Having such a wonderful olive oil at hand, Italians are very good at preserving a variety of vegetables “sott’olio”. These are wonderful as part of a mixed antipasto. Use small...
This soup was born as a pour soup of charcoal burners, shepherds and it is not a light soup made only of water and flavours. There are lots of recipes...
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...
If you want to joint me in an ancient and renowned winery in the heart of “Chianti Classico”, don’t hesitate to write me (info@martascooking.com). Lornano winery won also the 2nd...
This is a pasta dough made without egg even if someone uses it, and rolled out by hand into long thin noodles. I suggest to use two different kinds of...
Bistecca is a term which once defined a specific cut of meat, but today refers to a method of cooking meat, mostly red meats, on the grill, griddle or in...
Beans in Tuscany have a long tradition, they play a main role (together with mushrooms, truffles, chestnuts) of Autumn season This recipe with its ancient way of cooking, it’s the...
