Minestrone d’inverno – Winter minestrone
This is one of those Italian words that doesn’t need a translation: it has become standard vocabulary. Translated it means “big soup”: minestra becomes minestrone, just like cucina becomes cucinone: big kitchen. So, why is this called a big soup then? Quite simply because so much ingredients go into it that it is actually [...]

Ognissanti – All Saint’s day

Insalata di rucola, pera e pecorino – Salad of rucola, pear and pecorino
Pears and pecorino are a classic combination, often served as an end to the meal. In autumn, when pears are abundant, you can serve this salad as part of antipasto misto, or as a light starter. Make sure the pear is ripe, but still has a crunch to it. Ingredients: 1 tablespoon red wine vinegar 4 tablespoons olive oil some [...]

Verdure d’inverno al forno con salvia e aglio – Roasted root vegetables with sage and garlic
Root vegetables are often regarded as old-fashioned and boring. The secret of this dish lies in the combination of several vegetables, and the wonderful, mellow taste they get in the oven, perfumed with garlic and sage. It is also an easy dish, that requires some preparation beforehand, but then sits in the oven [...]

Patate arroste all’aglio e rosmarino – Oven roasted potatoes
Ingredients: 800 gr potatoes, peeled 4 tablespoons olive oil (extra virgin, preferably Tuscan, ideally Lucca DOP, if possible Fubbiano) 4 garlic cloves, peeled and squashed, preferably new season chopped needles of 2 large sprigs of rosemary corse sea-salt and freshly milled black pepper Cook the potatoes for 10 minutes in lightly salted water. Drain and let them cool. Cut the potatoes [...]