Word: tuscans
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Leonardo Da Vinci's Alberto Antinoni, hit stores last year and is similarly higher priced. Like Pont d'Avignon, Da Vinci has the slick packaging of Gallo's other imports. Here too the taste is fruity, but with the tannins and acidity one should expect in an authentic Tuscan...
...sword, in a fight over a wager placed on a tennis match. Badly wounded, facing a murder charge and a sentence of death, he fled Rome, the scene of his early triumphs as a painter. After a four-year struggle to return, he died, possibly of typhus, on a Tuscan beach. Although the papal pardon he sought for years was finally granted, he did not live to learn the news. All through that complicated exile, while circling among Naples, Malta and Sicily, Caravaggio managed to sustain and even deepen his intuitions about light, shadow and pictorial drama. The evidence...
...dinner. Picchi calls his new labor of love a Circo-lo - a play on the Italian for circus and club. Picchi, 50, clearly relishes greeting guests and cooking with his crew in the open kitchen, announcing the arrival of fragrant tureens of saffron risotto, polenta with cinnamon and thick Tuscan soups like farinata (with cornmeal and black cabbage). Afterward, the chef presents the show. "I'm having fun here now," he says, "but Il Cibrèo is towing everything." tel. [39-055] 200 1492; www.teatrodelsale.com
...dinner. Picchi calls his new labor of love a Circo-lo?a play on the Italian for circus and club. Picchi, 50, clearly relishes greeting guests and cooking with his crew in the open kitchen, announcing the arrival of fragrant tureens of saffron risotto, polenta with cinnamon and thick Tuscan soups like farinata (with cornmeal and black cabbage). Afterward, the chef presents the show. "I'm having fun here now," he says, "but Il Cibr?o is towing everything." (39-055) 200 1492; www.teatrodelsale.com
Leader tells his students not to worry about perfection. But for others, seeking it is the whole point. A large contingent of artisanal home bakers will settle for nothing less than flawless, golden-hued, crackling crusts and varied-textured interiors that evoke the rustic bounty of Tuscan villages and French boulangeries. "There's a big difference between a pretty good loaf and a fabulous loaf," says Atlanta-based Maggie Glezer, author of A Blessing of Bread: Jewish Bread Baking Around the World (Artisan; 352 pages). A beginning baker producing a baguette, she concedes, "probably won't get those gorgeous...