Recipe: Pan di Ramerino or Rosemary Bread
Originally Pan di Ramerino was found for sale in Florentine ovens only on Holy Thursday, already blessed by the parish priests of the area. Today, Pan di Ramerino can also be found on sale at other times of the year. It is a small circular loaf with a cross-cut that serves to promote leavening.
Pasta recipe: Pici with garlic
The recipe is inspired by the famous "Pici all' Aglione" of the Valdichiana countryside. It is a traditional Tuscan dish with very deep roots dating back to the Etruscan era. It is not simply a dish prepared with the abundant use of garlic but requires the use of a specific type of garlic: Aglione della Valdichiana.
Florence and its typical sweets
Tuscany is a land of incredible culinary traditions and an extraordinary variety of tipical sweets. Today we would like to talk about some traditional Florentine sweets: Quaresimali, Schiacciata alla Fiorentina, Schiacciata all'uva Pan di ramerino.
Lardo di Colonnata IGP
Lardo di Colonnata IGP (protected geographical indication) is a very precious salumi with a, whose name derives from the homonymous village located on the rugged slopes of the Apuan Alps, in the municipality of Carrara. Produced with pork lard, it is aged in basins of precious Carrara marble, where it acquires all its exclusive goodness for the action of the time and for the precious salting to which it is subjected.
10 useful cooking tips
To serve your dishes at the perfect temperature, use the classic oven or microwave oven. Heat the oven until it reaches 50 degrees, turn it off and, while you cook, put the dishes you are going to use inside. A very convenient alternative is the microwave oven. Just put the dishes in it to heat for a minute or two before serving but making sure they don't have golden designs. Also applies to a cup of coffee.
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