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home > recipes

Mamma's Recipes

Braised Beef, Florence Style

Braised Beef, Florence Style

The Florentine stew is a traditional dish of the city of Florence. To get a good pot-roast takes a cut of meat not less per kg of weight and a lot of patience. The firing of overcooked alla fiorentina must occur slowly after a nice Browning of the meat.

Tagliatelle with Asparagus and Pancetta

Tagliatelle with asparagus and bacon are a spring dish tasty and rich, made even tastier by the bacon browned.

Tagliatelle with Asparagus and Pancetta

Wurstl Bruschetta

Wurstl Bruschetta

In Tuscany is called fettunta, elsewhere panunto. When the bread is warm and crispy rubs one garlic clove over the surface and then seasoned with various ingredients. It is believed that this poor food was born as a snack for workers. It was prepared with home-made bread, stale, and flavored with meat and sausage.

Pappardelle with Hare and Brunello

Brunello di Montalcino is a product of the highest quality, highly placed in the Tuscan culinary culture that uses it also as an ingredient in some of the most classic preparations.

Pappardelle with Hare and Brunello

Penne all'Arrabbiata

Penne all'Arrabbiata

For pepper lovers could not miss the recipe of penne all'Arrabbiata. It is a traditional dish of Italian cuisine, cheerful and lively.

Bruschetta Toscana

Bruschetta is a simple, genuine and inviting dish especially for the spring and summer that are coming. Possible ways to fill a bruschetta are listed below.

Bruschetta Toscana

Spaghetti alla Marinara

Spaghetti alla Marinara

The clams, the main ingredient of this pasta, are even more tasty if you buy them fresh.

Apple Pie

Apple Pie is a classic sweet, genuine and homemade, prepared throughout the world.

Our Chef Giovanna, which uses eggs from our chickens, will show us how to prepare it.

Apple Pie

Tagliolini with Truffle

Tagliolini with Truffle

Truffle Tagliolini, I show you today's recipe for truffle tagliolini, needless to tell you that I'm a dainty dish, preparation is absolutely elementary and the result is an absolutely exquisite dish and classy, let's see the recipe for preparing the tagliolini with truffles, of course you can also prepare this dish with other types of pasta such as fettuccine, the noodles, the "maltagliati" etc etc ...

Christmas Recipe: Stuffed Turkey

Christmas is coming and the all those appointed to cooks during the holidays are asking: what to do for Christmas? Do not worry, Mamma Graziella is here to help and try to give advice on recipes for Christmas you will not regret.

Christmas Recipe: Stuffed Turkey

Carbonara Spaghetti

Carbonara Spaghetti

To check the origin of this dish, one should go with the mind at the time of the Carbonari, but simply its name comes from the black pepper, That if minced on the spaghetti before serving, It makes them very dark.

Classic Margherita Pizza

Sometimes the simplest ingredients, combined in the simplest of ways, have the power to stop time, erase your woes, and transport you to a place of nirvana-like bliss. Such is the power of the margherita pizza. Fresh tomato sauce, chewy mozzarella cheese, a sprinkling of basil on a crispy crust? I wouldn't be surprised if you started levitating.

Classic Margherita Pizza

Mixed Wild Mushroom Pasta With Black Truffles

Mixed Wild Mushroom Pasta With Black Truffles

One of my all time favorite fall dishes is a simple saute of porcini mushrooms served over fresh pasta and topped with shaved black truffles. You can use just about any variety of mushrooms available since porcini aren’t easily accessible, but by adding some chopped rehydrated dried porcini you can enhance the dish by adding a little of that special porcini mushroom flavor.

ROLLED BELL PEPPER DELIGHTS

These are great as appetizers or even as a light lunch meal. Mamma Graziella makes these with meaty red and yellow peppers, they really are the best peppers to try these with (I tried this summer with green bell peppers but they were too short to roll up well).

ROLLED BELL PEPPER DELIGHTS

Tuscan meatloaf

Tuscan meatloaf

The preparation has intense taste, full and therefore requires a red wine with good intensity as the Vino Nobile di Montepulciano

Ribollita: Rèchauffè of Bread and Vegetable Soup

What a lot of things the famous (though rather poorly imitated) Ribollita brings to mind! Few nowdays know hot to cook it properly, because it requires a lot of love and time and, of course, simple and genuine ingredients.

