Letter from those who left the Maremma.

The kitchen is also this ... a hectic journey without time to stop and write something more reasoned about the experiences you go through. 

I am a Tuscan man who loves the scent of the earth and who, thanks to the excuse of cooking, has the opportunity to get to know and speak with many people. I take the cue to bring back a "private letter" between a chef and one hotel director that after many years to recite the poetry of the Maremma now lives among the seas of the south to do what he did here with less stress definitely and more desire to experiment.

This made me ask who is doing the right thing ... or at least .. I would like to be in this story?

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.

http://issuu.com/massimobucci/docs/book_eng_maxbucci_chef_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!

Pici to "Crumbs Sea" Octopus with the thyme Cerboli.

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.

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.

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……