Traditions and the Mediterranean diet
The products of the typical and succulent Mediterranean cuisine of which the Tuscan dishes are part are known for their appetizing but also for their benefits as diets are sometimes without salt like bread; a custom that dates back to the twelfth century and that even the great poet Dante remembers in one of his comedies. The pieces of bread, or the stale bread, are not thrown away but reused for the elaboration of succulent recipes.
Another peculiarity of the Tuscan dishes is the use of white meat and game grown in lush pastures and have represented and still represents menus for special occasions.
Not to leave out cheese such as pecorino cheese or ricotta cheese and raveggiolo belonging to the soft cheeses and sweet as the famous panforte of Siena or the soup of the duce (tiramisu) and other good cakes which are part of the Tuscany pastry shop.
Even wines play an important role because all of the excellent quality; Tuscany includes about 25 labels with the DOCG designation.
Appetizers: Panzanella; croutons spleen, croutons, and bacon cabbage, the cuddly, acacia flowers fried, with onions and anchovy crostini.
First course: penne with lobster; linguine with sauce greenhouse; tomato soup, lamb stew; soup of farro; beans and chard soup; potato ravioli; sauce alla contadina; ortolana of grandmother Azelia; vegetable soup; porridge to cabbage; Florentine crespelle; rabbit stew and gravy; panzanella and ribollita.
Second course and side dishes: beans with egg; anchovy or sauce of Valdarno; fried meatballs; lucchese meatloaf; stuffed celery; trippa fiorentina; stretched brogues or boiled redone; bird beans with sausages; peposo of petigliolo; pheasant with prunes; cheerful pheasant poem “Vettius”; meatballs with tomato sauce, veal tongue for sweet and strong; liver tomato; Bracale livers; pheasant psalms; cipreino chicken livers; wild boar with porcini mushrooms; pork chops in wet and celery; lamb stew; rabbit stew and gravy and T-bone steak.
Seafood: lobster penne; linguine pasta with sauce; codfish alla Livornese; codfish in sweet and strong; fish soup; rustic seafood soup; grilled codfish, herring with vegetables; fish stew with onions and anchovies.
Sweets: Semolina cake and chocolate; fried rice; crushed with the grapes; rosemary pan; sfratti; scarpaccia Viareggina; fig jam and lemon; gattò; bread pudding; chestnut aroma; cantucci di prato; flowers Acacia fried and crushed to the Florentine.
Wines: the 25 Italian DOCG, the private wine cellar, sparkling wines, rose wines, red wines, white wines, and the pairing theory (la teoria dell’abbinamento), the glasses (i bicchieri) and the wine talking (il vino che parla).