Simplicity is the soul of Italian cooking — especially here in Tuscany.
One of the dishes that best captures this idea is panzanella: a humble salad made from stale bread, garden vegetables, fragrant herbs, and nothing more than a generous drizzle of precious Tuscan extra virgin olive oil.
This dish was originally created to avoid wasting even leftover bread, which used to be too valuable to throw away — back then, bread was truly a precious resource.
In a world where we’ve become almost afraid of carbs, especially bread, I think it’s more important than ever to celebrate this honest, flavorful, and healthy dish — a true expression of Florence’s culinary roots.
The creaminess of ricotta, the sharp flavor of onions, and the crunch of nuts come together in this light and healthy pasta dish. Quick to prepare and perfect for summer, it combines wholesome ingredients: ricotta, onions, mixed nuts, extra virgin olive oil, and whole grain pasta made with stone-ground flour.
I’ve always had a soft spot for porcini mushrooms. Even though they’re typically an autumn treasure, when I spot them at the market, I simply can’t resist.
For a twist and to brighten up their deep, earthy flavors, this recipe pairs them with hand-rolled Tuscan pici pasta, some sautéed cherry tomatoes, and a touch of nepitella — a wild herb that gives a delicate minty aroma we love so much here in Tuscany.
The result? A dish that’s rich yet fresh, perfect even for the hottest summer days.
Pici are one of Tuscany’s most ancient and beloved pastas — simple, rustic, and made entirely by hand. With just flour, water, and a bit of patience, you create long, thick strands that perfectly capture rich sauces like aglione, cacio e pepe, or toasted breadcrumbs. Rolling pici is not just cooking — it’s a moment of tradition, rhythm, and love passed down through generations.
This tart brings together two of my favorite worlds: the soft, rich elegance of French crème brûlée, and the rustic charm of an Italian tart.
Perfect for a refined dessert or a special occasion — and yes, that crackling sugar crust is absolutely essential. 🔥
Delicate ricotta-and-pecorino ravioli rest on a silky onion cream, crowned with shards of crispy pancetta. The onions are gently sweated until meltingly soft, then passed through a food mill for a velvety sauce that clings to the pasta. Finished with grated Pecorino Romano and cracked black pepper, it’s a comforting yet elegant first course.
A quick and flavorful dish: fresh egg fettuccine tossed in a velvety asparagus cream, topped with juicy sautéed prawns and finished with a sprinkle of lemon zest.
Perfect for a light yet satisfying meal that brings a touch of spring to your table.
Cantucci di Prato are probably the most popular biscuits in Florence.
For those who do not know them, they are not breakfast biscuits, they are dessert biscuits to dip in Vinsanto (Tuscan sweet wine).
I always like to keep them at home in case I have a little hunger at the end of the dinner.
A delicious Spaghetti alla Chitarra with Fresh Tuna & Bottarga, bursting with Mediterranean flavors! 🍝🐟 Sweet cherry tomatoes, briny Taggiasca olives, and umami-rich bottarga make this dish an absolute delight. Who’s ready to try it? 😍👇 #ItalianFood #SeafoodPasta #HomemadeRecipes #FoodLovers
Flowers are beautiful, but if you really want to give me flowers… make them artichokes! 🌿💚
Artichokes are a staple on my winter table, but at €1 each, they can be quite pricey. That’s where Tuscan creativity comes in! The Carciofata is the perfect solution: by adding stewed potatoes, you get a delicious, hearty dish that enhances the artichokes while keeping it budget-friendly. A simple yet genius combo! 🥔✨
Recipe by Carlo
