Schiacciata alla Fiorentina, a sweet Florentine flatbread typical of the Carnival time.

Artichoke and pecorino cheese omelet and a lunch with grandma.

Sponge roll with chocolate to celebrate 4 years of blogging.

Italian potato gnocchi made just with steamed starchy potatoes and flour. Season them as you prefer!

A light and easy citrus yoghurt cake for your breakfast, perfect to involve children into cooking.

Fried egg with buristo, a typical and rustic product of the Tuscan charcuterie.

A bright orange butternut squash cake for your breakfast, warmed up with a generous pinch of grated nutmeg.

Pasta with black kale pesto – a typical winter dish of the Tuscan cuisine, with black kale, almonds, pecorino cheese and crunchy pancetta

Panforte, a Medieval spicy Christmas cake from Tuscany, made with almonds, candied fruit and honey.

Roast chicken stuffed with sausage, stale bread, juniper berries and orange peel for a Tuscan Christmas lunch.

A Tuscan Christmas lunch – potato and pecorino tortellini with meat sauce.

Dried fruit Christmas biscuits with almonds, hazelnuts, pine nuts, raisins, citron and orange candied peel.

A festive cardoon flan for a Tuscan Christmas lunch.

Stuffed carrots with tuna, breadcrumbs, parsley and mustard from Ada Boni’s The Talisman Italian Cookbook.

A winter comfort food: onion soup with toasted bread, cheese and sage.

A revised Tuscan dish: butternut squash Florentine crespelle, a festive dish to warm you up during cold days.

The best gift you can make is a bottle of olive oil. Or a jar of dried black olives, if you ask me.

An Italian appetizer and a comfort food: sausage and stracchino crostone.

Fresh pasta cocoa tagliolini with a cheese and black pepper sauce, the Italian cacio e pepe.

Tangerine and olive oil chocolate cake, with whole spelt flour, almond meal and raw cane sugar.

All Saints’ Day Muffins, with walnuts, raisins, red wine, olive oil and black pepper.

Porcini mushroom risotto made with olive oil and a broth made with fresh herb. My Autumnal comfort food.