Luciano Savini can also boast a mention in the Guinness World Record for the largest white truffle ever marketed. A specimen of 1,497kg!
D’Annunzio was the inventor of the word tramezzino, the Italian translation of sandwich, which took its name from the Earl of Sandwich. The Earl was such an enthusiastic player that he only ever asked for snacks comprising two slices of bread and a slice of beef in between.
Tortellini were created by an inn keeper who admired a beautiful customer – maybe Venus in person – though a keyhole and wanted to recreate her navel to honour her.
Phenylethylamine and serotonin are effective stimulating antidepressants that dilate the blood vessels in the brain. In one word: happiness.
Mozzarella should be preserved in its own liquid, and the packet in which it is contained should be placed in a basin of water at a temperature of about 15-16° in summer and 20-22° in winter.
The sellers of lampredotto are the descendants of the late medieval Guild of Tripe Merchants, second only to the Guild of Butchers in importance on the meat market. The shops where lampredotto was cooked were located on the Ponte Vecchio.
The more water cheese contains, the larger the fragments of curd are: as large as a walnut in the case of stracchino, as big as an olive in the case of a provola, and as tiny as a grain of rice with regards to pecorino and parmigiano.
Some flowers are edible. Among these: narcissi, violets, geraniums, and sweet peas, which are used to add a touch of colour, scent, and flavour to salads.
The average time it takes to recharge an electric vehicle is about 25 minutes. A fully recharged battery costs about 2/3 Euros and covers a distance of about 130 km.
When a sommelier wears the tastevin – the shallow silver and metal cup traditionally used for wine tasting – hung from the breast pocket and not from around the neck, it means that he or she is not working at the moment.
The students at the Lorenzo de’ Medici school have contributed to the restoration of the San Jacopo in Campo Corbolini church, in the San Lorenzo quarter of Florence.
One of the oldest Tuscan recipes is “acciughe alla povera” (plain anchovies). The anchovies are left to marinate in vinegar or lemon juice and are dressed with thinly sliced red onion that has become milder by soaking in water over night.
Brick cooked chicken has no added fat – except for a drop of oil – which ensures tender meat and crunchy skin. It is an ancient and flavoursome method of cooking that is carried out with fire-resistant bricks.
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