Florentine Cuisine

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FLORENTINE CUISINE

Tuscan food is simple and abundant with local produce, mellow cheeses and grilled meats. Tuscansare also known for their appreciation of beans as seen in the staple of the Tuscan table: white beanscooked with sage and olive oil. Beef Steak Florentine, many versions of roasted or wine-braised gamesuch as boar, deer and rabbit and thick and hearty soups cover the table of a typical Tuscan meal.

Plus this is the home of Chianti wine.The recipes in Florentine cookery range from the original and traditional to more recent arrivals andinnovations. Such a wide and occasionally unusual choice of dishes has not only provided somefascinating historical and social information, but the assortment and variety of flavours, colours,customs and costs suited to all pockets, also offers a style of cooking which is lively and flexible.At the heart of Florentine cookery lie four fundamental ingredients: bread (plain, unsalted, well-bakedwith a crispy crust and light and airy inside); extra-virgin olive oil, without any doubt the best even forfrying, grilled meat; Florentine steaks of beef, roasted or wine-braised game such as boar, deer andrabbit and lastly, wine itself.Florentine restaurants serve all the Italian specialities, not just the ones typical of Florence and here isa brief guide to some of those Tuscan meals.

STARTERSAffettati Misti - Cold Sliced Meats

This is one of the most traditional antipasti served in Florentine restaurants. Themeats are arranged in a circle on a serving dish and decorated with crisp, tangysalad leaves. Often served with the thick slices of bread in a basket. The bestwine to drink with these cold meats is a young and fairly light Chianti, such asthat from the "Colli fiorentini".

Pinzimonio - Fresh vegetables with olive oil

Pinzimonio is an excellent appetizer and can be varied according to the season and the availablity ofvegetables. The success of this simple and tasty dish depends on two fundamental elements: fresh, youngingredients and, above all, superb olive oil from the hills of Tuscany. The vegetables come with a small bowlcontaining the oil, salt and pepper into which you can dip the pieces of vegetables.

Crostini di fegato - Chicken liver crostini

Lightly toasted slices of bread spread with liver paste, which is made fromchicken livers, capers, anchovy fillets, chopped sage leaves and butter. Originallythis spread was called peverada and was made using saffron which was widely

grown in the countryside around the city.


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Tonno e fagioli - Tuna and bean salad

Beans cooked in salted water with garlic and sage, served with tuna fish and dressed with oil. This dish issuitable as a starter, a main course to follow a rather filling starter or pasta dish, or it may also be served asa handy, quick lunch. It is best served with crispy, wholemeal bread.

Fettunta - Toasted bread with olive oil

This dish is generally associated with the month of November, when the oliveshave been gathered and the oil is newly pressed. Obviously it is eaten all yearround, but in other seasons in lacks that characteristic pungent flavour of thenew oil. In the summer you can top the crostini with chopped tomatoes and inwinter, fettunta is the basis of a traditional soup known as "Lombard soup".

Baccelli e pecorino - Young broad beans and pecorino cheese

A simple salad of beans and cubes of soft, young pecorino cheese dressed with oil, salt and pepper. Thiscould be an excellent main course, especially if you have already eaten a substantial first course.

FIRST COURSES

Lasagne al Forno - Lasagna

If you order lasagne in a restaurant in Tuscany you will be served something along these lines. Layers offresh pasta, meat sauce, and bchamel with cheese with a sprinkling of Parmigiano on top, heated throughin the oven (it should be lightly browned) and served with more grated Parmigiano on the side. Theingredients include fresh vegetables, wine, ham and beef, and make up for a lasagna like you've nevertasted before.

Zuppa di cipolle - Onion soup

Slices of toasted, country bread are smothered with hot onion soup and grated orsliced Gruyre or Fontina and put in the oven until the cheese melts and becomesgolden brown and crisp.


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Ravioli nudi - Naked ravioli

Ravioli with a stuffing of spinach, ricotta, eggs, grated parmesan, flour and a pinch of nutmeg. The mostsuitable sauces for this dish are tomato, sage and butter or Florentine meat sauce. This variation of ravioli isknown as gnudi (naked) in Florence, which is a dialectal corruption of the Renaissance term ignudi.

Pappa al pomodoro - Bread and tomato soup

The forerunner of this dish was called panunto or pancotto and it contained novegetables at all. Indeed the original recipe was without tomatoes, as it dates fromlong before the discovery of America and their arrival in Europe. The ingredientswere therefore simply bread, oil, garlic and salt and this tasty, mushy mixture wasoften used to wean babies. The soup should be served tepid, with olive oil drizzledon top.

Pasta e fagioli - Pasta with beans

Dried cannellini beans cooked in seasoned water for two hours over a very low heat. Then cooked withlightly tossed pasta, a pinch of chili pepper and tomatoes. A hearty meal for the cold winter days.Ribollita - Vegetable and bread soup

This Tuscan bread soup is a classic comfort food; it's hard to think of any dish that's more intimatelyassociated with Florence than ribollita, a classic cabbage-and-bean soup that gains body and substance froma healthy infusion of day-old Tuscan bread. The word ribollita literally translates as reboiled, and for aribollita to be authentic it must contain black-leaf kale, a long-leafed winter cabbage whose leaves are a

purplish green, and which has distinctive bitter overtones.

Brodo - Meat broth

Beef soup has always been considered an excellent tonic for building up one'sstrength and energy. Try supping it on a cold, winter's evening, garnished withchopped parsley, or with delicious taglierini made from fresh pasta.


