Tag: cuisine

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
mullet of Orbetello cefalo di Orbetello

30

May2019

MULLET OF ORBETELLO.

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Mullet of Orbetello is one of many products that can be found in Italy, but comes from a very small area and is known by very few lucky people. Orbetello is a small, picturesque village in southern Tuscany founded by the Villanovians who predated the Etruscans, as demonstrated by its ... Read More
30/05/2019Carlotta Conti
Roasted lamb shoulder spalla d’agnello arrosto

24

Apr2019
There is nothing easier than marinated and roasted meat: at Easter time, in Italy, lamb is particularly appreciated. This way of roasting lamb is incredibly simple but involves some degree of organisation, since you need to calculate the time needed for marinating and cooking. This a very traditional ... Read More
24/04/2019Carlotta Conti
formaggio di fossa pit cheese from Sogliano al Rubicone

05

Apr2019
Many surprises are originated from casual events, and it might happen that Medieval farmers, trying to hide their precious cheeses in pits dug into tuff rock and lined with straw, discover that this kind of ripening originates a sophisticated product, now renown in all Italy. This is the case of ... Read More
05/04/2019Carlotta Conti
Sweet and sour Borettane cipolline in agrodolce

13

Mar2019
This way to cook Borettane onions, with this sweet and sour sauce, was created in Emilia, and it is the perfect complement to a vast variety of roasted meats, such as beef braised in Barolo wine. It is a unique side dish, rich in fibre without the boring stigma associated ... Read More
13/03/2019Carlotta Conti