Alison Evînam Boyd

a life creative

My Cucina Toscana: Homemade Pici Pasta and Sauce

What is pici? Pici – or Pinci, as folks from Montalcino call it – is a thick hand-rolled spaghetti-like pasta made solely from flour water and salt, native to Tuscany and, as with … Continue reading

January 20, 2016 · 5 Comments

My Cucina Toscana: Candied Chestnuts

Castagne Candite, Marrons Glacé…a candied chestnut by any other name. To make them is a long and love-laborious process, five days to be precise. It took a dummy run to get … Continue reading

December 17, 2015 · Leave a comment

My Cucina Toscana: Castagnaccio Recipe

I’ve waxed lyrical about the humble chestnut of Monte Amiata in past posts. I’m probably a little obsessed by them, given that I hail from the antipodes where a good chestnut is few … Continue reading

December 9, 2015 · Leave a comment

Chestnuts and Porcini

The weather has shifted in Santa Fiora, suddenly, after a lengthy, very hot summer and some autumnal false starts. Driving out of the rain and wind on our way to Grosseto yesterday … Continue reading

October 17, 2012 · 1 Comment

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