The Tuscan countryside is white at the moment, and we have been forced to close the office for a few days since we are all well and truly snowed in.This weekend temperatures are set to drop to -15 degrees. Brrrr. That is cold!Schools are cancelled today, and snow is predicted again in Florence tonight. The weather contrasts sharply with last weeks glorious warm sunshine, now it feels like winter has arrived all at once. The snow that should have arrived around December has caught up with us in one big, heavy dump.The wind chill right now is the hardest to swallow, and the main reason why the villages are not full of gleeful children throwing snowballs. Its cold outside, and at least out near my house in Volterra - people are staying inside where its warm.Just to give you an idea of how much snow were talking about...

So on days like this, recipes like the following are downright necessary. Since none of us can get to the supermarket, La Cucina Povera is proving extremelly effective.

If you have left over Capsicums in the fridge like me, this is a lovely hearty option:

PeperonataIngredients for 4 people:1 red pepper, 1 yellow pepper, 1 green pepper (weight around 700-800 grams)700 grams mature tomatoes4 red onionsextra virgin olive oil, salt and pepper1 Heat olive oil in a large saut pan on medium high heat. When the oil is almost smoking, add the onions (sliced finely). Sprinkle with a little salt and saut for 2-3 minutes, until the onions just begin to color.2 Wash the peppers. Add the peppers and stir well to combine with the onions. Saut for 4-5 minutes, stirring often. The peppers should be al dentecooked, but with a little crunch left in them.3 Add the diced tomatoes, and cook just one minute further. Season to taste.4 Turn off the heat. Grind some black pepper over everything. Can be eaten hot or cold.