Tuscany and food, it almost should be the same word. What we eat is so important to our culture, our most traditional dishes – food hailing from poverty using local, and seasonal ingredients. Not much has changed, only that the local food is becoming even better. Tuscans are proud about what they eat, and they have good reason too.
We are personally always looking for inspiration for dishes in our own restaurant, l’Olivaia, which is slated to re-open later this month. Our chef uses nature as his inspiration and reflects in the kind of interesting fusion that erupts when tradition meets a creative youth with an exceptional palate.
Tuscan food is amazingly simple. From the simple and flavorful bruschetta, toasted Tuscan bread topped with a mix of fresh tomatoes, garlic and basil. What matters here is the quality of the tomatoes, the freshness of the basil and most importantly, the olive oil you top this with. Simple, sometimes is the hardest dishes to perfect.
Since you can find a lot of great recipes from food bloggers around the web, we wanted to include a few of our favorites that have been making us drool on our computer screen lately.
The Bittersweet Gourmet is a food blog created by an American based in the Mugello Valley (yay). What we appreciate about her writing style is the back-story she often includes. Her latest post, La Polentata delle Ceneri, took us back into time and we especially appreciated the mention of a local watercolor artist in the Mugello Valley, Enrico Pazzagli.
some of our favorite Tuscan recipes with a twist include:
Another blog we highly suggest reading for great recipes is Jul’s Kitchen. A Tuscan that also writes in English, her recipes are easy to follow and she also offers cooking classes.
Some of our favorite recipes of her include:
Also what could possibly be more Tuscan than a steaming hot, salt piece of Schiacciata all’olio! We appreciated this recipe from the Tuscan region food blog, Tuscanycious.
Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!
Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!
When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.
Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.
The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!
The Villa Campestri Olive Oil Resort Blog opens a new space dedicated to the recipes of chef Roberto Zanieri. Every last Thursday of the month we will present one of his delicious recipes, easy to prepare and inspired by the good tradition of Tuscany. Today we begin with “Cabbage mini-pie with cream of beans”.
Mugello is a beautiful Tuscan land where Villa Campestri stands, a land rich in traditions, history and nature. We want to lead you to discover the most beautiful villages in this area to visit the churches and the parish churches that are absolutely not to be missed. Here’s what to see and what to do […]
Tripe and Lampredotto are two very special Italian culinary specialties as they come from bovine offal. Both are part of the Tuscan gastronomic tradition but Lampredotto, a true institution, is the master in Florence. Let’s see together what Tripe and Lampredotto are and what are the best recipes for cooking them.