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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
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