Gabriele Corcos

About me

I am not a chef, I am just a very hungry guy, therefore I cook!

I cook for myself and the pleasure that gives me to eat the things I like the most... the things from Tuscany and its surrounding regions.

I cook for my daughters and my wife: to feed my kids right, and to possibly get laid at least twice a week.

I cook for my Mother, that taught me most of the things I now about Tuscan Food.

I cook for my Grandmother, who taught my Mother.

I cook for my Father, that one day put me in front of the fireplace and told me: "Let's make dinner"!

I cook for my brother, the very first person I ever cooked for.

I cook for all the people that know how to eat well, or want to know how to do it better, The Tuscan Way .

I cook to keep traditions alive, and because my kitchen is the warmest place in my house... if you exclude my bedroom, at least twice a week.

I was lucky enough to find the woman of my dreams and breed with her.

I was lucky enough have the opportunity to turn my passion for cooking into a real job.

I am a visionary and a romantic, and to me Tuscan Recipes are a part of my country's history.

I blog because "writing history" to me sounds much better than "opening a restaurant".

Now I have to go do 3rd grade homework, then give my girls a bath and after that it will be time time for dinner! Thankfully tonight we are having leftovers!

Tonight it's Wednesday, and I might get laid.

(I write music, play the drums, take pictures, print my own t-shirts, grow vegetables, clean dishes, play with Barbie... and I ride real hard my second wife "Berta", my Italian motorbike!)

Connect with me

My recent posts


Posted 03/02/2014

Ossobuco alla Fiorentina

Ossobuco is a classic of Milanese cuisine that made its way to Florence simply because of its deliciousness. Nobody really knows how and when that happened (people travel, duh!), and the recipe by the way does not even appear to be that old. This great dish, that was probably created in a random Osteria in or around Milan, does not appear in the Anonymous “La Vera Cucina Lombarda” cookbook published in 1890 and Pellegrino Artusi waited until his 14th edition of “Scienza in Cucina e l’Arte di Mangiar Bene” in 1920 to mention it. Continue Reading…


Posted 02/21/2014

Mozzarella in Carrozza

My father taught to cook three things: meat on the fire, beer fritters and Mozzarella in Carrozza. You could say this is the Italian version of the grilled cheese, and it truly is a great recipe to put to work for a kids party or used as an adult appetizer. This past week debi and I were invited on ABC’s The Chew to promote our new season of Extra Virgin, which premiered two weeks ago. Continue Reading…


Posted 02/05/2014

Mocha Lollipops

Which are the days of the year that inspire you to cook the most? Do you long for weekend tailgates or are you a Thanks Giving enthusiast? Is it your birthday that gets the kitchen going or a New Years’ Party?

Well, in our house one the days of the year that inspires us to cook the most is Valentine’s day. It does not matter which meal of the day we pick; it can be a simple breakfast in bed with flowers and the New York Times, Continue Reading…


Posted 02/02/2014

Spaghetti Alla Puttanesca

So the story is there was a brothel, and everybody was hungry after working and getting tired. It’s a pick-up for a brothel, so they made pasta with whatever they had in the cabinet, and I guess in this brothel all they had were tomatoes and olives and some spices. Puttanesca means “of the whore,” and this is the legend I was told about how this dish came to be. It works, it’s absolutely fabulous, and it’s definitely a pick-up after working hard.


Posted 01/26/2014

Octopus Salad

Octopus is one of those ingredients that’s present in the Mediterranean diet wherever you go. In Italy, during the summer, it’s really easy to find octopus salads or pasta with red octopus sauce. They’re really hard to catch because of the camouflage, but I remember catching them with a spear when I was a kid. I like the animal. It’s very smart and it tastes good. All you need here is a glass of dry white wine and a slice of toasted bread!


Posted 01/09/2014

Spicy Hot Chocolate Coffee

How have you been surviving this brutal cold wave? In case your grandmother’s Snuggie is falling short keeping you warm, here is a recipe that will provide you with the necessary warmth and deliciousness to “plow through” this ice cold weather. Continue Reading…


Posted 12/20/2013

Torta di Semolina e Ricotta

This is the time of the year you cannot excuse yourself from baking something delicious. Your kids will be asking for cookies, friends and family will be crashing your house, and your mother in law is probably anxious to see what you can “bring to the table”…

This Holiday Season show your love and care by baking this incredibly light and delicious tart. Continue Reading…


Posted 12/15/2013

Pasta al Vino (with Sausage and Saffron)

My wife described this pasta last week, as we were testing the recipe, as “very feminine”… to me it means that this dish makes a perfect lunch!
As much as this sauce is rich in flavor, it is not an aggressive recipe for your palate, it has no kick, so to speak, but more a very round and politically correct aroma that you can feel on the back of your palate… you can smell it from the “inside”… balsamic, yes, that’s the right word. Never described a pasta dish as balsamic in my life though… I guess try the recipe and let me know if you understand what I mean. Continue Reading…


Posted 12/02/2013

Tagliatelle with Boar Ragu

The Tuscan country in this season offers quite an effervescent landscape. Farmers and land owners are harvesting olives together and delivering them to the local presses; the brand new Extra Virgin Olive Oil is pouring through shiny stainless steel spouts all over the region. Tractors are roaming the fields carrying loads of fruit, thin grey strings of smoke are rising toward the sky while fronds and little tree branches are piled up together and burned, and a sense of calm and gratitude toward the land is widespread and easily recognized while strolling through the olive orchards.  Continue Reading…


Posted 12/01/2013


How do you “drink” your winter? Are you trading off your summer ice cold beer for a glass of Amarone or Barolo? Are you switching gear from a Margarita to a glass of Mulled Wine infused with cloves and spices? Are you holding a warm mug of Zabaione in your hands while looking out the window in contemplation of the yellowish winter glaze, or  are you brewing an herbal tea and tweaking it with a shot of Rum or Bourbon? Continue Reading…

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