she has cooked since 1945 for enjoying children and adults,when cooking meanTfamily.

surname:giacomelli

name:liliana

born in :Pistoia

on november 1928

job : mum

hors-d’oeuvres fichi e salame crostini nerifettunta

primi minestra di panepappardele al ragùpasta e fagioliitaliani mangia spaghetti..

merendapane vino e zuccheropane e pomodoropane burro e zuccheropane e olio

secondi trippabaccalà in umido

evino rosso

fichi e salame (figs and salami)

typical and traditional dish of florence.

my grandmother always cooked them on sundays

when my family met around her table.

serves: 4 persons

12 figs320 gr of sliced tuscan salami320 gr of sliced tuscan salami

place on a dish 3 peeled figs previously cutinto four parts and add 80gr of thin sliced tuscan salami.add a few olive tuscan oil and serve.

crostini neri (sliced baguette bread with “black” sauce)

serves 4 persons

1 red onionparsley1 clove of garlic300gr of chopped chicken livers300gr of chopped chicken livers100gr of chopped beef meat1 glass of white wine1 tablespoon capers in vinegar1 coofee spoon of anchovy paste

take the onion, the glove of garlic and same parsley and chop and mix them together with an half-moon. half-moon. in a pan fry them lightly for few minutes with little olive tuscan oilwait for 3-4 minutes add the chicken livers and the chopped beef meat.

let them cook for 5 minutesand add 1 glass of white wine let them cook for 40 minutesoften stir and add 1/2 glass of warm waterwhen necessary to avoid the ingredients stick at the pan.3 minutes before removing the pan from the flame3 minutes before removing the pan from the flameadd a tablespoon of capers, a coofee spoon of anchovy pasteand a coofee spoon of salt

fett’unta(tuscan roasted bread with oil and garlic)

serves 4 persons

4 slices of tuscan bread 2 peeled cloves of garlicsalt4 tablespoons of tuscan olive oil4 tablespoons of tuscan olive oil

cut four slices of tuscan bread and roast them on the oven at 200°c (392°F)for 8 minutes

remove the sliced bread from the oven andscrub the garlic on every slice of breadadd a spoon of olive oil per sliceand serve.and serve.

WINE AND mINESTRA DI pANE ...

LILIANA’S FIRST COURSE

THE COLOURS OF TUSCAN COOKING

A SPECIAL LUNCH FOR LILIANA...

THE BREAD SOUP HAS A OLD HISTORYLILIANA WAS A POOR WOMAN AND HAS GOT A VEGETABLE GARDEN.SHE CULTIVaTED EVERY SORT OF VEGETABLE IN SUMMERAND WINTER.ONCE A WEEK SHE MADE BREAD.NOTHING WAS THROWN INto THE GARBAGENOTHING WAS THROWN INto THE GARBAGESO THE stale BREAD AND NOT FRESH VEGETABLEs WEREMIXED TOGETHER INTO THE BREAD SOUP

DON’T WEIGH

INGREDIENTS....

ZUPPA DI PANE (B

READ SOUP) -

Boil some cannelli

ni beans.

Prepare some sligh

tly-fried onions

in olive oil in a

large

saucepan, add chop

ped, pealed tomato

es

and chopped seaso

nal vegetables

such as: savoy cab

bage, black cabbag

e,

such as: savoy cab

bage, black cabbag

e,

zucchini, potatoe

s, runner beans,

celery and carrot

s. Dilute with the

water used to boi

l the beans.

When they are coo

ked, mash half

the beans and add

to the soup.

Slice some stale b

read in a large

bowl and add the

vegetables and

bowl and add the

vegetables and

the beans that you

have not mashed.

Simmer and stir r

egularly. The left

-over

soup is very good

if warmed-up on a

low heat

and is known as ‘

ribollita’ (‘re-bo

iled’).

Enjoy with Tuscan flavors

Ragù (Bolognese Sauce in a Tuscan manner)

Serves 4 persons

Ingredients: 1 onion the heart of one celery2 carrots2 carrotsSome parsley3 tablespoonS of olive oil ½ glass of red wine1 can of uncooked peeled tomatoes 500 gr of minced meatSalt Warm waterWarm water

Fry the onion, the heart of the celery, the carrots and the parsley, all previously chopped, in a pan with the olive oil.

When onion is translucent, add the minced meat, mix with ONE tablespoon and pour a half of a glasswith ONE tablespoon and pour a half of a glass of red wine, wait for 7/8 minutes.

Then add 1 can of uncooked peeled tomatoes and some warm water. Let the sauce cook for about 1 hour on a low flame until the sauce has been dried enough.

Check salt.Check salt.I suggest you to buy a very special kind of freshpasta called Pappardelle, it is very good with “Ragù”. Pappardelle is a kindof pasta based on eggs, very thin and long like SpaghettiS.

This was the favUorite dish of farmers

Pasta e fagioli (Pasta in bean soup)

1 box of dried Cannellini beans1 branch of Rosemary2 cloves of garlic4 tablespoonS of Olive oil Tomato paste350 gr Pasta Ditalini 350 gr Pasta Ditalini Warm water Salt Pepper

Cook dried cannellini beans as per the instructions of the manufacturer.

