Tuscany on a plate
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Discover the world of ravioli - from classic Italian cuisine to childhood memories from a tin! In this post, I share my favorite recipe for homemade spinach and ricotta ravioli and show you how easy it is to make these delicious dumplings without any special tools. A pasta classic that will delight young and old alike!
Tuscan cuisine is also known as "cucina povera" - which loosely translated means "poor people's cuisine". The reason for this is simply that Tuscany used to be characterized by a rural structure and people were often very poor under the rule of their landlords. And so pollo alla contadina means nothing other than peasant-style chicken. Because processed
The best thing about pappa al pomodoro is that this typical Tuscan dish, which everyone cooks a little differently, is sensationally easy to prepare but simply sensational in taste. Depending on the season and taste, pappa al pomodoro can be served cold, lukewarm or hot.
Whatever you have in the fridge can go into the insalata di farro. A perfect summer meal. Whatever you have in the fridge can go into the insalata di farro. A perfect summer meal that can also be prepared wonderfully for guests, is healthy and can also be vegetarian or vegan if desired. Buon appetito!
What at first glance seems quite banal, reveals true explosions of flavor on closer inspection or when tasted. In general, fried foods are relatively common on Tuscan menus. The summer version is zucchini or pumpkin flowers or sage leaves.
Anyone who has ever been to Chianti in summer is probably familiar with panzanella: the delicious bread salad that can be an ideal, fresh lunch dish, especially on hot summer days.
Bruschette and crostini are often served in combination with "affettati misti" - mixed cold cuts of various types of prosciutto and salami. They are also often served with cheese and sometimes pickled vegetables.
In my new blog series under the hashtag #LebensfreudeChiantiClassico, I would like to bring a little bit of the Tuscan-Italian "godimento della vita" into your home - in the form of recipes from the "Cucina Toscana".
Every now and then I tell you in my blog about culinary highlights and delicacies that can be discovered in "my" Panzano in Chianti. But there is one place that I have not told you about yet: the Macelleria Checcucci.
Last year, I wrote two blog posts about my friend Dario Cecchini, his Antica Macelleria Cecchini in Panzano in Chianti, his passion for meat and his restaurants and products. And now Dario is part of the Emmy-nominated Netflix documentary series Chef's Table, in which top restaurateurs from all over the world present their innovative kitchen concepts.
Today it's about one of my favorite topics: Wine, of course - but this time it's the hot version - mulled wine!!! When the days get shorter and the nights are freezing cold and Advent is in the air, it's high time for mulled wine.
A few weeks ago, in my blog post about Panzano in Chianti, I talked briefly about my friend Dario Cecchini and his Antica Macelleria. However, there is more about Dario himself, about his career, about his passion for meat, about his visions made flesh.