Porcini Mushrooms are definitely a delicacy which Italy can be proud of. To date the forests and hills in Tuscany offer these traditional and tasty fungi to all discerning food lovers.

When you visit Tuscany you can pick up these wild mushrooms. But do pick up the young small ones as the older porcini mushrooms may have maggots and do not taste as good.  The best place to find these mushrooms is under an oak or chestnut tree in the wild forests in the Hills of Tuscany on a warm day after a fresh spell of rain. Although dried porcini mushrooms are available all year round it is best to enjoy them fresh in autumn when the Tuscan landscape unfolds before your eyes offering you the best of its myriad charms.

Mushroom hunting is like a national past time in Autumn in many parts of Tuscany.  Many locals and tourists enjoy exploring the forests to pick up these brown, ochre or rust coloured specialties. Chocolate brown coloured ones are the most highly prized mushrooms. If you find these you can be sure that when you slice them and expose their creamy white flesh with the dark brown edge you will not only get a visual treat but would have also have a prized possession in your favour. The best porcini mushrooms have an intense flavour which may overpower some and a fine and sort of creamy texture.

Many traditional Tuscan dishes are made using these mushrooms as one of the main ingredients. You can also use it to make a porcini mushroom sauce, for soups, in salads, in pasta dishes, stuffed porcini mushrooms or you can even grill it or fry it and lightly season it with olive oil and a hint of garlic.

When you are in Tuscany during the season which stretches from late August up to September it is a good idea to savour these mushrooms in a local trattoria or restaurant where it features prominently in the seasonal menu. If you like truffles as well then you can come and savour both mushrooms and truffles as the seasons overlap for a couple of weeks.

It is indeed an amazing experience to gather fresh pine nuts from the wild (forests in Tuscany) and eat them immediately. All nuts are very tasty but fresh Pine Nuts straight off the pine trees are something you should experience when you visit Tuscany. Stone Pine trees in Tuscan forests produce a very high quality of nuts with a piney flavour, sweet and slightly buttery taste, smooth texture and a lovely natural woody flavour.

Pinoli, Pignoli or Pine Nuts are easily available in Tuscany. There are many forests filled with Stone Pines all over Tuscany. Some of the most beautiful forests are along the sea shore. One forest famous for its abundant and beautiful pine trees is the Migliarino forest which is close to Pisa.

Pine nuts are used as an ingredient in a variety of Tuscan recipes. They form a part of innumerable salads, Tuscan biscotti and cookies, cakes, pastas, meat dishes, chicken dishes, vegetable dishes, fish, game etc. Although they are mainly used to make sweet dishes pine nuts also form a part of a few savoury traditional Tuscan dishes. They are the major ingredient in pesto sauce. Pine nut oil is also extracted from pine nuts. It has a mild but nutty flavour.

Pine nuts are healthy as they are rich in protein, fibre, vitamins and minerals. Pine nuts can be eaten raw, lightly roasted or as part of various extremely delicious dishes. I prefer them raw and sometimes I like the lightly roasted pine nuts. However I also enjoy them when they are part of dishes especially confectionary and so will you I hope.

As you drive through the hills in Tuscany you will find most roads are lined with beautiful chestnut trees. Chestnut trees are as much part of the Tuscan landscape as vineyards, olive groves or oak and cypress forests. From ancient times chestnut trees have been a part of the landscape. They have provided sustenance for the Tuscan mountain dwellers both as the chestnut and as chestnut flour.

If you traveling in autumn you may even find the locals and tourists stopping to pick up chestnuts straight off the trees. It is great fun to pick the chestnuts straight from trees –its like enjoying a picnic and gaining delicious bounties from nature. If you have a knife you can even peel away the outer shell and eat the nut raw. But be careful of the spiny outer layer covering the nut.

Chestnuts can also be boiled, roasted or made into flour and are used to make an amazing number of delicious dishes. They can be used to make both sweet and savoury dishes. There are so many tasty local and international dishes which can be made using chestnuts. The local Tuscan favourites are necci (a flat rustic style cake which is made in griddles using chestnut flour with milk or water and generally eaten with cheese), fritelles (fried pancakes which taste superb with honey) and of course the famous castagnaccio (an ancient and traditional Tuscan chestnut cake).

Chestnuts are an important part of the Italian countryside and some towns have festivals dedicated to the chestnut just as there are festivals for truffles, mushrooms, grape and wine festivals and olive and olive oil festivals.

Although the chestnut or its flour can be converted to innumerable recipes each one holding its own place in Tuscan cooking I believe roasted chestnuts are one of the best ever foods nature has provided for us. Roasting chestnuts in an open fire in Tuscany? Ahhhhhhh…. You have to really visit Tuscany to enjoy this amazing experience.

Chocolate, the moment I type the word, my mouth starts watering as I think of all the yummy chocolates available worldwide. For a choco lover like me it is very difficult to say which is the best chocolate as I think most chocolates produced are excellent and the rest which are not excellent are very good. Tuscan chocolates definitely belong to the excellent grade.

