Main

Acquacotta

Acquacotta (pronounced [ˌakkwaˈkɔtta]; italian for "cooked water") is a hot broth-based bread soup in italian cuisine that was originally a peasant food. its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the maremma in southern tuscany and northern lazio. the dish was invented in part as a means to make hardened, stale bread edible. in contemporary times, ingredients can vary, and additional ingredients are sometimes used. variations of the dish include aquacotta con funghi and aquacotta con peperoni.

Side, Snack, Appetizer

Agnello del Centro Italia

Lambs reared in abruzzo, marche, tuscany, emilia-romagna and umbria, italy

Main

Arista

Roast pork loin

Main

Baccalà alla livornese

Salt-cured cod stewed with tomatoes, vegetables, white wine and olive oil

Main

Baccalà e ceci

Cod and chickpeas

Drink

Bianco di Pitigliano

Bianco di pitigliano is a denominazione di origine controllata that is located close to the southern coast of tuscany, in italy. the doc was created in 1966.

Side, Snack, Appetizer

Biroldo

Biroldo is a very dark, brownish-red, soft-textured tuscan blood sausage about 4 inches (10 cm) wide, with lighter-coloured chunks of meat and fat in it. it was traditionally made from parts of the pig, offal such as heart, lungs and tongue, that wouldn't be used for other sausages. because offal was used, the sausage would start being made right away as soon as the pig was slaughtered so that the taste of the offal would be at its freshest. the offal is boiled for a few hours, then chopped up, seasoned and spiced. spices used include cloves, star anise, cinnamon, nutmeg, fennel, and garlic. then, pig's blood is added. the exact ingredients and proportions can vary by taste and family. it is then formed into a sausage, using the pig's bladder or stomach as casing. the sausage is simmered for about 4 hours, then let cool, with weights on top to press out the fat. it can be preserved in lard for 5 to 6 months, or eaten fresh within 8 to 10 days. biroldo made in garfagnana, lucca, tuscany differs from that made in the rest of the province of lucca in that in garfagnana the head is also used. this biroldo made in garfagnana is sometimes called biroldo della versilia, named after the versilian riviera, which is the strip of tuscan coast starting at forte dei marmi in lucca and stretching down 20 km south to torre del lago puccini. the garfagnana mountain range is in the tuscan province of lucca. the cities of barga and castelnuovo are in it. garfagnana biroldo is not really exported, even out of the area: almost all produced (90%) is eaten right in garfagnana. in pistoia, tuscany, a sweeter version uses pine nuts, sultanta's and pig's blood. for their savoury version, the pistoians use calf's blood, and cheese.

Side, Snack, Appetizer

Bisciola

Bisciola (italian pronunciation: [biʃˈʃɔ:la]) is an artisanal italian sweet leavened bread originating from the valtellina valley of lombardy, italy.: 63  it is typically prepared for christmas: 63  during which time it is an essential component of christmas festivities.it is also known as panettone valtellinese,: 732  besciola, and pan di fich, the latter a name in the local dialect literally translating as fig bread.

Main

Bistecca alla fiorentina

The bistecca alla fiorentina (beefsteak florentine style) is an italian steak made of young steer (vitellone) or heifer (scottona) that, combined with the specific preparation, makes it one of the most popular dishes of tuscan cuisine. it is a high cut including the bone, to be cooked on the embers or on the grill, with a degree of "blood" cooking ("al sangue").

Drink

Bolgheri

Bolgheri (italian: [ˈbolgeri]) is a central italian village and hamlet (frazione) of castagneto carducci, a municipality (comune) in the province of livorno, tuscany. in 2011 it had a population of 131.

Breakfast

Bombolone

A bombolone (italian: [bomboˈloːne], pl. bomboloni) is an italian filled doughnut (similar to the berliner, krafne, pączek etc.) and is eaten as a snack food and dessert. the pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba (pl. "bombe") in some regions of italy. the etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe (i.e., a "calorie bomb").

