Sun-dried tomatoes in olive oil with capers and oregano

Homemade sun-dried tomatoes in olive oil with capers and garlic

/
0 Comments
Sundried tomatoes prepared like this tend to much tastier than the ones you find already prepared in oil.
Baccalà alla livornese, salt cod in tomato sauce

Baccalà alla livornese: salt cod in tomato sauce, Livorno style

/
0 Comments
This is the classic way to prepare salted cod, but you can use any firm-fleshed fresh white fish.
Sliced Tuscan stracotto in red wine sauce

Stracotto: Tuscan slow-cooked beef in red wine

/
0 Comments
The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat.
Tuscan chicken liver crostini

Crostini toscani: Tuscan chicken liver pâté with capers and vin santo

/
0 Comments
This is the most classic of all Tuscan crostini. Even those who say they don’t like paté love this one!
Crostini with roasted peppers and goat cheese

Crostini with roasted peppers and goat cheese

/
1 Comment
Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. We often serve these crostini (which are red, white and yellow) alongside our green salsa verde crostini. A pretty combination!
Cauliflower with tomato, rosemary and fennel seeds

Tuscan cauliflower with tomato, rosemary and fennel seeds

/
2 Comments
Even self-professed cauliflower haters will love this dish, if you can convince them to try it.

Eggplant parmigiana with grilled eggplant

/
3 Comments
This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.
Tuscan pork stew with herbs in a white wine sauce

Tuscan pork stew with white wine, sage and rosemary

/
1 Comment
The white wine, stock and slow cooking make the pieces of pork really melt in your mouth.
Carciofi alla romana, Roman-style braised artichokes

Carciofi alla romana: Roman-style braised artichokes with mint

/
0 Comments
These make a tasty little side dish or aperitif.

Arista: Tuscan roast pork loin with rosemary, sage and fennel

/
1 Comment
this is one of the classic tuscan roast meat dishes, herby and succulent.