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TASTE and
FLAVOR of
TUSCANY
TUSCANY during the MIDDLE AGES
                  Extremely SIMPLE
                   food best describes
                  the CUISINE of
                  tuscany.
                  The meal usally
                   comprises of SALAD,
                   LEGUMES and MEAT.
FLORENCE
CAPITAL of TUSCANY

                      Florence is famed for
                       its RIBOLLITA, steaks
                       and tripe.
                      Doughnuts and pastry
                       with icing sugar are
                       famous during periods
                       of CARNIVAL.
PRATO and NIEVOLE VALLEY

* Prato is known for its
CANTUCCINI which
they dip in Holy Wine

* Nievole Valley has an
outstanding menu
based on FRIED
FROGS& the famous
SORANA BEANS
PISTOIA
          GIBLET SOUP (the
            prisoner) is famous in
            Pistoia. Also,
            "BRIACHINA" (red &
            green salad) &
            "BERTOLI" (dried apples)
           "NECCI" type of food
            from the mountains
LAMPORECCHIO & LUCCA




BRIGIDINO from Lamporecchio is considered to be
            Tuscany's special delight.
   Lucca's local specialty is the BUCCELLATO.
GARFAGNAN & COLONNATA
A cereal used by the ancient Romans is called
SPELT in Garfagnan. The area of Colonnata
       gave birth to PORK LARD.
VERSILIA & PISA
                    Tuscan PESTO
               ismore delicate than
                 the original version
                  from Genoa. Also
              BEFANINI and CECINA
                   are some of the
               famous pastries from
                        Versilia.
                       Pisa is rich
                  in BISCHERI and
                        truffles.
LIVORNA & MAREMMA
    CACCIUCCO is a
traditional recipe from Livorno.
Serve best with Tuscan wine &
         toasted bread

                                       Inventedto feed the local
                                          cowboys & charcoal
                                   burners, ACQUACOTTA is a hit
                                   in Maremma. Other famous dishes
                                     are SOSPIRI, BIRILLI & ZUCCATA
CASENTINO
In Casentino mouth-
 watering dishes like
 SCOTTIGLIA and
  PANINA can be
        found.
  FRUGIALE and even
SBRICIOLONA are also
 famous to locals and
       tourists .
SIENA




 Thich home-made spicy dish served with
hare/meat sauce is famous in Sienese table.
PICI and PANFORTE are the best in Siena.
BUONCONVENTO




Bread is very important for the Italians. That is why the
 small town of Buonconvento can be proud of their
                BREAD MUSEUM.
VALASTRO FAMILY
  CAKE BOSS
Tuscany and its Cuisine
BUON MANGIARE!

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Tuscany and its Cuisine

  • 2. TUSCANY during the MIDDLE AGES  Extremely SIMPLE food best describes the CUISINE of tuscany.  The meal usally comprises of SALAD, LEGUMES and MEAT.
  • 3. FLORENCE CAPITAL of TUSCANY  Florence is famed for its RIBOLLITA, steaks and tripe.  Doughnuts and pastry with icing sugar are famous during periods of CARNIVAL.
  • 4. PRATO and NIEVOLE VALLEY * Prato is known for its CANTUCCINI which they dip in Holy Wine * Nievole Valley has an outstanding menu based on FRIED FROGS& the famous SORANA BEANS
  • 5. PISTOIA GIBLET SOUP (the prisoner) is famous in Pistoia. Also, "BRIACHINA" (red & green salad) & "BERTOLI" (dried apples)  "NECCI" type of food from the mountains
  • 6. LAMPORECCHIO & LUCCA BRIGIDINO from Lamporecchio is considered to be Tuscany's special delight. Lucca's local specialty is the BUCCELLATO.
  • 7. GARFAGNAN & COLONNATA A cereal used by the ancient Romans is called SPELT in Garfagnan. The area of Colonnata gave birth to PORK LARD.
  • 8. VERSILIA & PISA Tuscan PESTO ismore delicate than the original version from Genoa. Also BEFANINI and CECINA are some of the famous pastries from Versilia. Pisa is rich in BISCHERI and truffles.
  • 9. LIVORNA & MAREMMA CACCIUCCO is a traditional recipe from Livorno. Serve best with Tuscan wine & toasted bread Inventedto feed the local cowboys & charcoal burners, ACQUACOTTA is a hit in Maremma. Other famous dishes are SOSPIRI, BIRILLI & ZUCCATA
  • 10. CASENTINO In Casentino mouth- watering dishes like SCOTTIGLIA and PANINA can be found. FRUGIALE and even SBRICIOLONA are also famous to locals and tourists .
  • 11. SIENA Thich home-made spicy dish served with hare/meat sauce is famous in Sienese table. PICI and PANFORTE are the best in Siena.
  • 12. BUONCONVENTO Bread is very important for the Italians. That is why the small town of Buonconvento can be proud of their BREAD MUSEUM.
  • 13. VALASTRO FAMILY CAKE BOSS