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Crostini with chicken livers pate (Crostini toscani)



  • Tuscan bread
  • 250gr chicken livers
  • 3 tablespoons of extra virgin olive oil
  • 1 clove garlic
  • half onion
  • 1 small carrot
  • half stalk celery
  • 5-6 anchovy fillets
  • 2 tablespoons capers in winevinegar
  • 4 tablespoons vin santo


Finely chop all the vegetables and fry them in oil for 3 -.4 minutes. Add the chicken livers and cook until they are brown, moisten with vin santo, simmer until it evaporates. Finally add the rest of the ingredients and blend until smooth in a food processor. Salt and pepper.Spread on the bread slices.


Braciole alla livornese - Twice cooked beef



  • 4 thin beef slices
  • flour ,breadcrumbs
  • 1 egg,extra virgin olive oil
  • 1 clove of garlic
  • 1 large can tomatoes
  • salt


Dirt the slices of beef with the flour,then pass in the beaten egg and dip in the breadcrumbs. Press to be sure they stick well on both sides. Fry the meat in hot oil until they get golden.Drain on paper towel. Prepare the sauce:in a pan warm the oil and the garlic,when it is golden add the canned tomatoes and salt. Let it cooking for about 20 minutes,then place the beef in the sauce and cook 20 minutes more.


Carciofi trifolati - Stewed artichokes



  • 4 artichokes "morellini"
  • 1 clove of garlic
  • parsley
  • salt,pepper, e.v.o.oil


Clean the artichokes(removing the hard outsides leaves and cutting off the tough tips) Cut them into 4/6 peaces. Warm the oil in a pan,add the sliced garlic and the chopped parsley,the the artichokes. Cover with a lid and only if it is going to dry too much ,add some water. Cook for about 15 minutes(until they get tender).