Dessert, Sweet

Bombolone

A bombolone (italian: [bomboˈloːne], pl. bomboloni) is an italian filled doughnut (similar to the berliner, krafne, pączek etc.) and is eaten as a snack food and dessert. the pastry's name is etymologically related to bomba (bomb), and the same type of pastry is also called bomba (pl. "bombe") in some regions of italy. the etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this recipe (i.e., a "calorie bomb").

Drink

Brunello di Montalcino

Brunello di montalcino is a red docg italian wine produced in the vineyards surrounding the town of montalcino, in the province of siena, located about 80 km south of florence in the tuscany wine region. brunello, a diminutive of bruno ("brown"), is the name that was given locally to what was believed to be an individual grape variety grown in montalcino. in 1879 the province of siena's amphelographic commission determined, after a few years of controlled experiments, that sangiovese and brunello were the same grape variety, and that the former should be its designated name. in montalcino the name brunello evolved into the designation of the wine produced with 100% sangiovese. in 1980, brunello di montalcino was among the four wines awarded the first denominazione di origine controllata e garantita (docg) designation. today it is one of italy's best-known and most expensive wines.

Dessert, Sweet

Brutti ma buoni

Bruttiboni, also known as mandorlati di san clemente and brutti ma buoni, is a type of hazelnut or almond-flavoured biscuit made in prato, central italy, and many other cities. the name translates to 'ugly but good'. these cookies are made by incorporating meringue; an egg white and sugar mixture; with roasted chopped nuts. the cookies are crunchy on the outside with a soft texture in the middle. as with many other italian cookies, their origin is disputed but they have been made since at least the mid-1800s. in prato they are often sold with biscottini di prato.

Dessert, Sweet

Buccellato

A buccellato [buttʃelˈlaːto] is a sicilian circular cake. buccellato contains figs and nuts. it is traditionally associated with christmas in sicily.it is not to be confused with the distinct, but similar traditional lucchese cake of the same name, the buccellato (di lucca), although both are ring-shaped sweet breads that contain candied fruit peels.

Dessert, Sweet

Budino di ricotta

Ricotta pudding, similar to cheesecake

Main

Cacciucco alla livornese

Cacciucco (italian pronunciation: [katˈtʃukko]) is an italian fish stew native to the western coastal towns of tuscany. it is especially associated with the port city of livorno in tuscany and the town of viareggio north of it.

Main

Cacciucco alla viareggina

Cacciucco (italian pronunciation: [katˈtʃukko]) is an italian fish stew native to the western coastal towns of tuscany. it is especially associated with the port city of livorno in tuscany and the town of viareggio north of it.

Side, Snack, Appetizer

Cantuccini Toscani

Almond biscotti from tuscany, italy, commonly served with and dipped in vin santo dessert wine

Dessert, Sweet

Cantuccini Toscani

Almond biscotti from tuscany, italy, commonly served with and dipped in vin santo dessert wine

Main

Capozzelli

Goat or lamb head sliced in half and cooked with a variety of herbs and spices

Main

Cappone ripieno

Stuffed and roasted capon, stuffed with giblets, ground meat, sausage, vegetables, chestnuts, hard boiled eggs

