Toscana

Webmaster October 31, 2023October 31, 2023 0 Comments anchovy fillet, bay, bread, capers, chicken livers, garlic, gherkins, onions, white wine

Tuscan Black Crostini

Tuscan black crostini are a typical recipe from Tuscany. An appetizer much loved by Tuscans and others, it is practically never missing from mixed Tuscan appetizers, it is a crouton of bread with a chicken liver sauce on top. It is often served together with other types of crostini, but sometimes also alone. In every family there is a version that uses different accompanying ingredients, thus changing the nuances of the background flavours, however the main flavor remains the same. Very tasty, and if prepared well they are also suitable for those who have never eaten liver, trust me.

dessert recipes Toscana

Webmaster October 19, 2023 0 Comments almonds, anise seeds, eggs, flour, orange zest, sugar, yeast

Cantuccini

Cantucci di Prato, also known as Cantuccini, are served in Tuscany at the end of a meal, often together with a glass of good Vin Santo in which to dip them.

Main Courses recipes Toscana

Webmaster October 19, 2023 0 Comments fiorentina steak

Fiorentina Steak

Fiorentina steak, or more simply Fiorentina, is a typical dish of Florence. Its origins date back to ancient times, already at the time of the Medici they were praised by celebrating with barbecues and banquets in which the Chianina meat was toasted on the grill. Even if the current form and definition seem to derive from the 19th century English residents in Florence. In fact, at the end of the 19th century, Artusi described the term steak as deriving from the Italianization of the English term ‘beaf steak’. The Florentine steak is a cut of beef, traditionally of the Chianina breed, it must be of high thickness, strictly cooked rare and is composed of both the loin and the sirloin and fillet.

pasta recipes Toscana

Webmaster August 9, 2023 0 Comments carrot, celery, chard, chicken livers, eggs, flour, lemon, minced beef, minced pork, nutmeg, onion, pecorino, red wine, ricotta, tomatoes, wheat semolina

Maremma-style Tortelli

Maremma-style Tortelli are a typical recipe from southern Tuscany and more precisely from the Maremma, a vast area that extends into the province of Grosseto. This dish is perhaps the most representative of this area. Tortelli, in fact, are loved by all Maremma inhabitants, tortelli are prepared both in homes where there is a good housewife or in restaurants in the area, and everyone requests it in large quantities. There are also fairs and festivals to act as an environment for this beloved dish. Dish of peasant origin, where the strictly egg pasta is hand-rolled, the stuffing is made with aromatic herbs and ricotta and to season everything, a meat sauce cooked over a very low heat, enriched with herbs. Once the tradition wanted it also accompanied by chicken livers.