Stuffed squash blossoms with anchovies and soft pecorino cheese garnished with parsley and olive oil drizzle.
My wife and I recently traveled to Florence and Tuscany in general and it was great. I’m pretty sure Florence, if it isn’t already, should be considered a ‘foodie’ Mecca of sorts. Here are a few pictures. In the coming days, I’ll start posting some Holiday cakes, most of them Italian in honor of our trip. I’m also going to post a wonderfully simple yet complex egg and mushroom dish, a roasted pumpkin quinoa recipe, and other treats and goodies that I make along the way leading into the Christmas and New Years holidays.
One of my personal favorites: La Proscuitteria, a little wine, meat, and cheese place that serves all of the above in a casual setting. They make their own dried and cured meats including aged proscuitto.
More from La Proscuitteria.
More taste of Florence pictures after the jump…. Continue reading
culinary flights of fancy 