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my Recipes
Here below I would like to share with you some of recipes such handed down from my Mother and my Grandmother.
There are recipes symbol of Tuscany, like the “Ribollita” or the “Pappa al pomodoro” which often are so famous as are humble origin; exactly for this reason, establish with precision which are the original recipes it is a difficult task or even almost impossible to accomplish. There are general “directives” as for example for the Ribollita (dish plenty prepared from farmers on Friday and the day after it was to be heated up and therefore “Ri-bollita”=“cooked twice” with just addition of olive oil) Have to be used strictly: black kale, white beans, stale bread and no addition of ham, bacon colonnade or other derived from pork (it borns as poor dish and therefore any enrichment would be inappropriate); or the Florentine steak, that strictly, must be thick at least 2 fingers (better three) or the “Pappa al pomodoro” that should be made with stale bread, fresh tomato and basil, possibly coming from vegetable garden.

1. "Ribollita"
We put for soak the beans in water 12 hours before of cooking into the boiling water, once cooked we will pass half to sieve and put into the broth of cooking and the other half will kept aside.
We do brown onion and garlic with 7-8 spoon of olive oil into a low saucepan, possibly ceramic one and after few minutes we join thyme and the celery already sliced. Subsequently we add a little bit of tomato paste diluted in hot water and the other vegetables already cleaned and well washed. To salt, to cover it for braising the vegetables.
When vegetables will have lost most of their volume, we add the broth of the beans (which it contains the puree) and we cook for about 1 hour (adding boiled water in case you need), lastly we join integers beans already cooked and kept for.
At the end, we join the stale bread, already thin sliced and we do cook for other 10 minutes.
We do to cool down completely (ideal thing is to cook with ahead of 1 day) and after we boil again for 5-10 minutes maximum, adding on a little bit of extra virgin olive oil.
To be served warm or tiepid with again a string of raw olive oil.
  Ingredients (for 8 people):
  • 400 g of dried beans, Cannellini type
  • 500 g of black kale
  • 600 g of cabbage, Verza type
  • 300 g of chard
  • tomato concentrate, to taste (but not more than 1 spoon)
  • thyme, to taste
  • onion, garlic, celery, carrots, zucchini, peas, to taste
  • salt and pepper, to taste
  • 400-500 g dark bread homemade type and stale
  • Extra virgin olive oil, to taste


2. "Pappa al Pomodoro"
We prepare a vegetable broth with approximatly 1 lt of water, carrot, onion and celery. Into a saucepan, we do brown an onion and leek and in the meantime, we take off the skin from the tomatoes.
As soon as ready the fry we add the tomatoes, to taste about salt and we leave to cook for about 15 minutes, we break the bread and we add it to the tomato, to dilute with the vegatable broth. We still leave it for about 5 minutes and we serve it to the table with basil leafs and a string of extra virgin olive oil of Tuscany.
  • Fresh and ripe tomatoes
  • Stale bread
  • Onion
  • Leek
  • Carrot
  • Celery
  • Basil
  • Extra virgin Tuscan olive oil


3. Croutons of Black Kale and Cheek of Cinta Senese
We put the kale leafs into boiled water for some minutes and we leave to cool down to a tiepid temperature into the cooking water. We drain and we chop it but not too much thin and in the meantime we toast the slices of Tuscan bread and we rub it with a little bit of garlic, we lay a slice of cheek and the kale.
We put all into the oven for 5 minutes for a fast gratin.
  • Black kale
  • Slices of cheek of Cinta
  • Garlic
  • Tuscan bread
  • Extra Virgin olive oil of Tuscany, salt and pepper


4. Ricotta's Little Cake and White Truffle of San Miniato Hills
Into a pie dish we break the eggs, we add the ricotta, milk cream, 2 spoon of Parmigiano Reggiano cheese grated, the salt and the pepper. With the appropriate whisk, amalgamate all to obtain a homogeneous mixture, that we will put into the appropriate nonstick round molds, previously buttered; we do cook the little salted cakes into the oven already warm at 180° for 15 minutes.
Serve the little cake with a pecorino cheese cream and white truffle.
  • Ricotta
  • Eggs
  • Milk cream
  • Fresh White Truffle
  • Parmigiano Reggiano cheese
  • Salt
  • Pepper


5. Eggplant Lasagna
We cut the eggplant slices with a size of 0,5 cm and we put it into the oven for about 15 minutes;
Take off from the oven and we put the fresh tomato, basil and pecorino cheese flakes. We do another stratum and we put into the oven until the cheese would be dissolved and serve to the table.
  • Fresh eggplant
  • Fresh Tomato
  • Basil
  • Tuscan Pecorino cheese
  • Grated bread


6. Chickpeas Soup
We do brown the onion, garlic and the anchovy into the oil; before onion takes colour, we add also the little chards and after some minute the tomatos, salt and pepper. Leave it to cook for about 15 minutes, after that join the chickpeas already cooked.
Roast a little bit of bread, rub it with a little bit of garlic and shed it there the “cacciucco” of chickpeas, sprinkling with pecorino and Parmigiano.
  • Chickpeas (previously soaked into the water and cooked)
  • Little chards
  • Fresh tomatoes
  • Garlic
  • Onion
  • Anchovy under salt
  • Tuscan Extra Virgin olive oil
  • Tuscan bread
  • Tuscan Pecorino cheese and Parmigiano Reggiano cheese grated


7. Morsel First Grape Harvest
We do brown the little onion into the oil for some minutes, cover it and leave to cook for about 15 minutes. In the meantime we prepare a chopped with pot herbs.
We lay a little slice of pork over one slice of ham and we scatter with the chopped of herbs and we roll up it, closing with the help of one toothpick.
We put them into the saucepan together with little onions and we leave to do brown.
We take a part of grapes' berries and we get the juice which it will be dipped there the morsels; to add therefore the grapes berries remained, left whole.
In the meantime, we make a homogeneous mixture with a dab of butter and the flour.
We join it to the meat in order to thicken the cooking oil on the bottom of the pot, we taste about salt and we serve.

  • Rosemary, sage and thyme
  • White grape
  • little onions
  • slices of pork meat
  • Tuscan ham
  • Butter
  • Flour
  • Tuscan Extra virgin olive oil


8. Tiramisù of Strawberries
We cut the strawberries to small pieces and we put them into a saucepan with lemon juice and sugar, so that it forms the juice.
In the meantime we prepare the mascarpone cream, making with the whips the eggs yolks and sugar, we add the mascarpone and we continue to whip it up.
We dip the biscuits into the liquid of strawberries and we do a bed into a baking dish, after a stratum of cream and strawberries; we do at least 2 stratum. We put into the fridge for about 1 hour.


  • Eggs
  • Mascarpone
  • Sugar
  • Strawberries
  • Biscuits type like Savoiardi
  • Lemon


9. Salt Cake with Grape
We prepare the bread dough mixture and we put to leaven for about 2 hours, whereupon we impaste it another time with oil and sugar.
We smooth out half dough on a baking tin previously oily and we scatter it with grapes, oil and sugar.
We smooth out the other half dough and we lay it on the baking tin, doing another stratum and we scatter with grapes remained, oil and again sugar.
We put into the oven at 180° C for about 50 minutes.


  • Flour type 0
  • brewer's yeast
  • Salt
  • Tuscan Extra Virgin olive oil
  • Pinch of sugar
  • Black grapes
  • Sugar


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Cooking in Tuscany di Letizia Cucchiara - Via Covina, 44/C - 56028 – San Miniato (Pisa) Italy - P. Iva: 02145950503 - Tel. +39 347 9367255
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