| | | | | | | | I crossed separated enogastronomici for Region | | | | | | | | | | |  | | | | The most ancient Latin name used for pointing out the territory of the people Etrusco was that of "Etruria", and with this term you/he/she was called by the August emperor the seventh one of the eleven regions in which divided Italy. In the lower part empire prevailed the name of Tuscia and only from the X sec. the word can be found: Tuscany. There is here a kitchen without frills, deprived of elaborations, been born by the heritage etrusco and rich of the culinary imagination of house Physicians. Sober, simple, essential. These are the three adjectives habitually used for defining the Tuscan cuisine, that doesn't need great elaborations to continually conquer new admirers. The fame of the recipes of this earth is mainly due to the absolute goodness of the elements of base that almost constantly accompanies him: bread and oil above all. You taste a slice of Tuscan bread bathed in the oil of olive and you will have captured in a bite the essence of this kitchen. Here bread is insipid, that is without salt, and therefore he marries well the ingredients of the most varied recipes, from the appetizers to the sweets. Once in Tuscany bread replaced the pasta straight, poorly used in the regional circle, made exception for the "pici" senesi or the "pappardelle to the hare" of origin aretina.
The extravergine produced by these parts is of exceptional quality. Excellent both in cooking and raw, it almost all accompanies the characteristic recipes of this region. Not to underestimate the contribution of the grass aromatic characteristics of this region, among which the rosemary or ramerino, able to give a touch in more to many local tastes. The history of the Tuscan gastronomy began toward the year thousand with the advent of the free Communes. After the crusades and up to everything the three hundred it was a kitchen exaggerated sort of gravies and spice, ideal to satisfy the carousals of the warriors and the squires. In four hundred, epoch of the Magnificent one, the culinary taste slowly started to lighten thanks to of the recipes that for measure, order and harmony, in five hundred they also spread in France with Caterina Medical de. But it was after the French Revolution, with to affirm him some bourgeois classes, that the kitchen Tuscany sank his/her roots in the country, producing simple recipes, tightly tied up to the seasonal products and you enrich with sobriety.
"A kitchen from poor men that you/he/she can be on the table of a king", a famous man of state exclaimed to the succession of Vittorio Emanuele II, describing the discovery of this gastronomy that had as scenery the crackling fireplace with roast perfumed.
Cheeses pecorini, base preparations of pig and the oil of olive, for the about ten confinements that crossed the region, you/they are used in the typical dishes in different way from bell tower to bell tower. Every ricettta Tuscan, even if it is composed from few ingredients, esaltatata comes with the use of the garlic and the onion approached to rosemary, sage, basil, laurel, parsley, nutmeg, coriander, nails of carnation, cinnamon and pepper. | | |  | To begin a lunch to the Tuscan way is essential an appetizer of base earth of meats (among which detaches the tasty ham) and croutons, slices of toasted bread smeared of a base paté of fegatini of chicken, spleen of calf, capers and butter. Appetizer to be remembered is also the panzanella, salad of wet stale bread in the water and flavored with tomato, onion, basil and vinegar. Among the first courses it deserves the initial quotation the so-called one 'it eats up with the tomato', flat 'poor' but dainty to base of tomato cooked with oil, garlic, basil and pepper. I am | | | you appreciate the Tuscan soups, served with vegetables as the strong and genuine taste, crushes for times and exalted by the oil during to have served. We quote among all the most famous, reboils her/it Florentine, that has given origin to a lot of variations. Among the Tuscan pastas, the most typical is without doubt that of pappardelle to the hare, with the seasoning of juice of cooked hare in red wine, oil and tomato. Among the seconds, the flat symbol is the very famous beefsteak to the Florentine, that to be 'doc' you/he/she must originate from the bovine pregiatissimis of race chianina, raised in Val of Chiana, to the confinements with Umbria. It deals with a flat symbol in how much it almost mirrors to the perfection him | | | | elements of essenzialità and rigorousness typical of the Tuscan cuisine. It consists in fact of a whole loin, a great deal thick, that cannot overcome the seven hundred grams of weight and you/he/she must