Curiosità e golosità di toscana

As in a large and old kitchen, in this book stories, recipes and the taste of Tuscany are well blended in traditions and memories, together with modern and refined taste that rediscovers ancient flavors: so the sheep cheese from Grosseto, the buccellato of Lucca, the sugared almond sweets of Pistoia, the bottarga from Orbetello, the cuttlefish with artichokes, loved by Napoleon during his stay in Elba, and the recipe of the wafers accompanied by the “Canzona de’ cialdoni” of Lorenzo il Magnifico become pleasant stages of an unprecedented itinerary in the Tuscany of flavors of our memory, amongst curiosities of history and culture, not only gastronomical.

144 pages, format 17×21, hardbound

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