From Tradition to the Table

Tasting of traditional dishes

Boiled meat simmers for hours, filling the house with warmth and aroma. My grandmother used to start it in the morning: a nice cut of beef with capon or chicken, some aromatics, a potato, and a few cloves. And then, as she used to say, “I’m off to prepare the sauces.” Meanwhile, she chopped potatoes, carrots, and peas, and whisked eggs for the Russian salad. You can find all of this in my kitchen—or in “home,” as we say in Tuscany. And there was never a shortage of the smell of bread, with the small miracle of its rising.

That warm, comforting atmosphere is what you’ll find at my table, ready to warm your heart. I like to add a modern touch: caramelized pears, a mushroom and chestnut Wellington with nuts, and to finish, biscotti to dip in orange liqueur.