Tuscan chestnut flour crêpes baked in terracotta forms and served with pecorino and ricotta.
Livorno fish stew made with tomato broth and five kinds of seafood (squid, cod, shrimp, red mullet and scallops), to correspond to the five “c’s” in the word; it is… [Read More]
“Carnival nests.” Tuscan dessert made of chocolate pasta ribbons coiled into nest-like shapes, then deep fried till crisp and served with a sauce of honey, brandy and blanched almonds.
Tuscan onion soup.
Typical Christmas cake from Siena made from flour, sugar or honey, spices, candid fruit, almonds and hazelnuts.
“Rags”, a dessert from Tuscany made with egg noodles flavored with anise, vanilla, and vin santo, fried in lard and sprinkled with sugar.
One of Tuscany’s most famous soups, pappa al pomodoro is made with stale bread and ripe tomatoes with the addition of garlic, onions, and basil. Before serving, the soup must… [Read More]
Florentine stew of unlaid chicken eggs, chicken livers, cockscomb and wattles.
Very thin pizzas topped with salt and olive oil, typical of Tuscany.
Toasted or grilled bread rubbed with garlic and olive oil, much like bruschetta.