Welcome back to Under The Tuscan Gun. As promised, and long overdue, please enjoy: PAPPA AL POMODORO. Florentine farmers used to cook this soup using stale bread that was saved during the week, garlic, tomatoes and basil from their gardens: this is the most humble dish I know, well, after boiled white rice... Now, if you go to a restaurant, the tradition is slowly disappearing, and it is becoming very hard to find a good old recipe that works; that\\\\\'s why Deb and I decided to feature in this first episode two very dear friends of ours, Rosanna and Matteo. The good recipes are still secretly hidden into very old Tuscan homes, like The Farm Pacina, in Castelnuovo Berardenga, a little town that rests on the hills between the Chianti Area and Siena. Pacina was originally an Etruscan site, then it became a convent in the nine hundreds and after eight centuries the property was sold by the church and became private. Today Pacina is an Agriturismo and a Yoga retreat, Olive Oil and Wine are produced and distributed in Tuscany...a place worth a long weekend!

Debi and I are finally back in front of our stove....and both in front of the camera. Today we are, once again, celebrating the Tuscan Farmers' Food, serving you a very traditional "Pasta and Fagioli" soup. Only a few ingredients are necessary to achieve a great taste...so roll up your sleeves, arm yourself with a wooden spoon, GET COOKING!

Debi and I are finally back in front of our stove....and both in front of the camera. Today we are, once again, celebrating the Tuscan Farmers' Food, serving you a very traditional "Pasta and Fagioli" soup. Only a few ingredients are necessary to achieve a great taste...so roll up your sleeves, arm yourself with a wooden spoon, GET COOKING!

Today another special guest: Zia Laura. Laura is Gabriele's aunt, and she's the one usually in charge of cooking for the big family events...she has it in her. She is an excellent cook, a great entertainer and a superb host. Enough said, today's menu is: Veal Rolls (Involtini) and Caponata Click "Get The Recipe" to have the recipe emailed to you

Make of your night at home, the perfect "Date Night"! Come grab the recipe on our website: www.underthetuscangun.com Buon Appetito Debi and Gabriele

Pesce Spada all'Isolana (Swordfish Steaks in Tomatoes and Seafood Sauce)

Today a very special episode, as we taped with our first guest. Katherine Narducci from the HBO hit The Sopranos, stopped by for lunch and we had a blast. Tune in to enjoy two very sexy women...and a very distracted myself. Buon Appetito, Gabriele.

Today a very special episode, as we taped with our first guest. Katherine Narducci from the HBO hit The Sopranos, stopped by for lunch and we had a blast. Tune in to enjoy two very sexy women...and a very distracted myself. Buon Appetito, Gabriele.

Today's lunch could have easily been a mid August family feast. The kitchen filled up with wonderful smell of peppers, and both Debi and I have been transported somewhere else... She felt like she was getting ready for a block party in Brooklyn. Gabriele imagined the singing of Cicadas in the Olive Fields... Just a few quick notes about today's menu: - always try to find pork sausage that are not seasoned (same applies in case you decide to go turkey) - you can use your sauce to make Bruschetta instead of Pasta. Toast some bread, spread some Italian soft cheese (Mozzarella, Stracchino, Burrata), then sprinkle the sausage sauce. Bake at 400 for about 10 min...you can broil it at the end for a final crisp. - when preparing the Peppers, always leave yourself open to new uses for them. Yes you can do the skewers, but there are many different ways you can serve them, as a Bruschetta, as a side dish...you can even chop the roasted peppers and use them to prepare a cold pasta salad. Just Get Creative!!!

Artichoke & Squash Risotto

We could not resist... after visiting one of our big time favorite restaurants in town, Giorgio Baldi, we decided to replicate the memorable risotto that we were served. So, please come in and enjoy our new menu entry: Risotto alla Giorgio.

Goes well with... As an appetizer, with a salad, or as a warm bite for a wine tasting evening.... Tips... if you intend to serve it to your kids, slice the croquette in halves before you do so...they will cool off quicker.

Today, with a little bit of delay, we pay homage to Italian Carnival. Every town around Italy celebrates it; there are many different traditions, customs, and obviously foods, associated with it... Like it happens for every pagan holiday, food goes well along with laughs and a festive spirit, and when it comes to feast, once again (since Carnival comes right after Christmas), you can indulge yourself with food...you know that spring is around the corner...the time for fresh vegetables and fruit is coming! So, yes, brig it on...more cakes! In Florence Carnival is celebrated with the following desserts: Frittelle di Riso (Fried rice balls covered in sugar ), Cenci (fried dough covered in sugar) and the Schiacciata alla Fiorentina. This cake is light and easy to prepare; around town you can find it sliced in half and filled with whipped cream or even ....Nutella!

Gnocchi di Ricotta e Spinaci