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Tuscan cooking
The Tuscan cooking is sober and presents simple tastes prepared with expert mastery.
The simplicity of dishes is bound to a cultural story of poverty and misery. The difficult conditions of life imposed the utilization of poor food on the population, that's the reason why oil is preferred instead of lard and soups are preferred instead of pasta.
The fundamental food is without doubt bread, that is present in one thousand shapes including the long loaf, the wheel, from crostini (cruncy bread) to focacce (sort of flat bread), from schiacciata (another kind of flat bread) with oil to pan di ramerino (bread dough with rasins and rosmary). Also the absence of salt once too expensive which represents the typical appearance of simplicity, of poverty that characterized the cooking traditions of this territory. It is actually with bread that Tuscan recipes are made for example: the Panzanella, bread that has been soaked in water, and blended with fresh vegetables, the pappa al pomodoro that is bread cooked with garlic, parsley, basil, salt, oil and tomatoes and the famous ribollita that is a soup boiled several times. This recipe was from peasants that warmed up the soup, which was left over from the day before.
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