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Compared to other common grains, Etruscan wheat contains from 20 to 40%...
Bière artisanale Toscane Demetra Blonde non filtrée 100% Toscane
INGREDIENTS: Sunflower oil, 26% ricotta, tomato paste, tomato pulp,...
This recipe is from the Florentine tradition, inspired by the main "seasonal fruits", chestnuts. In fact, it is with chestnut flour that Tuscan Castagnaccio has always been prepared.
Ragù with giblets is a dish that leads to rediscovering the flavors of ancient and poor peasant cuisine, since the times of the Etruscans, of the Middle Age and the Renaissance.
You can buy this product with the Food Box Lume di Candela => DISCOVER
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You can buy this product with the Food Box Lume di Candela => DISCOVER
Ragù with giblets is a dish that leads to rediscovering the flavors of ancient and poor peasant cuisine, since the times of the Etruscans, of the Middle Age and the Renaissance.
The secret of a good result of this sauce is the long and slow cooking, as well as the order in which the ingredients are added. A rustic and savory dish, delicious in flavor and texture.
Reference: QUI17
Brand: Nonna Argia
Florentine trippa is a typical Florentine "poor" second course, eaten since ancient times throughout Tuscany and still very much appreciated today. A dish with a simple and decisive flavor, very quick to prepare, the best time to taste it is in winter. You can buy this product with the Food Box Lume di Candela Deluxe => DISCOVER
Reference: PIE52
The sauce is made following the ancient artisan methods, with preparation ingredients coming exclusively from az. Agr. Corsini Sandra.
In Stock
Reference: Bot5
Brand: Bernardini Gastone
Wild Boar Ragout Various Formats Weight approx. 300 g
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Reference: Bot30
Brand: Bernardini Gastone
Aged cured meat - Bernardini Gastone 400 g
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Reference: Bot63
Brand: Opificio Birrario
Glaux Amber beer of pure malt
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