This is a typical Tuscan broth recipe which name come from the word “Pollo” that means Chicken! I don’t do it on my cooking classes but the broth in general...
The meat I use to cook this recipe in italian is called “girello” in english “silverside” or “rump”. It is a beef cut consisting in a single, very lean muscle...
The “Pomarola” is an ancient sauce that has different way of cooking. Some people make it with fresh tomatoes, other people with the tomato purée and the procedure is not...
This Ragu is my favorite and I love eating it with “Pici” Pasta. Delicious! We need the same ingredients of the classic Tuscan Ragù but we add white wine instead...
Tripes, stewed in a tomato sauce with Parmigiano Reggiano D.O.P. This dish is a very tipical one of the Florentine Cousine. Some people believe that is a heavy food but...
