A Good Italian Dish

Eat well in a Hot Summer Day


Is it better to live to eat or eat to live ?? The Italians believe they are in the first part of this question, whilst the rest for the world fall under the second, the family recipes passed down by word of mouth from one generation to the other are priceless, the table is a center of dispute, laughter, talks and decisions. Comfort, memories and joy are instilled on one’s soul by the simple consumption of a favorite dish.
Now, in 2015 the old culinary customs and traditions of Italy’s various Regions and cities are very different to each other due to historical events and climatic influences.

Today, under the kind supervision of Good Tastes of Tuscany and following their professional guidelines we are happy to be able to bring you to the incredible world of cooking and show you some typical Tuscan recipes which will help you enjoy a good Italian dish during this hot summer days.
Always remember: We are what we eat.

Master Chef suggests:


Tomato and Basil Toasts

200organicServes 4

2 large ripe tomatoes, diced
2-3 garlic cloves, peeled
8 basil leaves, ripped
extra virgin olive oil
salt and pepper
300g Tuscan- style bread


Cut the tomatoes in half, remove the seeds then dice
Mix the tomatoes, basil leaves, oil, salt and pepper together in a bowl. Set aside for at least 15 minutes. Toast the bead and rub one side with garlic clove. Spoon the tomato mixture onto the bread and serve.

Please note: Crostini and bruschetta are always done in the oven and not uder the grill.


Porcini Mushroom Risotto



Serves 4

• 800 g fresh porcini mushrooms
• 2 garlic cloves
• parsley or “nepitella” – this is a typical herb that is used in Italy when cooking mushrooms
• salt and pepper
• olive oil

Remove the stalks of the mushrooms and clean the cap and the stalk with knife. Cut the cup and the stalk into medium sized pieces. In a saucepan, sautè the garlic and the herb in 5 tablespoon of oil. Before the garlic becomes golden brown add the mushrooms and salt and pepper then cook slowly with the cover on for 15 minutes. Using the basic risotto recipe, add the mushrooms 5 minutes before the rice is cooked.

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