Long ago in the Tuscan mountains (Lunigiana), chestnut trees ruled the hillsides. During harsh winters, local families relied heavily on the rich, sweet chestnut flour to nourish themselves. Moreover, Castagnaccio was more than just a cake; indeed, it was a humble celebration of nature’s gifts, simple yet soulful. Legend says an old grandmother once invited lost travelers into her home, offering slices of warm castagnaccio and stories by the fire. Those slices carried comfort, hope, and a touch of magic, the secret rosemary whispering tales of the forest. Prepare your ingredients: Prepare your ingredients: Start by washing and drying the raisins. Set the pine nuts aside. Mix the batter: In a…

Legend has it, the cake was so easy and delicious, it became the “go-to” dessert whenever there was a shortage of fancy ingredients because nothing beats love mixed with a bit of orange zest! So whenever you make this cake, think of Nonna winking as she slices a piece—because this recipe is a little slice of Italian countryside magic straight to your table. Have fun making your own country cake, known as TORTA PAESANA! Bon appetito!

This cake has deep roots in Tuscan tradition, known for its creamy, rich texture without any flour or butter. It is made with rice, milk, eggs, sugar, and flavored with hints of lemon zest and anise liquor, resulting in a sweet custardy delight that is both comforting and elegant. The Torta di Riso Carrarina comes from Carrara, Tuscany—a region famed for its marble but also for its simple yet flavorful peasant cuisine. This rice cake is traditionally prepared during festive occasions and has been passed down through generations, capturing the rustic charm of Tuscan sweets with its smooth, creamy texture and lightly aromatic flavor. It’s a superb example of how humble…

The word erba means “herb” or “grass” in Italian, so this pie is made from a mix of wild herbs. Specifically, a blend of chicory, chard, turnip greens, and sometimes spinach. You’ll also need a few small potatoes, olive oil, Parmesan cheese, and pancetta. First, prepare your herb mix by briefly blanching the greens just enough to make them soft. Then sauté them with pancetta in a pan for about 10-15 minutes so the herbs absorb the pancetta flavor fully. You can make the dough yourself or buy ready-made. I recommend using pâte brisée (shortcrust pastry) in round shapes; you’ll need two discs. Once the herbs have cooled, spread them over the…

Hey, do you like garlic? Check out this recipe: Classic Spaghetti Aglio, Olio, and Peperoncino. Enjoy this pie warm or slightly cooled, allowing the flavors to meld beautifully. It’s a versatile dish that works well as a main course or a side, bringing a touch of Mediterranean charm to your table. Serve it with a fresh salad or crusty bread for a complete and delicious meal. Don’t forget a good white wine!