When it comes down to Italian food we usually think: PASTA or PIZZA. Sure, a lot of of this carbs heaven are their signature dishes, however there is a lot more to it. Tuscany is considered the food “meca” of Italy and here are some of their traditional dishes from that region.
Bistecca alla Fiorentina
Bistecca alla Fiorentina or Florentine T-bone steak is taken from the loin of the young steer (vitellone) and has a “T” shaped bone with the fillet on one side and the sirloin on the other. It’s normally 3-4 cm high and 1,5 – 2 kg heavy and for this very special cut, the big Chianina is one of the favorite cattle breeds. It is great to pair with a basket of bread and butter.
Panzanella
Panzanella is a cold bread salad whose name of uncertain origins probably derives from the word, pan, which is short for pane or bread, and zanella, an old Italian name for a bowl. Panzanella’s main ingredients are unsalted bread, tomatoes, red onions, basil, olive oil, vinegar and salt. You can’t go wrong with it… just say bread and I’m IN!
Torta di ceci
Livorno is a lively port city on the Tuscan coast famous for its street food, torta di ceci. It is a thin savory cake, crisp on the outside and soft inside, made with chickpea flour. It’s naturally vegan and gluten-free. Eat the torta with a good sprinkling of black pepper. Perhaps more like a super crispy bread (bread again… tums up!)
Castagnaccio
It is a traditional cake made with chestnut flour, very common to the Apennine mountainous area of Tuscany. It can be eaten all year round because it’s good both warm and cold. (Personally I would label as a delicious gooey sweet bread). I love my carbs with sugar… hehe.. I hope you get the joke.
Pappa al pomodoro
Pappa al pomodoro soup is one of the foods that Tuscany has contaminated the entire peninsula with. It’s made with stale Tuscan bread, tomatoes garlic and basil leaves. Don’t forget (the BREAD) as a side for dipping 😉
Did I save that I’m obsessed with BREAD yet?! Well…. I can’t deny my Italian heritage…
Yummm… Bon Appetit!