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Stracciatella - Egg soup

Beef stock with ground almonds, eggs, grated Parmesan and bread crumbs. Cooked for together and servedvery hot, garnished with freshly chopped parsley.

Pappardelle sulla lepre - Pappardelle with hare sauce

In Florence, the pappardelle (broad strips of freshly cooked pasta) are traditionally placed on top of the haresauce and then gently mixed through and not vice versa, as this method.

Panzanella - Bread salad

The success of this extremely simple recipe depends on two things: the bread must be unsalted, countrybread, a day or two old, and the rest of the ingredients must be top quality and fresh. There are severalvariations of this recipe, all of which add various vegetables. Choose the wine to accompany this dish withcare as the vinegar will affect its flavour. In the past it was eaten with a weak, watery wine called vinello oracquerello, made by soaking the bunches of grapes left after the wine pressing in water and then squeezingthem out. A light, young red wine is therefore best.

MAIN COURSES

Trippa all fiorentina - Florentine-style tripe

Bartolomeo Sacchi took his recipe from Maestro Martino, "A main course oftripe...when cooked and served on the plates, sprinkle well with ground spices.Some also add grated cheese". Tripe is best served with boiled or puredpotatoes or, if preferred, with cannellini beans in oil.


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Uova Frittellate o Affrittellate - Fried eggs

Fried eggs with pepper on top served with finely sliced bacon, mashed potatoes or spinach tossed withbutter. It is most important to serve the right kind of bread with this dish - it should be as fresh as possiblewith a crispy crust, so the typical Florentine bread is perfect.

Stracotto - Braised beef

The name of this recipe actually means "overcooked", but in fact it is a gooddescription, as it is intended for the tougher, tasty cuts of meat which requirelong, slow cooking.Before the discovery of America and the importation of tomatoes, stracotto was

cooked with agresto - a sauce made from crushed, tart grapes, boiled andflavoured with cloves, cinnamon and the juice of a squeezed onion.

Frittata di Carciofi (tortino) - Artichoke omlette (artichoke pie)

In Tuscany, this is considered to be a good, solid and inexpensive family meal. It can be served at lunch,either as a starter or as a main course. Other fillings, such as courgettes, onions or potatoes can be usedbut only artichoke omlette is served with lemon.

Lesso - Boiled meats

A simple cassarole of various cuts of beef, sometimes including half a calf's tongue,either fresh or corned (corned tongue is a Florentine speciality). It is also excellentwhen cold, with green sauce.

Bistecca - T-bone steak

It is one of the oddities of language that in English beef steak means a fillet without a bone, and this hasbecome a common acceptance in many regions of Italy. In Florence, however, a fillet is called braciola, whilea steak (bistecca) is a large entrecote, including the fillet. This recipe is exclusively for those who like theirmeat rare: a Florentine steak which is well cooked is not just a waste, it is a total heresy. The inside of thesteak must be tender and succulent, while the outside must be crisp and have a well-grilled appearance. Thesteaks should be about five centimetres thick, tender and of the very best quality.


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Arista - Roast loin of pork.

Pork served sliced, with a gravy made from sage, rosemary, and garlic, friedtogether lighty; drenched with wine. The name comes from the Latin arista (aspike, or spine, referring to the jagged bone in this cut of meat).

Bistecchine di maiale - Pork chops

In traditional Florentine cookery, pork is one of the most frequently-used meats and consequently manyrecipes exist for both fresh and cured pork. In the countryside, on farms and villages, the killing anddressing of the pig, which usually took place in late autumn, in November or December, was always animportant event in the seasonal calendar.Salsicce - Italian pork sausage

Sausages are fried in their own fat until they become golden brown all over. Sellers of dressed and curedpork (including salsicce), dried fish and cheeses are known as pizzicagnoli in Florence and their shopwindows are extremely enticing, filled with delicious, mouth-watering produce.Fegatelli - Liver skewers

Steel skewers with pieces of liver alternating with a bay leaf and a cube of bread. Roasted on a spit over awood fire or in the oven and cooked until the liver is tender.

Pollo alla fiorentina - Florentine chicken

A heavenly concoction of chicken breasts with bread crumbs, Parmesan cheese, spinach, onion, celery,cream cheese, paprika and garlic powder.

Casseruola alla fiorentina - Florentine casserole

Pasta or noodles are covered with a sauce of spinach, cream of mushroom soup,garlic, tarragon and marjoram and pieces of sausage, which is in turn coveredwith an egg and ricotta mix. Best served slightly cool and perfect for spring days.

Baccala' - Dried cod


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Cod is fished in the Artic or Antartic and is known either as baccala' or stoccafisso. Baccala' is preserved bysalting and has four days to remove the excess salt, while stoccafisso is dried in the open air and has to besoaked for fifteen days then pounded and flaked.

Calamari in zimino - Stewed squid

This is one of the most characteristic Florentine fish dishes, fresh squid stewed invegetables, tomatoes and a pinch of salt.

SIDE DISHESFagioli o ceci all'olio - Beans or chick-peas in oil

Chick-peas and beans are absolutely essential ingredients in Florentine cookery, but as a rule are not servedif there are already vegetables (apart from salad) in any of the other courses. A simple dish which needsplenty of good olive oil, if possible, newly-pressed.

Fagioli all'uccelletto - Beans in tomato sauce

The same recipe as before but with pured tomatoes. These beans are delicious with boiled meats andsausages.

Piselli novelli in casseruola - Casseroled new peas

This is a speciality in springtime when tiny, tender, sweet new peas are available. They are ideal not only

with stuffed rabbit but also with roast pork, peppery stew and braised beef. The dish is simply new peaswith bacon and seasoning.

