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……

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.

The dreams from the heart!

No getting around: the dreams are realized! Made starting from your community would be the norm. Create value by pushing on your passions, your talent and above all to get involved. So far for any citizen of the world, at least belonging to the Western sphere, this reasoning is flawless, but believe me, in my country the talent and the passion and desire to get involved is paper and there is no possibility of output. Everything is too complicated: beyond bureaucracy (call it "controlcracy"), you can move easily only through the complacency of arrogant and ignorant chiefs or lord of the manor is a member, if that is not prepared to choke. Zero growth and heart on the corner: this is now the "beautiful country ITALY", no escape for anyone who has the habit of dreaming. As you may have guessed I like balls filled with lots of my fellow countrymen and then you just have to take note of reality. (..............)

"Cacciucco di Cinghiale" (Wild Boar Stew) - here is the recipe! by Massimo Bucci

"Cacciucco di Cinghiale" (Wild Boar Stew) . This is a variation of the recipe of Pellegrino Artusi. I was tired of filling the sauce of this fantastic meat with tomatoes, so I looked for a way for bridging the taste across generations. I omitted the raisins and candied fruits from the original recipe to create a flavor that is more appealing to the palates of today’s youth, presenting a dish that is similar in concept to the famous Cacciucco Livornese. Believe me, making this dish isn’t complicated at all, you just need to keep paying attention so as not to affect the final result.

This is a unique dish that goes well with a nice red Monteregio di Massa Marittima wine, the choice of which, I’ll leave to the consumers to sort out for themselves from the various captivating labels that we fortunately have.

Let’s start with a nice leg of wild boar, and I hope you have someone at your house who deals with wild boar hunters, and that they don’t get stingy when they supply you of this royal meat.