The final days of Carnevale with “frittelle di riso” (rice fritters) from Paola Falli

Matia’s recipes: Cauliflower pie with Tuscan black kale pesto

Our traditional dishes: Piera’s “minestra di pane” (bread soup), then, “ribollita”

The “Cappella dei Pesci”: where the miraculous water flows

Matia’s recipes: easy… yet complicated: Oil garlic and chilli (from Bibbona) spaghetti pasta

Butchers, how has their job changed today? Emiliano Parti tells us about it

The Panti Bakery (Tavarnelle) explains the “pan di ramerino” tradition

“Zuppa Lombarda” with new olive oil, a nutritious soup to fight the cold

Truffle hunting in the woods around Badia a Passignano, with Jacopo and Ufo.

VIDEO / The magic of life that flows around a puddle in a Chianti wood