Last saturday Giorgio and I  prepared a recipe typical of Mugello and, in general, of mountain tuscan areas: Chestnuts Tortelli The recipe for tortelli with chestnut filling is typical of the Mugello and Lunigiana valleys in Tuscany, two mountain areas where chestnuts have been for centuries the staple of the local peasants’ diet. In fact, [...]

Procedure: In a frying pan, put some extra virgin olive oil. When it is war, add chopped onion (one), carrot (one), celery (one piece). Now add the minced beef (300 gr) and minced pork (300 gr), plus some fresh sausage (2 fresh sausages). When it is well toasted, add half a glass of red wine. [...]

This is really typical of Tuscany.. to begin the meal with mixed Crostini some with spleen paste, some others with mushrooms, and some others with lever. Here is my father-in-law recipe (who, in any case, says that he always changes receipe, depending on what he has in the fridge:-)) Ingredients: chicken lever, onion, celery, 1 [...]

Ingredients: a calf spleen, extra virgin olive oil, salt, pepper, bread slices, chili, fresh sausage, 1 carrot, some celer, some parsley, some basil, onion, leek Procedure (This recipe has been given by my father-in-law): The spleen is a slice with a sort of peel from both sides. Remove it and then scrape the flesh with [...]