Tuscan cuisine a tradition that makes the heart beat
Tuscan cuisine consists mainly of traditional dishes and sweets that have maintained their preparation for many years.
Bread without salt is a custom that few other regions have adopted (eg Umbria). It seems that the custom dates back to the twelfth century when, at the height of the rivalry between Pisa and Florence, the Pisans put in practice high prices to the precious sodium chloride. There is also a hypothesis that says the same lords of Florence to impose taxes particularly expensive for the use of salt.
In Tuscany, the sacredness of bread, or the importance of not throwing it away but of using it even when it is stale, is testified by a long series of ancient recipes that are still widespread: panzanella, ribollita, the pappa al pomodoro, the fettunta, the vegetable soup, the farinata, the cabbage soup or the Pan co' santi.
Another characteristic of the Tuscan cuisine par excellence is the use of white meats and game. The products of the farm hive, where chickens, turkeys, geese, guinea fowls and pigeons freely graze together with rabbits and game like hare and wild boar, pheasant and porcupine have always been the menu of big parties. The pork is also very used, just think of the famous Tuscan salami, finocchiona, ham preserved in salt, lardo di Colonnata sausages and special products such as the buristo also the result of the ingenuity of the poor people. P>
Among the cheeses, the tradition focuses on Tuscan pecorino cheese, as a product to be conserved: the most famous ones are Pienza and Maremma; while we find the ricotta and the raveggiolo among the soft cheeses. Finally, great space for desserts, where the panforte, the ricciarelli, the cavallucci, the soup of the duke, the cecco cake, the migliacci, the cantuccini of Prato stand out. In October 2008, to promote the Tuscan tradition, the Region published the Tuscan food pyramid. P>