Ribollita: Rèchauffè of Bread and Vegetable Soup

Asiago, Spinach and Toasted Walnuts with Fusilli

Asiago, Spinach and Toasted Walnuts with Fusilli

When making pasta salads, I always toss the cooked, drained pasta with olive oil to prevent it from sticking together while I prepare the remaining ingredients.

Spaghetti with Clams

The spaghetti with clams are one of the most famous and popular dishes of the Italian culinary tradition.

Although now the spaghetti with clams are prepared in every corner of the world, it is impossible for those who went to Naples to try this delicious dish, perhaps savoring the sea.

The spaghetti with clams have also become one of the plates required for the Christmas and New Year.

Spaghetti with Clams

Eggplant Parmesan

Eggplant Parmesan

Mom Graziella gift us with a traditional vegetable recipe. Very good, cheap and simple, of genuine tuscan origins.

tagliatelle with wild boar

Here for the recipe to prepare a delicius Lunch! Inside there is the instruction to you homemade Pasta too!!

tagliatelle with wild boar

Arista: Roast Lion of Pork

Arista: Roast Lion of Pork

It used to be thought (Perhaps with someones imagination working overtime) that the name derived from the Greek term Arista, which, being a neutral plural, means “excellent things". This superlative was presumably cried out by appreciative Greek guests during a sumptuous banquet held on the occasion of the Council of Florence in 1439, when prelates of the Roman Catholic and Greek Orthodox churches met.

Panzanella Tuscan Recipe

TO BE KEPT IN THE FRIDGE FOR RECIPE
Panzanella is a traditional and very popular spring dish of Tuscan peasant food, but is also found in other regions of Central Italy, such as Marche and Lazio.

Panzanella Tuscan Recipe

Strawberry and Nutella Crepes

Strawberry and Nutella Crepes

There are still many strawberry recipes on our to do list. On the top of the list there is the famous Strawberry and Nutella (a chocolate hazelnut spread) crepes. We have been enjoying crepes every since mamma Graziella first made them and they are fairly easy to make.

Lasagna with Meat Sauce

One of the most representative dishes of the cuisine of our country, lasagne not leave impassible even the most delicate palates. This combination of pasta, cheese, meat sauce and bechamel is simply wonderful!
We can also call the lasagna Bolognese, but it seems that the Bolognese do not like this definition much...

Lasagna with Meat Sauce

Risotto with saffron of San Gimignano, green celery and fresh salami of Cinta Senese

Risotto with saffron of San Gimignano, green celery and fresh salami of Cinta Senese

Saffron is mainly used for flavoring and seasoning various dishes, from first courses to desserts, from cheeses to liquor up. It is particularly appreciated in preparations of rice, shellfish and seafood, white meats in sauce such as poultry, rabbit and veal. It is also suitable for vegetables and seasonings bring out just a single bit to flavor the dough leavened cakes, biscuits, cream and ice cream.

Carpaccio of Beef with Arugula, Tomatoes and Grana Cheese

This is one of my favorite food in summer and fall, I love it!
It is prepared in a few moments, is a unique dish and it's really good (for the lovers of raw meat, of course!) It is also a starter for quick and tasty dinners.

Carpaccio of Beef with Arugula, Tomatoes and Grana Cheese

Spelt salad

Spelt salad

Spelt salad has always been the undisputed companion for tours. This salad is a variation of the classic salad prepared with rice. Ideal to taste something fresh and light in summer, where you are always moving.

Recipe Knuckle of Pork

The knuckle of pork, is a very tasty dish that is well suited for important meetings or dinners, if surrounded by some great baked potatoes or onions.
We could really enjoy it with excellent red wine, chianti classico is very good.

Recipe Knuckle of Pork

Florentine Tripe

Florentine Tripe

A more luxurious version of this dish encompasses the addition of minced meat to the mire-poix which is a quarter-cooked before throwing in the tripe.

The Tiramisu

Today, our Mother Graziella offers us a gentle and easy to prepare delicious, also known as an aphrodisiac by some. Very easy to prepare because it does not require cooking in the oven, but just put some hours in the fridge to enjoy its full flavor.

The Tiramisu

Apple Pie

Apple Pie

This week our Mother Graziella offers us a very sweet and delicious recipe. This cake may look like a beautiful rocky summit, and over the apples soft and bulging. Could be masked by the icing sugar sifted, but I like its rustic charm.

La Pappa al Pomodoro

Mamma Graziella today offers us another of his delicious recipes!!
Whose very name evokes the familiar environment (the jelly). Although Tomato soup is generally a starter you can savor every moment of the day. The key ingredient in this recipe is of course the tomato.

