Once chilled, polenta can be either grilled or fried and served in place of bread or pasta in many recipes. For example, it can be layered with meat sauce and cheese for a gluten-free twist on lasagna or toasted to create croutons for your favorite soups or salad...
Polenta is one of those flexible and versatile dishes that can be prepared in any number of ways. For example, it can be made with water, milk, chicken stock, or vegetable broth depending on family traditions and personal preferences. Plus, it can be further...
These classic stuffed chestnut flour pancakes are a popular Tuscan dessert typically filled with a combination of fresh sheep’s milk ricotta cheese and honey. Necci are often prepared on a special set of long-handled, flat iron paddles called testi. Both paddles are...
Pecorino Romano is a well known and distinctive Tuscan cheese made from 100% sheep’s milk. It is sometimes used interchangeably in recipes with the more mild Parmesan. However due to Pecorino’s stronger flavor profile, this isn’t really an ideal swap. Here, the...
This traditional rustic Tuscan chestnut flour cake is usually served in the fall and winter months following the annual chestnut harvest. It features a deep, rich, earthy flavor quite unlike typical cakes and desserts found elsewhere. In fact, classic versions of this...
