Terranuova Bracciolini (Tuscany)

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Recipes From Tuscany

Recipes

Pappa al pomodoro---a piatto povero, “poor-man’s dish,” is another such creation by Tuscan farmers to make use of stale bread and bumper crops of tomatoes, a New World food introduced into Italy in the 16thc.

Recipes
Made with an olive oil-enrichened bread dough and studded with fresh rosemary and sweet sultanas, these delightfully sticky, criss-crossed buns were traditionally served on giovedì santo or Holy Thursday in the Renaissance city.
Recipes
Amy Gulick shares another recipe from the Italian cucina povera tradition— with simple, ‘poor’ ingredients invariably found in the pantry.
Recipes
Our food writer Amy Gulick shares a bit of local history in her area of Tuscany along with this tasty recipe for ricotta and rosemary schiacciata

What others are saying about Tuscany

@Coral asks:

I am planning on living in Florence for a year. Can anyone recommend a good agency for a long-term rental?

Thanks.

Anyone know of a good Notaio in the Pescaglia/Bagni di Lucca area of Tuscany?

@gillken asks:

I have a property in Italy.  I am not resident in Italy.  I am a UK resident and pay UK taxes.  I am considering renting the property for self catering holidays.  What tax will I expect to pay?