Florentine Cuisine

FLORENTINE CUISINE
Tuscan food is simple and abundant with local produce, mellow cheeses and grilled meats. Tuscans are also known for their appreciation of beans as seen in the staple of the Tuscan table: white beans cooked with sage and olive oil. Beef Steak Florentine, many versions of roasted or wine-braised game such as boar, deer and rabbit and thick and hearty soups cover the table of a typical Tuscan meal. Plus this is the home of Chianti wine. The recipes in Florentine cookery range from the original and traditional to more recent arrivals and innovations. Such a wide and occasionally unusual choice of dishes has not only provided some fascinating historical and social information, but the assortment and variety of flavours, colours, customs and costs suited to all pockets, also offers a style of cooking which is lively and flexible. At the heart of Florentine cookery lie four fundamental ingredients: bread (plain, unsalted, well-baked with a crispy crust and light and airy inside); extra-virgin olive oil, without any doubt the best even for frying, grilled meat; Florentine steaks of beef, roasted or wine-braised game such as boar, deer and rabbit and lastly, wine itself. Florentine restaurants serve all the Italian specialities, not just the ones typical of Florence and here is a brief guide to some of those Tuscan meals.
STARTERS
Affettati Misti - Cold Sliced Meats This is one of the most traditional antipasti served in Florentine restaurants. The meats are arranged in a circle on a serving dish and decorated with crisp, tangy salad leaves. Often served with the thick slices of bread in a basket. The best wine to drink with these cold meats is a young and fairly light Chianti, such as that from the "Colli fiorentini".
Pinzimonio - Fresh vegetables with olive oil Pinzimonio is an excellent appetizer and can be varied according to the season and the availablity of vegetables. The success of this simple and tasty dish depends on two fundamental elements: fresh, young ingredients and, above all, superb olive oil from the hills of Tuscany. The vegetables come with a small bowl containing the oil, salt and pepper into which you can dip the pieces of vegetables. Crostini di fegato - Chicken liver crostini Lightly toasted slices of bread spread with liver paste, which is made from chicken livers, capers, anchovy fillets, chopped sage leaves and butter. Originally this spread was called peverada and was made using saffron which was widely grown in the countryside around the city.
Tonno e fagioli - Tuna and bean salad Beans cooked in salted water with garlic and sage, served with tuna fish and dressed with oil. This dish is suitable as a starter, a main course to follow a rather filling starter or pasta dish, or it may also be served as a handy, quick lunch. It is best served with crispy, wholemeal bread.
Fettunta - Toasted bread with olive oil This dish is generally associated with the month of November, when the olives have been gathered and the oil is newly pressed. Obviously it is eaten all year round, but in other seasons in lacks that characteristic pungent flavour of the new oil. In the summer you can top the crostini with chopped tomatoes and in winter, fettunta is the basis of a traditional soup known as "Lombard soup". Baccelli e pecorino - Young broad beans and pecorino cheese A simple salad of beans and cubes of soft, young pecorino cheese dressed with oil, salt and pepper. This could be an excellent main course, especially if you have already eaten a substantial first course.
FIRST COURSES
Lasagne al Forno - Lasagna If you order lasagne in a restaurant in Tuscany you will be served something along these lines. Layers of fresh pasta, meat sauce, and bchamel with cheese with a sprinkling of Parmigiano on top, heated through in the oven (it should be lightly browned) and served with more grated Parmigiano on the side. The ingredients include fresh vegetables, wine, ham and beef, and make up for a lasagna like you've never tasted before. Zuppa di cipolle - Onion soup Slices of toasted, country bread are smothered with hot onion soup and grated or sliced Gruyre or Fontina and put in the oven until the cheese melts and becomes golden brown and crisp.
Ravioli nudi - Naked ravioli Ravioli with a stuffing of spinach, ricotta, eggs, grated parmesan, flour and a pinch of nutmeg. The most suitable sauces for this dish are tomato, sage and butter or Florentine meat sauce. This variation of ravioli is known as gnudi (naked) in Florence, which is a dialectal corruption of the Renaissance term ignudi. Pappa al pomodoro - Bread and tomato soup The forerunner of this dish was called panunto or pancotto and it contained no vegetables at all. Indeed the original recipe was without tomatoes, as it dates from long before the discovery of America and their arrival in Europe. The ingredients were therefore simply bread, oil, garlic and salt and this tasty, mushy mixture was often used to wean babies. The soup should be served tepid, with olive oil drizzled on top.
Pasta e fagioli - Pasta with beans Dried cannellini beans cooked in seasoned water for two hours over a very low heat. Then cooked with lightly tossed pasta, a pinch of chili pepper and tomatoes. A hearty meal for the cold winter days. Ribollita - Vegetable and bread soup This Tuscan bread soup is a classic comfort food; it's hard to think of any dish that's more intimately associated with Florence than ribollita, a classic cabbage-and-bean soup that gains body and substance from a healthy infusion of day-old Tuscan bread. The word ribollita literally translates as reboiled, and for a ribollita to be authentic it must contain black-leaf kale, a long-leafed winter cabbage whose leaves are a purplish green, and which has distinctive bitter overtones. Brodo - Meat broth Beef soup has always been considered an excellent tonic for building up one's strength and energy. Try supping it on a cold, winter's evening, garnished with chopped parsley, or with delicious taglierini made from fresh pasta.
Stracciatella - Egg soup Beef stock with ground almonds, eggs, grated Parmesan and bread crumbs. Cooked for together and served very hot, garnished with freshly chopped parsley.
Pappardelle sulla lepre - Pappardelle with hare sauce In Florence, the pappardelle (broad strips of freshly cooked pasta) are traditionally placed on top of the hare sauce and then gently mixed through and not vice versa, as this method.
Panzanella - Bread salad The success of this extremely simple recipe depends on two things: the bread must be unsalted, country bread, a day or two old, and the rest of the ingredients must be top quality and fresh. There are several variations of this recipe, all of which add various vegetables. Choose the wine to accompany this dish with care as the vinegar will affect its flavour. In the past it was eaten with a weak, watery wine called vinello or acquerello, made by soaking the bunches of grapes left after the wine pressing in water and then squeezing them out. A light, young red wine is therefore best.
MAIN COURSES Trippa all fiorentina - Florentine-style tripe Bartolomeo Sacchi took his recipe from Maestro Martino, "A main course of tripe...when cooked and served on the plates, sprinkle well with ground spices. Some also add grated cheese". Tripe is best served with boiled or pured potatoes or, if preferred, with cannellini beans in oil.
Uova Frittellate o Affrittellate - Fried eggs Fried eggs with pepper on top served with finely sliced bacon, mashed potatoes or spinach tossed with butter. It is most important to serve the right kind of bread with this dish - it should be as fresh as possible with a crispy crust, so the typical Florentine bread is perfect.
Stracotto - Braised beef The name of this recipe actually means "overcooked", but in fact it is a good description, as it is intended for the tougher, tasty cuts of meat which require long, slow cooking. Before the discovery of America and the importation of tomatoes, stracotto was cooked with agresto - a sauce made from crushed, tart grapes, boiled and flavoured with cloves, cinnamon and the juice of a squeezed onion.
Frittata di Carciofi (tortino) - Artichoke omlette (artichoke pie) In Tuscany, this is considered to be a good, solid and inexpensive family meal. It can be served at lunch, either as a starter or as a main course. Other fillings, such as courgettes, onions or potatoes can be used but only artichoke omlette is served with lemon. Lesso - Boiled meats A simple cassarole of various cuts of beef, sometimes including half a calf's tongue, either fresh or corned (corned tongue is a Florentine speciality). It is also excellent when cold, with green sauce.
Bistecca - T-bone steak It is one of the oddities of language that in English beef steak means a fillet without a bone, and this has become a common acceptance in many regions of Italy. In Florence, however, a fillet is called braciola, while a steak (bistecca) is a large entrecote, including the fillet. This recipe is exclusively for those who like their meat rare: a Florentine steak which is well cooked is not just a waste, it is a total heresy. The inside of the steak must be tender and succulent, while the outside must be crisp and have a well-grilled appearance. The steaks should be about five centimetres thick, tender and of the very best quality.
