Recipes
Appetizers
Peperoni Involtini
Sweet Peppers Stuffed with Cheese and Capers
Crostini con Funghi
Toasted Crouton with Fresh Marinated Mushrooms
La Panzanella
Classic Tuscan Bread Salad
Vegetables
Melanzane Parmigiana
Wood-Roasted Eggplant Parmesan
Patate al Forno
Roasted Potatoes with Rosemary
Frittata di Zucchini e Porri
Frittata with Zucchini and Leeks
Gnocchi al Forno
Fresh Gnocchi with Roasted Tomato Sauce
Fagioli nel Fiasco
Classic Tuscan White Beans
La Ribolitta
Tuscan Twice Cooked Vegetable Soup
Cipolle Ripiene
Roasted Sweet Onions Stuffed with Sausage
Brussels Sprouts
with Caramelized Garlic and Pancetta
Meats and Fish
Spice Preparation
Sale Aromatico Toscano
Tuscan Aromatic Salt
Porchetta Spice Blend
Pork Seasoning
Spiced Port Glaze for Roasted Ham
Beef
Wood-Roasted Standing Rib Roast
Turkey
Wood-Roasted Thanksgiving Turkey
Wood-Roasted Turkey Breast Roulade
Boneless turkey breast stuffed with prosciutto and fennel
Chicken
Pollo Arrosto
Wood-Roasted Whole Chicken
Braciole di Pollo
Braised Chicken Legs Stuffed with Porcini
Petto di Pollo Ripieno
Chicken Breast Stuffed with Cheese and Spinach
Insalata di Pollo
Roast Chicken Salad
Pork
Porchetta
Wood-Roasted Whole Pig
Lamb
Agnello Arrosto
Wood-Roasted Leg of Lamb
Salsicce d’Agnello
Lamb Sausage
Fish
Baccala all Fiorentina
Salt Cod Florentine Style
Bread Baking
Bread Baking Guidelines
Managing a Mugnaini Oven for Bread Baking
Bread Recipes
La Biga
Yeast Starter
Pizza
La Pasta per Pizza
Mugnaini Pizza Dough
Pizza Recipes
…and More Pizza Recipes
Desserts
Macedonia Frescha
Macerated Mixed Fresh Fruit
Schiacciata con Uva
Flatbread with Harvest Grapes
Torta di fichi e Noci
Fig and Walnut Torte
I Biscotti di Prato
Almond Cookies
Pate Brisee
French Pastry Dough—for Chocolate Tart & Apple Tart
Warm Apple Tart with Crème Fraiche
Chilled Valrhonna Chocolate Nut Tart
Holiday Recipes
Wood-Roasted Thanksgiving Turkey
Wood-Roasted Turkey Breast Roulade
Rustic Bread Stuffing
with wild mushrooms, toasted fennel seed and dried orange
Wood-Roasted Standing Rib Roast
Spiced Port Glaze for Roasted Ham
Brussels Sprouts
with Caramelized Garlic and Pancetta
Pate Brisee
French Pastry Dough—for Chocolate Tart & Apple Tart