Toscana in Tavola, very Tuscan culinary tradition

Crostini_e_BruschetteLuigi Iasilli, owner of Toscana in Tavola, proudly says: «Our cooks cook as they would do at their home». This small company is located at Castellina Marittima, in the province of Pisa. Products are still prepared according to old recipes handed down orally from generation to generation, up to this day, and are preserved without using chemicals.

Crostini and Bruschette

These are two typical courses of the Tuscany tradition, which requires opening every meal with small pieces of warmed bread, on which sauces, characterized by a strong taste, are spread.

'Antico Crostino Toscano' is the traditional toast with chicken livers, characterized by a delicate taste. It is proposed according to one of the most delicate recipes, which comes from the areas around Arezzo, based on meat and chicken livers, gherkins, capers, and ‘Vin Santo’ wine.

In deference to the very strong Tuscan tradition of game, ‘Crostino Caccia’ is prepared with selected game meat, by using four different types of game meat which, after being cooked with olives, herbs, and dark chocolate, is very finely ground, in order to obtain a spreadable cream.

Wild boar meat has always been an absolute main character of Tuscan cuisine, too: ‘Patè di Cinghiale’ is prepared, with wild boar meat and olives.

‘Crostino Toscano al Tartufo’, with truffle, is refined: meat and chicken liver with black summer truffle.

Rag+¦Ragouts, main courses, and soups 

One of them is prepared with IGP ‘Chianina’ meat, one of the oldest and most important breeds of Italy. Its name comes from the farming area: the ‘Valdichiana’ valley. It should be tasted with egg noodles, Polenta or Lasagna. It goes perfectly with the best Chianti wines.

‘Hare Ragout’ is characterized by a rather definite flavour, expertly sweetened with extra dark chocolate of the highest quality. The classic pasta which can be combined with it is ‘Pappardelle’, traditionally accompanied with strong red wines.

‘Duck Ragout’ can be used for seasoning long and homemade pasta, such as ‘Pici’ or ‘Bigoli’, in the special version with fresh oranges. It is prepared according to the old recipe, with the addition of a little orange and orange peel, to enhance the delicacy of these meats.

There are also the main courses typical of the Tuscan tradition: ‘Brasato Stracotto al Brunello’ (stew braised meat with Brunello wine), ‘Bocconcini di Cinghiale con Olive' (wild boar diced meat with olives), ‘Fagiano alle Castagne’ (pheasant with chestnuts).

But Tuscany cuisine is also realized with simple ingredients: spelt, red and white beans, black cabbage, stale bread, chickpeas, all seasoned with olive oil. Therefore, soups cannot be forgotten: the famous ‘Zuppa Toscana di Pane’ (tuscan bread soup), the famous 'Ribollita' with bread and cabbage, spelt soup, spelt and Porcini mushroom soup; side dishes as natural beans, with sage or rosemary, the famous ‘Fagioli all’Uccelleto’; sauces, from the classic tomato sauce with fresh basil, to tomato sauce with eggplant, olives, or Champignon mushrooms.Zuppe

 

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