THE METROPOLITAN – COOK BOOKS & RECIPES

Published by FoodTrients

THE METROPOLITAN

COOK BOOKS & RECIPES | ITALIAN FALL ‘RIBOLLITA’ AND SKILLET ‘MIXED BERRY GRUNT

Tuscan Women Cook Celebrates the Beauty of Stale Bread with a Favorite Italian Fall Vegetable Soup Recipe

Italians consider stale bread a preferred ingredient for many popular recipes. The word stale does not conjure up negative connotations in Italy. Rather, cooking with stale bread prevents waste. It is often a better choice in dishes that call for firm, hard bread. When stale bread is toasted, then added to broth, it maintains its shape and absorbs all the flavors, becoming an invaluable addition. Tuscan Women Cook shares a delicious fall soup recipe featuring stale bread that is a favorite of the Nonnas of the Tuscan village of Montefollonico, as well as the participants of Tuscan Women Cook.

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FoodTrients

Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients-–all available through cookbooks, e-newsletters, and this website.