Traditional recipes

Fragrant, simple and fresh, Panzanella is a poor dish of undoubt Tuscan delicacy. Its origins are very ancient, in the fourteenth  century the great poet Boccaccio mentions the panzanella by calling it “pan mollo” . The birth of Panzanella probably should be sought in...

It is an ancient Tuscan recipe of the peasants’ tradition to re-use in a creative tasty  way stale bread. The result will be given by the quality of the ingredients as it is the very high quality of the ingredients that make or break a simple dish like pappa al...

La Ribollita is one of those traditional dishes that identifies the Tuscans. A "poor dish" as many others  recipes of our tradition. Indeed the peasant culture created nourishing healthy tasty dishes with simple ingredients. Ribollita is originally a peasant food,...

In the period of the feast of forgiveness when the chimes of the bell towers announce the time of lunch, the chicken valdarnese with the celery “rocchini” is the King of the tables. The dish is linked to the culinary tradition of the Arno valley. The celery rolls are...

Crostini with spleen and chicken livers, or Tuscan crostini, are bread crostini on which a paté, prepared with the spleen and the chicken livers, is spread; they are tasty appetizers just like Grandma used to make, in a time gone by, for the feast celebrating the...

Castagnaccio, as it is called in the Valdarno, also known as migliaccio or baldino, is a typical autumn cake made with chestnut flour and dried fruit. It is a “poor dish” that takes its origins from rural life, being its main ingredient, the chestnut, a fruit...

In Valdarno  on  the morning of Epiphany all children traditionally receive a delicacy in the shape of a horse or puppet: simple and beautiful cookies to see, covered with colorful sprinkles, chocolates and confetti. According to tradition, the origins of this cake...

La schiacciata con l’uva è un pane dolce che le contadine di un tempo preparavano aggiungendo la pasta del pane e cuocendolo nel forno dopo che i pani erano cotti. La schiacciata con l’uva veniva preparata soprattutto nel periodo della vendemmia, a volte anche...