Tuscany Flavours Stefano Conti, his wife Grazia, and his mother Germana have revamped their stand at the Central Market and it is fabulous! Since 1929, the Conti's have supplied Florence with the best the market has to offer, and now Stefano is bringing the market to you! Order direct from his stand in the Mercato Centrale! To help you set up your pantry, Divina Cucina and Stefano Conti have assembled a Tuscan Kitchen Starter Kit. Click here to order this fabulous package of goodies for setting up a Tuscan kitchen in your home! Stefano, Germana, and Grazia Conti

Fettunta What is called bruschetta in the United States is called Fettunta in Florence. The new oil is a reason to celebrate with the dish that represents the essence of Tuscan cooking. 1 loaf of Italian country style bread, cut into one-half inch slices 1 or 2 cloves garlic, sliced width-wise "EVO" (Extra Virgin Olive oil) Salt Black pepper, if you like (it brings out the peppery flavor of the newly pressed oil) Lightly toast the sliced bread, preferably over an open fire, or with a tostapane, which allows you to toast the bread over the gas flame in your kitchen. While the bread is hot, rub the bread with the freshly cut side of the garlic cloves. Do this lightly because raw garlic really packs punch! Drizzle the bread with the best oil you can buy, and sprinkle with salt to bring out the flavors. Variations: Top with Tuscan white beans and black pepper Top with cavolo nero, traditional Tuscan kale, called Dinosaur Kale in English. The kale is stewed for a long time in salted water and some oil, and then chopped and served on the fettunta. Serve cooked vegetables on the bread, and then top with the cooking water, for a fabulous country soup. Chopped tomatoes and fresh basil for a summer version. Fett-Unta means "greasy slice," so get out the napkins and enjoy this finger-licking good Tuscan treat. NEW! Garmugia Watermelon Sorbetto RECIPES Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!