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Tuscan food is simple and abundant, based on local produce, cheese and hot grilled meat. The Tuscans are also known to appreciate beans, as seen in the main dishes of the Tuscan table: white beans cooked with olive oil and sage. The beef Florentine, different versions of wild roasted or braised with wine as the wild boar, deer and rabbit and dense and healthy soup, cover the table of a typical Tuscan meal.
In the heart of Florentine cuisine there are four basic ingredients: bread (flat, without salt, well cooked with a crispy crust and a light inside); oil extra-virgin olive oil, without a doubt the best for frying, grilled meat , Beef steak alla fiorentina, roasted or braised game with wine as the wild boar, deer and rabbit and finally the wine itself.
The Tuscan cuisine is characterized by the use of certain key ingredients including bread.
In Tuscany, the sacredness of bread, or the importance of not throw away but to use it even when it is stale, is witnessed by a large number of ancient recipes still widespread: the panzanella, the panata, the ribollita, the acquacotta, The pappa al pomodoro, the fettunta, soup vegetables, cabbage soup black. Another feature of traditional Tuscan culinary excellence is the use of white meat and game.
The Florentine steak is a cut of beef, which combined with specific preparation makes it the most popular dish of Tuscan cooking.
This is a cut above and strictly on the bone that is cooked in blood on fire. |
One of the most famous dishes and typical Florentine cuisine, the "ribollita" derives its name from the fact that this was a surplus of soup of the day and evening was "ribollita" to warm it and present it again on the table. The dish in question was the bread soup, a dish made with a poor series of vegetables, among which the most typical is the black cabbage, and another key component of the entire Tuscan food, bread, remember that it is salt.
A Florence Steak is a piece of beef on the bone, cooked on fire, blood. For a Florentine steak cooked well is not just bad, is a real heresy! The inside should be tender and succulent, while outside the steak has to look good grilled. The height of the Florentine steak should be about five centimeters, tender and the best quality
Beans are essential ingredients in the kitchen Florentine, but the rule will not be served if there are vegetables (belonging to the salad). A simple dish that needs a good olive oil rich tomato, ginger and forest
Trattoria Baldini