Embark on a culinary journey with " Savouring Tuscany" , a book that brings the heart of Italy to your table with 21 traditional recipes and the history of Tuscan food. This guide dives into the rich heritage of Tuscan cuisine , exploring the context and history behind the recipes. A comprehensive overview of ingredients, typical wines, including the various types of Chianti, it aims not only to cook, but also to understand and "feel" the true importance of Tuscan food. From the simplicity of Cucina Povera to ...
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Embark on a culinary journey with " Savouring Tuscany" , a book that brings the heart of Italy to your table with 21 traditional recipes and the history of Tuscan food. This guide dives into the rich heritage of Tuscan cuisine , exploring the context and history behind the recipes. A comprehensive overview of ingredients, typical wines, including the various types of Chianti, it aims not only to cook, but also to understand and "feel" the true importance of Tuscan food. From the simplicity of Cucina Povera to complicated dishes like Zuccotto , each page is a celebration of flavor, culture, and history. In this book, you will not only find Recipes, but also history and roots in which Tuscan and Italian cuisine is rooted. For each dish is given its origin, the context in which it grew from the tables of yesterday's grandmothers to the menus of today's most renowned restaurants. ...And yes, of course, how to cook them in the Italian way, too! Includes the following Tuscan recipes: Crostini Toscani : A Tuscan appetizer featuring chicken liver p???t??? on toasted bread. Bruschetta al Pomodoro : Toasted bread topped with fresh tomatoes, olive oil, garlic, and basil. Panzanella : A rustic Tuscan bread salad with tomatoes, cucumbers, red onion, olive oil, and vinegar. Frittata di Carciofi : An omelet with artichokes, eggs, Parmesan cheese, garlic, and onion. Torta di Ceci : A chickpea flour pancake, also known as Cecina or Farinata, with olive oil and rosemary. Coniglio alla Cacciatora : Rabbit meat marinated and cooked with garlic, rosemary, tomatoes, and wine. Fagioli all'Uccelletto con Salsiccia : Beans simmered with garlic, sage, tomatoes, and sausages. Trippa alla Fiorentina : Tripe cooked in a savory tomato sauce with Parmesan cheese. Stinco di Maiale al Forno : Slow-roasted pork shank seasoned with herbs and wine. Fagioli all'Olio : Cannellini beans gently cooked in olive oil with garlic and sage. Carciofi Fritti : Artichokes fried in a seasoned flour batter. Cipolline in Agrodolce : Small onions cooked in a sweet and sour sauce. Peperonata : Bell peppers stewed with onions, tomatoes, and garlic. Cavolo Nero : Tuscan kale cooked with garlic and olive oil. Piselli alla Fiorentina : Peas cooked with pancetta and onions. Cantuccini : Twice-baked almond-studded biscuits. Schiacciata alla Fiorentina : A light sponge cake flavored with orange. Castagnaccio : A cake made with chestnut flour, raisins, pine nuts, and rosemary. Ricciarelli : Soft and chewy almond-based cookies. Zuccotto : A dessert consisting of sponge cake filled with whipped cream, chocolate, and candied fruits. Panna Cotta : A creamy dessert made with cream, sugar, gelatin, and flavorings.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
