Blog
Industry insights, style advice and more.
-
![Pici all'Aglione: The Garlic That Almost Disappeared and the Pasta That Kept It Alive]()
March 28 2026 – Mattia Borrani
Pici all'Aglione Recipe: Tuscany's Giant Garlic Pasta
Pici all'Aglione Recipe: Tuscany's Giant Garlic Pasta Somewhere in the Val di Chiana, between Arezzo and Cortona, a garlic clove the size of a walnut sits on a cutting board. It does not smell like garlic. Not the way you are used to. No sting, no burn. Just a warm, round sweetness. This is aglione. It almost went extinct. The...
Keep reading -
![Garmugia: A 17th-Century Spring Soup from Lucca Still Worth Making in March]()
March 14 2026 – Mattia Borrani
Garmugia: The 17th-Century Tuscan Spring Soup Most Cooks Have Never Heard Of
March in Lucca. The artichokes show up first, tight-headed and still cold from the ground. Then the fava beans, the peas, the first asparagus spears. For a few weeks, the market stalls in this corner of Tuscany transform into something extraordinary, and for four hundred years, cooks here have known exactly what to do with all of it. They make...
Keep reading
