This gallery contains 15 photos.
Saturday we had a beautiful day at the Podere Santa Maria, a beautiful farmhouse on the Maremma hills around Paganico (Gr), where Gloria and Marcel organized their son’s baptism party. We spent the night at Podere Vignali and that morning, coming … Continue reading
This is my INVITATION: go out, alone, with kids, friends or family, find an “unknown” road, park or meadow, take some time off and … start walking !!!!!!! What is better than a simple walk to discover your surroundings or your region ???
Ten years ago i moved to Tuscany. At the beginning, i was too busy to see and visit what there was around me. Then my son was born, i changed my life and i met enjoyable moms. Together we’ve “built up” adorable walking moments. Every week we walk: different itineraries to create, different villages to visit, different fields or woods where to live adventures and now … i’m learning so much about my surroundings! Next step: discover my region!
I’ve realized walking it’s a great way to really know a place.
Tuscany is famous for its towns but also its landscapes, its agricoltural fields, its sweet hills and natural parks … a lot of possibilities to walk, learn and have fun. You don’t need a lot of things, just three easy ingredients to try a different point of view: have some walk around visiting a town or park, take slow steps to discover small particulars, have time “to grab” joyful experiences. In this way it is possible to create a personal, work in progress, untypical “touristic guide”, full of photos, thoughts and memories and deeply know your country!
Here some my photos:
Madonna dei Monti close to Casciana Terme… a day full of projects!
Around Fauglia (Pi) … olive trees, peace and 3 walking moms!
La Colombaia: a special place for kids
Now for me walking means: pleasure to discover my country, stay together with family and friends and enjoy the time !!!
Have fun !!!
This month this post is part of the The Italy Blogging Roundtable. The five Italy Roundtable blogs are:
Gloria – At Home in Tuscany
Alexandra – Arttrav
Jessica – Why Go Italy
Melanie – Italofile
Rebecca – Brigolante
Last Wednesday i had a Cooking Class with Becky and Lea, i really enjoyed it !!! We cooked a variety of Bruschette&Crostini, Ragù, Lasagne Napoletane and Tiramisù. Really good “schoolgirls” … Bravissime !!! At night we had a lovely dinner … Continue reading
After a busy, full of family and food Easter Day, i enjoy my easter monday at home, reading a book, playing with my son, spending time cooking … and baking La Schiacciata Dolce Toscana. It is a Easter sweet bread prepared with Anice Seeds and Mint Rosolio, a sweet light liquor. My friends say the recipe cames from Pisa and Livorno areas, but it is popular in all the Tuscan Region. Normally it’s easy to find the schiacciata in this Easter period, but i really like it so i bake it often during all the year … i love it with honey for an energetic breakfast or with a nice hot tea for a sweet aftrenoon break !!!
Schiacciata Dolce Toscana
700gr Flour
3 Eggs, at room temperature
150gr Caster Sugar
70gr of butter, at room temperature
a glass of lukewarm milk
50gr Brewer’s Yeast
a lemon zest
2 tablespoons of anise seed
50ml of Mint Rosolio
a pinch of salt
a egg white
Dissolve the brewer’s yeast into the lukewarm milk. In a glass put the anise seeds with the mint rosolio. Mix the flour and the sugar in a bowl, add the beated eggs, milk plus yeast, lemon zest, butter, anise seed plus rosolio and the pinch of salt. Knead by hands all the ingredients and when the dought is ready, put it in a high cake pan. Leave it in a warm place for a couple of hours, until it rises. Before baking it, brush the surface with the beaten egg white. Then put in the oven 180°C for 40-45 minutes.
Buon Appetito !!!
It’s Springtime, the weather is sunny and the temperature is absolutely perfect for a picnic … but a strange sense of “wintermissing” grabed me so i’ve decided to prepare this rich and tasty recipe that suits more a snowy day. I really like it !!! This is a typical tuscan recipe but to prepare the real one, you are supposed to use Tagliatelle and Porcini mushrooms. It’s Spring and it is impossible to find fresh porcini mushrooms and,as i told you, i feel strange so i’ve decided to cook this type of pasta (mezze maniche rigate !!!).
Pasta Funghi&Salsiccia (for 2 persons)
200gr portobello mushrooms, sliced
100gr salsiccia
onion, thinly sliced
extravergine olive oil and a small piece of butter
parsley, chopped
… and a little bit of fresh cream about 60ml ( this is not part of the real tuscan recipe but i love to put some in the sauce!!!)
Heat the oilve oil and butter in a pan, sautè the onion. Peel the salsicce and crumble them in the pan. Add mushrooms and the fresh cream and cook until the cream become thick. Cook pasta and, when it’s ready, drain and stir it in the pan with mushrooms mixture, heat through. Sprinkle parsley on top.
This dish is rich but also delicate, and it’s perfect if you do not want to taste too much the mushrooms. Definetively the recipe is better using the porcini mushrooms. If you use the porcini do not put fresh cream, you’ll lose their really good taste!!!
Buon Appetito !!!
A beautiful post about Tuscany in March. Tuscany in March » At Home in Tuscany.
A NEW SPRING is arrived in TUSCANY !!!
Sometimes happens i have less than an hour to cook ” a meal” and one of my favourite “recipe solutions” is Tortiglioni Radicchio&Gorgonzola! Radicchio is a variety of salad, red and a little bit bitter. Very common in Italy. It’s … Continue reading
CARNEVALE is the period before Lent, it runs from Twelfth Night to Ash Wednesday. It is celebrated with mad jokes, streamers, typical sweets and fancy dress parties especially during the weekend running from Giovedì Grasso (the last Thursday) to Martedì … Continue reading