Arista - Roast loin of pork. Pork served sliced, with a gravy made from sage, rosemary, and garlic, fried together lighty; drenched with wine. The name comes from the Latin arista (a spike, or spine, referring to the jagged bone in this cut of meat).
Bistecchine di maiale - Pork chops In traditional Florentine cookery, pork is one of the most frequently-used meats and consequently many recipes exist for both fresh and cured pork. In the countryside, on farms and villages, the killing and dressing of the pig, which usually took place in late autumn, in November or December, was always an important event in the seasonal calendar. Salsicce - Italian pork sausage Sausages are fried in their own fat until they become golden brown all over. Sellers of dressed and cured pork (including salsicce), dried fish and cheeses are known as pizzicagnoli in Florence and their shop windows are extremely enticing, filled with delicious, mouth-watering produce. Fegatelli - Liver skewers Steel skewers with pieces of liver alternating with a bay leaf and a cube of bread. Roasted on a spit over a wood fire or in the oven and cooked until the liver is tender.
Pollo alla fiorentina - Florentine chicken A heavenly concoction of chicken breasts with bread crumbs, Parmesan cheese, spinach, onion, celery, cream cheese, paprika and garlic powder. Casseruola alla fiorentina - Florentine casserole Pasta or noodles are covered with a sauce of spinach, cream of mushroom soup, garlic, tarragon and marjoram and pieces of sausage, which is in turn covered with an egg and ricotta mix. Best served slightly cool and perfect for spring days.
Baccala' - Dried cod
Cod is fished in the Artic or Antartic and is known either as baccala' or stoccafisso. Baccala' is preserved by salting and has four days to remove the excess salt, while stoccafisso is dried in the open air and has to be soaked for fifteen days then pounded and flaked. Calamari in zimino - Stewed squid This is one of the most characteristic Florentine fish dishes, fresh squid stewed in vegetables, tomatoes and a pinch of salt.
SIDE DISHES
Fagioli o ceci all'olio - Beans or chick-peas in oil Chick-peas and beans are absolutely essential ingredients in Florentine cookery, but as a rule are not served if there are already vegetables (apart from salad) in any of the other courses. A simple dish which needs plenty of good olive oil, if possible, newly-pressed.
Fagioli all'uccelletto - Beans in tomato sauce The same recipe as before but with pured tomatoes. These beans are delicious with boiled meats and sausages. Piselli novelli in casseruola - Casseroled new peas This is a speciality in springtime when tiny, tender, sweet new peas are available. They are ideal not only with stuffed rabbit but also with roast pork, peppery stew and braised beef. The dish is simply new peas with bacon and seasoning. Fritto misto - Mixed fried vegetables Aubergines, onions, asparagus, cauliflower, courgette flowers and mushrooms, fried in a batter and served hot. Cavolfiore stufato - Stewed cauliflower Cauliflower is usually parboiled in order to reduce the smell which many find too strong. It is stewed with pured tomatoes and of course plenty of garlic and olive oil.
CAKES
Small-Group Florence Food Walking Tour

An experienced guide will take you to eat and drink in some favorite Florentines tasting bars. You will visit the Central Market of San Lorenzo, a wine shop and taste the best ice cream in town! Duration: 3 hours and Price: Starting from EUR 59 per person 30 minutes (approx.)
Click here for more information and Booking Details Schiacciata alla fiorentina - Florentine sponge cake This light sponge is traditionally made during Carneval time, in February and sprinkled with plenty of icing sugar on top of the cake before sprinkling with icing sugar to make design. If you are very sweet-toothed, you can cut the cake in two and fill it with whipped cream, chocolate icing, chocolate cream or any other sweet filling or spread you like.
Schiacciata con l'uva - Sweet grape bread Grapes sprinkled with sugar, sandwiched between two layers of dough and drizzled with warm oil with rosemary leaves in it.
Castagnaccio - Chestnut cake For many centuries chestnuts were part of the staple diet in mountainous and hilly areas and for the poorer classes in general as they provided an inexpensive form of nutrition. The original, Florentine version of castagnaccio is also known as migliaccio (black pudding) in some parts of Tuscany.
Bongo - Chocolate profiteroles
Originally profiteroles were fried rather than baked; the Florentine recipe was introduced to France where it was known as ptes chaud, "hot buns". Profiteroles are served in most restaurants in Florence. Cenci - Sweet fritters Cenci, like the Florentine schiacciata, are traditional Carneval time biscuits. They are found throughout all of northern and central Italy, and have different names according to the region.In Bologna, for example, They are called frappole (fringes) and in Milan, chiacchiere (chatters).
Frittelle - Fritters In Florence these tasty little "sweets" are traditionally eaten on the 19th of March, Saint Joseph's feast day, and therefore also Father's Day. They are excellent with a good, sweet Vin Santo.
Typical dishes of the Tuscan cuisine

What do we eat in Florence? Genuine food, cooked at the moment using natural fresh ingredients, cultivated in the nearby countryside around Florence.
The fresh undone meats come from the farms of Valdarno and from Mugello (two areas near Florence) and are cooked on grills. The flavour of Tuscan meat is very special. The olive trees that adorn the Tuscany landscape produce an extra virgin olive oil, so good that you can enjoy it even on toasted bread. The Italians use it on all their dishes!
Dinner - one of the most beautiful moments of the day in Florence

The Tuscan cuisine and especially the Florentine cuisine is famous throughout the world. In addition to traditional recipes and dishes known everywhere even with their Italian name (e.g. "ribollita"), there are some specialties that many foreigners ignore. After a day visiting museums and shopping, you can choose a rustic trattoria - perhaps sharing the table with other customers tasting Tuscan specialties.
Tuscan starters- Liver crostini and sliced salamis
Typically, the Florentine people never start a meal from the main course but always have a starter first. Whether eating in a restaurant or at home with friends you will always find the liver "crostini" (thin sliced toasted bread with liver pat) on the table. What are they? A sauce made with chicken livers, butter, capers, anchovies, onion and broth, which is spread on warm bread and literally devoured. Alongside the liver crostini the Tuscan antipasto also offers different types of sliced salamis and hams. Both "national" (ham, salami) which are the specialties of Florence: finocchiona. A salami sausage similar to salamis (but larger in diameter), which takes its name from the fennel and is served thickly cut.
The first course dishes - from the pappardelle to the pappa al pomodoro
Pasta lovers can try the pappardelle (similar to spaghetti, it is a thicker pasta made with egg) with boar sauce (a wild animal that is still in the woods of Tuscany) or hare. It can be seasoned with other classic ingredients: porcini mushrooms, meat sauces, artichokes, sausages, etc.
Other famous Tuscan first course dishes are the soups: pappa al pomodoro, ribollita, carabaccia, black cabbage soup. These are all variations of a single base (vegetables, bread or tomato) to which gradually added some ingredients to make it more tasty have been gradually added. It must be enjoyed warm with a little extra virgin olive oil and - if you wish - fresh ground black pepper.
The Florentine steak, is one of the most famous dishes all over the worlds
The most famous dish is surely the Florentine steak. Thick. cooked undone, this steak is a real institution. There are butchers that love it so much to the extent that they have written poems, like the famous Dario Cecchini of Panzano in Chianti.
The thing that most surprises people that do not live in Florence, is this undone meat, nearly raw, which impresses many tourists. But a Florentine steak must be ate only slightly cooked. Accompanied by white beans, roasted potatoes or a tender salad.
Finish dinner with delicious regional cakes
Florence has not got many great traditions in cakes but steals" dessert from nearby Prato: cantucci (small almond biscuits) to eat at end of a meal dipped in Vinsanto. Or in the colder seasons, the castagnaccio, takes its name from the nearby mountains , a thin cake, made of chestnut flour and pine nuts. During Carnival (or after the Epiphany and before Lent) you can find the schiacciata alla fiorentina, a soft sweet like sponge cake which can be filled with cream, cream or chocolate and covered with icing sugar.
Do not forget the tripe and lampredotto!
