Potato Schiacciata is a potato and cheese bread eaten with starters like focaccia or as a flatbread for sandwiches like a piadina.
This recipe for grilled cauliflower and pickled pear was developed by Chef Simone Caponetto for the classy restaurant Locale Firenze located at the Concini Palace in the centre of Florence.
Antipasto salad of raw salmon, mango, avocado which has been given an exotic twist with the addition of lime, coriander and nigella seeds.
Polpette di melanzane can be served as an aubergine snack, a tea time treat or a vegetarian main course. It is always a hit.
Nice hearty winter salad of Tuscan kale with butternut squash and by a nice, vinegary dressing.