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Traditional Florentine, Tuscan and Italian Recipes & Wines

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» The Art of Cookery - The Recipes in Florentine Cookery

» Setting the Table

» Sauce Recipes

   » Sage and Butter
   » Tomato Sauce I
   » Tomato Sauce II
   » Florentine Meat Sauce
   » Sugo Finto - Rich Tomato Sauce
   » Green Sauce
   » Bechamel Sauce

» Appetizer Recipes

   » Cold Sliced Meats
   » Young Broad beans and Pecorino Cheese
   » Pears and Cheese
   » Crostini with Sausagemeat
   » Chicken Liver Crostini
   » Fried Sage Leaves
   » Tuna and Bean Salad
   » Fresh Vegetables with Olive Oil
   » Toasted Bread with Olive Oil
   » Golden Fried Bread
   » Savoury Flan
   » Home-made Cream Cheese

» First Course Recipes

   » Fresh Pasta
   » Crêpes
   » Sweet Onion Soup
   » Onion Soup
   » Naked Ravioli
   » Tagliolini alla Frantoiana - Tagliolini with Oil and Herbs
   » Leek Soup
   » Pappa al Pomodoro - Bread and Tomato Soup
   » Pasta with Beans
   » Noodles and Chick Peas
   » Ribollita - Vegetable and Bread Soup
   » Cabbage Crostini
   » Meat Broth
   » Stracciatella - Egg Soup
   » Scrambled Pasta
   » Pappardelle with Hare Sauce
   » Panzanella - Bread Salad

» How to Cook Pasta

» Main Course Recipes

   » Valigette - Beef Rolls
   » Florentine-style Tripe
   » Fried Eggs
   » Artichoke Omlette (Artichoke Pie)
   » Stracotto - Braised Beef
   » Roventini - Pig's Blood Fritters
   » Boiled Meats
   » Liver with Sage
   » Fegatelli - Liver Skewers
   » Polpettone e Polpette - Meat Loaf and Rissoles
   » Stew
   » Peposo - Peppery Stew
   » Mixed Fried Meats
   » T-Bone Steak
   » Roast Loin of Pork
   » Pork Chops
   » Rosticciana - Pork Ribs
   » Salsicce - Italian Pork Sausage
   » Stuffed Rabbit

» Fish Recipes

   » Baccalà - Dried cod
   » Calamari in Zimino - Stewed Squids
   » Florentine-style Sole

» Vegetable Recipes

   » Salad
   » Beans or Chick-Peas in Oil
   » Fagioli all'Uccelletto - Beans in Tomato Sauce
   » Casseroled New Peas
   » Turnip Greens
   » Mixed Fried Vegetables
   » Patate Lesse - Boiled Potatoes
   » Mashed Potatoes
   » Fried Potatoes
   » Potatoes and Onions
   » Stewed Cauliflower
   » Asparagus
   » Roman-style Artichokes

   » Courgettes Preserve
   » Mushrooms Preserve
   » Artichokes Preserve
   » Cauliflower Preserve

» Cleaning and Preparing Vegetables

» Cake & Dessert Recipes

   » Schiacciata alla Fiorentina - Florentine Sponge Cake
   » Schiacciata con l'Uva - Sweet grape Bread
   » Castagnaccio - Chestnut Cake
   » Bongo - Chocolate Profiteroles
   » Cenci - Sweet Fritters
   » Bomboloni - Doughnuts
   » Tiramisù - Coffee and Mascarpone Cream
   » Zuccotto
   » Apple Flan
   » Quaresimali - Lenten Biscuits
   » Pinocchiati - Pine Nut Crisps
   » Crespelle Dolci - Sweet Pancakes
   » Fritters
   » Sorbet

» Perfect Daily Bread

» Wines

» Tuscan Wines
» How to Taste Wine

» Snack Recipes

   » Pandiramerino - Rosemary Bread
   » Schiacciata con l'Olio - Flat Bread with Oil
   » Ricotta and Chocolate
   » Zabaglione

» Glossary of Cooking Terms

» Tuscany Cooking Classes

» Tuscany Restaurants

» Contacts

» Useful Links on Cooking and Tuscany, Italy

» Suggestions on Florence, Chianti, Tuscany and Italy

» Sitemap

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		The Art of Cookery Setting the Table

		SAUCES

		APPETIZERS

		FIRST COURSES How to Cook Pasta

		MAIN COURSES

		FISH

		VEGETABLES

		CAKES & DESSERTS Perfect Daily Bread

		WINES How to Taste Wine

		SPECIAL

		Cooking Terms

		Tuscany Cooking Classes New!

		Tuscany Restaurants New!

		Useful Links Suggestions

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