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A Tuscan Table
A Tuscan Table
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A gorgeous, seasonal, vegetable-forward guide to Tuscan cooking - all photographed in the splendid Le Guisciane villa in Tuscany.
A love letter to cooking and eating together in the Tuscan countryside, Tuscany is a love letter to seasonality, to the beauty of simple pleasures and the power of gathering. Tuscany features a year of seasonal recipes all shot throughout the year at author Luca Calvani's boutique Tuscan villa Le Guisciane, set in the heart of the Tuscan countryside.
From pappa al pomodoro to tiramisù, the maltagliati of Nonna Dina to Nonna Ottavia's ragu reimagined, the cecina from summers in Versilia and warm Sunday tables full of laughter and memories; Tuscany is a more than just a cookbook, it is a celebration of how to live and eat together.
Chapters and recipes include:
· Fundamentals: cecina, three flavor focaccia, pesto three ways
· Autumn: pumpkin gnocchi with Gorgonzola, pappa con pomodoro, baked eggs
· Winter: pasta e fagioli, minestrone bread, pumpkin pie
· Spring: filo pastry sticks with feta, asparagus and spinach, lasagne, Florentine risotto
· Summer: summer panzanella, tiramisu, scarpaccia
A love letter to cooking and eating together in the Tuscan countryside, Tuscany is a love letter to seasonality, to the beauty of simple pleasures and the power of gathering. Tuscany features a year of seasonal recipes all shot throughout the year at author Luca Calvani's boutique Tuscan villa Le Guisciane, set in the heart of the Tuscan countryside.
From pappa al pomodoro to tiramisù, the maltagliati of Nonna Dina to Nonna Ottavia's ragu reimagined, the cecina from summers in Versilia and warm Sunday tables full of laughter and memories; Tuscany is a more than just a cookbook, it is a celebration of how to live and eat together.
Chapters and recipes include:
· Fundamentals: cecina, three flavor focaccia, pesto three ways
· Autumn: pumpkin gnocchi with Gorgonzola, pappa con pomodoro, baked eggs
· Winter: pasta e fagioli, minestrone bread, pumpkin pie
· Spring: filo pastry sticks with feta, asparagus and spinach, lasagne, Florentine risotto
· Summer: summer panzanella, tiramisu, scarpaccia
ABOUT THE AUTHOR
After graduating from high school in Prato - the city where he was born in 1974 - Luca Calvani left for New York where he worked for a textile company. In the United States, he began studying acting, attending the Actor's Studio. From there, his journey through film and television began. He made his big-screen debut in Ferzan Özpetek's His Secret Life, before taking part in major international productions such as Tom Tykwer's The International, Woody Allen's To Rome with Love, and Guy Ritchie's The Man from U.N.C.L.E. His television credits include Sex and the City, The Bold and the Beautiful, and Inspector Manara.Along with his passion for theater, cinema, and television, he also cultivates a passion for hospitality and gastronomy. He co-hosted Italy's Come Dine with Me and made ravioli with Alan Carr in BBC's Amanda and Alan's Italian Job. In the Tuscan hills, together with his husband Alessandro Franchini, he runs the farmhouse "Le Gusciane,", which has been featured in Condé Nast Traveller, Vogue Italia and Style Corriere. Luca personally oversees the kitchen at Le Gusciane and the recipes born around those fires are collected in Tuscan at Heart, his first book.
PRODUCT DETAILS
ISBN: 9781846017285
Publisher: Mitchell Beazley
Pub Date: 20261020
Height: 10.05 inches
Width: 7.75 inches
No. of Pages: 240
Category: COOKING/Regional & Cultural/Italian
Category: COOKING/Specific Ingredients/Natural Foods
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