Florence is famous in the world not only for its rolling hills, art and culture, wine… we do not really talk about the capital of Tuscany without mentioning its culinary delicacies. If you have not yet tasted them, here are the best typical Tuscan summer recipes!
In Tuscany, the attitude for good food is something innate, which has always existed and brings generations together.
It is what makes the “bono” from the less good stand out in a moment, which means that the black cabbage is good only after the ice and that the steak is eaten only in blood.
Even in this hot summer 2018 Tuscany offers exquisite dishes to be savored.
Here are 3 Tuscan recipes for you to fight the summer heat!
• 150 gr of stale bread
• 3 or 4 ripe tomatoes
• 1 cucumber
• 1 red onion
• Extra-virgin olive oil, vinegar, salt * (indicative dose for about 4 people)
Peel and cut the onion into thin slices, soak it in a bowl with water and a tablespoon of vinegar for about 15 minutes.
Soak the bread with a solution of water and vinegar (a spoon), without soaking it too much. Once softened, squeeze it, chop it coarsely with your hands and place it in a large bowl. Wash and cut the tomatoes into small pieces, removing the seeds.
Add them in the salad bowl over the bread. Drain the red onion and add it to the salad bowl. At your leisure you can add a few slices of cucumber, peeled and cut into rounds. Chop and add the basil leaves.
Gently mix all the ingredients, season with extra virgin olive oil and season with salt and pepper. If necessary, add more wine vinegar.
Leave the panzanella in the fridge and remove it for about 15 minutes before serving.
Florentine tripe is one of the most famous Tuscan recipes and since ancient times is cooked with various variations throughout the region.
The tripe is obtained from the different parts of the stomach of the bovine, in particular from the rumen, the omasum and the reticulum. In Florence this dish is cooked with tomato, served as a second course and seasoned with a sprinkling of cheese.
The tripe salad is the summer version of the dish: it is served cold with the addition of tomatoes, red onion, celery and olives.
In Tuscany the melon is called “popone” from the Greek “pèpon”, or “cooked in the sun”, “mature”. That’s why melon is good only when fully ripe.
Often tasted as a unique course, ham and melon is certainly one of the best typical Tuscan summer recipes. Refreshing and ideal for a light but tasty lunch.
The typical Tuscan summer recipes are really many and often change from province to province.
Summer 2018 could be the right moment to enjoy a relaxing holiday at Villa Campestri Olive Oil Resort tasting the summer dishes of the Tuscan tradition!
October in Tuscanyis the time of the chestnut harvest: in Mugello in particular there is a type of chestnut different from the others, the Marrone. Discover its history and its properties!
Autumn, mostly in Mugello, is a magical season for Tuscany: nature is painted in a thousand colors, the air becomes warmer and the light takes on golden shades. An ideal period for a holiday, where nature and history are the protagonists, and where it is possible to practice outdoor sports.
In Italy, food is cult and, depending on the region, traditional dishes can vary, from typical pasta dishes, such as tagliatelle lasagne and gnocchi, to specialties such as cheeses and desserts up to the infamous Tuscan recipe for wild boar ragù.
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!