Cooking in Toscana

20/01/2025

Call it an icebreaker, a welcome treat, or simply a “roll up your sleeves” moment – whenever guests arrive, we’re all about diving right in... straight into the dough! 😄 Within 20 minutes, the kitchen is filled with the irresistible aroma of fresh focaccia, and the first Prosecco cork is popping. 🍾🥂 

14/01/2025

Ever thought of farm-to-table decor? 🌿✨ Imagine a morning stroll through the garden, followed by a beautifully set table for lunch. 🍽️🌸

And in the background—one of our all-time favorites:
🍞 Freshly baked rye bread
🧀 Creamy Gorgonzola
🍇 Red grapes marinated in balsamic & thyme

Pure bliss, from garden to plate! 🌱🍷

31/12/2024

Bomboloni, frittelle, pasta fritta, latkes… so many holiday treats, all fried to perfection in loads of oil 🪔😬. The secret to surviving this fried feast? A hot, spicy glass of Vin Brulé! 🍷🔥 Forget the calories – it almost feels like the wine erases all those fried indulgences 😉.

Recipe in first comment
Happy new year to all guys!!

25/12/2024

Happy holidays to all our friends, colleagues and visitors from all around the world.

26/11/2024

A journey to the medioriental cuisine.
Great experience with chef
Festival Nessiah

19/11/2024

Con una prospettiva cross-culturale, che racconta il mediterraneo a quattro mani attraverso le tradizioni gastronomiche delle sue diverse comunità, musulmana, ebraica e cristiana, Tze’ela Rubinstein e ci propongono tre ricette straordinarie, tre piatti originali e ricchi di sapore.
Un viaggio mediterraneo nella cucina mediorientale da parte due Chef che oggi vivono in Toscana.

08/11/2024

07/11/2024

Grilled over an open fire and wrapped in a cloth—that’s how Tuscan chestnuts are best enjoyed! The challenge of peeling them without getting burned adds to our seasonal fun 😊 . We also love using them cooked as a key ingredient in many fall dishes. In Italian, there’s a phrase, “si sposano bene,” meaning they pair well together. And indeed, pumpkin and chestnuts complement each other perfectly! Together, they create a smooth, warm cream that’s perfect for autumn.
Check out our recipe: https://cookingintoscana.it/chestnuts-pumpkin-cream/

25/10/2024

Wine making is an art, and we are so grateful to be surrounded by the artists of

23/10/2024

Fall vibes🍂🍂 with 🥬 We love it in any form, this time as crostini -
Cut out the stem, wash well, and chop. Cook for 20 minutes in salty boiling water.
Drain and dry.
In a pan with extra virgin olive oil place chopps garlic and chilly pepper (🌶😋). Cook for a minute, add the Cavolo nero, stir, and cook for a few minutes.
Top toasted bread with extra virgin olive ( do you have the new one? we are in the middle of the press season! 🫒), add a spoon of the cavolo nero, and - this is a top secret upgrade - top with Pecorino chees.

28/09/2024

Magic moments to treasure

26/09/2024

Let the fun begin!

23/07/2024

Summer hits us with its vibes - fresh, quick, easy to prepare dishes with amazing look and colors:
Carpaccio di zucchini
Panzanella
Tomino chesse with thyme

01/07/2024

, the Tuscan way 🍷🥖

Decor

24/06/2024

Rainy day, though not a lost one:)

18/06/2024

Our early morning routine -
picking fesh herbs from the garden, getting into Lucia's bakery for salty focaccia & bread, collecting veggies from our local farmer (today on the menu: zucchini blossoms!!), pit stop at the bar for brioche & cappuccino, settings the kitchen for a cooking session.
Early morning rituals, we just love it! ❤️

10/06/2024

Gule og kule detaljer hos våre venner hos 🍾🇮🇹🍝

Er du nysgjerrig på det å leie kokk på ferie i Toscana? Sjekk link i bio♥️

Ha en flott søndagskveld 🫶🏻