Fritto misto - Mixed fried vegetables

Aubergines, onions, asparagus, cauliflower, courgette flowers and mushrooms,fried in a batter and served hot.Cavolfiore stufato - Stewed cauliflower

Cauliflower is usually parboiled in order to reduce the smell which many find toostrong. It is stewed with pured tomatoes and of course plenty of garlic and oliveoil.

CAKES


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Schiacciata alla fiorentina - Florentine sponge cake

This light sponge is traditionally made during Carneval time, in February and sprinkled with plenty of icingsugar on top of the cake before sprinkling with icing sugar to make design. If you are very sweet-toothed,you can cut the cake in two and fill it with whipped cream, chocolate icing, chocolate cream or any othersweet filling or spread you like.

Schiacciata con l'uva - Sweet grape bread

Grapes sprinkled with sugar, sandwiched between two layers of dough and drizzled with warm oil withrosemary leaves in it.

Castagnaccio - Chestnut cake For many centuries chestnuts were part of thestaple diet in mountainous and hilly areas and for the poorer classes in general as they provided an

inexpensive form of nutrition. The original, Florentine version of castagnaccio is also known as migliaccio(black pudding) in some parts of Tuscany.

Bongo - Chocolate profiteroles
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Originally profiteroles were fried rather than baked; the Florentine recipe was introduced to France where itwas known as ptes chaud, "hot buns". Profiteroles are served in mostrestaurants in Florence.

Cenci - Sweet fritters

Cenci, like the Florentine schiacciata, are traditional Carneval time

biscuits. They are found throughout all of northern and central Italy, andhave different names according to the region.In Bologna, for example,They are called frappole (fringes) and in Milan, chiacchiere (chatters).

Frittelle - Fritters

In Florence these tasty little "sweets" are traditionally eaten on the 19th of March, Saint Joseph's feast day,

and therefore also Father's Day. They are excellent with a good, sweet Vin Santo.

Typical dishes of the Tuscan cuisine

What do we eat in Florence? Genuine food, cooked at the moment using natural fresh ingredients,

cultivated in the nearby countryside around Florence.

The fresh undone meats come from the farms of Valdarno and from Mugello (two areas near Florence) andare cooked on grills. The flavour of Tuscan meat is very special.

The olive trees that adorn the Tuscany landscape produce an extra virgin olive oil, so good that you can

enjoy it even on toasted bread. The Italians use it on all their dishes!
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Dinner - one of the most beautiful moments of the day in Florence

The Tuscan cuisine and especially the Florentine cuisine is famous throughout the world. In additionto traditional recipes and dishes known everywhere even with their Italian name (e.g. "ribollita"), there aresome specialties that many foreigners ignore.

After a day visiting museums and shopping, you can choose a rustic trattoria - perhaps sharing the tablewith other customers tasting Tuscan specialties.

Tuscan starters- Liver crostini and sliced salamis

Typically, the Florentine people never start a meal from the main course but always have a starter first.Whether eating in a restaurant or at home with friends you will always find the liver "crostini" (thin slicedtoasted bread with liver pat) on the table.

What are they? A sauce made with chicken livers, butter, capers, anchovies, onion and broth, which isspread on warm bread and literally devoured.

Alongside the liver crostini theTuscan antipasto also offers different types of sliced salamis and hams.Both "national" (ham, salami) which are the specialties of Florence: finocchiona. A salami sausage similar tosalamis (but larger in diameter), which takes its name from the fennel and is served thickly cut.

The first course dishes -from the pappardelle to the pappa al pomodoro

Pasta lovers can try the pappardelle (similar to spaghetti, it is a thicker pasta made with egg) with boarsauce (a wild animal that is still in the woods of Tuscany) or hare.

It can be seasoned with other classic ingredients: porcini mushrooms, meat sauces, artichokes, sausages,etc.

Other famous Tuscan first course dishes are the soups: pappa al pomodoro, ribollita, carabaccia, blackcabbage soup.

These are all variations of a single base (vegetables, bread or tomato) to which gradually added someingredients to make it more tasty have been gradually added. It must be enjoyed warm with a little extravirgin olive oil and - if you wish - fresh ground black pepper.
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The Florentine steak, is one of the most famous dishes all over the worlds

The most famous dish is surely the Florentine steak. Thick. cooked undone, this steak is a real institution.

There are butchers that love it so much to the extent that they have written poems, like the famous DarioCecchini of Panzano in Chianti.

The thing that most surprises people that do not live in Florence, is this undone meat, nearly raw, whichimpresses many tourists. But a Florentine steak must be ate only slightly cooked. Accompanied by whitebeans, roasted potatoes or a tender salad.

Finish dinner with delicious regional cakes

Florence has not got many great traditions in cakes but steals" dessert from nearby Prato:cantucci (smallalmond biscuits) to eat at end of a meal dipped in Vinsanto. Or in the colder seasons, the castagnaccio,takes its name from the nearby mountains , a thin cake, made of chestnut flour and pine nuts.

During Carnival (or after the Epiphany and before Lent) you can find the schiacciata alla fiorentina, a softsweet like sponge cake which can be filled with cream, cream or chocolate and covered with icing sugar.

Do not forget the tripe and lampredotto!
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Sometimes Florentine people like eating a sandwich in the street for lunch. In addition to steak, Florence

offers other meat specialties such as tripe and lampredotto.

Foods that are eaten in kiosks on the street, even in winter.

