Il Cibreo: a traditional Tuscan recipe   One of the typical recipes of the Tuscan tradition has Caterina de ‘Medici among its admirers who, it is said, was so greedy of this dish that she risked dangerous indigestion. Its preparation requires, among other ingredients, chicken crests, bardigli and livers. We are talking about the Cibreo. The etymological origin of the term is not clear; the most popular theory is that the word cibreo derives from the old French “civé“, onion, which in turn originates from the Latin “caepa“. The great Pellegrino Artusi defines it as: “A simple but delicate and...

Tuscan cuisine Speaking about the Tuscan cuisine, it has vey ancient origins. Recipes remained unchanged for centuries. Sobriety and simplicity: Tuscan cuisine has its roots in history. Some recipes even date back to the Etruscans, and have been handed down unaltered untill today. Tuscan cuisine had its greatest prominence with the Medici family. Not everyone knows about the “Cibreo“, one of Caterina de’ Medici favourite plates, which have been rediscoverd in recent years, becoming becoming very popular throughout the whole Tuscan territory. The typical regional recipes have medieval origins and are very simple as there was a limited exchange of...

Easter. Are you too immediately thinking of crunchy chocolate eggs? Maybe with praline or nutty? Colourful sugar eggs, golden bunnies, coated ducklings? There are no doubts: among all the desserts, one of the main characters of our Easter is certainly chocolate, of all tastes and colours.   An antique/ancient tradition Did you know that the eggs’ tradition is lost in the mists of time? The ancient Egyptians, but also the Greeks and the Chinese, already had the tradition of exchanging decorated eggs to celebrate the new season and the arrival of spring. In Christian symbolism the egg is a sign...