A love letter to cooking and eating together in the Tuscan countryside, Tuscany is a love letter to seasonality, to the beauty of simple pleasures and the power of gathering. Tuscany features a year of seasonal recipes all shot throughout the year at author Luca Calvani’s boutique Tuscan villa Le Guisciane, set in the heart of the Tuscan countryside.
From pappa al pomodoro to tiramisù, the maltagliati of Nonna Dina to Nonna Ottavia’s ragu reimagined, the cecina from summers in Versilia and warm Sunday tables full of laughter and memories; Tuscany is a more than just a cookbook, it is a celebration of how to live and eat together.
Chapters and recipes include:
· Fundamentals: cecina, three flavour focaccia, pesto three ways
· Autumn: pumpkin gnocchi with Gorgonzola, pappa con pomodoro, baked eggs
· Winter: pasta e fagioli, minestrone bread, pumpkin pie
· Spring: filo pastry sticks with feta, asparagus and spinach, lasagne, Florentine risotto
· Summer: summer panzanella, tiramisu, scarpaccia
From pappa al pomodoro to tiramisù, the maltagliati of Nonna Dina to Nonna Ottavia’s ragu reimagined, the cecina from summers in Versilia and warm Sunday tables full of laughter and memories; Tuscany is a more than just a cookbook, it is a celebration of how to live and eat together.
Chapters and recipes include:
· Fundamentals: cecina, three flavour focaccia, pesto three ways
· Autumn: pumpkin gnocchi with Gorgonzola, pappa con pomodoro, baked eggs
· Winter: pasta e fagioli, minestrone bread, pumpkin pie
· Spring: filo pastry sticks with feta, asparagus and spinach, lasagne, Florentine risotto
· Summer: summer panzanella, tiramisu, scarpaccia
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