They can be seasoned with green sauce and enriched with other vegetables (leeks for example).They are made from parts of the cows stomach, they are tender and tasty and can impress very fussy

people who are hard to please.

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Acquacotta - History

has fed generations ofMaremma , whether they did the shepherds , the shepherds or charcoal . Everyone knew the secrets of its preparatiowhich could vary only slightly in some element. It was, in fact, a recipe is tied to the seasons , since the ingredients were used herbs gathered ithe fields or pastures, both professions : for example aquacotta ofshepherds was different, since enriched with cheese produced from theirflock.

The herdsmen and shepherds , spending long months inMaremma withtheir flocks, carried in the haversack few things that were to last as long aspossible: a bottle of oil, some onions and clove of garlic, a little 'salt cod drybread, a piece of pancetta or bacon and finally the ' sour grapes , aseasoning that was used, when there was the tomato, to give acidity todishes and was obtained squeezing of ' sour grapes in a container, sealedwith beeswax.

To these they added ingredients, herbs and wild vegetables, collected whileleading his flock to pasture, then cleaned and boiled. More precisely, itperformed the recipe: in a bowl of iron cut to small squares of pork bacon(or bacon) and onion into thin slices.They made a pan with oil and joined the vegetables. When the onion

imbiondiva, bathed with verjuice, and if there was a bit 'of wine.

Meanwhile lessavano pieces ofcod , previously soaked in with thepotatoes. Poured on them with the sauce mixture, and cook on a low flame.

Once cooked, roasted bread slices, the anointed and rubbed with garlic, puthim in a bowl and poured it over what had cooked. Even among the coalminers , like the others away from home for months and forced to workhard, there was always someone in charge of meal preparation. It was polenta and cheese, but often also of ' Acquacotta , which was carried ouwith a few herbs and enriched with some fungus found in the woods.


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Acquacotta - The Recipe

This is one of many versions of the soup.The reason for this variety is that, being a popular preparation, each makes its own way.Also the amount and variety of ingredients are approximate and at the discretion (or taste) of those preparing the dish.

Ingredients [4 people] - 400 g mushrooms - 100g tomatoes - oliveoil - garlic - 2 eggs - grated parmesan - stale Tuscan bread - salt andpepper

Preparation

After cleaning and washing the mushrooms, cut into slices.Saut witholive oil and garlic, add the mushrooms, salt and pepper spraying. Pethe tomatoes, chop and pour into casserole. Add half a liter of wateralready boiling and cook.Beat two eggs in a bowl, sprinkle with ahandful of grated parmesan cheese, stir. After five minutes pour thehot broth, but not hot, in bowls, which will already have been orderedbread, toasted and cut into slices

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THE STEAK

Curiosity

The name comes from the English beef-steak steak.It is said that in early 1800, during celebrations in the streets of San Lorenzo

market in Florence, was used roasting sides of beef, cut into slices anddistribute them to people.

Tradition has it that in one of these events, while handing out the slices ofbeef, a group of aristocrats and merchants Anglo-Saxons, who was on thespot, began to clamor for: beef steak please (= slice of beef steak beef). Thepronunciation "bif steik" was "translated" by the Florentines in STEAK .

Note: in Florence is called "Florentine steak" or "the Florentine steak" and

not "the Florentine". This is something that the Florentines, usually gives a

regret only once a week ... Sundays at the stadium!

ARTUSI

About the Florentine steak wrote Pellegrino Artusi (Forlimpopoli 1820-1911): "... is nothing but a chop with a bone, a large finger or a finger andhalf, cut from the loin of veal. The butchers of Florence called the calf not nicknamed the other beasts of cattle about two years, but, if they couldtalk, many of them would tell you that not only are no longer girls, but have had some husband and son.Use of this excellent dish, because healthy, tasty and tonic, you are not yet widespread in Italy, perhaps the reason why in many of its provincesare slaughtered beasts almost exclusively old and from work. In this case there is need of the thread, which is the most tender, and improperlycalled a steak cooked on the grill of the same wheel. "

Clarify that a little animal in Florence called calf of six-seven hundred pounds (males Chianina can also reach 1700 pounds) which gives the so-called "tenderloin steaks in" high rib and a half ("a vote and a full," said the old cutters) which may also be up to 1.5 Kg each well.These animals have never worked, and only ate well. Many females prefer to use, meaning that the "heifers" who have not, however, still knowlove.

Recipe according to Artusi" Coming thus to the merits of real Florentine steak, put it on the grill over ahigh flame coal, is as natural as the beast, or at best washing and drying;rivoltatela several times, season with salt and pepper when cooked, andsend it to the table with a bit of butter on top. It should not be overcookedbecause its beauty is that by cutting it, throw plenty of sauce in the pot. Ifthe salt before cooking, the fire risecchisce, and if the season ahead with oilor otherwise, as many use, will be of moccolaia and sickening. "

RECIPE AND PREPARATION

The Florentine steak cuts of beef loin (Tuscan Chianina) was in the middle ofthe bone-shaped "T", with a fillet and the sirloin on the other hand, is highand at least 2 fingers. The right weight for 2 persons varies from 900 to1250 grams.should be kept cool to hang a few days and brought to room temperature

before cooking.

... GrilledWarm up the grill well.we treat the steak, matured to perfection (the maturation deserves a separate chapter), must be thrown on the grill without seasoning of wire rehot coals from a fire which they did a little ash, or the proximity of the fire played abad joke: Florence is said that the fire should do the "white face".

The high heat to weld the meat on both sides in a few minutes. Then, raising the grill, you cook dosa.