Sometimes Florentine people like eating a sandwich in the street for lunch. In addition to steak, Florence offers other meat specialties such as tripe and lampredotto. Foods that are eaten in kiosks on the street, even in winter.
They can be seasoned with green sauce and enriched with other vegetables (leeks for example). They are made from parts of the cows stomach, they are tender and tasty and can impress very fussy people who are hard to please.
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Acquacotta - History has fed generations of Maremma , whether they did the shepherds , the shepherds or charcoal . Everyone knew the secrets of its preparation, which could vary only slightly in some element. It was, in fact, a recipe is tied to the seasons , since the ingredients were used herbs gathered in the fields or pastures, both professions : for example aquacotta of shepherds was different, since enriched with cheese produced from their flock. The herdsmen and shepherds , spending long months inMaremma with their flocks, carried in the haversack few things that were to last as long as possible: a bottle of oil, some onions and clove of garlic, a little 'salt cod dry bread, a piece of pancetta or bacon and finally the ' sour grapes , a seasoning that was used, when there was the tomato, to give acidity to dishes and was obtained squeezing of ' sour grapes in a container, sealed with beeswax. To these they added ingredients, herbs and wild vegetables, collected while leading his flock to pasture, then cleaned and boiled. More precisely, it performed the recipe: in a bowl of iron cut to small squares of pork bacon (or bacon) and onion into thin slices. They made a pan with oil and joined the vegetables. When the onion imbiondiva, bathed with verjuice, and if there was a bit 'of wine. Meanwhile lessavano pieces of cod , previously soaked in with the potatoes. Poured on them with the sauce mixture, and cook on a low flame. Once cooked, roasted bread slices, the anointed and rubbed with garlic, put him in a bowl and poured it over what had cooked. Even among the coal miners , like the others away from home for months and forced to work hard, there was always someone in charge of meal preparation. It was polenta and cheese, but often also of ' Acquacotta , which was carried out with a few herbs and enriched with some fungus found in the woods.
Acquacotta - The Recipe This is one of many versions of the soup. The reason for this variety is that, being a popular preparation, each makes its own way. Also the amount and variety of ingredients are approximate and at the discretion (or taste) of those preparing the dish.
Ingredients [4 people] - 400 g mushrooms - 100g tomatoes - olive oil - garlic - 2 eggs - grated parmesan - stale Tuscan bread - salt and pepper
Preparation After cleaning and washing the mushrooms, cut into slices.Saut with olive oil and garlic, add the mushrooms, salt and pepper spraying. Peel the tomatoes, chop and pour into casserole. Add half a liter of water already boiling and cook.Beat two eggs in a bowl, sprinkle with a handful of grated parmesan cheese, stir. After five minutes pour the hot broth, but not hot, in bowls, which will already have been ordered bread, toasted and cut into slices
TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
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THE STEAK Curiosity The name comes from the English beef-steak steak. It is said that in early 1800, during celebrations in the streets of San Lorenzo market in Florence, was used roasting sides of beef, cut into slices and distribute them to people. Tradition has it that in one of these events, while handing out the slices of beef, a group of aristocrats and merchants Anglo-Saxons, who was on the spot, began to clamor for: beef steak please (= slice of beef steak beef). The pronunciation "bif steik" was "translated" by the Florentines in STEAK . Note: in Florence is called "Florentine steak" or "the Florentine steak" and not "the Florentine". This is something that the Florentines, usually gives a regret only once a week ... Sundays at the stadium!
ARTUSI About the Florentine steak wrote Pellegrino Artusi (Forlimpopoli 1820-1911 ): "... is nothing but a chop with a bone, a large finger or a finger and a half, cut from the loin of veal. The butchers of Florence called the calf not nicknamed the other beasts of cattle about two years, but, if they could talk, many of them would tell you that not only are no longer girls, but have had some husband and son. Use of this excellent dish, because healthy, tasty and tonic, you are not yet widespread in Italy, perhaps the reason why in many of its provinces are slaughtered beasts almost exclusively old and from work. In this case there is need of the thread, which is the most tender, and improperly called a steak cooked on the grill of the same wheel. " Clarify that a little animal in Florence called calf of six-seven hundred pounds (males Chianina can also reach 1700 pounds) which gives the socalled "tenderloin steaks in" high rib and a half ("a vote and a full," said the old cutters) which may also be up to 1.5 Kg each well. These animals have never worked, and only ate well. Many females prefer to use, meaning that the "heifers" who have not, however, still know love. Recipe according to Artusi " Coming thus to the merits of real Florentine steak, put it on the grill over a high flame coal, is as natural as the beast, or at best washing and drying; rivoltatela several times, season with salt and pepper when cooked, and send it to the table with a bit of butter on top. It should not be overcooked because its beauty is that by cutting it, throw plenty of sauce in the pot. If the salt before cooking, the fire risecchisce, and if the season ahead with oil or otherwise, as many use, will be of moccolaia and sickening. "
RECIPE AND PREPARATION The Florentine steak cuts of beef loin (Tuscan Chianina) was in the middle of the bone-shaped "T", with a fillet and the sirloin on the other hand, is high and at least 2 fingers. The right weight for 2 persons varies from 900 to 1250 grams. should be kept cool to hang a few days and brought to room temperature before cooking. ... Grilled Warm up the grill well. we treat the steak, matured to perfection (the maturation deserves a separate chapter), must be thrown on the grill without seasoning of wire redhot coals from a fire which they did a little ash, or the proximity of the fire played a bad joke: Florence is said that the fire should do the "white face". The high heat to weld the meat on both sides in a few minutes. Then, raising the grill, you cook dosa.
The steak should be turned only once, and must cook 3 to 5 minutes per side. The salt must be added on the side just cooked. The secret lies in the speed of cooking and the result is that the meat is colored on the outside, soft and juicy inside. WHAT YOU SHOULD AND SHOULD NEVER BE DONE: - There is never room to raw meat: gemerebbe blood. Only cooked once on each side and little, are tolerable, after cooking, freshly ground black pepper and just a perfume and a dollop of butter, in honor of the sons of Albion, nineteenth-century masters of Florence, who then gave it the behalf. - Do not put it on the fire to cool the refrigerator, but expect that you take the temperature. - is cooked, before cutting it, leave it covered on a wooden board a few minutes so the juices have time to redistribute within . - The hell with it open wide and Chaco burn forever those who dare to put it in the oven or worse standing on the grid by way 'of Chinese chicken!! ... the contours Enjoy it with oil torbo cannellini beans, baked potatoes or a fresh green salad.
MORAL A boneless steak is a nice piece of meat they eat. But the T-bone steak is a historical product, and therefore typical, must be seen as an instrument of pleasure, which is not eaten, but eaten in continuous and must give gratification and self-promotion, indeed, enjoyment, as would the snipers. W the flab.
We are grateful for the contribution: Charles Iacarelli Scandicci Enzo Lo Scalzo Busto Arsizio
In Milan TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
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Cacciucco - Trivia
In Livorno I'm sure, and rightly so: the Cacciucco is their seafood chowder. Born in this city and here you only ever writes with5 C , as the Olympic rings. When we speak therefore of " Cacciucco "without any specification, means only the food Leghorn . The popularity of this dish, however, was so much, that its preparation has spread along the Tuscan coast. So now we have different interpretations of this soup (famous is that of Viareggio), more or less successful, perhaps even more refined and appealing, but that's just the daughters of Livorno and lose on the road, in addition to the strong character of Cacciucco true, also some C , both in pronunciation, and in writing of the name. The choice of fish, is certainly not subtle in the city of "Canapone ": it was born, as recovery of unsold flat. They go so well all the breeds and varieties, which must be many (the more the better: meticulously lovers say at least 13), with only one rule, however: they must be rock and not sand. Natural thing in Livorno, you say, but not now. The very presence of fish bones, big and small, is both the advantage and also the limit of this delicacy: the richness of flavor is great, but the presence of some bones discourages more sophisticated. The other main features of the plate are: the strong presence of 'garlic (abundant in the sauce and served on croutons separately), given by the spicy ginger (hot peppers) and the acidity given by red wine , before drowning in fish soup cooking, and then there goes exceptionally throughout the meal. Of course, in memory of the traditional rivalry between Pisa and Livorno, red wine can certainly come from the nearby hills of Pisa . For heaven's sake, do not make this mistake: it would lose even taste the fish! We recommend,
however, a good Bolgheri Rosso .
The final distinctive feature of Cacciucco is the soup of the soup: a thick liquid and fragrant, obtained not only by cooking the fish broth and tomatoes, but chopping the pulp strainer fish soup, fish bones and heads of big fish.
Cacciucco - Pellegrino Artusi's recipe in "Science in the Kitchen and the Art of Eating Well" To 700 grams of fish, half an onion chopped fine and put it to fry with olive oil, parsley, two cloves of garlic. As soon as the onion begins to brown, add 300 grams of chopped tomatoes, or store, and season with salt and pepper. They are cooked tomatoes, pour over them an inch of vinegar if it is strong, and two if it is weak, diluted in a good glass of water. Let boil for a few minutes, then throw away the garlic and squeezing past the rest well. Put the juice to fire the past, along with the fish you have in readiness, as they would be talking of the most common, sole, mullet, gurnard, dogfish, gudgeon, mantis shrimp, which in Tuscany chiamassi cicadas, and other varieties of the season, leaving the small fish whole and cut in big pieces. Taste the sauce if he is okay, but in any case will not hurt to add a little 'd' keeping rather low oil in pan. When it came to cooking fish and made fish soup, bring to the table is used in two separate trays; the fish in a dry place, in the many slices of bread, a thick finger, than you can dip juice is left, but before dry roasting without fire.
In Milan, the specialties of Tuscan cuisine you can find the Historical Shop of the City of Milan
Restaurant "The Tavern by Elio" Phone: 02/653 441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals ) Visit the restaurant website: www.tavernetta.it
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The Athenaeum: curiosity and origin of the name Carabaccia is the onion soup Florentine . The dish is in the recipe since the Renaissance , mentioned for the first time by Christopher Messisburgo in the "Book novo in which are taught to make all sorts of food," which speaks of carabazada . It is the ancestor of the Parisian soupe d'oignons , made known to the court of French king Henry II of Orleans to his wifeCatherine de 'Medici (1519 - 1589) and became a popular dish after the French Revolution. Compared to the Renaissance, of course, the recipe has been changed: then the foods tended to have a fund and its sweet and spicy, the ingredients contained sugar, plenty of cinnamon, almond "ambrosine" and sour grapes. Time has brought changes in tastes, and this fund is gone, leaving full space for natural softness of the onions themselves. Finally, we must remember the many properties that make the onions to the physical well-being, including the ones you remember cleansing, detoxifying, hypoglycemic, hypotensive, and antibiotics.
The Athenaeum: recipe Ingredients - 1 kg. onion - 1 teaspoon sugar - 150 gr. a mixture of grated gruyere and pecorino cheese - 2 cloves of garlic - Extra virgin olive oil - vegetable soup - black bean pepper - salt - Crostini toasted Tuscan bread Heat oil in a crock. Add onions, peeled and cut into very thin slices and cook over low heat for 15 minutes. Add the vegetable broth and garlic cloves crushed with sugar. Season with salt and pepper and cook another 20 minutes. Prepare a baking bowl for each of the diners and pour the soup in them. Mettetere croutons and cover with the cheese mixture. Bake for about 5 minutes at 220 degrees and melt the cheese. Serve with a sprinkle with pepper. Bon appetit!
In Milan, Fiorentina carabaccia to see the Historical Shop of the City of Milan
Restaurant "The Tavern by Elio"
Phone: 02/653 441 02/653441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals) Visit the site of the restaurant: www.tavernetta.it
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THE CHIANINA Features The Chianina is a breed of large size . High at the withers (the bulls can reach 180 cm. In height), long and muscled into the trunk, late in the skeleton, expressed with the same intensity, strength and elegance, beauty and productivity. It is recognized, in fact, as the world's largest cattle. The mantle of calves changes slowly with the growth and after a year of age, from the reddish color of the birth, to the final which is the white porcelain . The Breeders regarded as the main characteristic of Chianina its extraordinary ease of calving, a consequence of bodily structure in which prevails the longitudinal development. MALES Wither height and weight FEMALES Wither height and weight
Age
6 months
120 cm - 260 kg 114 cm - 225 kg
12 months 138 cm - 480 kg 128 cm - 360 kg 18 months 150 cm - 690 kg 138 cm - 470 kg 24 months 155 cm - 850 kg 144 cm - 550 kg
Using Bred originally in Valdichiana (hence the name), has always had a dual purpose : one to work and one for the production ofmeat . But it's always been utlilizzata especially for the first order. Since World War II, however, with the mechanization of agriculture, its use as a working animal has been almost completely abandoned, even risking up to the total disappearance of this race, just in its territory of origin. Only the passion of some breeder has protected this important genetic heritage, economy and culture, focusing on the value of its meat . For this reason, the selection process was geared towards both the precocious development of the same cattle, both to its higher yield of meat, especially the most valuable cuts (especially on enhancing the dorsal-lumbar region, from which we obtain the famous Florentine steak ).
The Quality The most interesting qualitative aspects of meat Chianina are the ' high protein content (above 20%), the low-cholesterol(53 mg/100 g. meat), the ' maximum caloric intake (106 Kcal/100gr. necessary), and its low atherogenic index , which measures the ratio between saturated and unsaturated fatty acids and is important for the prevention of
cardiovascular diseases: the lower its value, the better the characteristics of the meat diet. The table below shows the comparison between the indices, for Chianina beef, values similar to those of chicken and fish, foods considered healthy and highly digestible. Index of atherogenicity Perch catches (51-474g) Chianina 16 months (LT) Bream farming (175-576g) Chicken, meat and skin Rabbit Pork leg, lean Cattle (not Italian races) 0.39 0.49 0.50 0.50 0.57 0.60 0.70
Observe, in fact, the Dott.sa Lia Rossi Prosperi , biologist and nutritionist, specializing in Food Science, Dietetics member of the Commission of the Ministry of Health, Professor of Power at the Universities of Perugia and Siena: " In the Chianina, for the type gene that is proper, the biosynthesis of proteins involves the formation of lean mass , rather thanfat . Taking nutritional analysis, per 100 grams. meat, we highlight the following content: 20 grams of protein, 2-3 grams of fat, 53 milligrams cholesterol, 1.6 milligrams of iron, 4.5 milligrams of zinc. The 50% of the fat present in meat Chianina are represented by ' oleic acid ( monounsaturated , also present in olive oil) and from ' acid linoleic acid ( essential fatty acid). The ratio of polyunsaturated to saturated fatty acids is equal to 1 or even less than 1: it is so low the index of atherogenicity of this flesh, standing out as the lowest among European breeds of beef even similar to that of the meats and fish farming . The Chianina is therefore a lean meat , with a low caloric intake (100 grams provide 110 Kc), but is much richer in iron of white meat. It contains very little cholesterol , in the same amount that we find in the white meat , and fat in this meat are in high percentage, "good" fats , or lipids, polar, capable of increasing the synthesis of good cholesterol . In Chianina are also a fair amount d ' conjugated linoleic acid , a fatty acid polisaturato that, due to its chemical structure, takes place in our body functions immunostimulating and antioxidant . The foregoing makes Chianina a food to be favored in the growth phase, in the gestation and in old age .. . "
Breeding ancient breed, was bred in Italy for over 22 centuries. Native to the fertile plains of Central, Chiana, between Tuscany and Umbria, it subsequently spread to all provinces of central Italy. In the province of Arezzo is certified by the Chianina PGI label, "White Beef of Central Chianina . " In The Kitchen The Chianina is characterized ultimately cuts in its front and rear, for its special flavor and aroma , due to its thinness due to a low-fat and cholesterol and the ' high content of nutrients . The Chianina beef feeding and diet Maintenance Proteins Fats (lipids) 1.0 3.1 1.2 Starches and sugars 0.1 0 0 Calories Kcal 92 113 101 Cholesterol mg/100 g. 71 65 50
Calf Bullock thin Bullock chianino
20.7 21.3 22.5
Whole chicken Mozzarella Semolina pasta Prosciutto Breadsticks
19.1 19.9 10.8 22.2 12.3
11.0 16.1 0.3 31.2 13.9
0 4.9 82.8 0 69.0
175 243 356 370 433
96 97 0 92 0
Sources: - Province of Arezzo - ANABIC (National Association of Italian Beef Cattle Breeders) - Consortium of White Bullock of the Central In Milan, the meat CHIANINA to see the Historical Shop of the City of Milan
Restaurant "The Tavern by Elio" Phone: 02/653 441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals) Visit the site of the restaurant: www.tavernetta.it
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The Cinta Senese This breed from a dark coat stands out from other pigs for acharacteristic white band belting, " surrounds "the withers, chest, shoulders and front legs, and hence the name. Origin and environment of origin The Cinta Senese is the granddaddy of all pigs in Tuscany. Already raised by the Etruscans, the Romans was to follow in their migrations and of great help to the farmers of the Middle Ages when plagues and famines. One of the earliest and most famous records of his presence, is the image depicted in the fresco by Ambrogio Lorenzetti called " Effects of Good Government - The country well governed "in the town hall of Siena, dating back to 1338 . Compared to the time of the painting but the pig is changed - then had his ears pricked, are now bent forward - had the morphological characteristics of wild boar , is now much increased in weight, also for the influence of subsequent genetic crosses. Its natural environment of origin is the Montagnola , the hills at 250-300 meters above sea level, which is included among the existing municipalities of Siena Monteriggioni , Rosia , Casole d'Elsa and Poggibonsi . These hills covered with immense forests of oak (Quercus ilex, an evergreen oak), inexhaustible sources of acorns, berries offer the ideal conditions for the grazing of these wild pigs. Image taken from the fresco along approximately 14 m. by Ambrogio Lorenzetti "Effects of Good Government - The country well governed, "preserved in the Sala della Pace, Palazzo Publico, Siena.
Spread From these places ( now become a Site of Community SCI IT5190003, under the Habitats Directive 92/43 EEC of 21.5.1992 on the conservation of natural habitats and of wild flora and fauna ), the breed has become widespread in forested areas of neighboring provinces, especially to Arezzo and Grosseto . Its good expansion in the area, due to its robustness and easy adaptability to be bred in the wild, lasted until the '50s up until then, in fact, almost all farm families raised some Cinta then the lavorarne meat and stock up on meats. In the 50s, then began the introduction of the pig races "White" with a predominance of the " Large White ". It was a great revolution, because the latter race, though not suitable to the wild, is more prolific of the Belt and is ready for slaughter after only6 months of life (at this age already weighs over 100 kg. and after 1 year reaches 170/200 kg.), while the development of the Belt requires a period exceeding one year (to reach the maximum weight of 180 kg., takes at least 2 years). Then arose the fashion of ' cross between Large White boar and sow of Cinta Senese , with the production of pigs called " Greys ". These retained the ability to grazing, but they were early in development. This practice of crossbreeding is still there today, and you may well say, was the main reason for the survival of this native breed. In fact, the reason why some farmers had kept rare Cinta Senese in its purity, it was for them to cross with the white races. The interest in the ' pure use of Cinta Senese, not only for the purpose of reproduction but to those of the enhancement of the breed, it is only in
recent years. In the late 90s a group of farmers, in fact, has decided to participate in the re-introduction of this native breed, almost extinct, then forming in 2000, the Consortium of the Cinta Senese . The Region of Tuscany, the Province of Siena, Siena The Provincial Association of Breeders (APA) and other organizations in charge have made a considerable effort, even with encouraging contributions, the purchase and maintenance of breeding boars, in order to achieve a number enough animals act to remove the Cinta Senese from the list of endangered species. It's just a pig prolific broods reached the maximum of the 6 piglets , so the battle to preserve this native breed is still in progress, but hopes improving every day. Just think that in Italy in 1927 there were 21 pig breeds , which are almost all extinct with the arrival of more productive breeds Danish and English, with consequent loss of a huge gene pool. Only 5 races have been: in addition to the Cinta Senese , theSicilian , the Mora Romagnola , the Casertana and Black Calabrese . But only the first was launched on the road to her full recovery and diffusion.
Quality The Cinta still be bred in the wild or semi-wild , in large fenced areas, where forests alternate with some clearing. The ' livestock grazing , with a special power that results (based primarily on acorns, both of those sweet than bitter of holm oak, but also of tubers, roots and organic material of the turf), from 'its meat flavor and unique features: - has positive effects on flavor and juiciness of meat is redder and other tasty pork; - the meat has the best quality for the highest concentration of dietaryunsaturated fatty acids , in particular the series Omega 3 ( which are associated with decreased blood fat) and omega 6 (which have an antithrombin action); - its fat is richer in oleic acid (the one that, to understand each other, keeps cholesterol) and fatty acids polyunsaturated than the traditional - the fat is less consistent and more fluid , so much more palatable; - its better fluidity, due to a greater unsaturation , allows the meats that are obtained, a more rapid diffusion of aromasused to The spicy aromatic ensuring the product excellent.
In Milan, juicy and delicious sausages of Cinta Senese find them at the Historical Shop of the City of Milan
Restaurant "The Tavern by Elio" Phone: 02/653 441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano ( The Circle of canals) Visit the restaurant website: www.tavernetta.it TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
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THE cioncia Name Origin and history of the preparation of cioncia
In Valdinievole (Vallis Nebulae) as tanning of hides, working a lot at one time widespread in Tuscany, was called cioncia . In witness whereof, Pistoia is still present in the Romanesque church of San Michele in Cioncio, which takes its name from presence in place of one of these activities. A Pescia , the census organized by the Ministry of Industry in 1911, 6 tanneries were operating the 628 in Tuscany. Factories of Pescia for the production of cattle hides were very popular. It was well known, in fact, that in this city were the Best of Italy. The workers of these activities were provided with clean and degrease the skins of calves slaughtered on the spot by any fleshy parts (fleshing). They were recovered in this way all those leftovers and scraps of meat, which had remained attached to the skin, head that was used in tanning and, almost invariably, even the tail. Nothing was thrown away. workers gathered these scraps in bags or bales, made with biodane marsh, and if brought home: this was the reward of labor skiving. And in order to feed their families, the housewives of that time, with this poor food made available by their husbands, with their passion and their imagination created a delicious dish, taste great, then joined in the tradition of the whole area .
The recipe cioncia Pesciatina The ingredients 800 gr. the head (nose, cheeks) and calf tail 400 grams of tomato paste 2 onions 2 celery 4 carrots parsley basil beef broth olive oil 2 glasses of red wine ginger ( chili)
The preparation Clean the meat and cook it in a pan. Cut into cubes, then head to the tail pieces and saute with olive oil, along with a mixture of odors consists of onion, celery, carrots, parsley and basil. Let everything cook, stirring for half an hour. Then add the red wine and continue cooking until it has evaporated. Add to this the tomato sauce and cook for 15 minutes. Cover if necessary then add the broth and meat cook over low heat in a covered pot for about 3-4 hours. Add salt, pepper and ginger as necessary and according to your taste. For cooking it is preferable to an earthenware pot, which retains heat for a long. For the same reason , for the service is preferable to a porcelain or earthenware hot.
Bon appetit!
In Milan, the cioncia of Collodi, the town of Pinocchio, you can find it at the Historical Shop of the City of Milan
Restaurant "The Tavern by Elio" Phone: 02/653 44102/653441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milan (Navigli Circle) Visit the restaurant website: www.tavernetta.it TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
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The Bean Sorana The Bean Sorana has, along with the bean Zolfino, the most celebrated of the legume Cucina Toscana . Its unique features and elegant taste make it, in fact, far superior to any other variety. Grown in limited production on small plots called " ghiareti ", located on the banks of the river Pescia (in Valdinievole , the land ofPinocchio ), due to the nature of the soil in which it is born and theextraordinary microclimate which increases the merit of his goodness. Its shape is small , slightly flattened , while the color is white with pearly shades. At the touch looks smooth and silky , covered with a thin smooth skin and that, after cooking, it becomes completely undetectable until it merges with the pulp. The latter, soft but compact and fleshy , has adelicate , almost 'fool', ie without salt. For the sweetness and lightness of its flavor is excellent preferably boiled and seasoned only with salt, pepper and olive oil.
Before preparation, Sorana beans must be soaked in warm water the night before, and only the next morning facts 'simmer' slowly in a crock, insaporendoli with garlic , rosemary and sage . The Bistecca alla Fiorentina is undoubtedly the food with whichSorana beans reach the perfect combination. To go with her dress wonderfully enough only with extra virgin olive oil (the good of Lucca), salt and freshly ground pepper. For the amateurs, you can also add a handful of finely chopped fresh onion. Al Bean Sorana was awarded the mark produced PGI (Protected Geographical Indication).
In Milan, the BEANS SORANA they can try to shop in the Historic City of Milan
Phone: 02/653 441 02/653441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II)
20121 - Milano (The Circle of canals) Visit the restaurant website: www.tavernetta.it
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can be In the parts simple
The Griffins all'aretina - Curiosity The Griffins are the lean, calloused nose of the calf. used to enrich the dish, even the cheeks. gastronomic tradition of Arezzo is using a recipe that uses these and cook stew with herbs, spices, herbs and tomatoes, making a dish but delicious and tasty.
The
Griffins all'aretina - Recipe Ingredients (serves 8 people) of griffins Chianina veal onion
- 500 g -1 -1 tablesp oon tomato paste -1 glass of red wine - 5 cloves - fresh thyme - salt and pepper Preparation Clean and slice the griffins. Put them to cook in a crock with a glass of water. When the water begins to drop, add an onion stuck with cloves, a pinch of thyme, one of persia, pepper and salt. Pour a glass of wine and wait for this too fades. Then add the tomato paste to the pan, dissolved in a little water.
Cover the pot with a lid and bring to the end of cooking, taking care never to fail the wet. Remove the onion and serve.
THE PAN CO. 'Griffins The dish was also transformed in a "street": the Pan co 'Griffins, the example of the Florentine tripe sandwich. The dish is served in a fact "orcello" (or bottom) of bread. So degustarne you can taste while you walk.
WHERE TO EAT The Griffins Arezzo: The Tower of Gnicche - Piaggia San Martino 8, Arezzo - www.latorredignicche.it MILAN: The Tavern by Elio - Via Fatebenefratelli 30, Milan - www.tavernetta.it
In Milan, the griffins they can try to shop in the Historic City of Milan
Phone: 02/653 441 02/653441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals) Visit the site of the restaurant: www.tavernetta.it TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
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What is Lampredotto The lampredotto is a type of tripe . The term "tripe" identifies some parts of the digestive tract of cattle, including the esophagus, three prestomaci (rumen, reticulum, omasum) and a real glandular stomach, the abomasum. Tripe is a common part of the rumen in Florence called the cross for its unmistakable shape: it is white and smooth, not aggressive flavor and firm texture and tough. The lattice is called the cap for shape that resembles a cap bathroom. It has a spongy appearance, with small cells, with a slightly lighter and softer consistency compared to the cross. In Tuscany the word tripe refers only to the cross and headphone. Then there is the omasum, called foiolo or centopelli more callosum. Finally, there is the abomasum. The tripe is the stomach abomasum. It includes a thin part, called Gala , characterized by ridges (ruffles) that collect the purple better taste and a part called Spannocchia , a little 'fatter and tough, the lighter color and slightly more rounded flavor. Dark in color, takes its name from the lamprey, an eel which he is a primeval form (it seems even the bag of ice is commonly used for bruises) and once abundant in the Arno. Lampredotto
The sandwich Lampredotto Gastronomically lampredotto in Florence is an institution, a legend to this day on the streets of the city "of tripe stalls" , these little kiosks on four wheels, which are the bulwarks of a popular tradition preserved in time under the shade of ancient buildings and great works of art. The lamprey is not food to tourists: it's street food. Says, that is, history and life of a people which has passed through those streets and lived in them. It is served by the very Tuscan tripe sandwich called semelle with the addition, according to your taste, your choice of condiments, ranging from simple salt and pepper, the classic green sauce, until you get Sandwich Lampredotto the oil hot. For last, you will get the ritual question of tripe Florentine wants it wet?Answer yes . will dip into the sauce in the pot so the top plate of the sandwich, you will be well served tasty and dripping.
Banchino of "tripe"
The recipe for boiled Lampredotto Ingredients - 1 whole lamprey - 2 tomatoes - 4 carrots - 2 large onions - some basil leaves - 1 sprig of parsley - 2 cloves - 4 celery ribs - salt and pepper to taste Preparation In large amounts of water to put all the ingredients including the lamprey first washed and degreased. Leave to simmer on low heat for about an hour. Then drain the lamprey, place it on a large platter and serve accompanied with pickles, salsa verde or Spicy, or simply seasoned with broth and sprinkled with salt and pepper. Bon appetit!
Where to eat tripe and Lampredotto FLORENCE - Banchini of "tripe" - Mario Albergucci, Piazzale di Porta Romana - Ancilli Lorenzo, Piazza Artom - Marco Bologna, Via Gioberti (Piazza Beccaria) - Alessio Farolfi, Aretina Street (corner of Via Casaccia) - Horace Nencioni, Loggia del Porcellino - Sergio Pollini, Via de 'Macci (corner of Borgo la Croce) - Leonardo Torrini, Viale Giannotti (square Bandino) - Lupen and Margo (formerly The Trippaia), Via dell (crossroad Via St. Anthony) - The tripe of Florence Via Maso Finiguerra (corner of Via Palazzuolo) MILAN The Tavern Restaurant Elio, Via Fatebenefratelli 30 www.tavernetta.it
Florentine tripe
In Milan, the mythical lamprey is the Historical Shop of the City of Milan
Restaurant "The Tavern by Elio" Phone: 02/653 441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals) Visit the restaurant website: www.tavernetta.it
TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany -
Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
Panzanella Tuscan bread recipe food restaurants restaurant Tuscan Tuscan tavern helium milan milan restaurants tuscany restaurant dinner soup, Tuscan soups
Panzanella: curiosity Panzanella is a summer soup peasant, poor and humble, but great tasting. of simple ingredients and easy (apparently) the preparation, everything necessary for its realization is always in every home or in the field and is suitable for any pocket and be done by every housewife. It is based on bread, but only Tuscan bread (which is silly, that is, without salt). The bread must be stale, therefore, is also a useful course of recovery. For all these reasons, although Florentine origins, has spread quickly throughout Tuscany from the start the 800, especially in Siena and nell'aretino and became, for its fragrance, the dish of the summer.
Panzanella: recipe Ingredients - 12 slices of Tuscan bread, dark and stale, possibly baked in a wood - Vinegar from Tuscany (wine, non-chemical) - Extra virgin olive oil - 200 g. coppery red tomatoes - 1 red onion - 1 Cucumber - Sweet basil from Pra - Salt - Pepper Procedure Take the Tuscan artisan bread (without salt), homemade or made like that of one-time farming, stone ground wheat and baked in the oven. Cut into slices and soak in fresh water (well water, recited the old recipes) and acidulated with vinegar, to taste. After a few minutes, remove the bread and squeeze with your hands. Put all that worked in a large bowl, affettarci the tomatoes, onion, cucumber and season everything with oil, salt and pepper in abundance, with the ground reel. Mix and, finally, add the fresh basil leaves with broken hands. Put the bowl in the refrigerator and remove the time of service: panzanella is served cold . Bon appetit!
In Milan, the PANZANELLA to see the Historical Shop of the City of Milan
Phone: 02/653 441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals) Visit site of the restaurant: www.tavernetta.it
Pappa al Pomodoro: origin and recipe The Pappa al Pomodoro , favorite dish Indro Montanelli , a Tuscan of the most demanding and attached to tradition, it origins Siena but, because of its simplicity of ingredients, excellence and freshness of flavor, preparation has become a typical and representative of the cuisine of Tuscany whole, as is the ribollita , also prepared by housewives in every province of the ancient Grand Duchy . At his celebrity throughout Italy has significantly contributed to the telecast; inspired by the book Vamba "The Magazine of Gian Gale", where a young Rita Pavone sang the theme song titled just beginning to this dish.
