‘Tuscan Recipes’

Typical Tuscan dishes receipts



Pan lavato

La Toscana: Tuscan Recipes

Ingredients for four people 1.5 kg of cauliflower 750g of homemade bread Garlic Olive Oil Vinegar Salt and Pepper Here is an excellent soup which is not found in restaurants. Put two and a half litres of salty water into a pan. Boil it. Dip the leaves of the cauliflower in the pan and then [...]

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Taglierini alla Montignoso

La Toscana: Tuscan Recipes

This recipe comes from a recommended restaurant – Albergo di Montignoso. The mineral water of the area allows them to take good produce out of the garden and into the kitchen. The manager is Pietro Del Giudice, who for 10 years has led the agency for the tourism in Florence. His wife, has made the [...]


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Mullet roasted in paper

La Toscana: Tuscan Recipes

Ingredients for two people 2 mullet each weighing 200g 1 piece of vegetable paper 8-10 prawns 2 cuttlefish 8-10 clams Parsley A knob of butter Olive Oil Salt and Pepper Mullet cooked in paper : the best scent of the sea. The mullet must be plump. Mullet of the rocks. A light red in colour. [...]

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Tegamaccio di anguilla

La Toscana: Tuscan Recipes

This tegamacchio is beautiful! Particularly in the cooking pot of the “Al principe di giovi” restaurant which recommends its fried frogs, its lamb and its bread soup. For 4 people, 1200g of eel. The best ones are those with silver tummies. Wash them and bone them, trying to keep as much of the skin as [...]


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Torta di coratella d’agnello

La Toscana: Tuscan Recipes

Although there are many cakes that are made in the kitchens of Lunigiana, here in the Quarter of Fivizzano, they make a cake that is made with a lamb interior. After you have washed it and removed the gall bladder, you can begin to fry it with olive oil, onion, parsley, salt, pepper and a [...]


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Macoroni with duck

La Toscana: Tuscan Recipes

This is a delicious first course dish. This unique dish, recommended by Maria Melani, is an example of good homemade cooking. She says : “We start with the fresh pasta. Eggs and water. Allow it to dry on a smooth board. Cut it into a square. This is pistoian macoroni. In the meantime prepare the [...]

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Vellutata di Carciofi

La Toscana: Tuscan Recipes

Sergio Lorenzi liked soup, and this one is particularly tasty and it isn’t even difficult to prepare. In order to encourage you to notice the amounts of everything they use, we have asked a local chef. He is considered a teacher of food and is known for always being in the driving seat when it [...]


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Ancient Omelette

La Toscana: Tuscan Recipes

Annie Feolde found this recipe in an old Florentine recipe book. She has rewritten it with a top chef. Who is the top chef? What should we say? The usual problem : the honorable Jotti or honorable Jotti? It is not believed that Annie Feolde took care of this. Ingredients for 4 people 3 whole [...]


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Marinated Wild Boar

La Toscana: Tuscan Recipes

When the wild boar is tender, we can cut it at a touch and put slices of it to marinate in red wine, oil, onion, celery, rosemary and carrot. Once you can smell that the wild boar is cooked, its time to add a little more red wine. This marinade removes most of the gamey [...]


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Linguette verdi

La Toscana: Tuscan Recipes

We all know that in Tuscany the Lucchesi have a lot in common with the people from Genova and this recipe pays tribute to the Liguria cuisine. Ingredients for 4 people 400g of linguette 50g of basil 15g of parsley 50g of pine nuts 40g of butter 5g of majoram and peporino Salt, pepper and [...]

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Pollastrino al mattone

La Toscana: Tuscan Recipes

Flowers, flowers, flowers! Pescia is the capital of flowers in Tuscany and has also been credited for its asparagus there too. A short distance from Pescia is Collodi, with its Pinocchio park and the fabulous villa Garzoni. After you have finished the visit, there is also an excursion around the birth place of Carlo Lorenzini [...]


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Grossetan onions

La Toscana: Tuscan Recipes

Here it must be good. Incredible? We shall see if I have reason to say that or not. Take quite a big white onion (a grossetan onion), peel it, then boil it for 10 minutes in slightly salted water and cut it into big chunks using a sharp knife to remove the insides. Chop up [...]

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