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Tuscan Journey: Recipes from Tuscany

Pici Homemade Pasta (Mar 2006)

Pici Pici are relatives of the spaghetti family. They are made by hand and can reach 3 metres in length. They are the speciality of the Siena region. In Romagna they are called 'Strozzapreti'. Ingredients for 10 people 800g of Flour 1 Egg 1 Tablespoon of Olive Oil Salt Quarter of a ...

Cacciucco alla Livornese (Mar 2006)

Very few dishes like cacciucco have changed over time. This dish was made for the crew's rowers. Unfortunately due to the lack of fish the variety is lower. It is a traditional dish liked by everyone and is getting even better. Ingredients for 6 people 500g of small cuttle fish 500g of octo ...

Acquacotta alla Pinchiorri Soup (Mar 2006)

Acquacotta alla Pinchiorri Annie Feolde has a kitchen in the famous Florence restaurant in via Ghibellina. Every so often she dedicates the menu to traditional Tuscan dishes, among which is the l'aquacotta maremmana, literally cooked water! She first discovered this wonderful dish in a restaurant ...

Stuffed Porcini Mushrooms (Mar 2006)

Funghi porcini ripieni - Stuffed Porcini Mushrooms Ingredients for 4 250g of porcini mushrooms 250g of minced meat 150g of hard bread 50g of parmesan cheese 2 cloves of garlic 1 egg fresh marjoram parsley salt and pepper 4 more big porchini mushrooms of equal size olive oil ...

Chesnut Gnocchi (Mar 2006)

Chesnut Gnocchi In 1972, Luigi Ugolini, bought out a famous local company in Abetone : it belonged to Zeno Colò, the great skiing champion . With Ugolini speaking highly of Colò, and of Celina Seghi, the victor of the world ski slope competition. Colò's company was then later used to make a res ...

Trippa alla Pisana (Mar 2006)

This is the speciality of Sergio's restaurant in Pisa. Tripe is a delicacy, for connoisseurs. Ingredients for 4 people 500g of tripe 50g of pig bacon 1 mature tomato 1 onion 1 carrot 3 sticks of celery 1 sprigg of parsley 2 cloves of garlic 3 teaspoons of olive oil A tablesp ...

Ribollita from Florence (Mar 2006)

Ribollita Ribollita: out the flags! Playing the Chiarine of the old palace, you will find the friends of Buongustai. Florence has taken it by the throat. Based from the ancient restaurant of via Lambertesca, a few metres away from the Uffizi. Many of the following artists have eaten there includi ...

Tagliata di vitella alla Cane e Gatto (Mar 2006)

The name of this restaurant is intriguing, due to the fact that Sonia and Paolo Senni, have revamped, with creativity their "Antica Hostaria", with old recipes from Siena. Ingredients for 4 people 500g of veal 100g of cooked ham 200g of fresh porcini mushrooms meat stock a glass of brandy ...

Black rice with Cuttlefish (Mar 2006)

Ingredients for 4 people 500g - 600g of fresh cuttlefish 400g of rice 2 cloves of garlic 1 red chilli pepper 2 tablespoons of meat sauce 1 glass of white wine Olive oil Take a casserole dish. Cover the bottom with olive oil. Add 2 cloves of garlic and 1 red chilli pepper. Clean the cuttl ...

Pork cooked in foil (Mar 2006)

Here is a dish which when it reaches the table it becomes the centre of attention! Arnaldo Nardini cut a big pork steak, or a chop and put it into a pan with olive oil, a clove of garlic and olives, the green olives are good but the black ones are better. Once it is half cooked, the meat should be g ...

Capraia e Limite 1306 Weekly Price: Min. € 400,00 Max. € 600,00 Number of Beds: 22

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Empoli 1194 Weekly Price: Min. € 570,00 Max. € 1.545,00 Number of Beds: 35

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