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The steak should be turned only once, and must cook 3 to 5 minutes per side.The salt must be added on the side just cooked.The secret lies in the speed of cooking and the result is that the meat is colored on the outside, soft and juicy inside.

WHAT YOU SHOULD AND SHOULD NEVER BE DONE:- There is never room to raw meat: gemerebbe blood. Only cooked once on each side and little, are tolerable, after cooking, freshly ground blackpepper and just a perfume and a dollop of butter, in honor of the sons of Albion, nineteenth-century masters of Florence, who then gave it the

behalf.- Do not put it on the fire to cool the refrigerator, but expect that you take the temperature.- is cooked, before cutting it, leave it covered on a wooden board a few minutes so the juices have time to redistribute within .- The hell with it open wide and Chaco burn forever those who dare to put it in the oven or worse standing on the grid by way 'of Chinese chicken

... the contours

Enjoy it with oil torbo cannellini beans, baked potatoes or a fresh green salad.

MORAL

A boneless steak is a nice piece of meat they eat.

But the T-bone steak is a historical product, and therefore typical, must be seen as an instrument of pleasure, which is not eaten, but eaten incontinuous and must give gratification and self-promotion, indeed, enjoyment, as would the snipers.W the flab.

We are grateful for the contribution:Charles Iacarelli ScandicciEnzo Lo Scalzo Busto Arsizio

In Milan

TUSCAN OTHER SPECIALTY:Acquacotta-The Fiorentina steak-Bistecca Fiorentina-Cacciucco-Athenaeum-Chianina-CintaSenese-cioncia-Sorana beans-Griffins-Lampredotto-Panzanella-Pappa al Pomodoro-Peposo-Ribollita-Scottiglia-Sliced

Chianina-Testaroli-Trabaccolara



caciucco Livornese fish stew recipe Viareggio restaurant tavern helium restaurants milan Tuscan cuisine Tuscan fish soup

Cacciucco - Trivia
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In Livorno I'm sure, and rightly so: the Cacciucco is their seafood chowder. Born in this city and here you only ever writes with5 C , as theOlympic rings. When we speak therefore of " Cacciucco "without any specification, means only the food Leghorn .The popularity of this dish, however, was so much, that its preparation has spread along the Tuscan coast. So now we have different interpretatioof this soup (famous is that of Viareggio), more or less successful, perhaps even more refined and appealing, but that's just the daughters of

Livorno and lose on the road, in addition to the strong characterofCacciucco true, also some C , both in pronunciation, and in writing of name.

The choice of fish, is certainly not subtle in the city of " Canapone ": it waborn, as recovery of unsold flat. They go so well all the breeds and varietwhich must be many (the more the better: meticulously lovers say at leas13), with only one rule, however: they must be rock and not sand. Naturthing in Livorno, you say, but not now. The very presence of fish bones, band small, is both the advantage and also the limit of this delicacy: therichness of flavor is great, but the presence of some bones discourages msophisticated.

The other main features of the plate are: the strong presence of'garlic (abundant in the sauce and served on croutons separately), giventhe spicy ginger (hot peppers) and the acidity given by red wine , befordrowning in fish soup cooking, and then there goes exceptionally throughthe meal.

Of course, in memory of the traditional rivalry between Pisa and Livorno, wine can certainly come from the nearby hills of Pisa . For heaven's sakdo not make this mistake: it would lose even taste the fish! We recommen

however, a good Bolgheri Rosso .

The final distinctive feature ofCacciucco is the soup of the soup: a thick liquid and fragrant, obtained not only by cooking the fish broth andtomatoes, but chopping the pulp strainer fish soup, fish bones and heads of big fish.

Cacciucco - Pellegrino Artusi's recipein "Science in the Kitchen and the Art of Eating Well"

To 700 grams of fish, half an onion chopped fine and put it to fry with olive oil,parsley, two cloves of garlic. As soon as the onion begins to brown, add 300 grams ofchopped tomatoes, or store, and season with salt and pepper. They are cookedtomatoes, pour over them an inch of vinegar if it is strong, and two if it is weak,diluted in a good glass of water. Let boil for a few minutes, then throw away the garlicand squeezing past the rest well.Put the juice to fire the past, along with the fish you have in readiness, as they wouldbe talking of the most common, sole, mullet, gurnard, dogfish, gudgeon, mantisshrimp, which in Tuscany chiamassi cicadas, and other varieties of the season, leavingthe small fish whole and cut in big pieces.Taste the sauce if he is okay, but in any case will not hurt to add a little 'd' keepingrather low oil in pan.When it came to cooking fish and made fish soup, bring to the table is used in twoseparate trays; the fish in a dry place, in the many slices of bread, a thick finger, thanyou can dip juice is left, but before dry roasting without fire.

In Milan, the specialties of Tuscan cuisine you can find theHistorical Shop of the City of Milan


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Restaurant "The Tavern by Elio"

Phone: 02/653 441Via Fatebenefratelli 30,

on the Annunciation, 10 (input II)20121 - Milano (The Circle of canals )

Visit the restaurant website: www.tavernetta.it




carabaccia onion soup recipe milan fiorentina Tuscan restaurant restaurants downtown tavern helium Tuscan cuisine Tuscan dinner of soupsoupe oignons

The Athenaeum: curiosity and origin of the name

Carabaccia is the onion soup Florentine .The dish is in the recipe since the Renaissance , mentioned for the first time by Christopher Messisburgo in the "Book novo in which aretaught to make all sorts of food," which speaks ofcarabazada .It is the ancestor of the Parisian soupe d'oignons , made known to the court of French king Henry II of Orleans to his wifeCatherine de'Medici (1519 - 1589) and became a popular dish after the French Revolution.

