Table Of Contents
Contents
PROLOGUE 1
Summer
1 The Gorgeous Things They're Cooking Are Zucchini Blossoms 7
2 Figs and Apples Threaded on Strings 30
3 The Valley Is Safe, and We Will Bake Bread 64
4 Are You Making a Mattress Stuffed with Rosemary? 81
5 Sit the Chicken in a Roasting Pan on a Pretty Bed of Turnips and Onions, Leeks and Carrots 90
Fall
6 Vendemmiamo--Let's Pick Those Grapes 105
7 Dolce e Salata, Sweet and Salty--Because That's How Life Tastes to Me 124
8 Now These Are Chestnut Trees 150
9 Do Tuscans Drink Wine at Every Meal? 170
Winter
10 Perhaps as a Genus, Olives Know Too Much 195
11 December Has Come to Live in the Stable 218
12 Supper Made from Almost Nothing 248
13 Fasting Was How We Were Living Anyway 264
Spring
14 Virtuous Drenches 293
15 Florì and I Are Shelling Peas 303
16 The First of the Zucchini Blossoms Are Up 314
Recipes
Deep-Fried Flowers, Vegetables, and Herbs 28
The Holy Ghost's Cherries 62
Schiacciata Toscana, Tuscan Flatbread (or "Squashed" Breads) 79
Winemaker's Sausages Roasted with Grapes 120
Fagioli al Fiasco sotto le Cenere, Beans Braised in a Bottle under the Cinders 122
Braised Pork to Taste Like Wild Boar 147
Castagnaccio 192
The One and Only True Bruschetta (brew-sket'-ah)What It Is and How to Pronounce It 247
A Tasting of Pecorino Cheeses with Chestnut Honey 301
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