macelleria. But there's so much more to tell about Dario himself, his journey, his passion for meat, and his meaty visions brought to life.