We recently spent an evening with Cecilia Tessieri, founder of Amedei Chocolate. Following some of the questions asked during the night, her take on quality chocolate, how Amedei is produced and her vision on the future. Q: Back in the 1990, what was the inspiration...
As you may recall, last November we went for a short visit in Prato, in the northern part of Tuscany. We wanted to meet the lovely people at Antonio Mattei, to see how the real cantucci are still made today....
There are many traditional recipes on a "must eat in Tuscany" list, and the famous Ribollita is one of them. Quite simply, the word "ribollita" means boiled twice. It was a peasant recipe, to use the vegetables one had in...
