Garganelli are a traditional egg-pasta shape from Emilia-Romagna. They look similar to penne, but you can always recognize them by the ridges on the outside and the small “flap” created when the pasta sheet is rolled around a stick.
They require only two simple tools: a ridged garganelli board (or a gnocchi board) and a small dowel or stick.
A smooth and naturally creamy broccoli and leek soup, made without flour or butter. The potato gives perfect body while keeping the flavour clean and bright. Simple, healthy and ideal for a comforting weeknight meal.
This recipe perfectly reflects the centuries-old culinary exchange between France and Italy. The crespelle recall the French crêpes, the béchamel is a cornerstone of French technique, and the ragù firmly belongs to the Italian tradition.
During the Renaissance, the French court and the Medici family in Florence influenced one another profoundly: chefs, techniques and ingredients travelled between the two worlds, laying the foundations of a true early fusion cuisine.
These crespelle embody that meeting point — French elegance, Italian depth of flavor, and a comforting balance that still feels timeless.
Inspired by the traditional Neapolitan “pasta e patate,” this coastal reinterpretation pairs whole wheat fusilloni with a silky potato cream and tender baby squid, finished with lemon and fresh herbs for an elegant, modern twist.
This rustic yet elegant spaghetti dish combines the earthy flavor of Tuscan kale with the sweetness of almonds and sun-dried tomatoes. The creamy kale pesto coats each strand of pasta, while crispy kale leaves and chili threads add a beautiful contrast of texture and color. A drizzle of extra-virgin olive oil and a sprinkle of Parmigiano complete this simple, vibrant, and deeply satisfying Italian recipe — perfect for a cozy dinner or to impress your guests with a touch of Tuscan flair.
There’s something magical about freshly baked focaccine — soft inside, lightly crisp on the edges, and brushed with good olive oil and a pinch of salt. This version is made with stone-ground tipo 1 flour, which gives them more flavor and character than plain white flour, without being heavy like a fully wholemeal dough.
They rise slowly overnight for better digestibility and a deeper aroma, and just before baking they’re pressed with fingertips, drizzled with extra virgin olive oil and topped with pink Himalayan salt. Simple, rustic and irresistible — the kind of bread you can eat warm, just as it is, without needing anything on top.The mix of wholemeal flour, rye, chestnut flour and soaked seeds gives them a rustic character, while honey and malt gently boost the yeast and add a golden crust. They’re healthy — but not the kind of “healthy bread” that tastes like sawdust. They stay soft inside, with a crisp crust and a natural sweetness that pairs beautifully with cheese, cured meats or simply good extra virgin olive oil.
There’s something deeply satisfying about baking real bread — the kind made with whole, stone-ground flour, slow fermentation, and ingredients that still taste of the earth. These rolls are inspired by traditional Tuscan baking: no refined flour, no shortcuts, just honest ingredients, long rest, and deep flavor.
The mix of wholemeal flour, rye, chestnut flour and soaked seeds gives them a rustic character, while honey and malt gently boost the yeast and add a golden crust. They’re healthy — but not the kind of “healthy bread” that tastes like sawdust. They stay soft inside, with a crisp crust and a natural sweetness that pairs beautifully with cheese, cured meats or simply good extra virgin olive oil.
Duck breast has long been a classic of French cuisine, celebrated for its rosy tenderness and rich flavor. Over the years it has also become popular in Italian kitchens, where local chefs embrace it with Mediterranean pairings. This recipe adds a distinctly Tuscan twist: a sweet-and-savory reduction of pomegranate and Vin Santo, the region’s iconic dessert wine. The result is a dish that feels both elegant and comforting — a bridge between French refinement and Italian warmth.
This ribollita recipe comes straight from Tuscan tradition, where nothing was ever wasted: yesterday’s bread, beans, and winter greens slowly cooked into the most satisfying and warming soup. Simple, rustic, and at its best when reheated the following day
Autumn brings the perfect balance of sweet and tangy flavors — like roasted squash and fresh pomegranate. In this dish, whole wheat tagliatelle, Pecorino Romano, and these seasonal jewels create a rustic yet refined harmony that celebrates the best of fall.
Recipe by Carlo