Although chocolates have a long and traditional history in Tuscany and Italy, it was Roberto Catinari a young chocolatier who studied the art and craft of chocolate making from the Swiss for a couple of decades who revived the art and craft of chocolate making. In 1975 he opened his first chocolate shop in Agliani. This was the first start to developing the Chocolate Valley stretching from Pisa to Prato to Florence.

The chocolate is taking its rightful place in Tuscany. There a number of exclusive chocolate makers including the modern father of chocolate making Roberto Catinari, his former student Andrea Slitti, Paul de Bondt in Pisa, the brother-sister team of Alessio and Cecilia Tessieri at Pontedera, Pisa, Luca Mannori from Prato, Frederico Salzo from Pisa and the latest entrant is Andrea Bianchini of La Bottega del Cioccolato in Florence.

Tuscan chocolates incorporate the flavours of Central Tuscany. Some of the chocolates include olive oil, lavender oil, balsamic oil, rosemary as well as the general flavours like pralines, crushed nuts, vanilla etc. In Tuscan chocolates the perfect balance of ingredients and the subtle aromas of Tuscany unite with traditional Tuscan techniques to make the excellent Tuscan chocolates.

One can say that the main fact that distinguishes Tuscan chocolates from others is the use of sugar instead of corn syrup and perhaps a higher content of cocoa. But I say it is the marriage of traditional Tuscan chocolate making secrets (which some chocolatiers will take with them to their death bed or share only with their family) together with the correct use of modern technology and high quality ingredients that contribute to the excellence of both the hand made and small scale factory produced Tuscan chocolates.

Whatever the reason for the excellence of chocolates especially Tuscan chocolates do excuse as I am off to enjoy a piece but may be more than one piece of delicious chocolate and maybe you will do the same after reading this.

Did you know that Farro also known as a type of Spelt is an ancient grain which dates back to seven centuries BC to Mesopotamia, Syria, Israel and Egypt? Although its exact origins in Italy have not been recorded it seems as if Farro has always grown in the local climate and soils of Garfagnana, Tuscany.

Farro has been an important and highly cultivated cereal crop in Garfagnana and other towns and villages in the surrounding district of Lucca. It is still grown in natural soil without using any pesticides. It has the appellation IGP (Protected Geographical Indication) granted by the European Union. Farro stalks grow up to a height of 1.70 metres. After harvesting the spelt is husked resulting in grains which have a white streak.

Farro is an ancient Italian grain. It has existed from Etruscan and Roman times. Farro has a subtle nutty flavour and low gluten content. It has a firm and chewy texture. It is used as an ingredient in salads, casseroles, soups, pies or even as a substitute for rice or potatoes. It forms a part of many simple, rustic and traditional Tuscan dishes. A simple dish requires that you boil Farro grains, drain them and garnish them with herbs, tomatoes and extra virgin olive oil. You can also top up this simple dish by grating some Grana cheese if you wish.

Although the whole grain is used it is also milled and used as flour to make breads, buns, biscuits, cakes, muffins, pancakes and pastas.

Farro or Emmer was once considered as a poor man’s staple diet. Today it is part of many gastronomical dishes and has achieved the IGP status. This high fibre cereal also has appreciable amounts of protein and B complex vitamins. It can become a tasty, wholesome and healthy addition to our eating patterns.

Cantuccini Biscotti are hard but very tasty almond biscuits from Tuscany. They trace their original recipe to the city of Prato. You can use other nuts including hazel nuts or pine nuts indigenous to Tuscany.

Cantuccini Biscotti are excellent as dunking biscuits preferably in a glass of dessert wine like Vin Santo or any other sweet wine. Alternatively you can dip them in a cup of coffee, a cappuccino, a cup of tea or even hot chocolate if you wish. You can try dipping them in a glass of warm milk or cold milk for an awesome flavour.

Cantuccini Biscotti are traditional Tuscan biscuits. Although you can find Cantuccini Biscotti in every bakery worth its biscuits in Tuscany it is also easy to make at home if you like baking. We recommend you pick up Cantuccini Biscotti from bakeries in Tuscany when you visit us or you bake them at home or as a last alternative these biscuits have become popular enough for you to pick up tins from supermarkets or even online.

Cantuccini Biscotti can be a perfect end to a divine Tuscan meal or any another meal as a matter of fact. We would be happy to have you join us someday for a traditional Tuscan meal and we will have definitely Cantuccini Biscotti on the menu.

Baci di Dama are delicious Italian cookies which can be translated to mean Lady’s Kisses. These bite sized morsels pack a heavy punch as far as taste is concerned.

Baci di Dama can be considered as two butter nut biscuits united together by a thin chocolate filling. Generally hazel nuts or almonds are the preferred nut. I love then with both nuts so a combination of both the nuts can also be used to make the biscuits. The chocolate filling is also either plain chocolate or dark chocolate as per your individual wish.

