Family recipes, handed down from one generation to another, are a priceless heritage, and particularly in Tuscany, where the tradition of good homemade cuisine is still so strong to represent an example even in restaurants and trattorie.The best of homemade recipes is that they always add something more to the ordinary cooking: a hint of fantasy, a brilliant change, a smart trick that makes it tastier.Fabrizio Baroni, physicist volunteered to gastronomy, has transcribed his granny Giovannina’s inherited and reviewed recipes and gathered them in this volume that has the virtue of simplicity.In fact, simplicity, easiness, thriftiness makes Tuscan cuisine different from any other gastronomic school: the recipes are explained in a simple, brief, sober way, without any lengthiness or overstatement, just like the great Pellegrino Artusi did in his days, making himself understood at first glance.
Tuscan traditions and granny Giovannina’s excellent ideas: more than one hundred mouth-watering recipes!
1st edition: July 2012
Reprints: January 2013, January 2014, January 2015, April 2017, September 2020
1st English edition: September 2013PDF format