Tuscan

Italians call Tuscan cuisine one single word - essenziale, which means simplicity in translation.

Tuscany is an old Italian region, the capital of which is the world-famous beauty Florence.

Tuscan cuisine recipes use only natural and fresh ingredients. Tuscan chefs are never in a hurry when preparing dishes, they always clearly check the doses of ingredients and carefully select high-quality products.

No recipe for Tuscan cuisine is complete without olive oil. The oil is considered the cornerstone of the culinary tradition of Tuscany, it is used for frying, dressing salads, and is also added to soups. Butter is extremely rarely used in Tuscan dishes.

The inhabitants of the region themselves like to repeat that the basis of their cuisine is bread and olive oil. Tuscans make a special type of fresh bread, which is eaten independently, and is also added to some dishes of Tuscan cuisine.

In addition to fresh bread in Tuscany, Garfagnino bread is baked from potato flour, a feature of this product is the ability not to stale for a long time and maintain a rich taste. The famous Antipasto toscano dish is made with smoked ham, salami and unleavened bread.

During your meal, you'll always get Fett'unta's lightly fried garlic Tuscan bread. Bread in Tuscan cuisine is usually added to soups, as well as pastes, risotto or pasta. Bread works nicely with vegetables, so it's often added to Tuscan salads. The Tuscan meal follows a centuries-old custom.

Snacks are served first. Tuscan snacks include vegetable salads, bread, pates, as well as famous meat and sausage products. For example, smoked sausage with Finocchion dill or Soppressat ham, which is abundantly seasoned with spices. A delicacy for Tuscans is Buristo's blood sausage.

A traditional meal in Tuscany is not complete without first courses. A special dish for Tuscan cuisine is Ribollita soup. This vegetable soup is considered more delicious on the second day, which is completely not typical for such lovers of fresh dishes as the inhabitants of Tuscany.

In the Tascany region, as in all of Italy, legume dishes are popular. Beans are considered the favorite side dish and ingredient. For example, dwarf beans made with sage and tomatoes are served for meat dishes. Chechi peas are seasoned with rosemary and also served as a side dish for meat dishes of Tuscan cuisine.

In Tuscan cuisine, a special place is occupied by fish, which was previously considered the food of the poor. Fishermen had to be creative to make simple, delicious and nutritious fish dishes. Fish dishes for real gourmets are also available in Tuscany. Bottarga is mullet caviar, and at Christmas a dish of anchovies and black kale is made.

As a main course, in addition to fish, Tuscans like to serve meat. In Tuscan cuisine, there are many variations in the preparation of meat dishes. It is worth noting that more often Tuscans eat beef.

For the famous Tuscan recipe, Florentine beefsteaks take meat from the thigh of a special breed cow. These burenks are characterized by a white suit, significant weight and long horns. The steak is instantly prepared on burning coals, without fire, such a dish is not fully cooked "with blood. "

It is customary to finish a meal in Tuscany with desserts or a cheese plate. The famous Tuscan Pecorino cheese with Nechchi tortillas or Buccellato pies with raisins combined with sweet wine can be a lovely finish to the meal.