Butternut squash parmigiana
Elisa and Laura advise us a new way to reinvent the classic eggplant parmigiana, using the butternut squash, typical of this season.
Recipe:
A long butternut...
Kiwi and avocado salad with salmon
A fresh dish against the heat of these days, to taste immersed in the Chianti countryside.
Serves 4:
2 kiwi
1 avocado
8 slices of smoked wild salmon
1...
Recipe: Curled octopus in a garlic, parsley, onion and herb artichoke
Do you have little confidence with the pressure cooker? Elisa and Laura offer you a simple recipe precisely for this type of cooking.
Ingredients for...
With Ratatouille in Chianti everyone can become a Chef!
They are called Laura Franceschetti and Elisa Berghi. Distinguishing features: food lovers. They are the protagonists of the internet portal "Cooking in Chianti" that...
Schiacciata con l’uva (Grape flatbread)
We can find the "best recipe for schiacciata con l’uva" in any Florentine family.
As for me (Elisa), I didn’t have a mom or grandmothers...
Cream of zucchini with mint and Greek yogurt
With the arrival of September, the recipes of our cooks Elisa and Laura also return, who recommend a particular ingredient like Greek yogurt to...
Recipe: Boar slices with herbs
Wild boar is a lean and tasty meat that lends itself to many recipes, here is Elisa and Laura’s proposal.
Ingredients for 4 people:
500g sliced...
Recipe: Rabbit with cabbage and Merlito wine
An important part of our journey among the excellences of Tuscany is represented by food. The chefs Elisa and Laura will help you discover...
Spring pea cappuccino
Spring pea cappuccino
By Elisa Berghi e Laura Franceschetti
cookinginchianti.it
Serves 4
400 gr fresh or frozen baby peas
1 potato
1 green onion
4 tbs evoo
4 basil leaves
q.b. fresh...
Let yourself be overwhelmed by the goodness of Elisa and Laura’s...
When Laura and I (Elisa) spoke of which Christmas dessert we preferred I was reminded of one of the few cakes that my mother...
