piatto di pappardelle al sugo di cinghiale

Tradition and authenticity: Cecilia Dei’s pappardelle with wild boar

Such a strong love of cooking that makes you leave your job, and fish from the deck of cards offering different opportunities in life....

What future for Tuscan oil?

It promises to be another good year for Tuscan oil, with a high quality product. Although there is no reason to smile, because a...
tortello con pasta fatta in casa, ripieno di lampredotto, condito con pesto di cavolo nero e pecorino toscano

In “Parola di Chef” tortello with lampredotto stuffing and black cabbage pesto by Nicola...

Traditional does not mean repetitive, it is the root from which every cook develops branches and adds his own leaves.  Tuscan gastronomic tradition offers...

A Consolidated Act on viticulture to safeguard wine

Ninety articles to regulate a sector with a value up to 14 billion Euros, 5.5 billion of which is guaranteed by export alone. The...

Consolidated Act on viticulture and wine production: what will change?

The oenology sector has grown over the years and moved towards a process of professionalization, bringing the value of this sector up to 14...