Tuscan cuisine: let’s discover it while playing golf
While waiting to reveal details of the forthcoming Italy4golf Experiences dedicated to Tuscany, in this article, we would like to introduce the delicacies of Tuscan cuisine, of this exceptional region in central Italy, popular and less common dishes that will be able to tickle the taste buds and win the hearts of those who wish to spend a week here playing some excellent golf.
In fact, we are speaking of a territory that has a wealth of dietary customs, more specifically those of a simple nature based on peasant traditions, to the extent that it would be preferable to refer more to “Tuscan Cuisines”, rather than to “Tuscan Cuisine”: the importance of food culture is well-represented here by the typicality of a great deal of ingredients and local recipes, that vary from town to town, acquiring specific characteristics of both family traditions as well as those of the territory of origin.
It is also important to consider that Tuscany is a region characterised by its mountains, hills and the sea, therefore, the variety of the products and dishes is also a consequence of the huge, varied availability of raw materials coming from every part of this magnificent area.
First of all, it has to be said that in Tuscany, typically unsalted bread is sacred, and for this very reason, stale bread is used in many recipes: panata, panzanella, acquacotta, ribollita, pappa al pomodoro, vegetable soup, fettunta, Pan co’santi, farinata, Tuscan kale soup and many others.
It is impossible not to mention meat among the products that are a must in Tuscan cuisine, in particular white meat (chicken, goose, guinea fowl, turkey, rabbit) and game (hare, wild boar, pheasant). Then, pork must not be forgotten, used in the typical Tuscan salami, in the finocchiona, in the salt-cured ham, and in the universally-famous Lardo di Colonnata… Last but not least beef, with Chianina and Maremmana, excellences that form the basis of the Florentine T-bone steak, famous worldwide.
From the starters featuring Tuscan canapés with chicken liver pâté, to Pappardelle served with a wild boar ragu sauce, or a classic, vegan Pappa al pomodoro, rather than a Ribollita or a Panzanella (also suitable for vegans). For those who wish to savour a more substantial first-course dish, there are Gnudi, typical malfatti made with ricotta cheese and spinach. However, if you prefer fish-based dishes, Caciucco, served either alla Livornese or alla Viareggina is a must-try. Meat-lovers who have already tasted the Florentine T-bone steak, could try Rosticciana, a pork-rib-based dish, or Lampredotto, the typical, traditionally Florentine veal-based sandwich.
Next, on with a series of cold cuts, perhaps with a Soppressata, a type of Italian dry salami made with the leftover parts of the pig to which lemon or orange rind and parsley are added along with a selection of cheeses, with Pecorino Toscano PDO, then end the meal with one of the many Tuscan desserts: from the Cantuccini with almonds to Castagnaccio, with chestnuts and pine nuts, the recipe for which clearly changes every 10 km, from the Brigidini di Lamporecchio, the aniseed-fragranced wafers from the Pistoia area, to the Panforte from Siena, the first reference to which dates back to 1000 A.D.
At this point, someone will ask: what about something to drink? Connoisseurs know all too well: Tuscany, with its 39 DOC and 11 DOCG wines, is definitely one of the most important wine-producing areas in the world. Chianti and Chianti Classico, Brunello di Montalcino, Vino Nobile di Montepulciano, Morellino di Scansano, Carmignano, Montecucco Sangiovese, Vernaccia di San Gimignano, Verduzzo and the typical dessert wine Vin Santo, only to mention the most famous.
The added value of an Italy4golf Experience means also this: not only playing some excellent golf on splendid courses but also enjoying the local territory savouring the best traditional fragrances and flavours!
Bistecca alla Fiorentina, Brigidini di Lamporecchio, Brunello di Montalcino, Cantuccini, Carmignano, Chianti e Chianti Classico, cucina Toscana, Experiences Italy4golf, fettunta, Lampredotto, Lardo di Colonnata, Montecucco Sangiovese, Morellino di Scansano, Pan co' santi, panata, Panforte di Siena, panzanella, pappa al pomodoro, ribollita, salame toscano, Sopressata, Verduzzo, Vernaccia di San Gimignano, Vino Nobile di Montepulciano