Side, Snack, Appetizer

Cappuccio insalata

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Main

Capretto al forno con patate

Roasted kid goat with potatoes, common during easter

Main

Carabaccia

Onion soup

Side, Snack, Appetizer

Carciofi fritti

Deep-fried artichoke

Drink

Carignano

Carignan (also known as mazuelo, bovale grande, cariñena, carinyena, samsó, carignane, and carignano) is a red grape variety of spanish origin that is more commonly found in french wine but is widely planted throughout the western mediterranean and around the globe. along with aramon, it was considered one of the main grapes responsible for france's wine lake and was a substantial producer in jug wine production in california's central valley but in recent years, it has been reborn as a flagship wine for many cellars in the south of france as well as in catalonia.ampelographers believe that the grape likely originated in cariñena, aragon and was later transplanted to sardinia, elsewhere in italy, france, algeria, and much of the new world. the variety was historically a component of rioja's red wine blend. the grape's prominence in france hit a high point in 1988 when it accounted for 167,000 hectares (410,000 acres) and was france's most widely planted grape variety. that year, in a drive to increase the overall quality of european wine and to reduce the growing wine lake phenomenon, the european union started an aggressive vine pull scheme where vineyard owners were offered cash subsidies in exchange for pulling up their vines. out of all the french wine varieties, carignan was the most widely affected dropping by 2000 to 95,700 ha (236,000 acres) and being surpassed by merlot as the most widely planted grape.the popularity of carignan was largely tied to its ability to produce very large yields in the range of 200 hl/ha (11 tons/acre). the vine does face significant viticultural hazards with significant sensitivity to several viticultural hazards including rot, powdery mildew, downy mildew, and grape worms. carignan is a late budding and ripening grape which requires a warm climate in order to achieve full physiological ripeness. the vine also develops very thick stalk around the grape clusters which makes mechanical harvesting difficult. it has an upright growth habit and can be grown without a trellis.a white grape mutation known as carignan blanc and a pink-berried carignan gris also exists in roussillon in small plantings of around 411 hectares (1,020 acres) and 1 hectare (2.5 acres), respectively, reported in 2008.

Side, Snack, Appetizer

Carpaccio

Carpaccio (uk: , us: , italian: [karˈpattʃo]) is a dish of meat or fish (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetizer. it was invented in 1963 by giuseppe cipriani from harry's bar in venice, italy and popularised during the second half of the twentieth century. the beef was served with lemon, olive oil, and white truffle or parmesan cheese. later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper, and also fruits such as mango or pineapple.

Dessert, Sweet

Castagnaccio

Castagnaccio (locally also known as baldino, ghirighio or pattona) is a plain chestnut flour cake, typically found in the tuscany, liguria, piedmont, emilia-romagna, veneto regions of italy, and in the french island of corsica.it is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. there are also variations on the thickness of the cake, and specific names are sometimes used locally to refer to such variations. for example, in livorno, a castagnaccio 3 centimeters thick is called "toppone". castagnaccio is best served with ricotta, chestnut honey or sweet wines such as vin santo. castagnaccio is a typical rural dessert of the appennini area, where chestnuts used to be a staple food of country communities. during the economic growth following world war ii it lost its role as the main sweet in these areas, and is now prepared and sold mostly as an autumn delicacy. the commentario delle più notabili et mostruose cose d'italia e di altri luoghi by ortensio landi (1553) credits some "pilade from lucca" as the inventor of the castagnaccio ("fu il primo che facesse castagnazzi e di questo ne riportò loda").

Side, Snack, Appetizer

Castagna del Monte Amiata

Castanea sativa m. chestnuts grown in tuscany, italy

Dessert, Sweet

Cavallucci

Cavallucci is a rich italian christmas pastry prepared with anise, walnuts, candied fruits, coriander, and flour. they are sienese in origin, and the name translates approximately to "little horses". the chewy biscuits traditionally use tuscan millefiori honey as an essential ingredient in the dough.

Drink

Chianti

A chianti wine (, also us: , italian: [ˈkjanti]) is any wine produced in the chianti region of central tuscany. it was historically associated with a squat bottle enclosed in a straw basket, called a fiasco ("flask"; pl. fiaschi). however, the fiasco is only used by a few makers of the wine as most chianti is now bottled in more standard shaped wine bottles. in the mid-late 19th century, baron bettino ricasoli (later prime minister of the kingdom of italy) helped establish sangiovese as the blend's dominant grape variety, creating the blueprint for today's chianti wines.the first definition of a wine area called chianti was made in 1716. it described the area near the villages of gaiole, castellina and radda; the so-called lega del chianti and later provincia del chianti (chianti province). in 1932 the chianti area was completely redrawn and divided into seven sub-areas: classico, colli aretini, colli fiorentini, colline pisane, colli senesi, montalbano and rùfina. most of the villages that in 1932 were added to the newly defined chianti classico region added in chianti to their names, for example greve in chianti, which amended its name in 1972. wines labelled chianti classico come from the largest sub-area of chianti, which includes the original chianti heartland. only chianti from this sub-zone may display the black rooster (gallo nero) seal on the neck of the bottle, which indicates that the producer of the wine is a member of the chianti classico consortium, the local association of producers. other variants, with the exception of rufina north-east of florence and montalbano south of pistoia, originate in the named provinces: siena for the colli senesi, florence for the colli fiorentini, arezzo for the colli aretini and pisa for the colline pisane. in 1996 part of the colli fiorentini sub-area was renamed montespertoli. during the 1970s producers started to reduce the quantity of white grapes in chianti. in 1995 it became legal to produce a chianti with 100% sangiovese. for a wine to retain the name of chianti it must be produced with at least 80% sangiovese grapes. aged chianti (38 months instead of 4–7) may be labelled as riserva. chianti that meets more stringent requirements (lower yield, higher alcohol content and dry extract) may be labelled as chianti superiore, although chianti from the classico sub-area is not allowed in any event to be labelled as superiore.

Side, Snack, Appetizer

Chianti Classico

Extra virgin olive oil made from correggiolo, frantoio, leccino and moraiolo olives, from colline del chianti, tuscany, italy

Main

Chiocciole in umido

Stewed snails

Main

Ciambotta

Ciambotta or giambotta is a summer vegetable stew of southern italian cuisine. the dish has different regional spellings; it is known as ciambotta or ciambrotta in calabria and elsewhere, ciammotta in basilicata and calabria, cianfotta or ciambotta in campania and lazio, and ciabotta in abruzzo.ciambotta is popular throughout southern italy, from naples south. there are many individual and regional variations of ciambotta, but all feature summer vegetables. italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. ciambotta is most often served as a main course, or alongside grilled meats, such as sausage or swordfish. it is sometimes served with pasta, polenta, or rice.ciambotta "is a member of that hard-to-define category of italian foods known as minestre, generally somewhere between a thick soup and a stew." it is frequently likened to the french ratatouille; both are part of the broader family of western mediterranean vegetable stews.

Main

Cibreo

Stewed chicken giblets, rooster combs, offal, egg yolks, serve on toasted bread

Main

Cinghiale all'agrodolce

Wild boar in sweet and sour sauce

Side, Snack, Appetizer

Cinghiale salsiccia

Wild boar sausage

Side, Snack, Appetizer

Cinta Senese

The cinta senese (italian pronunciation: [ˈtʃinta seˈneːze; -eːse]) is a breed of domestic pig from the province of siena, in tuscany, central italy. since 2006 animals raised in tuscany have had dop status, and are officially named suino cinto toscano dop. the cinta senese is one of the six autochthonous pig breeds recognised by the ministero delle politiche agricole alimentari e forestali, the italian ministry of agriculture and forestry. the cinta senese is particularly associated with the montagnola senese and the comuni of casole d'elsa, castelnuovo berardenga, gaiole in chianti, monteriggioni, siena and sovicille, in the area between the upper merse and the upper elsa rivers. it was in the past widely distributed throughout tuscany. a genealogical herdbook was established in the early 1930s. the population fell drastically after the second world war, almost to the point of extinction, and the herdbook was discontinued in the 1960s. following a recent recovery in numbers, the herdbook was re-opened in 1997, and is kept by the associazione nazionale allevatori suini, the italian national association of pig breeders. the population remains low: at the end of 2007 it was 2867; the conservation status of the breed was listed as "endangered" by the fao in the same year. at the end of 2012 there were 2543 pigs registered, distributed over 111 farms.

Drink

Colli Apuani

Drink

Colli Etruria Centrale

Drink

Colline Lucchesi

Colline lucchesi is a denominazione di origine controllata (doc) for wine, created in 1968, that is located in northern tuscany, italy, and centered near the commune of lucca.

Main

Coniglio arrosto

Roast rabbit

Main

Cozze ripiene

Stuffed mussels (turkish: midye dolma) or midye is a generic name for plump orange mussels that contain herbed and spiced rice. midye dolma is a popular and common street food snack in the coastal cities of turkey.

Side, Snack, Appetizer

Crema di ceci

Chickpea spread or puree, serve with bread, pasta, as a soup, with fish, seafood

Side, Snack, Appetizer

Crostini toscani

Chicken liver spread on toasted bread

Drink

Elba

Elba is a doc wine made from grapes grown on the island of elba, in the region of tuscany, italy. elba wine can be red, white or sweet, the latter being the island's own version of vin santo. the elba doc was created in 1967. elba rosso is a minimum of 60% sangiovese, while elba bianco may encompasses several different blends of grapes, of which include ansonica, trebbiano toscano, vermentino and other white grapes. rosso riserva wines must be aged for a minimum of two years, including six months in bottle.

