"F.lli Chiaverini" company and its jam since 1928


It was the year 1928, the young Chiaverini brothers decided to found a small company for the production of jams, just outside the city walls of Florence. "F.lli Chiaverini" has made quality its distinctive feature by offering its customers tasty and genuine jams.



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Types of pasta


Each region of our beloved peninsula has its traditions, its peculiar characteristics and therefore, inevitably, also its typical pasta. In telling about some types of pasta we will not follow a direction that would reasonably take us from north to south of the boot, but we will jump from one region to another.

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La Fattoria Corzano e Paterno and its cheeses

If you happen to travel along the Via Cassia in a southerly direction about fifteen kilometers from the pearl of the Italian Renaissance, Florence, you may be lucky enough to come across one of the many pleasure factories dotting the gentle Tuscan hills: La Fattoria Corzano and Paterno.
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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.

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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.
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