Gnudi, Naked ravioli with ricotta and spinach
Wash and cook the spinach in very little water. Remove from the pan and let them dry a few minutes on a frying pan on a medium heat. Chop it finely with a knife. Transfer them in a bow and add the eggs, ricotta cheese, Parmigiano Reggianoâ or Grana Padanoâ, 4 tablespoon of flour, salt, pepper and...

I Gustasapori are an association founded with the intent to rediscover and share the gastronomic traditions of Tuscany and the Valdichiana.

Founded in 2000, “I Gustasapori” is based on the experience, and expertise of Chef Donatella Balducci.  For the last 20 years she has researched and rediscovered ancient recipes, and Tuscan traditions.