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~ Mozzarella di Bufala “Stacks” with Salsa Balsamico ~ It’s 18 degrees and it’s snowing. But at TuscanVines, we haven’t given in just yet. Motivated by the 60 degree temperatures this past weekend, we momentarily ignored the fireplace and bid…
Continue reading~ The Seven Towers of San Gimignano ~ Have you ever had the urge to make a comforting stew but were concered you didn’t have enough time to prepare it properly? This recipe is the answer. On a recent cold,…
Continue readingIt’s become as ubiquitous as calamari fritti and with good reason. But do you know how to make it? Pasta with Broccoli Rabe and Sausage has become a staple. It’s delicious and wholesome and very simple to prepare. …
Continue readingMy mother made Kale. All the time. In addition to broccoli rabe, it was probably the most hated vegetable she ever forced me to eat. All these years later and broccoli rabe is now one of my favorites. But despite becoming the…
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 readingAlmost everyone knows Marsala. Since I rarely use it, I almost never have it on hand and being the Cucina Povera sort of guy I can be, I’m not about to stock it for the rare occasional use. However, I…
Continue reading~ Montalcino Street: Pasta e Fagioli appears on many Trattoria menus throughout Tuscany ~ Pasta e Fagioli; an authentic Tuscan classic and about as simple to make as a recipe can be. Pasta & Beans is a staple throughout Italy, but…
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