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Local Recipes in Tuscany
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| Born in the Tuscan Maremma, 'acqua cotta' is a simple traditional dish invented by local farmers who made virtue of necessity and ate the genuine products harvested from the earth.
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| Simple and tasty: a traditional fish recipe based on dried salted cod, on of the few kind of fish that could be found in an inland city like Arezzo before refrigeration was invented.
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| A recipe that brings together two of the chief representatives of Tuscan food: wine and beef.
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| Brigidini are yellow-orange coloured, quite crumbly, 7 centimetres large typical wafers from the village of Lamporecchio, nearby Pistoia.
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| The traditional Buccellato got the name from the Latin 'buccella' (bit): the ancient Romans called buccellatum a round bread, formed by a crown of rolls, known indeed as buccellae.
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| This ancient Tuscan recipe got the name from the fact that in Pistoia the municipal abattoir was located close to the prison and both overlook a small water course called Brana.
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| The chestnut tart is truly a poor man's dish originating in the Apennines region, where chestnuts were a basic food group for the local peasants.
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| The Cavallucci are traditional white, spongy, aniseed and compact biscuits, with walnuts and candied fruit, produced in the province of Siena.
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| Einkorn is the oldest kind of wheat known to mankind.
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| A characteristic Tuscan pasta recipe, of ancient origins and based on the charachteristic ricotta cheese of the area.
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| Classic "evergreen" of the Tuscan cuisine, the Panzanella is a simple yet extremely tasty summer dish.
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| The traditional cuisine in Florence has been from time immemorial very simple, poor, based on spices and herbs, essential and very tasty.
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| Typical Tuscan folk recipe, Pici all'aglione are popular above all in the low province of Siena, precisely in Cella sul Rigo (near San Casciano dei Bagni).
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| Tiramisù is the quintessential Italian dessert.
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