How is Biroldo made?

How is Biroldo made?

This unusual blood sausage is made using the lean pig’s head, giving…

La Locanda di Mezzo: Gluten in Jail

La Locanda di Mezzo: Gluten in Jail

Marco Scaglione, the gluten free Chef was back in Barga this evening…

Necci

Necci

Necci – the simplest of ingredients …. sweet chestnut flour, water and…

32 students from the USA studying food as culture in Barga

32 students from the USA studying food as culture in Barga

Thirty two students from the Arcadia University in Philadelphia USA were in Barga this…

Da Riccardo: Haggis and neeps for the Burns Supper

Da Riccardo: Haggis and neeps for the Burns Supper

On the 25th January 1759 the poet Robert Burns was born and on…

Da Riccardo: a decade of cooking comes to a close

Da Riccardo: a decade of cooking comes to a close

Riccardo and Adele at the trattoria Da Riccardo have been keeping their…

It’s the Cachi time of year again

It’s the Cachi time of year again

painting of cachi in Fosciandora by Keane both Oil on Canvas 1988…

5th Castagnaccio del Natale Trophy

5th Castagnaccio del Natale Trophy

The fifth annual Castagnaccio contest took place in Barga Vecchia this evening…

Polenta in the piazza

Polenta in the piazza

Polenta is cornmeal boiled into a kind of porridge and eaten directly…

Roberto Salvateci – Panettone in Piazza

Roberto Salvateci – Panettone in Piazza

Roberto Salvateci took part in the “Panettone Day” contest in Rome last…

Marco Scaglione – gluten free Chef

Marco Scaglione – gluten free Chef

Marco Scaglione,  the gluten free Chef was in Barga this afternoon demonstrating…

Pasticerria F.lli Lucchesi: Prize winning Panettone

Pasticerria F.lli Lucchesi: Prize winning Panettone

The Pasticerria F.lli Lucchesi have just been presented with the first prize…

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