Sunday, March 23, 2014

You want to try these dishes?

In 2014 finally starts on tour around the world. A small brigade Tuscany that is available to cook in every place that loves the flavors of Tuscany. Nothing could be easier to contact me and live a vibrant sensory experience.

Saturday, January 25, 2014

Flag Fish marinated in arbutus and myrtle reduction..




That's the beauty of the Maremma! I'm really lucky to live in the midst of so much beauty. We invented a beautiful day to try a recipe a bit 'weird but really fun and ideal for a single dish. 

Flag caught fish in our seas, myrtle and arbutus of Mediterranean, Olive Oil Maremma, chickpeas, corn flour, in short, a nice group of foods that they suggested me to create this dish. 

Enjoy the show!

Thursday, October 11, 2012

The taste of art (the art of taste).




The big event desired by the Major of Tuscany and food association (Confesercenti) dedicated to Food and Art, which took place on Wednesday 26 September, 2012 in the beautiful scenery of the Garden of Villa Bardini in Florence with ten Chef for a full day were mixed in the Museum to work on the preparation of a table of unique flavor.


Monday, March 26, 2012

Antinori: "Excursion to taste the future" - Essence and symbiosis with the enviroment.


A jewel that the Antinori family has opened the campaign of Castiglione della Pescaia (GR) Maremma Toscana between vineyards, orchards and cork-trees.

Today we go to visit, as they like to call its authors and its interpreters, "the farm of the future." In fact, in complete osmosis with the surrounding countryside, you come into contact with the tradition, but believe me wet every where innovation. A 'farm overlooking the sea which is really a step, where the "physical" there is very little and the 360 ​​degrees speaks only of crops and Mediterranean, then fortunately you are taking and make you come in as a science fiction movie in a hidden door in a hillside .. and here we start our hike.



Friday, March 23, 2012

A spasso nel forno di Andrea Montomoli: gusto, talento e tanta qualità.

Nel cuore del borgo minerario di Boccheggiano una “bottega di panificazione” da non perdere.

Riprendiamo la rubrica di Cibo & Dintorni dopo un paio di mesi di pausa, questa volta siamo a colloquio con Andrea Montomoli (classe 1973) che vive e lavora nel cuore delle nostre colline metallifere e che ci racconta di una storia di panificazione fatta di sensibilità, tecniche e sapori……

Friday, November 25, 2011

Teaching "Kitchen Maremma" . Yes! But you have to be some noble, some Brigands and quite insane. Otherwise it's boring boundless.


It 'a little bit missing from my blog, but I believe the cuisine has absorbed a lot of my Pacianca Osteria in recent times, but fortunately in the midst of all the many pleasant things have happened, mainly thanks to calls from some of you, shed for the world, that I was the first message, sent mail and then made ​​a simple request: ", but why not organize a calendar and put in a cooking class amateur Maremmana intended for an audience? By Max definitely have fun".

The formula with an activity holiday in Maremma, not a bad cook good things while sipping the local wines is a piece that whirls in my head. Well, you all know who are the first to get excited by things like that, especially if there's half a chance to speak of our environment and at the bottom that is, after all my efforts nell'enogastronomia perhaps the time has come to make available to anyone who wants a fun, alternative to enjoy a holiday in Tuscany.