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Step by step DIY instructions that describe how to prepare Tuscan specialties at home
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Starters
Side dishes
First courses
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Desserts
Liquors and drinks
Festivities
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Side dishes
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Liquors and drinks
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Our proposals
Ciaffagnone recipe
Starters
Sugo finto or “fake meat sauce” recipe by Paolo Gori
First courses
Zuccotto: a Florentine semi frozen cake recipe
Desserts
Chianti tuna: Tonno del Chianti recipe
Starters
Grilled Chianina beef: tagliata recipe
Main courses
Tuscan bread salad: authentic Panzanella recipe
Starters
Pappa al pomodoro recipe
First courses
Homemade Tuscan gelato: how to
Desserts
Custard, chocolate and biscuits: the Anglo-Tuscan “zuppa inglese”
Desserts
Festivities
Main courses
First courses
Desserts
Side dishes
Starters
179
Recipes
Farinata di cavolo nero (Black cabbage and maize soup)
First courses
Crostini recipe, the Tuscan starter
Starters
Stewed gosling
Main courses
Kale with sausages
Main courses
Linguine with two flavors
First courses
Pasta with herbs
First courses
Risotto with lard, mushrooms and pecorino
First courses
Apple, pinenut and rosemary cake recipe
Desserts
Arista: Tuscan-style roast pork
Main courses
Baccalà alla Livornese Recipe
Main courses
Arselle Recipe
Starters
Tuscan bread salad: authentic Panzanella recipe
Starters
Ciaffagnone recipe
Starters
Crespelle alla Fiorentina Recipe
First courses
Contemporary Tuscan cuisine: pigeon with turnips, shallots and chard
Main courses
Chocolate LOVE cake with raspberry sauce
Desserts
Courgette flan with basil sauce and fresh tomatoes, recipe by Arturo Dori
Starters
Dinner at Castle: Spiced citrus carrot soup with almonds
First courses
Pappardelle pasta "on the hare"
First courses
Pasimata cake: a recipe from the Garfagnana
Desserts
Pasta al Pomodoro Recipe
First courses
Reboiled Soup a.k.a. Ribollita recipe
First courses
Schiaccia briaca from the Isola d'Elba
Desserts
Tuscan Christmas biscuits: Ricciarelli recipe
Desserts
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