Typical tuscan bread, good and genuine!
Tuscan bread
Category: Tuscan Recipes
Tuscan plate
Have you ever tasted the “trippa alla fiorentina”? It’s a typical strong tuscan plate flawor.
Ingredients:
Florentine trippa (already boiled )
oil
onion
carrot
celery
ripe tomatoes chopped
salt and pepper
parmesan
butter
Preparation:
You can buy alredy boiled trippa:
wash well, cut into strips and put it to drain. In a pan with oil, fry the chopped onion, carrot and celery, add the trippa, ripe tomatoes chopped, salt and pepper, and cook with the lid for half an hour, possibly by wetting with water if see that it dries too much. At the end sprinkle the trippa with parmesan and butter, mix again, wait a few minutes before serving.
Ravioli foods
The “ravioli pasta” is different from region to region, but the Tuscan ravioli are excellent!
You can find them with tomatoes, with meat sauce, stuffed with cheese and vegetables, fish, mushrooms, truffle.
There are many different sizes, round or square, large or small .. but you’ll never forget the ravioli foods after tasting!
Olive oil tasting Tuscany
If you visit Tuscany you can’t leave without have tasted the olive oil.
For many years the Matteucci Annamaria Farm produces extra virgin olive oil, is located on little hill, near Lucca, surrounded by 300 olive trees. The farm is composed of father, mother (hence the name) and two daughters.
This oil made unique by its perfect taste (yielded by perfectly ripe olives, and light bitter notes, due to the intensity of the fruity tatse revealed), colour (golden yellow with green tints) and overall bouquet, so much so that many taster who still come to the various production areas of italy to buy oil for their companies.
Up to 90% of the olives used are from the Frantoio variety and up to 20% the Leccino variety with lower percentages of Pendolino and other local minor varieties.
Don’t never forget that the olive oil is important for its organoleptic qualities and for nutritional properties which contribute to a complete and healty diet.
Olive oil tasting Tuscany:
Azienda Agricola Matteucci Annamaria
Via dei Colli 1, 51012 Veneri – Pescia (PT)
Tel +39 0572 428610 – Cel. +39 347 5755347
info@aziendaagricolamatteucci.com
www.aziendaagricolamatteucci.com
Tuscan biscotti
A typical Tuscan biscuit from Capalbio – Tuscan biscotti
Ingredients:
5 eggs
1/2 kg of sugar
flour as is necessary
400 gr of shelled almonds
lemon rind (grated)
just a tip of leaven for walnuts
Arrange the flour on the pastry board, break off eggs and to shake them, add the sugar, the lemon rind, the almonds, and a tip of leaven. Paste to get a soft paste. Form some rolls and put them in a buttered pie.
Put into an oven with moderate temperature for about half an hour.
After, cut rolls in little slices large as a finger, put back in the oven again the biscuits to obtain the optimal cooking.