Pappa al Pomodoro Recipe Ingredients for 2 persons : - 300 g of ripe red tomatoes - 150 g of dry Tuscan bread (without salt) - Extra virgin olive oil - Vegetable stock - 2 cloves garlic - 1 sprig of basil - Salt and Pepper to taste Soak for two minutes in boiling water the tomatoes; sbucciamoli, priviamoli tagliamoli seeds and cut into small pieces. We have a fund in a pan of extra virgin olive oil, bread sliced tomatoes prepared in advance, the leaves of the twig basil, garlic, a pinch of salt and a pepper. Let us leave to simmer, over medium heat and never aggressive, armed with patience and stir well, and often slowly, so the bread absorbs the sauce of tomatoes. A Then pour the vegetable broth. Mix and adjust more slowly as the density of the soup by adding, if it were necessary, of the broth. After about half an hour, the bread disintegrating and further amalgamated with the other ingredients will form a jelly which must be very soft but not liquid. When cooked, after adjusting salting, serve the soup hot, accompanied with olive oil and ground black pepper to reel and decorating it with a basil leaf in half. Bon appetit!
You can find the Pappa al Pomodoro at the Historical Shop of the City of Milan
Phone: 02/653 441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals) Visit site of the restaurant: www.tavernetta.it
TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany -
Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
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The peposo - Curiosity is a typical dish from Impruneta , a town of the Florentine hills, highly renowned for the "land of Impruneta" (containing sand, clay, calcium carbonate and iron oxide, which gives the pottery its distinctive reddish color), used to produce pottery, bricks and other materials in cooked (cotto of Impruneta). It was actually the officers firing the bricks in kilns (fornacini s) who created this recipe: in one corner of the furnace, put a pan of pot with all ingredients drowned in wine after 5 hours the dish was ready. It is said that at the time of Brunelleschi, during construction of the famous dome of the Cathedral of Santa Maria in Fiore, which then is the Cathedral of Florence, " fornacini "involved in the firing of the bricks did extensive use of this dish. The long cooking, the pepper and the Chianti wine , induced the workers to eat together at peposo lot of bread and to make strong drink, to eat from the fatigue of the day. The result of this diet was extraordinary. Especially for Brunelleschi. Incidentally, please note a curiosity: it is during the construction of the Duomo in Florence that gave rise to the way of defining "for nothing" that it was without pay. In fact, since all that was intended for the factory of the Cathedral (marble, wood, etc..) Was tax free, materials coming from all over Tuscany Opera, was written "For Usum Florentinae Operae", which was abbreviated "A UFO" and from this came the famous saying. peposo Returning to remember that for those who have a sensitive stomach, you can replace the pepper with the pepper grains, to get something more subtle but equally tasty. Note , not a small thing, that we are dealing with a tasty dish diet, no fat and fried.
The peposo - The recipe
Peposo to fornacina Impruneta This is one of several versions of the dish, due to the fact that it is a popular preparation: Everyone has their own. And, as usual, the quantities of ingredients are approximate and discretion (and taste) of who prepares it. Ingredients 1 kg of muscle Chianina 1 lt. Chianti 20 grains of black pepper
5 cloves of garlic dress Tuscan bread slices in a bundle consisting of sage and rosemary salt The Mo dalit Preparation In a large crock pot, place the diced muscle not too small. Add the unpeeled cloves of garlic, salt, pepper and bouquet garni.Cover with the wine and cook over moderate heat in oven or on the stove, until the meat is extremely soft. Toast the slices of bread in the oven or on the grill, pour the peposo and serve immediately.
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THE RIBOLLITA - Curiosities and origin of the name The ribollita is a soup, a traditional Florentine made withcabbage , stale Tuscan bread , beans and oil " bono as"extra virgin olive oil: all key elements of the kitchen of the city of the lily. dish is so successful and well known, that it is identifies not onlyFlorence , but throughout Tuscany. The name and the ingredients used to understand that we are faced with a plate of recovery, as are many poor cuisine of the Tuscan countryside, where "not throwing anything away." The wisdom of the recovery of scrap, which should be reimparata, has left many traditional dishes, fruit of the creativity and passion of the strong women in Tuscany, they gave little heed to their husbands, but both the fantasy and intuition in the kitchen . The vegetable soup was advanced "stewed" in the following days and strengthened with the addition of bread, beans (has reason to be the popular song "Fiorentin eat beans, licking plates and ladles" ), onion and cabbage. A transition to fire or oven "ribollirlo" floor-plan, but long enough to form a slight crust, a caress of freshly pressed olive oil, sprinkle with pepper and here we are: a goodness . The maximum is eaten together with a fresh onion: the onion bite and a spoonful of ribollita. We dream. forced your guests to do the same: you will not feel isolated in after dinner and you will make them happy. If there does not seem very elegant bite into an onion, cut into fine strips or washers to sprinkle on the soup. NB The cabbage is used for the preparation of black curly Tuscany (also called " braschetta ") produced from October to March, especially in the provinces of Florence and Arezzo . Who uses the cabbage should be taken to pannocchiate in the head!
THE RIBOLLITA - Recipe This is one of many versions of the soup. The reason for this variety is that preparation is popular so everyone makes their own way. Also the amount and variety of ingredients are approximate and discretion (and taste) of the person preparing the dish. G them ingredients - Stale Tuscan bread (home-style baked in wood) - boiled cannellini beans - curly kale from Tuscany - Chard - potatoes - carrots - celery - zucchini - Leek - Onion - little tomato sauce - olive oil - thyme - pepper black - salt - vegetable stock
The preparation
First you need to spend half of boiled beans to a blender, puree diluting with their cooking water. Prepare then fry the onion and leeks in olive oil (use a large pan with high sides) and when the vegetables have bleached , cover with a little tomato sauce and allow to season for a few minutes, then add cabbage, potatoes, celery, carrots, zucchini, coarsely chopped and let everything simmer gently, with a little 'stock. Cover and simmer for at least one 'Now. Pour the cooked beans, both whole and those passed: this facilitates the thickening of the soup. Before the end add the thyme, black pepper, salt and two or three tablespoons of tomato paste. Bring to the end of cooking. To complete the dish, arrange the slices of bread in a bowl of soup ladles with alternating, until all the bread to absorb well. Let it sit for a day. To be able to taste, remove from pan and put back the amount you want to heat, or rather to ' bubble ', as we saw above. Stroke it with a little olive oil and pepper, put the spoon in his right hand, left in an onion and so on. Bon appetit! In Milan, the RIBOLLITA TRADITIONAL is the Historical Shop of the City of Milan
Restaurant "The Tavern by Elio" Phone: 02/653 441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals) Visit the site of the restaurant: www.tavernetta.it TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
scottiglia cacciucco ground meat casentino Tuscan restaurant tavern helium Tuscan Tuscan cooking dinner restaurants milan milan restaurants tuscany restaurant meat
Scottiglia
The curiosity Scottiglia The dish is a very old recipe, typical of the Casentino.Some people date back to medieval times, but also those behind the door, even in Etruscan. It is a stew, whose originality consists in the fact that, for its preparation, are adoperate many varieties of meat: the more different the qualities used and the more the Scottiglia becomes good. For this reason it is also called " land of fish soup ", or" fish stew meat "or, better yet," cacciucco Casentino ".
The recipe This is one of many versions of the dish. The quantity and variety of ingredients are approximate and at the discretion (or taste) of the person preparing the dish. Please remember, however, that the game has a particular taste and not everyone likes. Best avoided when you are many.
