Tuscany Cuisine

10/13/2026

Grilled chicken breast paillard, lemon supreme, poached marinated vinegar sliced potatoes and bell peppers cucumber pickled relish.

10/12/2026

🍞🇮🇹 **THE ART OF ITALIAN BREAD — From Ancient Traditions to Modern Baking Science**

🎬 **A New Tuscany Cuisine Original Documentary**
*Presented by Chef David Giani*

Every loaf of bread tells a story. A story of ancient civilizations, generations of bakers, regional traditions, and the extraordinary craftsmanship that has shaped Italian cuisine for centuries.

Today, Tuscany Cuisine is proud to present our newest educational documentary, **The Art of Italian Bread**, a cinematic journey through 12 chapters exploring the history, culture, fermentation science, and techniques behind Italy's remarkable breadmaking heritage.

🌾 **But the journey doesn't end with the film!**

We invite you to explore the Tuscany Cuisine Culinary Academy, where traditional knowledge connects with modern professional culinary education.

🥖 **Lievito Madre — Natural Yeast & Fermentation**
https://www.tuscanycuisine.com/engine/baking2/yeast.html

🍕 **Authentic Italian Pizza — Dough & Baking Techniques**
https://www.tuscanycuisine.com/engine/baking2/Pizza.html

🔥 **Pinsa Romana — Modern Italian Baking Innovation**
https://www.tuscanycuisine.com/engine/baking2/Pinsa.html

🥪 **Pane Arabo — Traditional Sandwich of the Tuscan Coast**
https://www.tuscanycuisine.com/engine/baking2/Pane-Arabo.html

📚 **Explore Our Complete Baking Recipe Collection**
https://www.tuscanycuisine.com/engine/baking2/Bakingrecipes.html

After more than 46 years working in professional kitchens, my mission remains the same: **to preserve authentic culinary knowledge, share the traditions that shaped my profession, and inspire future generations of chefs and food lovers.**

🎥 **WATCH THE FULL DOCUMENTARY HERE:**
👉 https://youtu.be/sDQFQzo6JWw

We invite our Tuscany Cuisine community to watch, discover, and share this new chapter of Italian culinary heritage.

❤️ If you enjoy the film, please share it with fellow food lovers, culinary students, professional chefs, and anyone passionate about Italian traditions.

**TUSCANY CUISINE**
*Where Tradition Inspires Knowledge, and Knowledge Creates the Future.*

10/10/2026

Oyster Risotto with Ch*****ne
https://www.tuscanycuisine.com/engine/Pasta1/oysterchamoagneriso.html

10/09/2026

White Truffle Pappardelle with Blue Hare Ragout
https://www.tuscanycuisine.com/engine/Pasta1/pappalepre.html

10/08/2026

Strozzapreti with Tuscan Sausage Ragout
https://www.tuscanycuisine.com/engine/Pasta1/strozzapreti.html

10/07/2026

NEW TUSCANY CUISINE FILM — FROM RICE TO RISOTTO
After Flour of the World and Pasta — From Ancient Dough to Modern Culinary Art, our culinary journey continues with a new documentary:
From Rice to Risotto — History, Technique & Italian Culinary Tradition
This film follows rice from its ancient origins and its arrival in northern Italy to the development of one of Italy’s most celebrated cooking techniques.
We explore the rice fields of Lombardy and Piedmont, the importance of varieties such as Carnaroli, Arborio, and Vialone Nano, and the essential techniques behind authentic risotto — tostatura, gradual broth absorption, mantecatura, and the flowing texture known as all’onda.
The journey also takes us through Risotto alla Milanese, saffron, porcini mushrooms, truffles, seafood, seasonal vegetables, regional traditions, modern restaurant cooking, and the importance of serving risotto at exactly the right moment.
Risotto is more than rice cooked in broth.
It is a balance of grain, heat, liquid, time, movement, and patience.
From the flooded rice fields of northern Italy to professional kitchens around the world, this is the story of how one simple grain became an extraordinary culinary language.
One grain. One technique. Thousands of possibilities.
🎬 Watch “From Rice to Risotto” on the Tuscany Cuisine YouTube Channel.
If you enjoy culinary history, professional cooking techniques, Italian traditions, and the stories behind the food we cook, please watch, share, and subscribe to help us continue building the Tuscany Cuisine culinary library.
Tuscany Cuisine — preserving culinary knowledge, tradition, and scratch cooking for the next generation.

From Rice to Risotto — History, Technique & Italian Culinary Tradit...

10/03/2026

https://www.tuscanycuisine.com/engine/Pasta1/Pumpkingagnolotti.html
Pumpkin Agnolotti in Fennel Consommé
Handmade pumpkin agnolotti are steamed until tender, lightly toasted in a non-stick skillet with a touch of butter, then served with hot aromatic fennel broth. The dish is finished with shaved Parmigiano Reggiano, freshly shaved white truffle and a delicate drizzle of extra-virgin olive oil.

09/29/2026

https://www.tuscanycuisine.com/engine/Pasta1/greenzucchiniri.html

09/29/2026

A new chapter of Tuscany Cuisine is now live.

**PASTA — From Ancient Dough to Modern Culinary Art**

This documentary follows one of the most extraordinary journeys in culinary history — from grain, flour and water to handmade dough, regional Italian pasta traditions, the science of gluten and hydration, the Bigolaro of Veneto, modern extrusion, pasta shapes, sauces, seasonality and the professional kitchen.

Pasta is much more than a recipe.

It is agriculture.
It is geography.
It is craftsmanship.
It is science.
It is memory passed from one generation of cooks to the next.

Through Tuscany Cuisine, we are working to preserve that knowledge and connect it with recipes, ingredients, culinary techniques and the growing digital structure of our platform.

Watch the full film:

https://youtu.be/T77cG5HQK4k

Then continue the journey through our Fresh Pasta Dough & Regional Handmade Pasta Education Center:

https://www.tuscanycuisine.com/engine/Pasta1/pasta-dough.html

From ancient dough to modern culinary art — the story of pasta continues.

Fresh pasta dough, regional handmade pasta traditions and the Tuscany Cuisine documentary PASTA — From Ancient Dough to Modern Culinary Art.

09/28/2026

https://www.tuscanycuisine.com/engine/Pasta1/glutenfrecan.html