From 13 to 15 March 2010, at the Stazione Leopolda in Florence, Pitti Immagine presents the fifth edition of Taste. In viaggio con le diversità del gusto, the fair dedicated to excellence in Italian food – featuring more than 190 specialist and niche companies – as well as the biological diversities of foods in the global age. Taste is an amusing and absorbing experience for members of the gastronomic and c ...

INGREDIENTS * 250 ml of warm water - about 1 cup * 25 gr dry yeast - about 1 tsp * 450 gr flour - about 3 cups * 1 ½ tsp salt * 70 ml extra-virgin olive oil - about 1/4 cup, plus more for drizzling on top * sea salt to sprinkle on top ...

Ribollita is a famous Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (ie. reboiling) the leftover minestrone or vegetable soup from the previous day. ...