[vc_row][vc_column][vc_column_text] The dish that we present today is a classic Tuscany, exactly the Garfagnana, an area of the province of Lucca, between the Apuan Alps and the main chain of the Tosco Emiliano; territory by the great gastronomic tradition. It ‘a soup of legumes and cereals prepared in the traditional

[vc_row][vc_column][vc_column_text] Today we present a first dish rich and tasty , the Big Fusilli with sausage and potatoes garnished with Pecorino Seasoned in Noci; in our country, Gombitelli, it always used pasta and polenta with sausage and vegetables.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row] First dish of big fusilli

[vc_row][vc_column][vc_column_text] Today we present a classic of Italian cuisine, the Spaghetti Cheese and Pepper, the recipe is originally from Lazio but we like good Tuscan parochial be making a small change using Pecorino Toscano DOP Seasoned instead of Pecorino Romano.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row] First dish of spaghetti,

[vc_row][vc_column][vc_column_text] The recipe that we present today is a first dish of Maltagliati seasoned with bacon and peas, typical Tuscan dish, easy and quick to prepare but very tasty and nutritious …[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row] Tuscan classic recipe based on Maltagliati with bacon and peas.

[vc_row][vc_column][vc_column_text] Today we present a recipe of our family, it is a first simple and tasty dish that already our grandparents ate in the summer when you were collecting the zucchini. Gombitelli is commonly eat  pasta with sausage and seasonal vegetables.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row] Penne with sausage,

[vc_row][vc_column][vc_column_text] And today we present a classic Tuscan cuisine, Paccari with sausage ragout; this gravy unlike traditional meat sauce does not require hours of cooking but in maximum half an hour is ready.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row] Drawn paccheri bronze topped with sausage ragout.

[vc_row][vc_column][vc_column_text] Today we offer a very simple recipe with Pecorino Toscano Dop Seasoned and jam figs; It can be presented on a chopping board as an appetizer or during a delicious aperitif.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row] Platter of Pecorino Toscano DOP Seasoned and jam Figs.

[vc_row][vc_column][vc_column_text] Today we present a classic of Italian cuisine, the spaghetti amatriciana; the original recipe, born in Amatrice, a small town in Lazio on the border with Abruzzo, strictly includes spaghetti and not the bucatini.[/vc_column_text][vc_custom_heading text=”Products used in this recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][/vc_column][/vc_row] Spaghetti with cheek pepper, tomato sauce and cheese.

[vc_row][vc_column][vc_column_text] And here is a reworking of one of the classics of Italian cuisine, champagne risotto; only variant that present with respect to the original recipe is that instead of Parmigiano we use Scoppolato of Pedona. The distinctive touch of this recipe from him then that table instead of using

[vc_row][vc_column][vc_column_text] Do not tell the farmer how good the cheese with pears! The custom of combining fruit with cheese is typically medieval; the oldest evidence of what seems to go back to France of the thirteenth century, is witness to an old French proverb much in vogue at the time: