Bruschetta

La Toscana: Tuscan Recipes

Even though we have visited Tuscany’s countryside, villages and cities for almost five years, through its history, monuments, and legends, I realise that this is not quite enough. As well as offering fantastic sights, Tuscany is also capable of captivating your other senses, especially through taste and smell. Gastronomy and cooking have always played a [...]


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Marrow Flowers

La Toscana: Tuscan Recipes

I am proposing you a typical Tuscan dish, that has as its foundation an ingredient particularly easy to be found in this period of the year: the marrow flower. Ingredients for 4 people: 12 or 16 marrow flowers; 100 g. flour; 1 egg; white wine; olive oil; salt and pepper; frying oil. Put the flour [...]


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Tortellini in capon broth

La Toscana: Tuscan Recipes

An out and out classic, never to be missed on the Italian Christmas table: the tortellini in capon broth. Serves 8 people: For the pasta: white flour g 400 – 4 eggs – salt – For the filling and the broth: one capon – edible boletus mushrooms g 350 – grated parmesan cheese – garlic [...]


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Tuscan Chestnut Cake

La Toscana: Tuscan Recipes

This month’s recipe too pertains to the Florentine tradition, and is inspired to the main “season fruits”, the chestnuts. In fact, the “Tuscan Chestnut Cake” has always been prepared with the chestnut flour. Serves 4 people: Chestnut flour: 1/2 kg, salt: 1 pinch, water: to taste, olive oil, shelled nuts: 1 hg, pine nuts: 1/2 [...]


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Meatloaf Tuscany Style

La Toscana: Tuscan Recipes

The recipe of this month is taken from the “Bible” of Italian cuisine by the famous Pellegrino Artusi, “La scienza in cucina e l’arte di mangiar bene”. It is the recipe that explains how to prepare the meatloaf, a typical January dish that Artusi introduces with the words “Come along, Mr. Meatloaf, don’t hang around: [...]


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Bread and Tomatoes

La Toscana: Tuscan Recipes

The recipe which we propose represents us: it is simple and easy to prepare but is also a perfect example of how even the most common dish can become unique with the attention given in the search for the ingredients and in their preparation. In practice, it is just bread with seasoned tomatoes but beyond [...]


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The Panzanella

La Toscana: Tuscan Recipes

This month’s dish is perfect for summer. It is the Panzanella, a food pertaining to Tuscany’s poor cookery, whose origin (probably derived from the peasants’ use of dipping in water the stale bread and of mixing it with vegetables they found in the vegetable garden) and name origin (probably coming from “Pane”[bread] and “Zanella” that [...]


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Baccalà mantecato

La Toscana: Bel Paese Receipts, English

Dried salted cod or “baccalà” has always been a popular Venetian dish. It was prepared in several ways including the most characteristic and popular one. Ingredients for 6 people: 1 kg of chopped and soaked dried salted cod, 1 litre of milk, 2 spoons of minced parsley, 3 chopped anchovy filets, 1 slice of chopped [...]


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Bucatini all’amatriciana

La Toscana: Bel Paese Receipts, English

This month’s recipe is a classic of Roman cooking: the name comes from Amatrice, a town in Lazio; from here the farmers that travelled down to Rome with their produce, including fresh ewe’s milk cheese (pecorino) and mountain pigs, also imported this way of cooking maccheroni and bucatini. It is not a dish for anyone [...]


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Cenci

La Toscana: Tuscan Recipes

This is one of those Tuscan typical sweets of this season. Try them, it’s a “granny’s recipe”! Ingredients (For 6 people) White flour: 300 g, Sugar: 50 g, 2 eggs, Butter: 30 g, Rum or brandy or vinsanto (sweet white raisin wine), Orange or lemon peel, Some salt, Vanilla sugar Seed, oil Work flour and [...]


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Italian cocktail recipes

La Toscana: Bars & Cafés

Even if you are not in Florence you could try making an Italian cocktail and create your own aperitivo or cocktail hour at home. Below there are a list of cocktails you would be able to order in the bars of Florence. Negroni Ingredients: 1/3 Gin 1/3 Red Martini 1/3 Bitter Campari ice Mix over [...]


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