Pair of chocolate cakes
This week we offer you a recipe with two methods and ingredients: a classic chocolate cake that should be eaten without thinking about the...
Recipe: Seafood in chickpea soup
Elisa and Laura offer you a recipe for excellent seafood to prepare during these Easter holidays. Ingredients for 4 people:
50g of cooked chickpeas
8 prawns
4...
Codfish salad
Codfish salad
By Elisa Berghi e Laura Franceschetti
cookinginchianti.it
Serves 4 people
500 gr boiled codfish
250 gr boiled chickpeas
one sweet red onion
4 tbs evoo
salt and black pepper
plum...
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...
Elisa and Laura’s Chianti flavored mousse at Toscana Fuori Expo |...
On Wednesday, July 8 there was the first Cooking Show at the Toscana Fuori Expo by eChianti. Inaugurating the stage were Elisa Berghi and...
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...
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...
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...
Artichoke savory roll
Artichoke savory roll
By Elisa Berghi e Laura Franceschetti
cookinginchianti.it
Serves 4 people
For the pastry:
250 gr whole grain flour
1 tsp baking powder
100 gr plain yogurt
7 tbsp...
Autumn Appetizer
Laura and Elisa offer us a tasty appetizer to enhance our autumn dinners with a prized ingredient like porcini mushrooms.
Ingredients for 4 people:
1 burrata,
2...
