Recipes & Notes on Ingredients

• Tonno & Fagioli: that's tuna fish and beans, which sounds mundane but is delightfully refreshing, especially on a warm summer evening.
• Sweet Thoughts: Tasty treats for Carnevale.
• Hangover Stew: Advice on recovering from San Silvestro, otherwise known as New Year's Eve.
• Pollo al Brunello: A tasty stew made by combining two deceptively simple ingredients: Chicken and Brunello, proposed by Montalcino's Trattoria Sciame.
• Salsa Verde: A deceptively simple recipe proposed by the Mangia Firenze Cooking School, this is just the thing to perk up something quiet, such as boiled meat or tuna salad.
• Tortino di Ricotta e Verdure: A delightful appetizer, proposed by Montepulciano's Ristorante la Grotta
• Schiacciata Con L'Uva: A pastry farmers out in the country make with wine grapes.
• Schiacciata alla Fiorentina: A mouth-watering carnival cake.
• Nocino: A bracing after-dinner cordial, ideal for bringing back the warmth of summer on a cold winter night.
• Peposo: A fiery specialty from Impruneta, which once sparked a general strike.
• The Art of Eating Well: Before Bugialli, before Marcella Hazan, before Ada Boni, there was Pellegrino Artusi, whose book, La Scienza in Cucina e l'Arte di Mangiar Bene, established Italian cooking as we know it. Our Webmaster has translated this classic, which has been released by Random House. Find out about it, and sample the recipes!
• Brigidini: An ideal snack for a fair, one that doesn't even stick to your fingers.
• Le Bruciate: roasted chestnuts, the ideal food for a long winter night.
• Panforte: Siena's salute to the Redeemer -- the perfect Christmas pastry.

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