Baci di Dama or Lady’s Kisses are made with simple and wholesome ingredients including flour, sugar, butter, hazelnuts, almonds, chocolate and if you wish vanilla flavour or candied orange peel. Baci di Dama are light and add a sweet note to your day. If you keep them in an air tight jar they will stay fresh for a few days provided you can keep your hands of these delicious Lady’s Kisses. If you keep them in an air tight jar they will stay fresh for a few days provided you can keep your hands of these delicious Lady’s Kisses.

Cinghiale means hog or boar in Italian. Actually wild boar is more appropriate as wild boar is definitely one traditional food which is still available in plentiful in most parts especially the hills and forests of Tuscany.

Cinghiale or wild boars roam wildly in most of the vineyards in Tuscany. Hunting them and cooking them serves many purposes for the Tuscan farmers. They not only get to save their precious vineyards from a wanton vineyard predator but they also get to eat delicious dishes using its meat. The only sufferer is the Cinghiale who loses its life when it goes to feast on lovely grapes in the vineyards and is hunted down.

The Tuscans really know how to transform wild boar to umpteen numbers of dishes. Proscuitto di Toscana is made using the thigh meat of the Cinghiale. Many other hams and salamis are made using wild boar. The Tuscans stew it between flames, roast it and even drown it in a lovely sweet and sour sauce or ragu (Italian meat based or pasta sauce). They add delicious truffles, prunes, porcini mushrooms, lasagna and pasta to make different dishes with Cinghiale being the major ingredient. They even make it into a wild boar sauce.

Cinghiale is a very popular food with Tuscans especially in autumn or fall. One particular dish Pappardelle Cinghiale is so popular that it is unofficially the national Tuscan dish atleast according to many of its residents.

Ribollita is a vegetable and bread soup which is generally made using leftovers. It reflects the uniqueness of the Tuscans in not only recycling but vastly improving leftovers to make an iconic Tuscan dish called Ribollita.

Ribollita is made using bread and minestrone soup. The minestrone soup used to make Ribbolita must contain black cabbage or cavolo nero and Tuscan white beans or cannellini. Sometimes this is substituted with Savoy cabbage, kale or chard and northern beans but it then loses its authenticity.

The minestrone soup is made and consumed fresh or kept for a day. The next day stale bread is lined in a baking dish and the remaining minestrone is poured over it to make Ribbolita. The next day it is reheated and some extra virgin oil is drizzled on top. This reheated soup which is thick enough to be eaten with a fork is the authentic Ribollita.

In the Tuscan countryside traditional Ribollita is slow cooked using wooden burners. On long winter evenings this hearty and nourishing soup warms you and its unique flavour is best tasted in a local Tuscan home preferrably with farm fresh olive oil.

Come join us and enjoy some excellent Tuscan dishes and definitely some traditionally prepared Ribollita Soup. Ribbolita which began as a humble and filling soup in the Tuscan countryside to use leftover food has become one of the best loved soups in the world. It is served in the finest restaurants not only in Florence and Tuscany but all over Italy.

The next time you have delicious lasagna whether in Italy or any where else in the world do spare a moment to savour the delicious cheese with which it is made. All good chefs and cooks use ricotta cheese to give lasagna its unique flavour.

Ricotta is a delicious cheese which is made from whey. In Italian Ricotta means ‘re cooked” or “to cook again”. This is because the whey, (the liquid left when milk is coagulated and the curd is removed to make cheese) is used to make ricotta. It is a delicious soft and creamy cheese which is low in fat compared to other cheeses. Although it has its origins in Italy it is now manufactured all over the world.

It is manufactured by heating whey and adding a coagulant mostly vinegar to curdle the remaining protein (lactalbumin) in the whey. This protein fraction which rises to the surface is removed and drained in special cheesecloth for two days. Then it is ready to be marketed or eaten. Ricotta is most often made from cow’s milk whey though sheep’s or goat’s milk whey is also used.

Ricotta is generally sold worldwide in its fresh and soft form. Fresh ricotta should be eaten preferably once it is opened. Fresh ricotta cheese has a snowy white appearance. Otherwise you should refrigerate it immediately and consume it in a couple of days. It can be frozen for upto six months. It is also sold salted, smoked or baked. These forms of ricotta have a much longer shelf life but do not taste as good.

Ricotta is used to make many Italian desserts. It is used to make cookies, cheesecakes, cassata, ricotta pancakes, ricotta pies (torta di ricotta) especially for Easter and of course cannolis. As a savoury item it is used to make lasagnas, ricotta gnocchi, ricotta frittatas (fritters) etc

Ricotta can also be eaten plain although then it tastes a bit bland. It is nutritious as it contains all the goodness of whey proteins, some vitamins, minerals and less fat. It can be part of a dieting plan.

Perhaps it is more correct to call ricotta a cheese by product rater than a cheese. Whatever its designation it is a very tasty, soft and creamy cheese which although is sold all over the world is best in its native soil of Italy.