It was about this time of the year. Last December we started scribbling down the project of a studio on a piec

I haven’t been a difficult teenager. I would spend my afternoons after school either attending an Engli

That winding road kept me away from Volterra for most of my life. A little less than half an hour that ha

I live just a short walk from a modest pine forest that has always intrigued me. As a child, I

My last blogpost about my recent thoughts on life and creativity helped me to put a new spin&nb

I wrote this post a hundred times in my head, while I was enjoying a few hours off towards the end of summer,

There was a time where I would put so much effort in organizing a meal with friends, endless courses, too many

To truly understand the Palio of Siena you must live there. You have to grow up in a contrada, a city quart

I love Laurie Colwin’s down to earth, witty and friendly style, this is a matter of fact. I already told you

After years of meticulous observation and scrupulous and close examination, not to mention the hard but n

I see photos on Social Media of beautiful women picking blackberries with long white dresses, an elegant straw

I won't be the first to acknowledge how powerful smells can be, extraordinary anchors to a universe of pa

I know, I've been silent for a while, but I needed it. In the upcoming weeks I will slowly get back to normal

For many Italians eating a lavish portion of spaghetti al pomodoro, with tomato sauce, is almost like coming

In the beginning was the rice. Every summer, as punctual as the cicadas, the bike races in the countryside at

May I ask you something? Usually this question arises during a cooking class, after the market visit and after

I would have loved a road trip to Scotland or Ireland, possibly with an old fashioned car, visiting manor hous

I was sitting out on the balcony a few minutes after sunset, when I paused the summer. The past few weeks hav

Ri-cotta (re-cooked): twice cooked, given that the whey left behind from the cheese production is heated up o

Summer is late. Lettuce and rocket are growing slowly in the garden, shy yellow zucchini flowers play hide and

When I prepare a batch of ravioli I usually also put a saucepan on the stove. While the water is boiling in a

Florentine tripe, Florentine peas, gelato alla crema fiorentina, Florentine salt cod... these recipes have not

Driving back home at the beginning of summer is refreshing. You can almost hear the grass growing, the he

I fell in love with Livorno thanks to one of my dearest friends, Laura. Her grandmother Rina used to live th

Grandma, you won't bring me into the broad bean field anymore, will you? This is one of the most memorable ph

I will wait. I will wait until I lose some extra weight to buy that new pair of jeans. I'm gonna wait until I

The buccellato is the typical sweet bread of Lucca, whose name dates back to the ancient Roman times, whe

Home is here, in the Tuscan countryside. I am deeply rooted in this house that was built by my great-great-g

I planned to post this recipe a few days ago, to allow you plenty of time to shop for all the ingredients and

The secret ingredient of my cooking classes are smiling faces. I'm not just talking about the beaming smilesÂ

Phoebe was slicing ​​asparagus and spring onions with proved skill, you could tell she had a past in a k

Since Molly and Emiko warmly suggested to read The Land Where Lemons Grow: The Story of Italy and its Citrus F

Up until last year, I would have waited anxiously for March to come around, the first of the glorious months

February is over now, despite the extra day which gave me 24 greatly appreciated hours to use in order to catc

Here we are at the second leg of the tour in Tuscany with Ventura to discover traditional recipes made with d

What if one day you run out of recipes? I remember when my grandma asked me this innocent question&n