Livornese soft ewe’s milk cheese. It is traditionally accompanied by fava beans.
Tuscan soup made from wild brooms and chicken broth with egg.
Florentine profiterole of puff pastry stuffed with pastry cream.
Tuscan fava bean soup.
Tuscan anise-flavored wafers.
Tuscan vegetable and cornmeal soup.
Tuscan sautéed dish of mushrooms, garlic and potatoes.
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.