A refined and elegant dish, perfectly balanced in flavor. The airy smoothness of the baccalà mantecato filling blends beautifully with the sweetness of leeks and the delicate aroma of thyme and lemon.
A refined appetizer that combines the crunch of fried polenta with the creamy, delicate texture of whipped baccalà mantecato. A nod to traditional Venetian flavors, reimagined with lightness and a modern twist.
This grilled veggie farro salad is the perfect dish for warm-weather days: fresh, light, and full of flavor. It’s ideal when you’re craving something healthy and satisfying, without the heaviness of a cooked meal.
It might take a little patience to grill all the vegetables—but the result is absolutely worth it. Colorful, wholesome, and deeply Mediterranean, this dish brings together simple ingredients in a way that’s both rustic and elegant.
And did you know? Farro is one of the oldest grains cultivated by humans, dating back to the Neolithic age. It’s rich in fiber, protein, and essential nutrients—and it happens to taste amazing, too.
Carbs aren’t the enemy—it depends on which ones and how they’re processed. Stone‑ground whole‑wheat flour that keeps the bran and germ delivers more fiber and bioactives, better satiety, and a gentler glycemic response than refined flours. That’s why I eat pasta every single day—mostly homemade with true whole‑wheat flour—and prefer gentle processes that preserve nutrients and flavor. Not all “whole‑wheat” pasta is the same: many products use reconstituted flour for consistency, which isn’t equivalent to milling and using the entire wheat kernel. Choosing authentic whole flours and careful processing means better taste, better nutrition, and zero guilt.
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.
Recipe by Carlo
