Hi from Novella!

I was born in Bologna but my roots are here in Tuscany, including in cuisine.From the Lucca cuisine, I love to prepare tordelli with ragù and various soups, from frantoiana to ribollita to pappa al pomodoro, all seasoned with the excellent oil from our hills.The appetizer is always rustic, with excellent unsalted "sciocco" bread bruschetta and Colonnata lard, Igp Sorana beans, black cabbage, and the inevitable chicken livers. To finish sweetly, almond cantucci and grandmother's cream cake.