TASTE and

FLAVOR of

TUSCANY

TUSCANY during the MIDDLE AGES

Extremely SIMPLE food best describes

the CUISINE of tuscany.

The meal usally comprises of SALAD, LEGUMES and MEAT.

FLORENCE CAPITAL of TUSCANY

Florence is famed for

its RIBOLLITA, steaks and tripe.

Doughnuts and pastry with icing sugar are famous during periods of

CARNIVAL.

PRATO and NIEVOLE VALLEY

* Prato is known for its

CANTUCCINI which they dip in Holy Wine

* Nievole Valley has an outstanding menu

based on FRIED FROGS& the

famous SORANA BEANS

PISTOIA

GIBLET SOUP (the prisoner) is famous in Pistoia. Also, "BRIACHINA" (red & green salad) & "BERTOLI" (dried apples)

"NECCI" type of food from the mountains

LAMPORECCHIO & LUCCA

BRIGIDINO from Lamporecchio is considered to be Tuscany's special delight.

Lucca's local specialty is the BUCCELLATO.

GARFAGNAN & COLONNATA

A cereal used by the ancient Romans is called

SPELT in Garfagnan. The area of Colonnata

gave birth to PORK LARD.

VERSILIA & PISATuscan PESTO

ismore delicate than the original version from Genoa. Also BEFANINI and

CECINA are some of the famous pastries

from Versilia. Pisa is rich

in BISCHERI and truffles.

LIVORNA & MAREMMA

CACCIUCCO is a traditional recipe from

Livorno. Serve best with Tuscan wine & toasted bread

Inventedto feed the local cowboys & charcoal

burners, ACQUACOTTA is a hit in Maremma. Other famous dishes are SOSPIRI, BIRILLI &

ZUCCATA

CASENTINO

In Casentino mouth-watering dishes like

SCOTTIGLIA and

PANINA can be found.

FRUGIALE and even SBRICIOLONA are also

famous to locals and tourists .

SIENA

Thich home-made spicy dish served with hare/meat sauce is famous in Sienese table.

PICI and PANFORTE are the best in Siena.

BUONCONVENTO

Bread is very important for the Italians. That is why the small town of Buonconvento can be proud of

their BREAD MUSEUM.

VALASTRO FAMILY     CAKE BOSS

BUON MANGIARE!