Tuscany Recipes (23)
Browse our choice of traditional Italian recipes if you are planning a vacation or visit to Florence, Siena, Lucca, Pisa and the rest of Tuscany. Start with our latest suggestions below.
Cooked water' may not sound that filling, but this dish kept the hungry butteri in form while they patrolled their herds of cattle along the Maremma of the Tuscan coast. It was made by the 'donna-massaie' of the few ingredients readily available; onions, olive oil, vegetables, tomatoes, eggs, bread and a little pecorino cheese. Water was always abundant in the Maremma.
Today, the dish is created in the spirit of the folklore of the territory and is best eaten in a local trattoria or restaurant. Done well, it has an incredibly strong flavour for modern palates. The recipe below is a slight variant ideal for trying at home.
Learning how to make fresh pasta does actually change your life. What could be more Italian and what could be more tasty than the correct combination of flour, eggs, salt and water. Here's a recipe from an evening pasta class I took part in in Tavarnelle Val di Pesa near Forence at www.lamiapasta.
This part of Tuscany is north east of Florence and sits snugly in a zone where the the last parts of the Appennine hills roll into the classic Tuscany countryside we know so well by the River Sieve. We have a book of local recipes but this risotto recipe with grapes and red wine caught the eye.
1 onion, butter, 320g rice, 1/2 glass Chianti Rufina wine, 100g parmigiano reggiano cheese, ripe Sangiovese or Canaiolo grapes, vine leaves.
This traditional and delicious soup recipe with tomatoes and bread is very simple and typical of Tuscany. The secret is selecting top notch ingredients, so stay away from the supermarket and buy from your local 0km market. Once you've mastered this, try you hand at ribollita.
300gr stale Tuscan bread, 500gr mature tomatoes, basil, 2 cloves of garlic, 1 liter of broth, olive oil, salt & pepper
Castagnaccio is a classic autumn sweet from the chestnut woods of Monte Amiata in south Tuscany, although slight variations can be found wherever there are chestnut woods in Italy.We ate lots of it in the cantine of Castel del Piano as part of the vino novello celebrations one December weekend.
300g chestnut flour, 100g raisins, 50g pine nuts (or walnuts), 4 spoons of extra-virgin olive oil rosemary, salt, water.
One of Italy's great food combinations is sweet, sweet 'Vin Santo' wine with rock hard, break your fillings, cantucci biscuits.
But when the cantucci have been dipped in the wine for a few seconds, the result is a taste sensation.
This recipe from Tuscany is for the so called 'Biscotto di Prato' near Florence and follow this link to see them at their best - www.antoniomattei.it.
400gr flour, 250gr sugar, 2 whole eggs, 1 egg yolk, 100gr whole almonds, 2 spoons milk, 3gr bicarbonate soda
The recipe for these common carnival fried pastry or frappe is similar across Italy, but regional dialects and slight variations have led to a handful of local names such as 'bugie', 'risole', 'manzòle' and 'fiocchetti'.
In Tuscany, these doughnuts may also be called 'chiacchiere'. In Venice 'fritole'. All are delicious and typically sprinkled with icing sugar like a light layer snow on the hills of the lower Appenines at this time of year.
250g flour, 80gr sugar, 2 eggs, caster sugar, olive oil, orange and lemon peel, sweet wine, salt to taste.
Can you come up with a recipe for pollo al mattone (using a brick). Also I'd appreciate any "Italian chicken folklore", if there is such an area, or poultry facts, preferably amusing. For instance, I've always noticed that chickens in Italy are much skinnier than the American variety, especially around the breast.