Atypical from most Tuscan desserts, which rely on “poor” ingredients, the Panpepato, born in the Middle Age, is a “noble” cake due to the presence of pepper, a very prestigious and expensive spice which was used as a traded commodity instead of money. That’s why it was primarily produced in read more
Kale, Beans and Bread Soup. Literally “Reboiled” this twice-cooked soup is the epitome of peasant food, and perhaps the best representative of Tuscan cuisine. Composed of classic regional ingredients: white or borlotti beans and Tuscan kale (cavolo nero) most traditional recipes call for making a rich minestrone including onion, celery, read more
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 reason why bread is unsalted. The first one, and the most reliable one, wants this read more
Gelato, artisanal ice cream, was invented in Florence during the Renaissance period by a poulterer named Ruggeri. Ruggeri took part in a contest held by the ‘de Medici family who wanted to find “the most unconventional plate ever seen”. The unconventional plate Ruggeri prepared was a frozen dessert, precisely gelato. read more
Typical Florentine Street Food Lampredotto is one of the four stomachs of a cow, the fourth to be exact. The name “lampredotto” comes from the visible resemblance to the mouth of the lamprey eel which used to inhabit the Arno in days long gone. There are many stories regarding the read more
Typical Autumn Chestnut Cake. This not-too sweet cake made from chestnut flour developed long ago among poor farmers and peasants, where the chestnut once formed the base of the peasant diet due to their low cost and many uses. Originally it was prepared with only chestnut flour, water and when read more
Sweet Bread with Grapes. Schiacciata con l’Uva (Flatbread with Grapes) is another traditional peasant dessert, typical during the early autumn grape harvest. Peasant families who worked the vineyards made this dessert with leavened bread, olive oil, sugar and grapes from the harvest. Canaiolo, an indigenous Tuscan grape, was the grape read more
This traditional dry crunchy cookie or biscuit has a long narrow shape, with the shape of a slice of bread was originally the dry cookie from Prato, then toasted for longer conservation. Traditionally, it is soaked in a glass of Vin Santo, a typical sweet wine made with dried grapes. read more
These traditional cakes from Lamporecchio, a town near Pistoia, probably only known in Tuscany, are crumbly biscuit wafers with anise flavor, always present on the stands at village festivals and parties. According to a legend, the recipe was invented by some nuns devoted to Saint Brigida (hence, the name “Brigidini”) read more
These giant wild mushrooms are justly famous for their intense woodsy flavor. Once dried, they flavor many soups, sauces and stews. When fresh they are often enjoyed simply prepared, in Tuscany with the classical accompaniment of nepitella, a wild herb that looks like thyme but has a slightly minty flavor. read more