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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.
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.
Ragu' alla Bolognese, also known as Sugo di Carne What is now well known in Italian restaurants worldwide, the Bolognese sauce is better known in Tuscany as Sugo di Carne (simply, meat sauce).
A recipe that brings together two of the chief representatives of Tuscan food: wine and beef.
Brigidini are yellow-orange coloured, quite crumbly, 7 centimetres large typical wafers from the village of Lamporecchio, nearby Pistoia.
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.
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.
The Cavallucci are traditional white, spongy, aniseed and compact biscuits, with walnuts and candied fruit, produced in the province of Siena.
This Tuscan recipe pairs two things they have in abundance - Chianti wine and pork - to create a simple but memorable dinner.
Tuscans have a long reputation around Italy as "the bean eaters," so it's no surprise that one of their classic dishes is a bean stew.
Einkorn is the oldest kind of wheat known to mankind.
A characteristic Tuscan pasta recipe, of ancient origins and based on the charachteristic ricotta cheese of the area.
The gnudi are "naked ravioli," because they use only the filling without the fresh pasta "clothing".
Classic "evergreen" of the Tuscan cuisine, the Panzanella is a simple yet extremely tasty summer dish.
The traditional cuisine in Florence has been from time immemorial very simple, poor, based on spices and herbs, essential and very tasty.
A simple sauce for pasta from Livorno, this is like a Tuscan pesto sauce.
Peposo is a traditional Tuscan stew that uses the region's famous beef (from Chianina cattle) and wine (Chianti) to create a rich and savory meal.
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).
This hearty peasant soup hails from Tuscany and is a brilliant way to use leftovers.
Stracotto – Tuscan Pot Roast Recipe This Florentine recipe is basically the Italian equivalent of a pot roast – beef that has been cooked a long time over low heat to create a savory and delectably tender dish.
Tiramisù is the quintessential Italian dessert.
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