Ingredients - 1.5 kg of mixed meat (beef, chicken, rabbit, pig, guinea fowl, pigeon, duck, turkey, goose, lamb, and the more you have, and so forth) - Onions, Celery and Carrots - 2 cloves Garlic - Basil - Parsley - Extra virgin olive oil - 2 peppers - Lemon - 2-3 glasses of red wine - Tomato sauce - beef broth - toasted slices of Tuscan bread - Salt and pepper
Method Finely chop the onion, carrots, celery, a clove of garlic, parsley and basil. Put oil in a crock and soffriggervi slowly around, and season with pepper whole. Saut the garlic and, when the vegetables are colorful, add all the chopped meat. Brown the whole stirring frequently. Sprinkle with red wine and simmer for at least two hours pouring, as needed, wine and lemon juice. Add tomatoes, salt and pepper. Allow the sauce to thicken, then pour over the meat with broth, thus ending the cooking. Toast the bread slices and rub with a clove of garlic and place them in a tray and pour the scottiglia.
In Milan, the Stewed or "cacciucco EARTH" to try to shop the Historic City of Milan
Restaurant "The Tavern by Elio" Phone: 02/653 44102/653441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milan (I ring of canals) Visit the restaurant website: www.tavernetta.it TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
Sliced Chianina: curiosity and origin The Chianina , originally from the Val di Chiana in Tuscany, is one of the oldest breeds of cattle and large tonnage for the world. Its flesh is characterized by a distinct taste and strong compared to other varieties. The tasty steak Fiorentina , in its most classic form, and Cutare both derived from the loin (or sirloin) of Chianina Beef. Originally, in Florence the cut was extrapolated from the loin and more precisely only a part, one of the chops : Cut once boned, was also used to prepare the roast beef on the spit (the latter fact, reduced to slices, you out to be ultimately a steak bone). More recently, however, from the Florentine countryside, has begun to draw the cut even the best part of the thigh : it was realized that pieces of lean select group such as glass or thereceiver have a very tender meat, and more lend themselves well to a much more rapid cooking. Its presentation is usually best on a bed of arugula, making sure that the meat always remains strictly red and soft. Ancient Chines: is the cut to the cost of Robespierre Sliced Chianina: recipe
Cut of the Chianina Robespierre Serves 2 - 1 rib of Chianina (about 800g) - rosemary - garlic - green pepper - olive oil - salt and pepper Method Saute in olive oil, rosemary, garlic and green pepper. After a few minutes Arrange a rump steak and cook on both sides, making sure that the inside of the meat is rare. Once ready, place the cost on a cutting board, cut into strips, season with salt and serve piping hot peparla. Dress with the sauce and aromas of cooking. Bon appetit! Steak "thread ni" is the famous Bistecca alla Fiorentina
In Milan, the CUT OF CHIANINA to see the Historical Shop of the City of Milan
Restaurant "The Tavern by Elio" Phone: 02/653 44102/653441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals) Visit the restaurant website: www.tavernetta.it
TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
testaroli lunigiana recipe restaurant tavern helium restaurants milan milan center Tuscany Tuscan cuisine dinner
Testaroli The Testaroli Lunigiana is a paste of ancient origin. Popular in the days of imperial Rome, have become over the centuries a flat first-class regional cuisine of Tuscany, simple and genuine. Day are made with the same few ingredients, then flour, salt and water. With loyalty to a past preserved with care and respect, we continue to prepare in the ancient city of Luni (today corresponding to the territory of the province of Massa and Carrara), mixed daily from the bakers. The term "Testaroli" derives from the word "text", which is the container in cast iron (a time in clay) in which the first phase of their cooking. They are made from wheat flour (but certainly were originally made with barley) and appear as very thin disks. The next preparation is much simpler. plaid or lozenges are cut and then poured into a large pot of salted water that has reached the boil, making sure, before immersing it, to extinguish the fire immediately. Baking must be done so fire is out, for 3 minutes. Finally it down gently with a slotted spoon and season with pesto - as the tradition of Lunigiana - or any other sauce (with mushrooms, parmesan cheese, ricotta, etc..) . Their porosity allows it to absorb the seasonings much more than the normal pastes, and their thickness makes them much more tasty to the palate.
RECIPE Ingredients (for 8 people) gr. 800 of flour gr. Basil 150 gr. Pine nuts 100 gr. 30 walnuts gr. 100 of Grana Padano gr. 50 of Pecorino Romano cheese extra virgin olive oil, garlic (1 testarolo calculate that you will get about 3/4 servings)
Preparation Mix the flour with warm water and a pinch of salt, resulting in a very soft batter. Let stand for 10 minutes. Heat the text on the fire (you can also cook in a nonstick pan), pour the batter until it reaches a thickness of 3 or 4 mm. and cook 5 minutes per side. Cool and cut into diamond shapes about 3 inches square.Testaroli Immerse in hot salted water (water should not boil) and leave to find a few minutes. Finally, strain and serve with grated parmesan cheese and pesto.
To prepare the pesto in a mortar, put the basil, pine nuts, garlic and shelled nuts. Crush until reduced to a pulp. Pour the oil, add the grated cheese and salt to taste. Bon appetit! Combine well with: White Dry medium bodied delicate Ros
In Milan testaroli LUNIGIANA of them see the Historical Shop of the City of Milan
Restaurant "The Tavern by Elio" Phone: 02/653 441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milano (The Circle of canals) Visit the restaurant website: www.tavernetta.it TUSCAN OTHER SPECIALTY: Acquacotta - The Fiorentina steak - Bistecca Fiorentina - Cacciucco - Athenaeum -Chianina - Cinta Senese - cioncia - Sorana beans - Griffins - Lampredotto - Panzanella - Pappa al Pomodoro -Peposo - Ribollita - Scottiglia - Sliced Chianina - Testaroli - Trabaccolara THE TUSCAN COOKING: Tuscan Cooking - Cooking Tuscany - Tuscan Taste - Cuisine Tuscany - Tuscany Food - Food in Tuscany Tuscany Restaurant - Taste Tuscany - Tuscany Wine and Food SPECIALTY MILAN: Kitchen Milanese - veal chop Milanese - mondeghili - Marrowbone alla Milanese - Milanese Marrowbone - Risotto alla Milanese - Milanese Risotto
trabaccolara recipe restaurant fish tavern helium milan Tuscan cuisine restaurants in Viareggio Tuscany Viareggio lugger center dinner
The Trabaccolara The "Trabaccolara" is a traditional dish of Viareggio. owes its name to the lugger , a boat used by the fishermen of San Benedetto del Tronto , some of whom moved to Viareggio between the early '20s and late 30s. Born as a peasant dish, made by fishermen because of bottom fish with sanbenedettesi that the port market, remained unsold (the gurnard, scorpion, the weaver, etc..). These qualities of the basic ingredients, add some love crustaceans and molluscs, which make the dish richer, but away from the original recipe.
Recipe Trabaccolara Ingredients for 4 people > > > > > > > > > 320 g. Tuscan spaghetti Hammers 8 ounces fresh mixed fish fillets (gurnard, scorpion fish, weaver, red mullet, hake, dogfish, etc..) 1 onion Pepper 1 glass of white wine (there are those who love "dye" red wine) Parsley Garlic 4 fresh tomatoes Extra Virgin Olive Oil > Sale Process Fillet the fish, separating the fillet from the head and bones, scraps with which you can prepare a delicious fish stock, which will be used later. In a skillet, saut with chopped parsley, garlic, onion, chili, oil. Dice the tomatoes, peel, remove seeds and add to pan. soon as the water withdrew tomatoes, add the wine. Evaporated, add the fish fillets and season with salt. sizzling fish, cooked and avoid the effect, when it turns white, crush with a fork. Separately, in a saucepan, heat water. When it boils add salt and toss the pasta. Blanch for 2 minutes, just bends, still al dente, remove from heat and drain. Pour into the pan with the fish. Lead to the end of cooking, gradually adding, once the liquid is reduced, the water previously used to sear the dough (or, alternatively the fish pushed aside). Proceed as for the realization of the risotto. When the pasta is cooked al dente and serve with a sprinkling of fresh chopped parsley. Bon appetit!
In Milan, the TRABACCOLARA and specialties of Tuscan cuisine you can find the Historical Shop of the City of Milan
Phone: 02/653 441 Via Fatebenefratelli 30, on the Annunciation, 10 (input II) 20121 - Milan (I ring of canals) Visit the restaurant website: www.tavernetta.it

Florentine Cuisine

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