All Articles

Before being a website, we are a market stall. Where to find us, why a farmers' market is a different kind of place from a shop, and what is worth asking.

A social farming project awarded funding by a Regione Toscana call. What it means, in practice, that a preserve is made this way.

A Valdichiana bulb at the Lido, among the evenings of the 81st Festival. How it got there, and why for a small producer it matters more than it seems.

What the land gives and when. Twelve months of seasonality in the Valdichiana, so you know what to look for at the market and what to expect on the table.

It is born from leftovers and it improves the next day. Ribollita is poor cooking that won: what it actually is, why it is called that, and how to serve it.

Not every preserve belongs on bread. The ones made from vegetables are born for the cheeseboard, and they change a starter more than you would think.

Acacia, sunflower, wildflower, chestnut, honeydew. Five honeys as different as five wines: which goes on cheese, which in tea, which on bread and nothing else.

Selected wild boar, a little Chianina beef, slow cooking. Which pasta, which wine, and why polenta is not a fallback.

A hundred-gram jar that solves a dinner. What is inside, why it is made, and six ways to use it that go beyond pasta.

Bread, aglione cream, an anchovy fillet. Three ingredients and no technique: the crostino that opens a dinner and that people remember the next day.

A carbonara that took a different name in the Valdichiana. Aglione where there is usually nothing at all, and a Roman dish turning Tuscan without picking a fight.

Fresh, dried or under oil: three ways to make aglione last, and the mistakes that ruin it. The fridge, for one, is the wrong place.