From 12th to 14th March 2011, at the Stazione Leopolda in Florence, Pitti Immagine presents the sixth edition of TASTE. IN VIAGGIO CON LE DIVERSITÀ DEL GUSTO, the fair dedicated to excellence in taste and food lifestyles. For this edition, Taste has grown in terms of exhibitors – there will, in fact, be around 240 specialist and niche companies presenting their products to the public of enthusiasts, a 20% ...

Salsicce (Italian pork sausage) Preparation time: 10 minutes. Cooking time: 15 minutes. 10 fresh Italian pork sausages. Salt. Separate the sausages and pierce with a toothpick. Cook in a little boiling water for five minutes to remove some of the excess fat. Drain and put in a frying pan over a high flame. Fry in their own fat until they become golden brown all over, taste for salt and serve with fagioli al ...

One of the nicest things about autumn in Tuscany is Schiacciata con l'Uva, an astonishingly rich, sinfully juicy wine grape pie whose country roots are clearly revealed by the dough and the crunchiness of the grape seeds. This is a fairly elegant, city version, in which the traditional lard and honey have been replaced by olive oil and sugar. Prep Time: 30 minutes Cook Time: 60 minutes Total Time: 90 minute ...