Each Italian region has its own culinary specialties, which circumscribe the typical taste traits of the place. Tuscany does not exempt itself and, among its many specialties, today offers us the bardiccio on the table.

What is Bardiccio

Of expressly Florentine origin, the bardiccio has the appearance of a sausage but differs from the taste of the classic meat we know for the decisive note given by the aromatic addition of garlic and wild fennel.

The sausage is also typically prepared in Rufina, in the Val di Sieve, in the Mugello and in the Valdarno.

The bardiccio is sometimes called with a curious name at least, that is, crazy sausage. What’s the reason?

The strange epithet derives from a Florentine saying referring to the process of changing the color of the meat. When this slowly darkens, it is called mad. Hence, the singular name.

Bardiccio: preparation, consumption and combinations

Bardiccio is generally prepared between the months of September and March.

For its processing, the less noble parts of the pig are used, which at the same time are those most sprayed with blood.

The meat is stuffed into a casing and tied with a string.

On the table the Florentine bardiccio can be tasted in different ways. It can then be cooked on the grill, it can be sprinkled with tomato sauce, it can be used as a filling for burgers.

As for the pairing with drinks, a dish like the Florentine bardiccio goes well with red and full-bodied wines such as Chianti.

A recipe with Bardiccio

As we have said, the Florentine bardiccio can be tasted in many ways so there are really the most varied recipes on the subject.

We want to suggest one in particular, which we also cited among the examples in the previous paragraph: that of hamburdiccio, a version of a particular hamburger filled with bardiccio.

To prepare it you will need to get the following ingredients:

• 8 slices of Tuscan bread;

• 2 cloves of garlic;

• wild fennel in seeds to taste

• Salt to taste

• pepper as needed.

• 250 grams of minced beef;

• 250 grams of pork;

Before cooking the bardiccio, take the garlic cloves, cut them finely with a clean and sharp knife and set them aside in a bowl.

Grind the beef and pork together in a meat grinder to mix well.

Add a handful of fennel seeds, chopped garlic, a handful of salt and a handful of pepper to the mixture.

Divide the minced meat into 4 portions, which will be your meat burgers.

Now toast the Tuscan bread then place a pan with a drizzle of oil on the stove to cook the meat.

Alternatively, you can use the grill and grill the meats. When the meat is well cooked on both sides, place each piece between two slices of toast.

Season the bardiccio burger as you like with everything that is generally used for a normal burger; for which lettuce leaves, cheese slices, onion, tomato slices, cucumbers and sauces like mustard or mayonnaise.

Come and taste the Bardiccio

If you love typical meat dishes and Tuscan specialties, we are waiting for you at Villa Campestri Olive Oil Resort to taste bardiccio in all its versions!