Coccoli Fritti with Prosciutto & Stracchino

Coccoli are dollops of deep-fried bread dough. When folks speak of Tuscan genius, I am pretty sure they are thinking of coccoli rather than anything related to art, science, architecture or philosophy. Coccoli are typically served as an antipasto but can certainly pass as a full…

Read More

Panzanella Alternativa

The classic panzanella salad, with its key ingredients of fresh tomato, basil, and cucumber, is a quintessentially summer dish. But if you’ve got the basics on hand, why not improvise a different seasonal version? For this, I used green and yellow (surely hot-house) bell peppers,…

Read More

Fettunta: Garlic Bread the Tuscan Way

Fettunta is a contraction of the Italian words fetta and unta, often (awkwardly) translated as ‘oily slice’ in English. Una fetta is indeed a slice of something—cake, bread, cheese, meat—and unta does in fact mean ‘oily.’ But I think we can do better. Fetta is…

Read More