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Tuscany Cooking, the wines and the recipes
Tuscany cuisine
The Tuscany cuisine is connected with two world: the poor end peasant one, and the chic of the renascimental court, which love the wine. Probably the most famous plate is the Florentine Stick. It is a stick of 5 cm cut with a part of bond at T. It is cut on grill just the time to leave it raw inside.
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Food The traditional tuscany lates come from the paesant tradition. Those are so simple but realy nourishing. The ingredients are bead, pulses (bins, farro and ceci) and cow and pork eat in the reach families Florentine bread is not so salad. This think is so famous also because Dante used the salted bread as metaphor of his exile. Paradiso XVII: “Tu proverai sì come sa di sale lo pane altrui, e come è duro calle lo scendere e 'l salir per l'altrui scale..”
The Tuscany bread is really less salad then the other Italian one, because it’s is eat with food which have a lot of salt as the salumi, from the salad ham to the al salami, and finocchiona (with fennel seeds). Also the Tuscan sausage is tasty. You can eat it raw with bread or coked on the grill, in any case it’s made in a way that permit to have the centre usually raw. In a Tuscan grill there will be also the rosticciana, the rib of the pig and the stick.
The oil is an important part of the Tuscany kitchen. It’s product in Chianti hills and the olive oil is put in all the sup with pulses. When the olive oil is made are organized local holiday in some village. With the new oil is made the fettunta (bread with oil) and the bruschetta. Tuscany is extended from the Appennini to the seaside, so its food is reach and different. From its products is possible remain: the biroldo, from Garfagnana, the brigidini, biscuit with the anise from Lamporecchio the “bins with the eye, the ribollita, the panzanella, the minestra di pane (the bread sup), and the schiacciata alla fiorentina On the coast is possible eat fantastic fish plates as the cacciucco alla livornese, the salad baccalà from the sea reach any part of the Tuscany. |
Wines
The most famous Tuscany wine is Chianti. This wine is know in any part of the heart end is one of the best production of Italy. There are a lot of different wines make in this area, red and white, strong and fresh. Thanks to the different wines is possible to answer to any taste and meeting any Tuscany traditional plate.
The Chianti Classico Gallo Nero (Chianti Classic black cock) is a DOCG trademark. Even if all Chianti Classico Gallo Nero is made in Chianti area, not all the wine made in this area is Chianti Classico Gallo Nero. To receive this nomination wine have to respond to some strong request and have to be made follow strict rules following in the paper about the way to made Chianti Classico Gallo Nero. On the wed site: www.chianticlassico.com is possible find the norms about this wine, a list of the different Chianti Classico Gallo Nero species and a list of the production farms Other Tuscan wines are: the Vinsanto, a sweet wine very good for desert and fantastic with the cantuccini di Prato biscuits, the white Vernaccia di San Giminiano, the Vino Nobile di Montepulciano, the Brunello di Montalcino, and the Aleatico d’Elba,
There are some legends about the origin of some wine names A wine...Saint Who can a wine become saint? Probably because of a lost in translation. The legend told that the sweet wine was give to the Greece bishop Bessarione during the Concilio of Florence in 1439. Tasting this wine Bessarione said: “it’s Xantos” meaning that it’s good as the wine which come from this Greece island. The around people think to understand the word “Santo” (Saint) perhaps to said that the wine was so good to be saint. In any case the wine became saint in that moment because till now it was call Vin Santo.
DOCG means: of check and guaranteed origin |
Recipes Bruschetta grilled bread whit garlich and olive oil. You can put also tomatoes in piece. Bread and Bean Soup Ingredients: 300 grams (approx.
10.6 ounces) of dry cannellini (white beans)
Pre-soak the beans overnight in cold water. Cook them in salted water. Prepare a mixture of celery, onion, parsley and basil. Fry them in a little oil in a large pan. Then add the cooked beans with their cooking water and two peeled plum tomatoes, mashed with a fork. Boil it together for a half hour, adding hot water or broth as needed. Prepare some toast and place them in a soup serving dish, alternating layers of bread and broth with beans until you reach the edge of the dish. Finish it with a bit of extra virgin olive oil.
Ingredients: 300 grams (approx.
10.6 ounces) of cannellini (white beans) Working Pre-soak the beans for about 8 hours. Boil them in two quarts of water.In another pot, sauté the sliced onions in olive oil. Slowly add all of the other vegetables, chopped into large chunks. Let them slowly soften for about 10 minutes. Then add the water leftover from cooking the beans and half of the beans. Add the other half after pureeing them. Add salt and pepper. Cook over low heat for about two hours. Now add the sliced bread, stir well and let it boil for ten more minutes. Let it stand. Serve in earthenware bowls. Pour in a little genuine Tuscan extra virgin olive oil with a full, fruity flavor.
Ingredients: 200 grams (approx. 7 ounces) of dry cannellini
(white beans) Working Pre-soak the beans for about 12 hours. Drain them and cook them in salted water over low heat, making sure the skins don't break. Take them from the heat just before they are completely cooked. Put oil, the slightly crushed garlic cloves and the sage in a cast iron pan. Let the garlic brown slightly and add the pureed tomatoes. Let it cook for 10 minutes. Add the drained warm beans. Stir lightly. Add salt and a generous amount of black pepper. Cook for about 15 minutes and serve.
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