Compared to the Renaissance, of course, the recipe has been changed: then the foods tended to have a fund and its sweet and spicy, theingredients contained sugar, plenty of cinnamon, almond "ambrosine" and sour grapes.Time has brought changes in tastes, and this fund is gone, leaving full space for natural softness of the onions themselves.

Finally, we must remember the many properties that make the onions to the physical well-being, including the ones you remember cleansing,detoxifying, hypoglycemic, hypotensive, and antibiotics.
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18/44

The Athenaeum: recipe

Ingredients- 1 kg. onion- 1 teaspoon sugar- 150 gr. a mixture of grated gruyere and pecorino cheese- 2 cloves of garlic

- Extra virgin olive oil- vegetable soup- black bean pepper- salt- Crostini toasted Tuscan bread

Heat oil in a crock.Add onions, peeled and cut into very thin slices and cook over low heat for15 minutes.Add the vegetable broth and garlic cloves crushed with sugar.Season with salt and pepper and cook another 20 minutes.Prepare a baking bowl for each of the diners and pour the soup in them.Mettetere croutons and cover with the cheese mixture.Bake for about 5 minutes at 220 degrees and melt the cheese.Serve with a sprinkle with pepper.

Bon appetit!

In Milan, Fiorentina carabaccia to see theHistorical Shop of the City of Milan


Phone: 02/653 441 02/653441Via Fatebenefratelli 30,

on the Annunciation, 10 (input II)20121 - Milano (The Circle of canals)

Visit the site of the restaurant: www.tavernetta.it





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Chianina steak Florentine Tuscan cuisine Tuscan restaurant tavern restaurant tuscany milan milan food cuisine Helium

THE CHIANINA

FeaturesThe Chianina is a breed oflarge size . High at the withers (the bulls canreach 180 cm. In height), long and muscled into the trunk, late in theskeleton, expressed with the same intensity, strength and elegance, beautyand productivity. It is recognized, in fact, as the world's largest cattle.The mantle of calves changes slowly with the growth and after a year ofage, from the reddish colorof the birth, to the final which is the whiteporcelain . The Breeders regarded as the main characteristic of Chianina its

extraordinary ease of calving, a consequence of bodily structure in whichprevails the longitudinal development.

MALES FEMALES

AgeWither height

and weight

Wither height

and weight

6 months 120 cm - 260 kg 114 cm - 225 kg

12 months 138 cm - 480 kg 128 cm - 360 kg

18 months 150 cm - 690 kg 138 cm - 470 kg

24 months 155 cm - 850 kg 144 cm - 550 kg

UsingBred originally in Valdichiana (hence the name), has always had a dualpurpose : one to work and one for the production ofmeat . But it's alwabeen utlilizzata especially for the first order.Since World War II, however, with the mechanization of agriculture, its uas a working animal has been almost completely abandoned, even riskingto the total disappearance of this race, just in its territory of origin.Only the passion of some breeder has protected this important geneticheritage, economy and culture, focusing on the value of its meat .For this reason, the selection process was geared towards both the

precocious development of the same cattle, both to its higher yield of meespecially the most valuable cuts (especially on enhancing the dorsal-lumregion, from which we obtain the famous Florentine steak ).

The QualityThe most interesting qualitative aspects of meat Chianina are the ' high

protein content (above 20%), the low-cholesterol(53 mg/100 g. meat), the ' maximum caloric intake (106 Kcal/100gr. necessary), andits low atherogenic index , which measures the ratio between saturated and unsaturated fatty acids and is important for the prevention of


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cardiovascular diseases: the lower its value, the better the characteristics of the meat diet.The table below shows the comparison between the indices, for Chianina beef, values similar to those of chicken and fish, foods considered healthand highly digestible.

Index of atherogenicity

Perch catches (51-474g) 0.39

Chianina 16 months (LT) 0.49

Bream farming (175-576g) 0.50

Chicken, meat and skin 0.50

Rabbit 0.57

Pork leg, lean 0.60

Cattle (not Italian races) 0.70

Observe, in fact, the Dott.sa Lia Rossi Prosperi , biologist and nutritionist, specializing in Food Science, Dietetics member of the Commission othe Ministry of Health, Professor of Power at the Universities of Perugia and Siena:" In the Chianina, for the type gene that is proper, the biosynthesis of proteins involves the formation oflean mass , rather thanfat.Taking nutritional analysis, per 100 grams. meat, we highlight the following content: 20 grams of protein, 2-3 grams of fat, 53 milligramscholesterol, 1.6 milligrams of iron, 4.5 milligrams of zinc. The 50% of the fatpresent in meat Chianina are represented by 'oleicacid(monounsaturated, also present in olive oil) and from 'acid linoleic acid(essential fatty acid). The ratio of polyunsaturated tosaturated fatty acids is equal to 1 or even less than 1: it is so low the index of atherogenicityof this flesh, standing out as the lowest amongEuropean breeds of beef even similar to that of the meats and fish farming .The Chianina is therefore a lean meat, with a low caloric intake (100 grams provide 110 Kc), but is much richer in iron of white meat. Itcontains very little cholesterol, in the same amount that we find in the white meat , andfatin this meat are in high percentage, "good" fatsor lipids, polar, capable ofincreasing the synthesis of good cholesterol.In Chianina are also a fair amount d 'conjugated linoleic acid, a fatty acid polisaturato that, due to its chemical structure, takes place in ourbodyfunctions immunostimulating and antioxidant. The foregoing makes Chianina a food to be favored in the growth phase, in the gestatioand in old age .. . "

Breedingancient breed, was bred in Italy for over 22 centuries. Native to the fertile plains of Central, Chiana, between Tuscany and Umbria, it subsequentspread to all provinces of central Italy.In the province of Arezzo is certified by the Chianina PGI label, "White Beef of Central Chianina . "

In The KitchenThe Chianina is characterized ultimately cuts in its front and rear, for its special flavor and aroma , due to its thinness due to a low-fat andcholesterol and the ' high content of nutrients .

