The Mountain Community of the Mugello is famous for it's production of fine knives and you may want to use your new blade to tuck into the following examples of the local cuisine.
Mugello Valley Local Cuisine
A classic meal should start with a first course of tortelli di patate or perhaps a tagliatelle pasta with mushroom, wild boar or hare sauce.
For secondi, meat 'two inche thick' is demanded. Rosticciana is roasted pork ribs and sausages or, for the more adventurous, stuffed rabbits or boiled goslings.
The accompanying vegetables can be beans in olive oil or fried artichokes, aubergines or courgette flowers.
The sweets are simple like pan di ramerino or rosemary buns and schiacciata (flat cake) with grapes. Who can also resist the jam tarts or the marradi chestnut cake (see below).
They are larger than average and owe their quality to a constant human but traditional intervention.
Take home a bag of castagne bianche or chestnut flour, ideal for homemade polenta.
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• pappardelle pasta • risotto with grapes • fusilli pasta • scampi toast • cod in vernaccia wine • cantucci biscuits • cod in elba sauce • zuccotto • cappellotti pasta • acquacotta • ravioli di ricotta • traditional focaccia • pappa al pomodoro • carnival cenci • castagnaccio • farro with beans • stewed ovoli mushrooms • ribollita • pollo al mattone
• montalcino wines • ovoli mushrooms • fresh cows milk • siena cuisine • lunigiana dishes • lardo di colonnata • chiana valley food traditions • ribollita • montepulciano wine • pecorino cheese from pienza • chianina cow • san miniato truffle festival • focaccia • maremma cuisine • farro of garfagnana • fish and chip festival barga • chianti montespertoli • mugello valley cuisine • dishes of arezzo • upper tiber valley food trail • best pecorino cheese • white wine of san gimignano • alchermes liqueur • florentine steak • olive oil tasting
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