Saturday, May 22, 2010

Gobbi in Umido "Stewed Cardoon with Sausage"

  • Cardoons (see below for amounts)
  • Garlic
  • Rosemary
  • Olive oil
  • Red Hot Pepper
  • Sausages
  • Chopped Tomato

Wash the cardoons, strip away the fibers, and chop them into 2-inch lengths. Boil them until close to fork tender in lightly salted water (add in wather one table spoon of flour). In the meantime, mince two cloves of garlic and sausages. When the cardoons are done, drain them, and then finish cooking them in a skillet with the 1/4 cup olive oil,garlic, sausages,rosemary, and salt and red hot pepper to taste.

Wednesday, May 12, 2010

Today i'm the butcher: It's time for kid!

Besides being a "Tuscan Cook" i'm also a butcher. I've learned it from my father Adriano as it was his a previous job before starting to be a Wine and Olive oil producer

Tuesday, May 11, 2010

"Maccheroni di Toscana" by Pasta Martelli with mediterranean flavour sauce

Pasta Martelli is made by slowly kneading the best durum-wheats with cold water. The bronze-drawing gives the pasta a rough texture. It is then dried at a “ low traditional temperature” (33-36°C) for about 50 hours (depending on the weather).
The result is a tasty and porous pasta which allows the sauces to be absorbed well.
Only the members of the family work in the pasta factory. They combine long years of professionalism with the passion for keeping up the Italian craft tradition of making pasta.
invite you to come to Lari, near Pisa: we will show you how we produce their pasta. 


  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 4 to 6 cloves garlic, chopped
  • 1 tin flat anchovy fillets, drained
  • 1 pinch crushed red pepper flakes
  • 20 oil-cured tuscan olives, cracked away from pit
  • 3 tablespoons small capers
  • 1 (32-ounce) can chunky style crushed tomatoes
  • A  couple of handfuls  flat leaf parsley, chopped
  • 1 pound spaghetti, cooked to al dente


Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Add olives, capers, tomatoes and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta.

Friday, May 7, 2010

Video of my restaurant by Incurablecontrarian

 Follow this link  and look the nice video. Thank you "Incurablecontrarian"

Wednesday, May 5, 2010

Giacomo Puccini's Party at Italian Cultural institute in Wien

Yesterday evening, i organized a Dinner Party at Italian Cultural institute in Wien in cooperation with APT (Lucca-Viareggio) and Festival Puccini (Torre del Lago)