On Sunday, January 22, 2023, Savona Bailey-McClain, Executive Director of the West Harlem Art Fund and her organization will present a panel discussion for Master Drawings New .
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really creative. tucci: and here we are. yeah. yeah, it s very exciting. i m having lunch at the cinghiale bianco, one of my favorite restaurants in florence. so nice to see you. really nice to see you. and i m joined again by local food expert, professor leonardo romanelli and my friend the art restorer, daniella murphy. hi stanley. tucci: uh-oh. leonardo: oh, hi. tucci: hi. this place specializes in poor food and their recipes are so heavenly i m sure it s where old bread would choose to come and die. marco maselli is the restaurant s owner this is the ribolita. basically, the main ingredients are bread and the black cabbage. and then, we have the tomato and bread soup, pappa al pomodoro. the base is olive oil and garlic, tuscan bread and tomato. it sounds very simple. not so simple to prepare. tucci: not simple to make. marco: to make good. but, in my opinion, the queen of the tuscan dishes is the
my night at the wheat threshing festival has reminded me of the epic, insatiable obsession tuscany has with bread. it s a love that has echoed through the ages and there are recipes for every stage of a loaf s life. the best ones however are saved for the advanced years, when bread is old and stale. that s when tuscan cooks get really creative. tucci: and here we are. yeah. yeah, it s very exciting. i m having lunch at the cinghiale bianco, one of my favorite restaurants in florence. so nice to see you. really nice to see you. and i m joined again by local food expert, professor leonardo romanelli and my friend the art restorer, daniella murphy. hi stanley. tucci: uh-oh. leonardo: oh, hi. tucci: hi. this place specializes in poor food and their recipes are so heavenly i m sure it s where old bread would choose to come and die.