Stories of flavor and place

Cooked Tuscan cured meats: pancetta cooked in lard, soprassata, mortadella

The cooked cured meats of Tuscan tradition: pancetta cooked in lard, soprassata, mortadella. Recipes, history, how they are eaten. A guide to cooked charcuterie.

Tuscan cured meat board: what to put on it and how to arrange it

How to compose a Tuscan cured meat board: which cured meats to choose, quantities per person, pairings with bread, cheeses and wine. Complete guide.

Tuscan and Lazio guanciale: differences in recipe, flavor, and use

Tuscan and Lazio guanciale compared: origin, seasonings, curing, flavor, and kitchen use. A guide to recognizing them and choosing the right one.

A complete guide to Finocchiona IGP: origin, ingredients, production, how to recognize it, and how to enjoy it. A journey into the Tuscan fennel-seed salami.