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The dishes below are a sampling of the possibilities for your authentic Italian feast and/or cooking lesson. The names don't do them justice, because it's not what they're called, it how they're prepared. This is not "americanized" Italian food, but meals prepared in the time-honored Italian tradition, which has as its mantra: The most important thing is to eat well. The best dishes to choose will depend on the best ingredients available that day, but once you've made your reservation, we'll be happy to go over all the possibilities for a perfect meal.

If you have any specific requests, please don't hesitate to ask! We guarantee that once you experience la Cucina Giuseppina, you'll never mistake an authenic Italian meal for an imitation again!

 Paesant's Chicken
  1 chicken about 2 pounds
5 patatoes cut into sixths
4 carrots cut cross-way into finger widths
small handfull sage
4 cloves garlic
olive oil
1/2 cup red wine
salt pepper
Clean the chicken and cut into 8 pieces. Mince the sage and garlic, spinkle on the chiken. add salt and pepper. peel the patatoes and carrots and cut into pieces. Adjust the salt and pepper. put the vegetables and chiken into baking pan with a trickle of olive oil. Bake at 425 for about an hour. When the chiken is brown on both sides, add the wine. stir often while the coking finishes.
 Asparagi in Crosta
  one handfull asparagus
one egg yolk
puff pastry
snap off the bottom of the asparagus spears. Cut the pastry into finger-width strips the length of the asparagus.
wrap the pastry around the lenght of the asparagus. place the wrapped asparagus on a baking sheet and brush with egg yolk. add salt. bake at 400°F for 15 minutes
serve warm
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Cucina Giuseppina by Giuseppina Pizzolato
Mobile: (+39) 348.0034869 -