The history of peposo is very interesting and rich in Tuscan tradition. Around the year 1400, the Maestro Brunelleschi was nearing completion of the Duomo of Florence. The workers, usually very poor people, worked all day in the furnaces of Impruneta, and since they could not afford a regular meal every day, they began collecting […]

Ladies and Gentlemen… his majesty, the boar! This wonderful animal, very sought after in the woods of Tuscany, is a fundamental pillar of the typical Tuscan cuisine. On Sundays, pappardelle with wild boar are a constant presence on the table of every respectable family. Tradition, simplicity and refi ned taste make this dish a must-try. […]

In Tuscany there is no “feast” or special occasion without the Tuscan “crostino” on the table. In the various parts of Tuscany, it is called (and prepared) in various ways: some simply call it “toscano” (“Tuscan”), some “crostino nero” (“black crouton”), some “crostino di fegatini” (“liver crouton”), some just “fegatino” (“liver”). Different names, different recipes […]