Tuscan traditions: from bico to pici

I am Letizia and more than a cook, I feel like a lover of my land, the wonderful Tuscany, and a fan of the vast array of products it generously offers. I strongly support the simple and "poor" tradition where raw materials play the main role and for this reason, they must be chosen and selected for their quality. Passionate about handmade pasta, I create experiences where we prepare and taste Pici with aglione sauce, a typical dressing with which they are now known or with breadcrumbs, according to the less known peasant tradition of the past. But in my events, there are also innovative and typical Tuscan surprises to discover! I was born and raised in the far south of Toscana, an area still little-known in many respects, including its culinary traditions, but I have been lucky enough to live in Florence, one of the most beautiful cities in the world, for over 30 years. Desired and known by all, I am very familiar with traditional Florentine dishes and I have created experiences that boast being a trade union between the center and the south of this region, all in the intimate and welcoming atmosphere of my home and in the company of my family.