Looking for the most buttery bakeries in Florence?
Buttery may not be the accurate term since many Tuscan baked goods are made with either no butter (i.e. pane toscano, cantuccini biscotti, etc) with olive oil, shortening or plain old fashioned lard (strutto) or a combo of one of these with butter, or modest amounts of butter compared to the French.
But for all intents and purposes, these are the bakeries where you can get the holy trinity of fat carbs and sugar. Italians and Tuscans especially take great pride in baked goods, especially breads which have hundreds of years attached in every crumble and every morsel of that “buttery” simple carbohydrate bite. The French get a lot of credit for patisserie (and rightly so) but what some famously ignore is that they have the eclair thanks to the Renaissance’s original carb loader Caterina de’ Medici and her team of bakers, who introduced the pâte à choux (or bigne’) to these forkless savages (which she also forking corrected). Florence is kind of a big deal.
As a result, it is possible to find yourself in a conundrum of where to find the best baked goods in Florence. Albeit the tiny size. this city is brimming with pastry shops (la pasticceria) bakery shops (il forno) at every corner luring you in with wafts of buttery sweet and savory temptations. Save yourself the hassle with this little guide. Or you can also take a food tour in Florence to taste an array in real life with a professional carb loader. Continue Reading →
The only Italian my mother spoke to me growing up was cannoli. There was the occasional melanzane thrown in but mom was queen of cannoli lexicon. Tragically, because they were a bit of a mission to make, appearances were reserved for special occasions and eventually disappeared into the years of my adulthood. I only saw them rise from the ashes again when my sister got married last year. Continue Reading →
As part of a monthly bloggers group I am apart of, Italian Food and Wine Travel, we journey through the world of Italian Food and Wine, one region at a time. This month the topic is Emilia-Romagna and in the past for this blogger’s group, I’ve written quick cheese guides. This month however, I decided to dive a little deeper and closer to my blogging roots. And that is- cross cultural examinations and analyzing food ways.
I have been in Seattle for nearly 6 months after a very challenging 2.5 years of establishing a life in Florence. I am just a few weeks away from being back in Florence after this little hiatus and I have been busy reflecting and observing my home country in comparison to my new one. Continue Reading →
Piedmont is home to many luscious and decadent cheeses, making it almost a disservice to make a quick guide of it. Piedmont, is the food capital of Italy, in my opinion. It is home to the Slow Food Movement (although whose current operations I question), the annual cheese festival in Bra, the most prestigious truffles from Alba (Sorry, Tuscany. Not sorry, France.) Barolo wine for pete’s sake, the wonderful Nebbiolo grape, and fine heritage breeds of cattle to make typical plates like Vitello Tonnato (sliced veal with a tuna mayo cream). Piedmont seems to get a lot of countryside tourism, but the capital Turin seems to get very little exposure compared to other major Northern Italian cities like Milan or Venice. Turin has lots of craft cocktail bars, abundant aperitivo buffet lounges and groundbreaking restaurants. When I get to thinking about Piedmont, it is the next best place to Tuscany where I am foolishly loyal to. Continue Reading →
I am starting a theme with quick food guides (like Tuscany) to each region so that my readers who travel to Italy, can actually know what the heck is in the deli cases when they inevitably visit a food market. And if you go to Italy without interest in visiting a food market, then there is something wrong and you should please leave my blog. Oscar Wilde said it best: “I can’t stand people who don’t take food seriously.”
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