Category: Recipe

Imperial soup zuppa imperialeat 09.36.16 (Media)

06

Dec2019
Imperial soup has an Austrian origin, and was introduced to Emilia-Romagna by Marie Louise, Duchess of Parma, the second wife of the Emperor Napoleon I. As usual, this soup which can be traced back to Krinofel, went through a major process of adjustment to adapt to local ingredients. Yet, ... Read More
06/12/2019Carlotta Conti
meat stock brodo

03

Dec2019
Meat stock or broth (nowadays the distinction is quite blurred) is a very popular dish in Northern Italy for creating hearty soups in these winter days. It is not only used for adding juices to roasted meats, stews and meat sauces during prolonged cooking, but it also creates wonderful ... Read More
03/12/2019Carlotta Conti
Cantucci

06

Nov2019
These almond cookies are the quintessence of Tuscan food. They are extremely simple, and the goodness of this recipe relies on the choice of quality ingredients. I always make them on a wooden board because I love the sensation of working with dough, even if it is easier to use ... Read More
06/11/2019Carlotta Conti
onions soup

16

Oct2019
This onion soup sinks its roots deeply in Tuscan tradition, even though it only became famous when it was adopted by the French and became known as soup à l’oignon. According to Tuscan tradition, the recipe includes the red Certaldo onion, whose reputation was so renown that it ... Read More
16/10/2019Carlotta Conti
MARCHIGIANA RABBIT STEW

12

Sep2019
This rabbit stew (the rabbit can be substituted with chicken) is a vintage dish. I found it in a 1970s collection of recipes from an elementary school project in Pergola. Each child was asked to bring one of their grandmother’s recipes to school to assemble a traditional regional cookbook. Pergola ... Read More
12/09/2019Carlotta Conti