Then with the help of a mixer, grind the beans finely.

Add at least a half liter of warm water, and some tomato paste to let the soup be colorful, check salt. Let it boil.the soup be colorful, check salt. Let it boil. Add Ditalini pasta. (the soup should not BE very liquid)

Apart heat the olive oil with the garlic and the rosemary for ¾ minutes up to the oil has garlic and rosemary flavor.

When pasta is almost cooked add the oil (remove the garlic and the rosemary from the oil) (remove the garlic and the rosemary from the oil)

Serve it very hot adding fresh pepper.

spaghettis m

ust be “al d

ente”

do not let s

paghettis bo

il too much

let water bo

il add salt

then toss

spaghettis.

cook until c

hewy but

firm to the

bite

ITALIANI MANGI

A SPAGHETTI

4.00 p.m.

it’s

time for a

snack

For the fo

llowing re

cipes buy

Tuscan fre

sh bread

My grandmother with my dad

Pane vino e zucchero:

Bread, wine and sugarPour over a slice of bread

some red wine and add some

sugar.

Do not skip

the snack in

the afterno

on

Pane e pomodoro: bread with fresh tomato

Take a fresh tomato and divide it in two parts, scrub one half of the tomato on the bread, add salt and olive oil. add salt and olive oil. Mince the second part of the tomato with the help of a knife and put it on the slice of bread.

All together to have a snack

Pane burro

e zuccher

o :

bread with

butter an

d

sugar

Put on a s

lice of

bread som

e butter

and add s

ome sugar.

Pane e olio: Bread with olive oil

Put on a slice ofbread some oil and salt

second course

Everybody seats at the table

Tuscan beauties grow up with bread and tripe…what a success!

La trippa: Tripe

Ingredients: 1 onion 1 can of peeled uncooked tomato sauce1 kilo of already boiled tripe3/4 tablespoonS of olive oil

Cut the tripe into strips first then into Cut the tripe into strips first then into 1 finger long pieces.In a pan fry 1 sliced onion with olive oil.Add the tripe and let it cook for 5/7 minutes, Pour the peeled tomatoes over and let it cook on a low flame until the tripe is soft.

Baccalà in umido

(Baccalà fish with tomato sauce)

Ingredients:• 2 pounds desalted-soaked baccalà cut into two-inch slices across the grain • 1/2 cup of olive oil• 2-3 crushed pealed cloves of garlic• Freshly ground pepper•• 1 pound, pealed, seeded fresh tomatoes or 3/4 pound canned tomatoes.• A bunch of parsley, minced• flour “00”

this is a dish for hard men

Preparatio

n:

Heat the o

il in a pa

n and add

the garlic

.

When it's

lightly br

owned, add

the fish

previously

floured,

shifting i

t about ge

ntly

let it st

ick. When

one side i

s browned,

turn it g

ently and

brown the

other.

Add a pinc

h of fresh

ly ground

pepper

Add a pinc

h of fresh

ly ground

pepper

(salt shou

ldn't be n

ecessary).

Add the to

matoes and

continue

cooking fo

r a few mi

nutes,

till the s

auce is co

oked;

sprinkle w

ith the mi

nced parsl

ey and ser

ve hot.

Sweet time of life

BERLINGOZZO (berlingozzo cake)

The name and preparation of a berlingozzo may be different from province to province in Tuscany. In Pistoia, the cake might be flavored with “semi d'anice pestati” (crushed fennel seeds). (crushed fennel seeds). In Prato the flavoring might be orange. And in Firenze, there would be a lemon flavor.The word 'berlingozzo' comes from a very old Tuscan dialect verb, “berlingare”, meaning' to enjoy'. The cake was typically eaten the week before Carnival, on “Giovedi'Grasso” before Carnival, on “Giovedi'Grasso” (Fat Thursday)...and somehow between Giovedi'Grasso and berlingare the word 'berlingozzo' came about. This is an easy cake to make. It's soft and delicately flavored and just terrific “inzuppare”, or dipped, in caffelatte, or a snack with milk, or as a simple dessert or as a simple dessert

ingredients1 cup of sugar2 eggs2 egg yolks3 cups flour3 1/2 oz. melted butterZest of 1 lemonZest of 1 lemon1 T baking powder1 1/2 cups of milka pinch of salt

Beat the eggs with the sugar using an electric mixer until they become a pale yellow.Add the flour, the melted butter, the lemon zest, a pinch of salt and stir by hand to blend. a pinch of salt and stir by hand to blend. Add the milk and continue stirring until you have a smooth batter.Pour the batter into a buttered and floured cake tin, preferably a ring or tube cake tin. Pre-heat the oven to 180c degrees and cook for about 40 minutes. It should be golden when done.

be courageous,cooking is an art, overcome obstacles without getting discouraged

the tuscan cooking is very

simple the most important think is choosing

ingredients of high quality standard!

This is my journey around the flavors of my childhood, those flavors born in thisland which is made of dreams, wine and salami.

via vergine dei mei 4b masiano pistoia tuscany 0039 0573 986534 www.alicedellago.com

Enjoy your meal Roberta and Luca