The typical recipes of Tuscany

Tuscany is immense and not remarkable due to its geographical dimension; immense for the characteristics of the landscape, of the works, of the uses, of the products which are, to an extent beyond the possibility of comparison, marked by the continuous, compelling and multiform presence of the individual man; and therefore in turn, very different and changeable.

Tuscans have always been in programmatic controversy with one another, one for the other, one against the other. In every Tuscan phenomenon the exaggerated individualism is highlighted, in a continuous overcoming, uniting and dividing, distinguishing, specifying, proposing and contesting. Of the independent ones the cities, the countries, the men; three hills one state, a handful of houses free municipality, one game the palio.

But how, you the simplest of the cuisines of Italy, the most faithful to the primary product, are the beans of Sorana and the peas of Empoli, are we the large ribs of the calves of the valley, you ready to compromise with every foreign fire? To hell. No kitchen other than this focuses on immediate cooking, spit and grill, and everything on the tomato of a happy hill; it demands to be enjoyed in a place, in the magical shade of the olive tree of the Serre di Rapolano, or in view of the strenuous and labored vineyards of the scanty and stingy hills of Chianti.

Then yes the rib eye and the thrush spit, the ribollita and beans all’uccelletto, the many dishes of a patriarchal cuisine, then only, reveal their simple and primitive tastes, respected by immediate cooking on the fire or in the flask. And the vinedresser’s flask, a true flask, of still pressed wine. Whether it is Chianti, or Rosso from the Arezzo hill or Rosso from the Pisan hill, or Rosso from the Lucca hill, it will finally be able to add the intact and exhilarating flavor of its land of origin to the food.

Starters

First Courses

Main Courses

Desserts