The Chianina beef feeding and diet

Maintenance Proteins Fats(lipids)

Starches andsugars

CaloriesKcal

Cholesterolmg/100 g.

Calf 20.7 1.0 0.1 92 71

Bullock thin 21.3 3.1 0 113 65

Bullock chianino 22.5 1.2 0 101 50


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Whole chicken 19.1 11.0 0 175 96

Mozzarella 19.9 16.1 4.9 243 97

Semolina pasta 10.8 0.3 82.8 356 0

Prosciutto 22.2 31.2 0 370 92

Breadsticks 12.3 13.9 69.0 433 0

Sources:- Province of Arezzo- ANABIC (National Association of Italian Beef Cattle Breeders)- Consortium of White Bullock of the Central

In Milan, the meat CHIANINA to see the

Historical Shop of the City of Milan



on the Annunciation, 10 (input II)20121 - Milano (The Circle of canals)

Visit the site of the restaurant: www.tavernetta.it




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The Cinta Senese

This breed from a dark coat stands out from other pigs for acharacteristic whiteband belting, " surrounds "the withers, chest, shoulders and front legs, and hencethe name.

Origin and environment of origin

The Cinta Senese is the granddaddy of all pigs in Tuscany. Already raised by theEtruscans, the Romans was to follow in their migrations and of great help to thefarmers of the Middle Ages when plagues and famines.One of the earliest and most famous records of his presence, is the image depicted the fresco by Ambrogio Lorenzetti called " Effects of Good Government - Thecountry well governed "in the town hall of Siena, dating back to 1338 .Compared to the time of the painting but the pig is changed- then had his ears pricked, are now bent forward- had the morphological characteristics ofwild boar , is now much increased inweight, also for the influence of subsequent genetic crosses.

Its natural environment of origin is the Montagnola , the hills at 250-300 meters above sea level, which is included among the existingmunicipalities of Siena Monteriggioni , Rosia , Casole d'Elsa and Poggibonsi . These hills covered with immense forests of oak (Quercus ilex,evergreen oak), inexhaustible sources of acorns, berries offer the ideal conditions for the grazing of these wildpigs.

Image taken from the fresco along approximately 14 m.by Ambrogio Lorenzetti "Effects of Good Government

- The country well governed, "preservedin the Sala della Pace, Palazzo Publico, Siena.

Spread

From these places ( now become a Site of CommunitySCI IT5190003, under the Habitats Directive 92/43 EEC of 21.5.1992 on the conservatioof natural habitats and of wild flora and fauna ), the breed has become widespread in forested areas of neighboring provinces, especiallyto Arezzo and Grosseto .

Its good expansion in the area, due to its robustness and easy adaptability to be bred in the wild, lasted until the '50s up until then, in fact, almosall farm families raised some Cinta then the lavorarne meat and stock up on meats.

In the 50s, then began the introduction of the pig races "White" with a predominance of the " Large White ". It was a great revolution, becauthe latter race, though not suitable to the wild, is more prolific of the Belt and is ready for slaughter after only6 months of life (at this age alreadyweighs over 100 kg. and after 1 year reaches 170/200 kg.), while the development of the Belt requires a period exceeding one year (to reach themaximum weight of 180 kg., takes at least 2 years). Then arose the fashion of ' cross between Large White boar and sow of Cinta Senese , with tproduction of pigs called " Greys ". These retained the ability to grazing, but they were early in development.

This practice of crossbreeding is still there today, and you may well say, was the main reason for the survival of this native breed. In fact, thereason why some farmers had kept rare Cinta Senese in its purity, it was for them to cross with the white races.

The interest in the ' pure use of Cinta Senese, not only for the purpose of reproduction but to those of the enhancement of the breed, it is only in


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recent years.

In the late 90s a group of farmers, in fact, has decided to participate in the re-introduction of this native breed, almost extinct, then forming in2000, the Consortium of the Cinta Senese . The Region of Tuscany, the Province of Siena, Siena The Provincial Association of Breeders (APA) aother organizations in charge have made a considerable effort, even with encouraging contributions, the purchase and maintenance of breedingboars, in order to achieve a number enough animals act to remove the Cinta Senese from the list of endangered species.

It's just a pig prolific broods reached the maximum of the 6 piglets , so the battle to preserve this native breed is still in progress, but hopesimproving every day.Just think that in Italy in 1927 there were 21 pig breeds , which are almost all extinct with the arrival of more productive breeds Danish andEnglish, with consequent loss of a huge gene pool. Only 5 races have been: in addition to the Cinta Senese , theSicilian , the Mora Romagnothe Casertana and Black Calabrese . But only the first was launched on the road to her full recovery and diffusion.

