BLOG GIOVANNI FIORENTINI PERSONAL CHEF
Pici all’Aglione – Traditional Tuscan Recipe
The word “pici” comes from the Sienese verb appiciare, which describes the patient motion of hand-rolling dough into long, rough, hearty strands...
Beef cheek braised in chianti reserve
Take the onions and carrots and cut them into cubes, take the meat and after having washed it put it in a container with the red wine, carrots, onions and garlic...
Soup frantoiana original tuscan recipe
The Frantoiana soup recipe is delicious, creamy and full of vegetables and beans. Warm and enveloping soup with winter vegetables, plenty of extra virgin olive oil...
Chestnut flour pappardelle with rustic ragout
One of the recipes dearest to me and which I propose and serve to my customers very often in Autumn, precisely the handmade chestnut flour Pappardelle with rustic ragout...
Chef Privato
Giovanni Fiorentini
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Forcoli – Pisa – Italy