Main

Fagiano alla montaionese

Pheasant stewed with vegetables and wine

Side, Snack, Appetizer

Fagioli al fiasco

White cannellini beans with olive oil, sage, salt and pepper, traditionally cooked inside a chianti wine flask or fiasco, serve with crusty bread

Side, Snack, Appetizer

Fagioli all'uccelletto

Stewed beans in tomato sauce with garlic and sage

Side, Snack, Appetizer

Fagiolo di Sorana

The sorana bean (fagiolo di sorana) is a type of cannellini bean grown near the italian town of sorana, along the pescia river in the province of pistoia in tuscany. cultivation is limited to an extremely small microclimate area with conditions considered excellent for growing this type of bean, and production is low. demand is high, and prices are six to ten times that of other cannellini-type beans. in 2002 it received protected geographical indication (pgi) certification from the european union. it is considered economically important to the survival of agriculture in the pescia valley and because of this is believed to have helped prevent emigration from the area.

Side, Snack, Appetizer

Farina di Castagne della Lunigiana

Chestnut flour from massa carrara, tuscany, italy

Side, Snack, Appetizer

Farina di Neccio della Garfagnana

Chestnut flour from garfagnana, tuscany, italy

Side, Snack, Appetizer

Farro della Garfagnana

Spelt (triticum dicoccum) grown in lucca, tuscany, italy

Main

Fave e cicoria

Puréed fava beans and sautéed chicory

Side, Snack, Appetizer

Finocchiona

Finocchiona (italian pronunciation: [finokˈkjoːna]) is a salami variety, typical of tuscany, florence area. it is characterized by the use of fennel.

Side, Snack, Appetizer

Fungo di Borgotaro

Porcini mushrooms that grow in the forests of parma, emilia-romagna and massa-carrara, tuscany, italy, four types: boletus aestivalis, boletus pinophilus, boletus aereus and boletus edulis

Main

Garmugia

Garmugia, also referred to as gramugia, is a soup in italian cuisine that originated in lucca, tuscany, central italy. the soup's use in the cuisine of lucca dates back to the 17th century. garmugia has been described as being "a hearty soup" and one that's "unknown outside of the province" in italy.

Dessert, Sweet

Gelato

Gelato (italian pronunciation: [dʒeˈlaːto]; lit. 'frozen'), the common word in many languages for all kinds of ice cream, in english, it refers to a frozen dessert of italian origin. artisanal gelato in italy generally contains 6%–9% butterfat, which is lower than other styles of frozen dessert. gelato typically contains 35% air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

Main

Ginestrata

Ginestrata is a soup in italian cuisine that originated in tuscany, northern italy that can be described as a thin, lightly spiced egg-based soup. egg yolks, chicken stock, marsala wine or white wine, butter, nutmeg and sugar are primary ingredients. additional ingredients may include different types of wine, such as madeira wine, and cinnamon. it may also be served as an antipasto dish, the first course of a formal italian meal. ginestrata may be strained using a sieve. it may be prepared using a double boiler for cooking, and the nutmeg and sugar may be served atop it as a garnish. it may also be cooked in an earthenware pot. it is a thin soup that only slightly thickens when the cooking process is complete.

Side, Snack, Appetizer

Gnocchi gorgonzola

Potato dumplings with gorgonzola cream sauce

Main

Gnudi

Gnudi (italian pronunciation: [ˈɲuːdi]) are gnocchi-like dumplings made with ricotta cheese instead of potato, with semolina. the result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. gnudi is the tuscan word for "naked" (in standard italian "nudi"), the idea being that these "pillowy" balls of ricotta and spinach (sometimes without spinach, which is also known as ricotta gnocchi) are "nude ravioli", consisting of just the tasty filling without the pasta shell. by tradition, in tuscany, these dumplings are served with burnt butter and sage sauce, sprinkled with parmigiano or pecorino toscano cheese.in italy, outside of tuscany, they are also sometimes called "strangolapreti" (priest choker), “malfatti” (badly made) or simply "gnocchi di ricotta e spinaci" (ricotta and spinach gnocchi). gnudi became a popular dish in the us after a special version was served at the spotted pig restaurant in new york city.

