Since Florence (and much of the world in Summer season) is steaming hot, I thought to share a fresh salad recipe and some ideas for using squash blossoms (that aren’t only battering/frying). Not really a creative feat since so simple, but I had a hard time finding inspiration online for non-fried recipes for zucchini flowers so thought I’d share some of mine! Along with a few memories on how these fiori di zucca are treated (and devoured) in Italy. Continue Reading →
Bread salad? Yes.
I wonder if people coming to Florence or other destinations in Tuscany realize what Tuscan cuisine is and what it isn’t.
Tuscan cuisine is a complex yet simple beast. Frankly put, it is not just pizza and pasta. There are flatbread pizzas (schiacciata) and ancient recipes for some pastas (maccheroni alla cacciagione). But pizza is native to Naples and fresh pasta is home in the Emilia-Romagna.
If I had to sum up Tuscan cuisine, it would be the art of not wasting anything- down to the last stale bread crumb and 4th cow’s stomach, drizzled with local fresh olive oil. Continue Reading →