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Cooks and our Tuscan Women Cook nonne make focaccia their own, scattering spiny rosemary leaves, paper-thin slices of red onion, black and green olives, or cooked bitter greens over their dough. Some add rosemary, fennel, and other spices to the dough. In season, fresh zucchini blossoms may adorn the dough as well as any seasonal herbs including fennel fronds, marjoram, and oregano. During the grape harvest, cooks in the region prepare schiacciata con l’uva, a grape-filled sweet tort and focaccia’s cousin. It’s a not-to-be-missed treat when you visit in the fall.This recipe is from nonna Lara of Tenimenti Andreucci.Read More →

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Ribollita means “re-boiled” in Italian. When the bread has an extra day or two to absorb even more of the flavorful broth, ribollita will thicken and taste creamy. Feel free to add your favorite vegetables and herbs to this recipe. There are no hard and fast rules for ribollita, except to reheat and enjoy, day after day. This recipe is courtesy of nonna Ada of Agriturismo Belagaggio.Read More →