Mugello Valley Local Cuisine

01 September 2010 Published in Tuscany Food

Wild Boar SausagesThe 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.

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).

Those 'marradi' could be the best chestnuts in Italy. They grow in the oak and beech tree hills of the Val di Sieve where Tuscany meets Romagna and the road heads to Faenza, Bologna and Imola.

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.