It’s hard to believe coccoli con crudo haven’t travelled outside Tuscany – yet! The near universal appeal is easy to understand, as is the endearing name, “cuddles;” puffed pillows of fried pizza dough, eaten plain as a traditional street food, or better, torn open and stuffed with cool, creamy and read more
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 to spaghetti) tossed with tons of grated cheese (Pecorino Romano of course!) and ground black read more
“Pici” are the typical pasta from Siena, a thick round noodle with a spaghetti shape but easily triple in diameter. They are most often served “al’aglione” with garlic sauce (either “white” or “red” with garlic and tomato) or with meat or game based sauces. While nowadays you can often find read more
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
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
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 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