Bistecca alla Fiorentina is considered the quintessence of Tuscan steaks, prepared and cooked simply over hot coals to showcase the quality of the beef.
Category: Tuscan Cuisine and Recipes
Simplicity is central to the Tuscan cuisine with legumes, bread, cheese, vegetables, mushrooms and fresh fruit on a daily basis.
Nothing goes to waste in an Italian kitchen so it makes sense that old bread would have it’s uses. Panzanella is a traditional Tuscan salad made with stale bread (toasted or baked) soaking up the flavours of the dressing, and bursting with the fresh crunchy texture of tomato and basil.
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, chard, Lacinato kale, and onion.
Schiacciata all’Uva is a very traditional flatbread commonly found in central Italy, typical of Tuscany, and particularly the provinces of Florence and Prato. The grape focaccia has also spread in some areas of the hinterland of the province of Grosseto, where it is called grape crusher. Sweet, ripe grapes are used to fill and top focaccia that is lightly seasoned with fresh rosemary.