Cook well with traditional Italian recipes

Monday 20 August 2018
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Traditional recipes for regional cuisine, Tuscany

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Recipes and traditions

The traditional Tuscan cuisine reflects his rural origins and simple, is a gastronomy that exalts the goodness of genuine raw materials that compose it, the distinction is mainly used in the ingredients.

Recall "acquacotta", soup of the vegetables and chicken coop, "ribollita" black cabbage, beans and bread.

With the cabbage they prepare the famous porridges, soups condensed with a handful of flour.

The use of stale bread to soups is another constant traditions poor, remember the "tomato soup" made with garlic, parsley and basil, the "panzanella", where the farinaceo marries all'insalata with onion and celery .

Tuscan bread without salt is famous, crunchy and tasty, the tradition of bruschetta topped simply with good Tuscan olive oil or using pastes anchovies, liver or olives.

The "garmugia" is a soup made from beans, artichokes and peas, we find the "baked beans" sauteed with tomatoes and sage, the "soup sciorna" which includes beans, flour and lard.

Among the traditional pastries, "pici", topped with duck and bread crumbs fried and sprinkled with chili, the "Strozzapreti" typical of Siena and Arezzo area and the "pappardelle" seasoned with sauces of the woods: hare , wild boar, mushrooms.

In lunigiana prepare the "testaroli pesto", in Pisa is a kitchen celery pesto, pine nuts and honey with which seasoned rags.

Among the latter, the game and the game have a place of honor, the wild boar braise in wine and is accompanied with mushrooms and polenta, wild boar is a delicacy of the Maremma.

Traditional duck with fennel seeds with the bacon, the amazing truffled pheasant; the "cibreo" giblets is an original preparation of chicken livers and ridges.

Chicken you eat the bread padded collar, aromas and livers in Prato prepare celery stuffed with minced veal, sausage and eggs and even the "bouillon", it bubbles long before the lamb marinated with wine, in a sauce with wine, tomato and broth.

Stew with spinach is a boiled calf muscle and veal in a beat with the innards of the chicken.

Interesting is the use of pig's blood which is cooked in a pan with the bacon and eggs is added, raisins, orange, cheese and breadcrumbs.

The Florentine steak, steak is the Italian par excellence, made with Chianina beef.

The sea offers significant preparations, the "caciucco Livorno" is one of the most valuable and rich Italian gastronomy, the "mullet Livorno", the "scaveccio" is a tasty Tuscan dish of eels, with rosemary and chilli.

Other important products are of Tuscan culture, the white truffle of the Val Tiberina and St. Miniato, pine nuts Park migliarino, zucchini blackberry Pisan, the Lamb of zeros, beans zolfini, the cock of the Valdarno, the mushroom, the farro from Garfagnana, the "pattona" (polenta with sweet chestnut flour) and a series of quality oils, with strong and different characteristics of taste and smell.


Tuscan Cooking Recipes

Found 38 Traditional recipes of regional cuisine



A few examples:
Acquacotta di Siena
Acquacotta of Siena - Tuscany
Tuscany
Recipes: Soups and soups

Ingredients: (For 4 people) 400 gr porcini mushroom garlic 1 2 150 eggs grams of tomato oil salt pepper grated cheese pulp 8 of bread slices Preparation: Clean the mushrooms and cut them ...

Baccalà alla livornese
Baccalà alla livornese - Tuscany
Tuscany
Recipes: Fish, molluscs and crustaceans

Ingredients: (for 4 people) 750 gr of salt cod found in the water a few tablespoons of oil 400 gr of tomato sauce 2 cloves of garlic a little flour salt pepper 1 tuft of parsley Preparation: ...


Maiale ubriaco
Drunken pig - Tuscany
Tuscany
Recipes: Meat and offal

Ingredients: (4 people) - 4 pork chops - 1 parsley - 1 clove of garlic - 1 glass of red wine (Chianti, old) - 1 pinch of fennel seeds - salt - pepper Preparation: Prepare ...

Cardi trippati
Cardi trippati - Tuscany
Tuscany
Recipes: Side dishes and vegetables

Ingredients: (for 4 people) 900 gr of thistles 100 gr of butter 1 onion 4 spoons of grated parmesan 1 pinch of cinnamon powder 1 lemon little broth a little white flour salt Preparation: Cleanse the ...



Verdure alla toscana
Tuscan vegetables - Tuscany
Tuscany
Recipes: Side dishes and vegetables

Ingredients: (for 6 people) 1 fennel 4 tomatoes 2 leeks 1 small celery green 2 artichokes 200 gr of onions 300 gr of shelled broad beans 300 gr of peas shelled 1 lemon 1 clove of garlic parsley ...

Cieche alla pisana
Blinds at the Pisan - Tuscany
Tuscany
Recipes: Fish, molluscs and crustaceans

Ingredients: (for 4 people) 800 gr of cieche (or "cee") lives 2 spoons of oil some sage leaf 2 garlic cloves a few tablespoons of broth or hot water salt pepper parmesan ...


Filetti di fagiano alla fiorentina
Florentine pheasant fillets - Tuscany
Tuscany
Recipes: Meat and offal

Ingredients: (4 people) - 1 pheasant - 30 g butter - pate de foie gras with truffles - 1 kg of asparagus - 1 cup mayonnaise bonded - salt - pepper Preparation: Clean the pheasant, ...

Bistecca alla cacciatora
Beef steak alla cacciatora - Tuscany
Tuscany
Recipes: Meat and offal

Ingredients: (4 people) - 4 fillet steaks (or costs) from 180 grams each - 4 tablespoons olive oil - salt - pepper - 1 / 2 glass of dry Marsala - 1 / 2 glass of wine dry red and robust - 2 cloves ...



Piselli alla fiorentina
Florentine peas - Tuscany
Tuscany
Recipes: Side dishes and vegetables

Ingredients: (for 4 people) 1 kg and 1 / 2 of peas to shell 80 gr of lean bacon 30 gr of parsley 1 clove of garlic 1 / 2 glass of oil salt pepper Preparation: Cut the bacon into cubes; cleanse, wash and ...

Bianchetti e uova
Bianchetti and eggs - Tuscany
Tuscany
Recipes: Appetizers

Ingredients: (For 4 people) gr whitebait 400 3 1 eggs cup oil the juice of half a lemon 1 small onion salt pepper Preparation: Wash the whitebait in salted water, drain well. Place in a bowl the eggs ...


Risotto alla Toscana
Risotto alla Toscana - Tuscany
Tuscany
Recipes: Pasta, rice, dumplings, polenta, fregola and couscous

Ingredients: (For 4 people) gr rice 300 1 50 onion g butter 150 grams of lean ground beef 80 grams of veal liver 80 gr kidney Veal 2 tablespoons oil 1 / 2 glass of red wine pulp 3 ...

Fagiolini all'aretina
Fagiolini all'aretina - Toscana
Tuscany
Recipes: Side dishes and vegetables

Ingredients: (for 4 people) 500 gr of string beans 500 gr of tomato pulp 2 cloves of garlic 1 minced onion socket some sage leaves 3 spoons olive oil salt pepper Preparation: Cleanse ...


38 Ricette tradizionali di cucina regionale:
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