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.
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