Side, Snack, Appetizer

Insalata di seppie

Cuttlefish salad

Main

Lampredotto

Reed tripe (abomasum), commonly cooked in broth with vegetables, herbs and spices and made into a sandwich with salsa verde, a green sauce made with parsley, basil, olive oil, aromatics

Side, Snack, Appetizer

Lardo di Colonnata

Pork back fat that is salted and cured in marble bowls, from tuscany, italy

Main

Lasagne verdi

Baked lasagne made with spinach pasta, or made with spinach

Main

Lepre alle erbe in stile etrusco

Braised wild hare with vegetables, herbs and wine

Side, Snack, Appetizer

Lucca

Extra virgin olive oil made from frantoio and leccino olives, from lucca, tuscany, italy

Side, Snack, Appetizer

Mallegato

Blood sausage, made with pork blood, pork fat, pine nuts, raisins, cinnamon, nutmeg and salt

Side, Snack, Appetizer

Marrone del Mugello

Chestnuts grown in mugello, tuscany, italy

Side, Snack, Appetizer

Marrone di Caprese Michelangelo

Chestnuts grown in arezzo, tuscany, italy

Main

Melanzane alla parmigiana

Eggplant casserole with tomato sauce and cheese

Side, Snack, Appetizer

Miele della Lunigiana

Honey produced in the region of lunigiana in tuscany, italy

Main

Minestra di ceci

Chickpea soup with pasta, meat, vegetables

Main

Minestra di farro

Spelt soup with vegetables, greens, beans, herbs

Drink

Montalcino

Dessert, Sweet

Montebianco

A mont blanc (or mont-blanc aux marrons, in italian, monte bianco) is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. it was created in nineteenth-century piedmont, in italy. the name comes from mont blanc, as the dish resembles a snow-capped mountain.

Drink

Montescudaio

Drink

Morellino di Scansano

Morellino di scansano docg is an italian red wine made in the hilly environs of the village of scansano, gr, in the maremma region of coastal tuscany, which has an ancient but obscure tradition of winemaking. morellino is the local name for the sangiovese grape variety. many people think that the name morellino comes from morello (brown), the colour of the region's horses. the name may also come from the morello cherry, a dark red cherry with great tartness and acidity. the wine, which was granted doc status in 1978, then upgraded to docg status beginning with the 2007 vintage, is made from at least 85% sangiovese, which is also the basis of the tuscan wines chianti, brunello di montalcino, and vino nobile di montepulciano. the remaining 15% can comprise any non-aromatic black grape varieties included in a list made and periodically updated by tuscan wine authorities.

Drink

Morellino di Scansano

Side, Snack, Appetizer

Mortadella Bologna

Mortadella (italian pronunciation: [mortaˈdɛlla]) is a large italian sausage or luncheon meat (salume [saˈluːme]) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). it is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries. the best-known version of mortadella is mortadella bologna pgi, but other varieties are found across italy, including some made of other meats.

Side, Snack, Appetizer

Mortadella di Prato

Pork sausage from prato, tuscany, italy

Side, Snack, Appetizer

Mostarda

Mostarda di frutta (sometime also called mostarda) is a northern italian condiment made of candied fruit and a mustard-flavoured syrup. commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used.traditionally mostarda was served with boiled meats, the bollito misto which is a speciality of northern italian cooking. more recently it has become a popular accompaniment to cheeses.

Side, Snack, Appetizer

Mostarda Mantovana

Mostarda di frutta (sometime also called mostarda) is a northern italian condiment made of candied fruit and a mustard-flavoured syrup. commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used.traditionally mostarda was served with boiled meats, the bollito misto which is a speciality of northern italian cooking. more recently it has become a popular accompaniment to cheeses.

