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Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup)

Those of you who know a bit about Italian cooking may recognize the name cacciucco. A speciality of Livorno in the region of Tuscany, cacciucco is one of the many fish soups that you’ll find up and...

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Trippa alla fiorentina (Florentine Style Tripe)

It seems many of us have lost our taste for “variety meats” these days. It wasn’t that long ago—as I remember, well into my young adulthood—that you could find fresh veal and chicken liver, kidneys,...

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Pici all’aglione

As I’ve pointed out many times over the years, one of the hallmarks of “fake” Italian cookery is its in-your-face use of garlic. Now of course garlic is a common ingredient in Italian cooking. But...

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Scarpaccia dolce viareggina (Sweet Zucchini Tart)

Now here’s something different you can do with zucchini: dessert! Believe it or not, the mild flavor of zucchini lends itself as nicely to sweet dishes as it does to savory ones. And this dish is the...

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Castagnole

Carnival time was traditionally the last chance to have meat before Lent. The very word carnevale comes from the Latin expression carne levare, loosely meaning to “say goodbye to meat”. Indeed,...

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Cacciucco (Tuscan Fish Soup)

One of the most iconic dishes in Tuscan cookery, cacciucco is a fish soup made in the costal areas of Tuscany, most famously in and around the port city of Livorno. Like many Italian fish “soups”,...

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