Lacinato or Tuscan kale is what we call it in the U.S. where it’s relatively new for cooks and gardeners alike. But in Tuscany cavolo nero has long been a staple of…
Browsing Tag
Tuscany
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The Renaissance, they say, was born here when the shepherd and cheese-maker Giotto was discovered sketching the form of a sheep. Brought to Florence because of his talents, Giotto went on to…
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When I first came to Italy, too many years ago now to count, it was just about this time of year, late June or early July. We drove down through the Crete…
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Teverina Tales, Part I: Return of the Wolf In Italian, there’s a common phrase, you hear it all around you all the time: In bocca lupo (actually in bocca al lupo). It means…
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We’ve had a slight change of plans, or rather a change of date, for our up-coming in-depth exploration of the Tuscan kitchen and its ingredients, methods, and techniques. Because of schedule conflicts,…
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