Discover Tuscany through food
I love travel and three free days in a row mean a short escape from reality. I like to get in touch with cultures that are completely different from my own, meet local people and try new foods. Experimenting is part of the journey and I have no resistance when it comes to street food!
But despite my passion for travel, there’s a place I love more than any other in the world. I’m talking about my Tuscany, where I was born and where I have always lived. And a good way to discover Tuscany is… through food! Even though I know my region very well, there is always something new to be discovered. So in this post I want to bring you with me to taste Tuscan specialties! Enjoy!
The traditional starter of a Tuscan meal is Crostini Toscani, that is bread, similar to a baguette spread with chopped chicken liver sauce. For a really tasty starter you can also fry the bread.
Crostini Toscani (serves 4)
350 g of chicken liver
1 tablespoon of capers
1 glass of red wine
extra virgin olive oil
salt and pepper
Clean and chop the chicken liver removing any tiny fat, green specks of bile and blood
cut onions into slices and gently fry with capers
add the chopped chicken liver and leave to cook for approximately 5/10 minutes
add the lemon zest and a glass of red wine, letting it evaporate
chop everything as finely as possible; spread the mixture on toasted bread and enjoy!
As you maybe know, in Tuscany we eat unsalted bread and we have many recipes to use up stale leftovers. One of these, and the most famous, is certainly the pappa al pomodoro recipe. Simple, but excellent ingredients make it.
Pappa al pomodoro (serves 6)
500 g of old Tuscan bread
extra virgin olive oil
4 garlic cloves peeled and crushed
1 kg of ripe tomatoes skinned and cut into chunks
1 small dried red chilli
12 large basil leaves torn.
Slice the bread and cut into slices
Heat the olive oil in a saucepan large enough to contain all the ingredients
add the garlic and when it begins to sizzle add the chili, after a couple of minutes the tomatoes, season with salt and pepper
cook for 15 minutes and when the tomatoes have melted into a sauce add the bread and stir
lower the heat; simmer until the consistency is that of a thick stew
check the seasoning and add the basil leaves before finishing your preparation
When you serve the pappa al pomodoro, add fresh basil leaves and extra virgin olive oil.
Now it’s time for some meat. The first food that comes to mind is the bistecca alla fiorentina or simply fiorentina. The Florentine T-bone steak needs no introduction: its secret lies in choosing very good meat, the right cut and the right length of cooking time. Please never ask for a “fiorentina ben cotta” (well done). The fiorentina steak must be well browned outside and rare inside. Serve with a sprinkling of freshly ground black pepper and extra virgin olive oil.
Finally I propose a typical cake of my village, Massarosa. This is a chocolate cake prepared during Easter period. In other cities it is known as “torta co’ bischeri”. It is quite difficoult to be prepared at home, but not impossible and the result is delicious. Just imagine a soft cream made with white rice, dark chocolate, pine nuts, candied fruit, raisins and spices in a shortcrust pastry pie. Should I add something else? ☺ Here is the complete recipe on Tuscanycious: http://www.turismo.intoscana.it/allthingstuscany/tuscanycious/torta-co-bischeri-recipe/
Bio: Serena Puosi is a blogger and community manager at Around Tuscany (official travel blog of TuscanyTourism Board) and on Mercoledì tutta la settimana (Italian travel blog). She lives in Tuscany and she loves to travel the world and write about it.
Photos by Nat @ A Cook Not Mad