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Living a Life in Colour

a guide to Italian food, wine and culture

Pan di ramerino (rosemary and raisin rolls) – Toscana

Pan di ramerino (rosemary and raisin rolls) – Toscana   Print Prep time 24 hours Cook time 30 mins Total time 24 hours 30 mins   Our favourite Easter breakfast though is pan di ramerino, sweet rosemary and raisin rolls. One could consider them a slightly exotic version of hot cross buns. The smell of these… 

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Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana

  Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana   Print Prep time 15 mins Cook time 20 mins Total time 35 mins   These feather-light balls of spinach, ricotta and Parmigiano-Reggiano cheeses with a hint of nutmeg take a warm bath in sage infused butter before being served. They are the perfect… 

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Necci (chestnut crepes) – Toscana

Necci (chestnut crepes) – Toscana   Print Prep time 2 mins Cook time 15 mins Total time 17 mins   Necci are a traditional sweet from the mountain communities in the provinces of Pistoia, Garfagnana and Lunigiana. They have a sweet earthiness about them which marry perfectly with the honey drizzled over them. Creamy ricotta… 

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Spiedini di maiale (grilled pork and fennel skewers) – Toscana

Spiedini di maiale (grilled pork and fennel skewers) – Toscana   Print Prep time 10 mins Cook time 25 mins Total time 35 mins   One of the most ingenious uses I have seen of day-old bread in Italy (of which there are innumerable) is to skewer chunks of bread between meat and grill them…. 

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Anatra con arance (duck a l’orange) – Toscana

Anatra con arance (duck a l’orange) – Toscana   Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins   While duck a l’orange is usually associated with French cooking, the recipe has existed since the 15th century in Tuscany. Some scholars believe the dish may be Florentine in origin…. 

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Arista (standing rib roast of pork with rosemary and garlic) – Toscana

Arista (standing rib roast of pork) – Toscana   Print Prep time 10 mins Cook time 1 hour 15 mins Total time 1 hour 25 mins   Arista is a 14th century Tuscan dish consisting of a pork loin, partially separated from the ribs, and roasted with garlic, rosemary and sage. Often potatoes are added… 

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Bongo / Profiteroles (cream puffs) – Toscana

Bongo / Profiteroles (cream puffs) – Toscana   Print Prep time 30 mins Cook time 45 mins Total time 1 hour 15 mins   Categories: Kids, Vegetarian Profiteroles are everyone’s favourite. While profiteroles and choux pastry are generally considered to be of French origin (think eclairs), they were invented by one of Catherine de’ Medici’s… 

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Pappa col pomodoro (tomato and bread soup) – Toscana

  Pappa col pomodoro (tomato and bread soup) – Toscana   Print Prep time 20 mins Cook time 2 hours Total time 2 hours 20 mins   Categories: Healthy, Kids, Vegetarian, Dairy Free, Season: Summer This soup originates from Siena in Toscana and was a traditional way to use up leftover bread. It can be… 

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Zuppa di fagioli (bean soup) – Toscana

  Zuppa di fagioli (bean soup) – Toscana   Print Prep time 12 hours Cook time 5 hours 30 mins Total time 17 hours 30 mins   Categories: Healthy, Vegetarian* eliminate the meat This is the perfect dish for a cold day. It is a nutritious soup and can be made vegetarian simply eliminating the… 

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Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana

  Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana   Print Prep time 6 hours Cook time 2 hours 30 mins Total time 8 hours 30 mins   Categories: Gluten free*use gluten free pasta, Season: Autumn/Winter This recipe requires some advance planning but there is not much hands on preparation…. 

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