Simply eat - the enjoyment column: Our author enjoys the best crostata of her life in Tuscany: This is how it works

The first rays of sun shine through the window, a rooster crows outside, and the aroma of brewed espresso wafts into the room from the kitchen, accompanied by the smell of a freshly baked cake.

Simply eat - the enjoyment column: Our author enjoys the best crostata of her life in Tuscany: This is how it works

The first rays of sun shine through the window, a rooster crows outside, and the aroma of brewed espresso wafts into the room from the kitchen, accompanied by the smell of a freshly baked cake. What is probably the best crostata of my life is waiting for me. I'm in Tuscany, in an agriturismo where the land is farmed biodynamically - and products of inestimable deliciousness are produced. In this case: a delicate sponge cake, topped with freshly made apricot jam.

Follow the stern editor and culinary expert on Instagram: @essenmitdenise

You can find more recipes on stern PLUS at www.stern.de/sternrezept

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