be on the fire without suffering alterations any type; forbidden to often turn her/it or to riddle her/it, in how much you/he/she could lose his/her better aromas. Once ready you/he/she can be salty, flavored with oil and pepper and served accompanied by segments of lemon. Flat characteristic it is also the tripe to the Tuscan, flavored with | | | | | bacon, tomato and parmesan cheese. As it regards the vegetables very used they are the beans that, it is said, in Tuscany they were already known to the times of the etruschis. The uccelletta you/they are done to, typical recipe Florentine, or to the straw-covered bottle, according to a diffused system in the province in Pisa that the beans want put with water, oil, rosemary and other odors inside a situated straw-covered bottle under the ash. Over that the soups to make the vegetables they are consumed alone also often, especially crushes in frying pan: excellent in this case the you rob, the artichokes, the flowers of pumpkin, the zucchines, the cauliflowers. Among the cheeses it is famous the Tuscan pecorino, 'rediscovered' from the experienced ones only from few decades, while among the meats, besides the good Tuscan ham, we remember the sausages of wild boar and the particular finocchiona, big flavored soft salami with seeds of fennel | | | |  | The soup of fish in Tuscany has a known name in Italy: it is the famous cacciucco flat symbol of the port city of Livorno. To seem of many is the best soup of fish that can be tasted on the shores of the whole peninsula: without doubt it is one of those from the strongest tastes and 'true.' According to the tradition labronica to do a good cacciucco needs to employ at least so many qualities of fish how many the are 'c' contained in its name, that is five. | | | | The livornesis however you/they have learned to use more modulating to the perfection the equilibrium among the various specialties that offer the Tyrrhenian sea a lot of of it: grongo, scorfano, octopus, mullets, cuttlefishes, gamberoni and who more it has of it, more puts of it. . The base of cooking is a soffritto of garlic and onion, then they are employed tomato, spicy peperoncino and it bathes him the everything with local red wine. You/he/she is served in table on a bed of slices of bread toasted and you rub with the garlic. To taste then the mullets to the livornese (done with tomato and garlic and you serve together with the peas), the tuna and the stoccafisso to the livornese, the dried cod. Famous also the kitchen of fish of the coast versiliese, with his/her soup of clams and a particular version of the cacciucco, subsequently flavored with pepper. Also the sweets follow the rule of the simplicity conforming to the whole Tuscan cuisine. | | | | The biscuits are diffused done in handicraft way: the ricciarellis in Siena, the cantuccinis of Lawn and the brigidinis, wafers to the anise done to Pistoia. Always of Siena is the famous panforte, sweet Christmas of medieval origin rich of spice, almonds and candied fruit. To also remember the castagnaccio, cake of the base flour Garfagnana of chestnuts, crush in oven and flavored with pinoli, rosemary and a thread of oil; the buccellato, specialty lucchese to the anise with raisin and candied; finally the zuccotto, Florentine specialty that he/she remembers the dome of the Cathedral. Tuscany is really a |  | | | | | | | | the wines' heaven. You/they can taste a lot of and all leave to the connoisseur, as to the profane, an indelible memory. So much to begin our review we speak of one of the most famous wines to the world, the Chianti. Of color ruby, dry, from the intense perfume, it towers in his/her characteristic straw-covered bottle impagliato on the Tuscan tables. In fact some is produced on the whole regional territory, from the Florentine necks to those senesis, from those aretinis in the hills pisane. Among the noble wines it is to name the Sassicaia, that is born from the graft in Tuscany of the vine Cabernet, the Montepulciano, dry red and the Brunello of Montalcino mandatory, produced on the hills senesi, red velvety, strong and of elevated contained alcoholic. Among the whites of big merit we remember the Vernaccia of St. Gimignano, shoal and end and the Galestro, excellent with the fish. To still mention the whites of Montecarlo and the Valdinievole and the red of the Hills Lucchesi. | | | | | | | | | | | | | | | | | | | Give I/you/he/she recommend us on the gastronomy, on the wine, on the way to manage our site and ask us information of whatever kind. We would be pleased to organize your trips enogasronomici or to help to find you the particular bottles that you for a long time look for.
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