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~ Cinque Terre ~ Summer means crab! Whether soft shells served with pasta like the recipe we featured last weekend, or blue claw meat that can be used in many different ways. Most recently, I created a delicious risotto from…
Continue readingAn integral part of the Mediterranean diet is dependent upon fish and seafood. Unfortunately, most wild, fresh fish has become extremely expensive – even more so than a good Fiorentina. So when I came across some attractively priced, wild, fresh…
Continue readingAs prominent as Cinghiale, porcini and cured meats are to central Italy, so too is seafood along the coastal regions of the country. Rules are simple; pretty much anything goes, but within that loose framework, use what’s in season and…
Continue readingThe coastline of Apulia stretches for miles and is home to many inlets that harbor the local Pescatore, or fisherman. Forming the heel of Italy’s “boot” the region is known for it’s cucina povera cuisine. Pastas resplendent with vegetables and often…
Continue reading~ Ancient Cellars at Sartori ~ Food and wine are inextricably linked in Italian culture and so too here at TuscanVines; for it was that marriage, that cultural underpinning that is an absolute certainty, that helped give birth…
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