Toscana in Cucina: The Flavours of Tuscany Description Product
Description The entire gastronomical civilization of Tuscany enclosed
in 80 recipes. This is not simply a cookbook, but an authentic glimpse
into the culinary art and culture of this region a voyage through
images created especially for this volume by specialised
photographers.There are traditional dishes, but also many recipes with
creative touches, along with suggestions for food and local wine
pairings.
Tuscany boasts a strong culinary tradition featuring simple recipes
and authentic flavors with many specialties that differ from one area
to the next: in fact every corner of Tuscany is full of surprises when
it comes to food! Bistecca alla fiorentina (beefsteak Florentine
style) A typical Tuscan meal starts with an antipasto with crostini
neri, that is Tuscan bread, made with no salt, topped by a paté made
of chicken livers, anchovies and capers, a tagliere with local cold
cuts, like finocchiona, a typical salami from Siena flavored with wild
fennel, lardo di colonnata, a type of pork lard that is a specialty of
the Apuan Alps, Tuscan salami and ham, or with some Pecorino di Pienza
cheese, perhaps served with pear and walnuts or fig jam. Tuscany
offers a very large choice of first courses: pici (thick handmade
spaghetti typical of southern Tuscany) are, of course, one of the
favorites, to be savored with cacio cheese and pepper or all’aglione,
with Aglione garlic from Val di Chiana, as well as pappardelle with
wild boar sauce, a strong, tasty dish typical of the Maremma area.
Instead ribollita, a savory soup made with stale bread, vegetables and
legumes, is a typical dish from the area of Florence, and pappa al
pomodoro is a humble dish prepared with stale Tuscan bread, tomatoes
and herbs. The range of second courses on offer is just as rich: a
quintessential symbol of Tuscan cooking is the bistecca alla
fiorentina (beefsteak Florentine style), an appetizing steak veal or
heifer steak barbecued or grilled, if possibly of the Chianina bovine
breed from Val di Chiana. Instead, peposo dell'Impruneta is another
characteristically Florentine dish, a beef stew cooked for a long time
with Chianti wine and seasoned with pepper. On the other hand, fish
fans will appreciate cacciucco, a traditional dish from the coast
between Livorno and Viareggio: this is a soup made with different
varieties of fish, crustaceans and mollusks, prepared with tomato
sauce and served over slices of toasted bread. Be careful not to be
fooled by tonno del Chianti (Chianti tuna): notwithstanding its name,
this is actually an ancient Tuscan recipe made with pork meat,
aromatic herbs and olive oil (it may not be fish but it is just as
delicious). The perfect ending to a typically Tuscan meal with one of
the region’s many desserts: for example, the classic cantucci, almond
biscuits dipped in Vin Santo, a local fortified wine; castagnaccio, a
cake made with chestnut flour flavored with walnuts, pine nuts,
raisins and rosemary; or panforte, a dessert from Siena, with almonds
and candied fruit, or its spicy variant, enriched with cocoa powder,
candied melon and pepper: pan pepato. If you only have time for a
quick lunch or a snack, Tuscany offers plenty of street food
specialties: the most famous Tuscan street food dish is lampredotto,
or bovine entrails, the main ingredient of the traditional Florentine
sandwich. Another favorite is the Porchetta sandwich, to be enjoyed
with bread, focaccia or schiacciata; and anywhere you go in Tuscany
you’ll be sure to find scagliozzi (pieces of fried polenta), torta di
ceci (chickpea pie), which has a different name in each different area
(it is called “cecina” in Pisa, but simply “torta” in Livorno) and
brigidini, anise puff pastry cookies originating from the Pistoia area
but commonly found all over the region.
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Tuscany offers endless entertainment options, to meet all tastes
and needs: it caters for those seeking a relaxing holiday, but
also for those who want to enjoy a stay devoted to sports and
outdoor activities, or those looking for food & wine tours.
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