This content is only available in English. Please suggest a new version in your language. Cacio e Pepe is a Roman original which has traveled the length of the boot thanks to its ingenuous use of pantry staples. Nothing could be simpler than hot tonarelli pasta (a long noodle similar read more
Estos dulces típicos de Lamporecchio, un pueblo cerca de Pistoia, probablemente conocidos sólo en Toscana, son obleas muy crujientes con el típico sabor a anís y siempre están presentes en las ferias y fiestas populares en los bancos de los “chiccai” (personas que venden dulces y caramelos). Según cuenta la read more
This content is only available in English. Please suggest a new version in your language. Fava Beans or Broad Beans. What Tuscans call “baccelli” and Brits call “broad beans” go by “fava beans” in the US or “fave” in much of Italy. Throughout Tuscany these big, broad, bright green pods read more
This content is only available in English. Please suggest a new version in your language. Rome is like an artichoke, tear back one layer, and reveal another. Over the course of the millennia, Romans mastered the art of the artichoke. Carciofi alla Romana are available in grocery stores and delis read more
Los “coccoli” de Florencia son bolitas de pan fritas. Nacieron originalmente como una típica comida callejera y se vendían en un cono de papel absorbente de color amarillo. Se comían sobre todo como merienda. En los últimos años, sin embargo, esta práctica ha ido desapareciendo y los “coccoli” ahora son read more
This content is only available in English. Please suggest a new version in your language. Squid and Spinach Stew. “Inzimino” is the Tuscan dialect for “zimino” stewed spinach or chard with tomato, it refers both to the cooking method and the ingredients, most often encountered in sepia inzimino with stewed read more
This content is only available in English. Please suggest a new version in your language. Unsalted Bread. One of the most interesting Tuscan gastronomic oddities is the so called “pane sciapo” or “pane sciocco”, which means insipid bread, bread baked without salt. A couple of theories try to explain the read more
El lampredotto es el cuarto estómago del bovino, el abomaso. El nombre “lampredotto” procede de su parecido con la boca de un pez, la lamprea, una especie de anguila, que una vez vivía en el río Arno. Hay muchas historias sobre el nacimiento del bocadillo con lampredotto. Según la mayoría, read more