On summer mornings, right after sunrise, there is a very surreal and peaceful lapse of time, usually about an hour or less, between the first Sun beams hitting the fields,…

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  Frying zucchini flowers at our house in Fiesole marks the beginning of summer for our vegetable gardens. The sun becomes hotter, the air a bit still, the soil starts…

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 If you think lasagne is a meat-and-tomato-sauce-only dish, think again. This staple of my youth is elegant, mouthwatering, and can easily be part of a multi-course meal without filling you up. Just…

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Every family has a very short list of recipes that are carefully executed only in certain times of the year; sometimes they are just too complicated or long in preparation…

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More of a Sicilian in origin, this is a wonderful  salad to prepare when you can find blood red oranges. Fresh, citrusy, refreshing and nourishing, this is always a crowd…

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When traveling in Tennessee, we were struck by the similarity between the local country ham and Italian prosciutto. Both are sweet, salty, and silky at the same time. I only…

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We have great memories of al fresco meals, both in the Tuscan countryside and in our Brooklyn back- yard. But this particular combination of simple lentils and creamy burrata is…

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This recipe is straight out of my grandmother hand-written book. Since forever she has kept a very elegant and petit hard cover book by her stove, some recipes have been…

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This recipe is one of the most solid tricks I carry in my pocket; it’s rustic, it’s quick, it’s absolutely sick delicious. Simplicity is very often the best way to…

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When you grow up in Italy you eat salad for one reason and one reason only, because your mother makes you! Our regional cuisine thrives on seasonal produce and we…

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Unsalted Tuscan bread is unsalted because in Tuscany we love food that has a lot of flavor and the tapenade is the perfect example of a condiment that has a…

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These are the flowers that grow off  the zucchini. Ever since I can remember this was a favorite Summer dish growing up. I clearly remember going to the vegetable store…

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This is how I like Mashed Potatoes. Sure there is something to be said about preparing it with cream and butter, but this is a much lighter, healthier way to…

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It is really customary in Italy to prepare fresh, seasonal produce by simply sautéing it in a pan with a touch of olive oil, some shallots and a pinch of…

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I love string beans. It’s probably one of the first vegetables that I have ever worked with and there is one  very good reason why. I grew up with them,…

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This is easily the first item you find in any Italian restaurant around the world. A classic summer appetizer because of it simplicity, delicate flavors and seasonal ingredients, I prepare…

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Artichokes, along with beets and mushrooms represent for me a moment of growth for my palate. I still remember clearly (you know those memories you cannot shake off) my parents…

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This is the fantastic hunter’s stew. It’s somewhat of a winter dish because it is served warm, and the texture is very juicy. It requires a lot of cooking, it’s…

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In Italy, again, vegetables are considered like salad: side dishes. It’s funny how much more consideration is given to the starch, the bread, the pasta, and the meat. Salads and greens…

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Artichokes are a wonderful vegetable. I am flabbergasted by the size of the gigantic artichokes that I can find here in the states. A few years ago I was finally…

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This is a traditional farmer’s dish which is made with stale bread and garden vegetables. The farmers in Italy, especially during the months of July and August when the droughts…

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Fava beans are one of the most common ways that Spring gets celebrated in Tuscany… A handful of fresh raw beans, a chunk of salty pecorino cheese and a glass…

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“Pollo alla Cacciatora” (Chicken Cacciatora) is a very common, almost ubiquitous dish throughout Italy. Like other recipes that are present in almost all regions of our country, you can come…

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When we cook any past sauce, it is usually a rule of thumb to start making the sauce, and eventually boil the water and cook the pasta. With this recipe…

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I personally never used a pressure cooker until the day I met Deb! My mom used it quite often, but the pot she had always seemed to me very scary…

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Let’s not indulge in conversation, here’s a new recipe that deserves and demands your full attention… This one “has to be scheduled”; so, crack out your device, punch in your…

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Italian salad succumbs to our many regional menus. Yes, our cooking is seasonal, and we always enjoy a good amount of vegetables with our meal, but in general, if you…

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Today, for the very first time, we will be cooking with butter instead of olive oil. This succulent and kids friendly dish comes again from my grandmother’s kitchen; it is…

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This is the second and last episode we shot in Italy, let us introduce you to Aunt Laura. Laura is Gabriele’s aunt, and she’s the one usually in charge of cooking…

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What to say, we are overwhelmed by the response we are getting on our little website! Many emails are coming in, please do not take it personal if we are…

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Today’s recipe is a real Trattoria standard dish: Sausages with “Fagioli all’Uccelletta” (beans in a spicy fresh tomato sauce). In Italy, when we talk about sausages we usually refer to…

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