Quality

The Cinta still be bred in the wild or semi-wild , in large fenced areas, where forests alternatewith some clearing. The ' livestock grazing , with a special power that results (based primarilyon acorns, both of those sweet than bitter of holm oak, but also of tubers, roots and organicmaterial of the turf), from 'its meat flavor and unique features:- has positive effects on flavor and juiciness of meat is redder and other tasty pork;- the meat has the best quality for the highest concentration of dietaryunsaturated fattyacids , in particular the series Omega 3 ( which are associated with decreased blood fat)and omega 6 (which have an antithrombin action);- its fat is richer in oleic acid (the one that, to understand each other, keeps cholesterol)and fatty acids polyunsaturated than the traditional- the fat is less consistent and more fluid , so much more palatable;- its better fluidity, due to a greater unsaturation , allows the meats that are obtained, a more rapid diffusion of aromasused to The spicyaromatic ensuring the product excellent.

In Milan, juicy and delicious sausages of Cinta Senese find them at theHistorical Shop of the City of Milan



on the Annunciation, 10 (input II)20121 - Milano ( The Circle of canals)





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THE cioncia Name Origin and history of the preparation of cioncia

In Valdinievole (Vallis Nebulae) as tanning of hides, working a lot at one timewidespread in Tuscany, was called cioncia .In witness whereof, Pistoia is still present in the Romanesque church of San Michele inCioncio, which takes its name from presence in place of one of these activities.

A Pescia , the census organized by the Ministry of Industry in 1911, 6 tanneries wereoperating the 628 in Tuscany.Factories ofPescia for the production of cattle hides were very popular.It was well known, in fact, that in this city were the Best of Italy.

The workers of these activities were provided with clean and degrease the skins ofcalves slaughtered on the spot by any fleshy parts (fleshing).They were recovered in this way all those leftovers and scraps of meat, which hadremained attached to the skin, head that was used in tanning and, almost invariably,even the tail. Nothing was thrown away.workers gathered these scraps in bags or bales, made with biodane marsh, and ifbrought home: this was the reward of labor skiving.And in order to feed their families, the housewives of that time, with this poor foodmade available by their husbands, with their passion and their imagination created adelicious dish, taste great, then joined in the tradition of the whole area .

The recipe cioncia Pesciatina

The ingredients

- 800 gr. the head (nose, cheeks) and calf tail- 400 grams of tomato paste- 2 onions- 2 celery- 4 carrots- parsley- basil- beef broth- olive oil- 2 glasses of red wine- ginger ( chili)

The preparation

Clean the meat and cook it in a pan. Cut into cubes, then head to the tail pieces and saute with olive oil, along with a mixture of odors consists ofonion, celery, carrots, parsley and basil. Let everything cook, stirring for half an hour.Then add the red wine and continue cooking until it has evaporated.Add to this the tomato sauce and cook for 15 minutes.Cover if necessary then add the broth and meat cook over low heat in a covered pot for about 3-4 hours.Add salt, pepper and ginger as necessary and according to your taste.For cooking it is preferable to an earthenware pot, which retains heat for a long.For the same reason , for the service is preferable to a porcelain or earthenware hot.


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Bon appetit!

In Milan, the cioncia of Collodi, the town of Pinocchio, you can find it at theHistorical Shop of the City of Milan


Phone: 02/653 44102/653441Via Fatebenefratelli 30,

on the Annunciation, 10 (input II)20121 - Milan (Navigli Circle)





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The Bean Sorana

The Bean Sorana has, along with the bean Zolfino, the most celebrated of thelegumeCucina Toscana. Its unique features and elegant taste make it, in fact, far

superior to any other variety.

Grown in limited production on small plots called " ghiareti ", located on thebanks of the river Pescia (in Valdinievole , the land ofPinocchio ), due to thenature of the soil in which it is born and theextraordinary microclimate whichincreases the merit of his goodness.

Its shape is small , slightly flattened , while the color is white with pearlyshades.At the touch looks smooth and silky , covered with a thin smooth skin and that,after cooking, it becomes completely undetectable until it merges with the pulp. Thelatter, soft but compact and fleshy , has adelicate , almost 'fool', ie without salt.

For the sweetness and lightness of its flavor is excellent preferably boiled andseasoned only with salt, pepper and olive oil.

Before preparation, Sorana beans must be soaked in warm water the night beforeand only the next morning facts 'simmer' slowly in a crock, insaporendoliwith garlic , rosemary and sage .

TheBistecca alla Fiorentinais undoubtedly the food with whichSoranabeans reach the perfect combination. To go with her dress wonderfully enough onwith extra virgin olive oil (the good of Lucca), salt and freshly ground pepper. For tamateurs, you can also add a handful of finely chopped fresh onion.

Al Bean Sorana was awarded the mark produced PGI (Protected GeographicalIndication).

In Milan, the BEANS SORANA they can try toshop in the Historic City of Milan


Phone: 02/653 441 02/653441Via Fatebenefratelli 30,

on the Annunciation, 10 (input II)
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20121 - Milano (The Circle of canals)Visit the restaurant website: www.tavernetta.it

TUSCAN OTHER SPECIALTY:Acquacotta-The Fiorentina steak-Bistecca Fiorentina-Cacciucco-Athenaeum-Chianina-CintaSenese-cioncia-Sorana beans-Griffins-Lampredotto-Panzanella-Pappa al Pomodoro-Peposo-Ribollita-Scottiglia-Sliced

Chianina-Testaroli-Trabaccolara



griffins all'aretina pan co 'griffins arezzo milano recipe Tuscan restaurant tavern helium Tuscan cuisine Tuscan restaurants tuscany restaurantdinner food

The Griffins all'aretina - CuriosityThe Griffins are the lean, calloused nose of the calf.

can be used to enrich the dish, even the cheeks.

In the gastronomic tradition of Arezzo is using a recipe that uses thesep

Florentine Cuisine

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