La Pappa al Pomodoro

Spaghetti in Frittata

Spaghetti in Frittata

How many times before preparing a quick meal you open the fridge wondering what is advanced and there are spaghetti cooked the day before.

Tortelli, Potato tortelli

Homemade Tortelli, the best!

Tortelli, Potato tortelli

Mock Fish

Mock Fish

IF YOU NEED TO KEEP IT in the fridge for serving at an important soirée, brush it over with aspic jelly. (it is easy to make up, with the addition of a whiff of brandy).

Chicken Cacciatora

Not infrequently is the preparation of this dish enriched with dried mushrooms (previously moistened in water). I find, however, that the traditional recipe is the winning one as it does not mask the delicate flavor of the chicken meat. With regard to the name, the origin of which is lost in the mists of time (can you really see hunters preparing such a delicacy with grace and patience?), any curiosity is bound to remain unsatisfied (At least here). However, this is a dish that still today appears fairly frequently on Florentine and Tuscan tables, as it requires little fuss and the preparation time is short.

Chicken Cacciatora

Florentine Sovoury Crepes

Florentine Sovoury Crepes

Simple and Tasty as they are, these crepes are, unfortunately, served up nowadays in several ways which are not always correct. At any rate, the original recipe for these so-called "grand-mother's kerchiefs" is the one I have described. The only valid variation could be to add aromatic herbs mixed into the spinach to make the crepes still more delicate. This would only be in summer, however, when the aromas are at their keenest.

Tagliolini Salmon

A dish for special occasions, do not come cheap but it is highly effective and of rapid preparation, these noodles can be a welcome change for the most refined and discerning palates.

Tagliolini Salmon

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Perhaps it is better not to investigate thoroughly the origin of the unique name given to these tasty noodles that can be found in many restaurants, though not always conform to the recipe shown here.

Spaghetti with olive oil, garlic and chilli

A really great recipe for an improvised meal or a midnight snack with friends.

Spaghetti with olive oil, garlic and chilli

Penne with Truffle

Penne with Truffle

To prepare a different menu you could simply add just a special ingredient, maybe a bit 'looked' like the truffle that today is easy to find in useful glass jars.

VinSanto Canapés!

Allow us to suggest, for a change, that this preparation does not need Tuscan bread, but rather French Baguette type, round in shape, with a softer texture to it. There was a time when these flavorsome, dainty and auspicious Crostini would never be missing at any wedding feast.

VinSanto Canapés!

Rice Stuffed Tomatoes

Rice Stuffed Tomatoes

Excuse us for the delay but Mamma forgot to give us the recipe! but do not worry, even if a day later we are ready to taste an awesome fresh recipe particularly good for summer!!

Tuna Fish with Beans and Onion

Questo piatto può essere mangiato davvero solo a freddo (il che significa né caldo ma sicuramente non direttamente fuori dal frigo o), quindi è giusto per la stagione calda, anche se i fiorentini lo usano in qualsiasi periodo.

Tuna Fish with Beans and Onion

Spaghetti alla Mediterranea

Spaghetti alla Mediterranea

Fast to prepare these delicious noodles, served with a sauce"Raw", which is essential to use fresh tomatoes and basil, which gives the dish a special freshness.

Polenta Croutons

These tasty Crostini are for serving up especially in the winter, when the frying and consumption of a hot dish do not require too much of an effort. Not everybody manages to fry Polenta without it crumbling. There is a trick and, like all tricks, it is simple. Everything depends on letting the cornmeal slices color nicely on each side before turning them and on maintaining a high oil temperature.

Polenta Croutons

Olive Sauce

Olive Sauce

This delicious sauce is perfect with short pasta, particularly pennette and rigatoni, which combine with it better because, as both types are shaped like small tubes, the sauce is trapped inside besides coating the outside.

Cantuccini! Typical Tuscan biscuit with Vinbeato

There are some variations of the recipe, such as the one where the almonds are toasted in the oven before mixing into the dough, or the one recommending a pinch of saffron to give the biscuits a bright yellow color. i think that my recipe - the most respectful of tradition - is ideal if you want biscuits with a balanced pleasant flavor for relishing on any occasion.

Cantuccini! Typical Tuscan biscuit with Vinbeato

Rigatoni Cooken in Sauce

Rigatoni Cooken in Sauce

Why Rigatoni and not just plain Penne? The reason is obvious: because the latter have a smooth surface, while the former are artistically ribbed and the beam sauce clings better.