MSI Press Blog

Tuscany doesn’t just feed you; it draws you into its rhythm. Meals here feel like conversations—slow, generous, and full of small revelations. If you’ve ever wandered through a Tuscan market or sat down at a family‑run trattoria, you know that the region’s specialties aren’t flashy. They’re confident. They come from a place where ingredients are trusted to speak for themselves. Ribollita: The Soup That Feels Like a Hug This thick, earthy stew of cannellini beans, black cabbage, and day‑old bread is Tuscany’s way of saying, Sit. Rest. You’re among friends. It’s reheated (that’s the “ri‑bollita” part), which somehow makes it taste even more like home. Pappa al Pomodoro: Tomatoes at Their Most Honest Bread, tomatoes, olive oil, garlic. That’s it. And yet, in Tuscany, these four ingredients become something almost lyrical. It’s summer in a bowl—sun‑warmed, fragrant, and utterly unpretentious. Bistecca alla Fiorentina: The Showstopper A Chianina T‑bone, grilled over wood, served rare, and ...

  Released today: Ebook edition of From Tuscany with Love by Lauretta Avina. Book description: Lauretta Avina, an Italian American immigrant, has a deep passion for sharing good food with family and friends. Her first cookbook, Ricette del Mio Paese, came out in 2011. Lauretta is the founder and president of the Franca Barsi Memorial Scholarship, created to honor her late sister, a victim of domestic violence. In addition to her advocacy for domestic violence victims, she is a staunch supporter of military veterans and their families. She also advocates for students in her role as a Guidance Technician at her local high school. Lauretta enjoys preparing delicious meals, often using vegetables and spices from her husband's garden. She is well-known in her community especially for her Lasagna alla Lucchese and her Biscotti. Endorsement:  I never had a cookbook that brought a tear to my eye, but this one did. [Lauretta's] story is simultaneously unique and universal. Different ...