Breakfast

Necci

Neccio (pl. necci), also called niccio, ciaccio, or cian, is a galette made with chestnut flour, typical of some mountain zones of tuscany and emilia, in italy, and on the island of corsica, in france. today people tend to consider neccio a dessert, but peasants once used to eat it with savory food.the italian government has declared neccio a prodotto agroalimentare tradizionale ("traditional italian regional food") of tuscany.

Side, Snack, Appetizer

Necci

Neccio (pl. necci), also called niccio, ciaccio, or cian, is a galette made with chestnut flour, typical of some mountain zones of tuscany and emilia, in italy, and on the island of corsica, in france. today people tend to consider neccio a dessert, but peasants once used to eat it with savory food.the italian government has declared neccio a prodotto agroalimentare tradizionale ("traditional italian regional food") of tuscany.

Dessert, Sweet

Necci

Neccio (pl. necci), also called niccio, ciaccio, or cian, is a galette made with chestnut flour, typical of some mountain zones of tuscany and emilia, in italy, and on the island of corsica, in france. today people tend to consider neccio a dessert, but peasants once used to eat it with savory food.the italian government has declared neccio a prodotto agroalimentare tradizionale ("traditional italian regional food") of tuscany.

Drink

Nipozzano

Dessert, Sweet

Nocciolini

Very small hazlenut meringue cookies

Dessert, Sweet

Pampapato di Ferrara

Dome-shaped fruitcake made with candied fruit, nuts, chocolate and spices, common during christmas, from ferrara, emilia-romagna, italy

Main

Pancotto

Pancotto is a soup prepared with pieces of stale bread boiled in broth or water and seasoned.it is a dish from the cuisine of recovery that recalls the thrifty and humble mentality of the peasant culture that never would have wasted a crumb of bread, present in all regions of italy with infinite variations due to the type of bread, the liquid used and the cooking process. as a consequence, it is called in different ways, such as: lombard panada, ligurian pancheuto, sardinian pane cottu. in the past, especially in lombardy and in tuscany, it was used to promote lactation and it was served to convalescents.

Side, Snack, Appetizer

Pan di ramerino

Sweet rosemary and raisin buns

Side, Snack, Appetizer

Pane Toscano

Pane sciocco (pronounced [ˈpaːne ʃˈʃɔkko]; also called pane toscano outside tuscany) is a variety of bread commonly found in tuscany, umbria, and the marches, three regions of italy. sciocco means "without salt", but is also a synonym for "stupid" in italian. tu proverai sì come sa di sale lo pane altrui, ... you will experience how salty is the others' bread, ... dante alighieri from the divine comedy

Dessert, Sweet

Panforte

Panforte is a traditional chewy italian dessert containing fruits and nuts. it is similar to a florentine but much thicker, or a little like a lebkuchen. known throughout all italy, it is a christmas tradition associated most especially with the province of siena.

Side, Snack, Appetizer

Panforte di Siena

Panforte is a traditional chewy italian dessert containing fruits and nuts. it is similar to a florentine but much thicker, or a little like a lebkuchen. known throughout all italy, it is a christmas tradition associated most especially with the province of siena.

Dessert, Sweet

Panforte di Siena

Panforte is a traditional chewy italian dessert containing fruits and nuts. it is similar to a florentine but much thicker, or a little like a lebkuchen. known throughout all italy, it is a christmas tradition associated most especially with the province of siena.

Side, Snack, Appetizer

Panigacci

Unleavened flatbread or crepes cooked in cast iron or terra cotta baking dishes called testi, serve with pesto, cold cuts, cheese, chocolate, panigacci batter is also used to make testaroli pasta

Side, Snack, Appetizer

Panzanella

Panzanella [pantsaˈnɛlla] or panmolle [pamˈmɔlle] is a tuscan and umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. it often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. it is also popular in other parts of central italy.

Main

Pappa al pomodoro

Pappa al pomodoro (italian: [ˈpappa al pomoˈdɔːro]; translating to "tomato mush") is a thick tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. it is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. the dish has ancient origins, although it was largely popularized by the 1911 publication of il giornalino di gian burrasca and by its television version, in which rita pavone sang the well-known song "viva la pappa col pomodoro".