Photo: Amber Guinness blends storytelling and rustic charm as she stands in her Tuscan kitchen, surrounded by fresh ingredients and timeless inspiration.
Amber Guinness: The Heart and Soul of Tuscan Winters
Amber Guinness’s Winter in Tuscany blends soul-warming recipes, Tuscan traditions, and slow living, offering readers a heartfelt journey through seasonal cooking, family memories, and the magic of Italy’s countryside.
Amber Guinness’s Winter in Tuscany is much more than a cookbook—it is a celebration of seasonal rustic cooking, slow living, and the enchantment of winter in one of Italy’s most picturesque regions. In an exclusive feature, Guinness shares her inspirations, treasured recipes, and hidden gems that reflect the essence of Tuscan life.
The “Quanto Basta” Philosophy
At the core of Amber Guinness’s culinary philosophy lies the Italian term quanto basta (Q.B.), which translates to “as much as you need.” She explains, “These two letters embody so much of what I adore about Italian cooking. It liberates cooks from rigid rules and encourages them to trust their instincts.” The quanto basta approach ditches exact measurements, instead inviting a more intuitive method of cooking—adding a glug of olive oil or seasoning to taste rather than adhering to precision. “Cooking becomes so much more pleasurable and creative when you trust your senses,” she says.
Traditional Recipes with a Practical Twist
Amber’s book captures the beauty of transforming unassuming ingredients into culinary delights. A standout dish is spaghetti all’ubriacona (drunkard’s spaghetti), a traditional Tuscan recipe that makes use of leftover wine. “The spaghetti absorbs the violet hue of the reduced wine, which has been cooked down with pancetta and onion to create bold, earthy flavours,” she says. Her approach to cooking is both inventive and practical, bringing elegance and resourcefulness together in dishes that tell a story.
Exploring Tuscany’s Hidden Gems
In addition to its recipes, Winter in Tuscany offers a glimpse into some lesser-known treasures of the region. One of Guinness’s cherished places is Monte Oliveto Maggiore, a Benedictine monastery nestled in the Crete Senesi hills. “The abbey is spectacular in the quieter winter months, with stunning cloisters frescoed by Signorelli and Sodoma,” she shares. Alongside its architectural beauty, the monastery boasts an impressive working farm producing award-winning olive oil, saffron and honey. Recipes like saffron speltotto, inspired by the monks’ extraordinary produce, reflect how local, seasonal ingredients shape Tuscan cuisine.
Amber Guinness masterfully combines culinary tradition, aesthetic storytelling, and seasonal simplicity, inspiring readers to embrace a soulful approach to cooking.
The Joy of Slow Living
Amber Guinness believes that winter is the perfect time to embrace a slower pace, both in cooking and exploring Tuscany. “Winter is a time for cosy afternoons spent over a hot stove, making broth or hand-rolling pici pasta with my son,” she explains. This ethos flows through her book, where recipes such as peposo (Tuscan black pepper beef stew) encourage readers to enjoy unhurried cooking. It is the same approach she recommends for travel—suggesting visitors skip a rushed itinerary and instead linger over fewer, lesser-known sights while pausing for a long, indulgent lunch.
Reclaiming Vegetables and Pulses in Tuscan Cooking
While Tuscan cuisine is often associated with rich, meaty dishes like bistecca Fiorentina (Florentine steak) or wild boar stew, Guinness is quick to point out that vegetables and pulses play an equally essential role. She highlights cavolo nero (black cabbage), a critical ingredient in Tuscan winter cooking. “It’s one of my favourites,” she says, “whether stirred through ribollita, sautéed with garlic and chilli, or blended into a vibrant pesto for pasta.” Tuscans have long been affectionately nicknamed I mangiafagioli (the bean eaters) in Italy, and dishes like hearty soups and vegan main courses reflect this heritage. Over half the recipes in Guinness’s book are vegetarian, making it a love letter to the region’s plant-forward cuisine.
“Cooking becomes so much more pleasurable and creative when you trust your senses.” – Amber Guinness
Comfort Food, Tuscan-Style
When asked about her ultimate winter comfort food, Amber doesn’t hesitate. “Mama’s mini malfatti in broth,” she says with a smile. These spinach and ricotta dumplings, served in homemade chicken broth, bring back childhood memories of family meals. “Making broth is such a simple yet meaningful act—it takes time and patience, but it’s incredibly rewarding. To me, there’s nothing more nurturing than a warming bowl of soup.” For Guinness, homemade stock serves as both a comforting meal itself and a versatile base for adding pasta or vegetables.
Overcoming Culinary Challenges
Some of the book’s recipes required extra patience to get just right, particularly those inspired by local Tuscan restaurants. Guinness points to the zuppa di farro (spelt and cannellini bean soup) from Da Mario in Buonconvento and polpette al Limone (lemony meatballs) from Alla Vecchia Bettola in Florence. “These places didn’t really have exact recipes—it was all done the quanto basta way,” she recalls with a laugh. Replicating their flavours meant observing kitchen methods first-hand. “For the soup, I learned to cook the spelt separately to keep its texture intact, while the secret to the light texture of the meatballs was soaking white bread in milk, rather than using breadcrumbs.”
Pairing Recipes with Tuscan Wines
Wine pairing is another area where Amber’s knowledge shines. For robust dishes like bistecca Fiorentina, she recommends a Brunello di Montalcino from Tenuta Buon Tempo or Castiglion del Bosco. Lighter fare, such as baked fennel with pasta and béchamel, pairs beautifully with a Chianti Classico or a Rosso di Montalcino. “Balance is everything when it comes to food and wine,” she says. “You want the flavours to complement one another rather than overwhelm.”
Cooking as an Artform
Amber’s work as an artist has deeply influenced her approach to cooking and entertaining. “I have a natural love for aesthetics,” she admits, whether it’s a beautifully presented dish or a thoughtfully laid dinner table. This creative touch extends to the recipes in Winter in Tuscany, which are designed to celebrate the beauty of seasonal ingredients through vibrant colours, textures, and compositions.
Challenging Perceptions of Tuscan Cuisine
Guinness’s book also invites readers to reconsider their assumptions about Tuscan food. “There’s a misconception that it’s all about meat,” she explains. Yet traditional Tuscan cooking places a strong emphasis on seasonal produce, with dishes like fresh artichokes, spelt soups, and fennel baked with a creamy béchamel and cheese all showcasing its diversity. Guinness has dedicated an entire chapter of the book, Piatti di Mezzo (“In Between Dishes”), to recipes that are hearty, vegetarian, and perfect for the colder months.
Above all, what shines through in Amber Guinness’s Winter in Tuscany is her genuine passion for Tuscan life. The book is not just a collection of recipes—it is an intimate journey into the region’s soulful traditions, her family history, and the art of creating food to be savoured and shared. Whether you’re planning an Italian escape or simply looking for a dose of comfort this winter, Winter in Tuscany invites readers to slow down, indulge, and connect with food in its most heartfelt form.