The truffle of March


In the month of March eventually we enter in Spring and we welcome the coming sunny days. But March also take with itself one of the typical fruits of Fall: the truffle!

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A typical dessert of the Easter Season: the Schiacciata di Pasqua.

This is a typical recipe that peasants used to prepare in the Easter Season, when chicken started their massive production of eggs and the period of Lent imposed a bland diet. It is still widely popular, and every family preserves its own special recipe.

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The panigaccio is a type of round bread , unleavened , baked in a special clay pot , called “Testo”, a red-hot fire in a fire or in a wood-burning oven . A batter of flour , water and salt is interposed between a text and the other , to form a stack . The final consistency is soft or crunchy , depending on the cooking time.

You can enjoy with meats, soft cheeses like gorgonzola soft cheese ee , or with various sauces , from the mushroom pesto . The most appropriate way to taste with sauces is to boil them once cooled , pour the sauce and serve them , creating an original dish first . In some restaurants there is a variant of Lunigiana ” sweet ” is used to end the meal with chocolate spread .
The panigacci have very ancient origins , are widespread in the Lunigiana and have born in the country of Podenzana , where he formed a consortium among the restaurant owners, to maintain the old flavor of this simple product.
 In World War II , when the Germans destroyed a bridge linking the town of Podenzana with the rest of the region , the inhabitants of the town survived by eating panigacci made ​​with flour of chestnuts and acorns.
They are made with water, flour and salt and are prepared by mixing the ingredients until you have a smooth batter.
This batter is then poured in the pots, previously left red-hot over a high heat , typically in a campfire or in a wood-burning oven . When they are hot to red heat , are taken out  from the oven and allowed to cool a little then is made to a stack of pots, in such a way that standing in the middle of the batter is cooked on both sides.


Ingredients for 4 people:


250 g of wheat flour type ‘0 ‘
250 g of wheat flour
1 pinch of salt abundant
Approximately 600-700 ml of water

Mix the two flours with the salt and gradually add water, stirring with a whisk so that the dough is quite fluid and smooth as that of crepes.
Let rest at least an hour and give additional shuffling.
Heat a non-stick pan for good and add the batter with a spoon. The layer should not be too thin, but not too high.

Cook for 5-10 minutes until the bottom surface of the panigaccio does not detach from the pan and becomes crumbly and slightly scorched, similar to that of the bread. If you need to prepare many you should put on fire at least 2 pans.
Turn to the other side and cook for another 2-3 minutes.

Cavallucci – Typical Tuscan Festivity Cookies

Cavallucci,also called Cavallucci of Massa Marittima and Morsetti, are cookies flavored with aniseed and cinnamon with honey and grated orange peel.
They are similar to cookies Berriquocoli , and they are called Cavallucci because they were offered in the taverns of the stagecoach drivers.
The production of these cakes dating back to the Middle Ages, when expertly kneaded cakes flavored with spices and the ingredients were always sultanas, candied fruit, honey and nuts.
Today they are mainly produced in the province of Siena in the town of Massa Marittima (Grosseto), and they really taste … very good!
They are traditionally prepared and given as gifts during the holidays, especially as Christmas sweet and fortified wines are served with dessert wine such as Vin Santo or Passito in which it is customary to soak them.

Here’s the recipe for you!



2 kg of sugar
3 kg of white flour
1,2 kg of hazelnuts or walnuts (also mixed)
1,3 kg of little cubes of candid orange peels
200 gr of aniseeds
750 gr of water
85 gr of ammonium bicarbonate
aromas of vanilla and cinnamon
sugar powder



In a large bowl put the sugar, the flour, the nuts and the fruits and add water. Stir with a spoon until you can start kneading the dough with your hands. Add the aniseeds and the ammonium bicarbonate and the aromas. Put the dough on a table and continue kneading until it looks very homogeneous. Take a slice of the dough and roll it on the table covered with some flour and make a snake. Cut the snake into dice of about 2 cm each and dip each of them in some sugar powder. Put a sheet of baking paper on a tin and place them in rows at about 6-7 cm one from the other. Put the tin in a preheated oven at 200-210° C and bake for at least 10 minutes.

Learn directly at a tuscan cooking school how to prepare them.