| Chicken ala Hunter
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This is grandmas recipe from a 100 years ago, that perhaps can still be tasted today in some Tuscan country homes. |
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| Crostini fiorentini
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The most typical Tuscan and Florentine appetizer. It is found on every table, at home and in restaurants. |
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| La Ribollita
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Ribollita means 're-cooked' in Italy, and slow cooking is the secret of this hearty winter vegetable soup designed for wood stoves or back burners. |
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| Spaghettini alla Boccalona
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A Trattoria Za' Za' battle horse, appreciated also in Japan where Stefano Bondi prepared this dish. |
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| Tiramisu
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Stories are told about how Tiramisu was the favorite of Venice's courtesans, who needed a "pick me up" . |
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| Tagliatelle with creamy nut sauce
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If you love nuts, this receipt is for you. |
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| Filet ala ZàZà
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A filet less it is cooked better it is! |
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| Panna Cotta (cooked cream)
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A heavenly dessert |
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| Chicken breast with creamy truffle sauce
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If you love truffle, this receipt is for you. |
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