|
Tuscan Food
Tuscan cuisine refers to the culinary traditions of the Tuscan region in Italy celebrated for its simplicity and focus on fresh, high-quality ingredients like olive oil, legumes, and meats. Rooted in , it emphasizes seasonal ingredients and straightforward flavors over complex sauces and spices. Tuscany is also home to some of the most famous wines in the world such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Bread plays a very important role in Tuscan cuisine. One specialty of Tuscan cuisine is a white, plain, unsalted bread. This bread accompanies all foods. This bread has its origin in the 16th century when salt was heavily taxed. Overview Simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms, and fresh fruit are used. A good example of typical Tuscan food is , a notable soup whose name literally means 'reboiled'. Like most Tuscan cuisine, the soup has peasant origins. was originally made by reheating (i.e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bistecca Alla Fiorentina-01
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in British Commonwealth, Commonwealth countries and Ireland). Both steaks include a Lumbar vertebra, T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more beef tenderloin, tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in British Commonwealth, Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture's ''Institutional Meat Purchase Specifications'' state that the tend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Florentine Steak
''Bistecca alla fiorentina'' () is an Italian steak dish made of young steer (''vitellone'') or heifer (''scottona'') that is one of the most famous dishes in Tuscan cuisine. It is loin steak on the bone cooked on a grill until rare (50 °C). History The word ''bistecca'' was borrowed from the English ''beefsteak'' in the early 19th century. An 1863 dictionary defines it as: ...a thick slice of meat, cut from the rump or elsewhere, lightly cooked on a grill or otherwise, and eaten undercooked. Definition ''Bistecca alla fiorentina'' is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet Fillet may refer to: *Annulet (architecture), part of a column capital, also called a fillet *Fillet (aircraft), a fairing smoothing the airflow at a joint between two compo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castagnaccio
''Castagnaccio'' is an Italian chestnut flour cake. It is a typically autumnal dessert, made by a dough of chestnut, water, olive oil, pine nuts, and raisins, and baked. Local variations may include other ingredients, such as rosemary, orange rind, fennel seeds, and other dried fruit. There are also variations on the thickness of the cake, and specific names are sometimes used locally to refer to such variations. For example, in Livorno, a ''castagnaccio'' 3 centimeters thick is called ''toppone''. ''Castagnaccio'' is a typical rural dessert of the Apennine area, where chestnuts used to be a staple food of country communities. During the economic growth following World War II it lost its role as the main sweet in these areas, and is now prepared and sold mostly as an autumn delicacy. The by Ortensio Lando (1553) credits some "Pilade from Lucca" as the inventor of the ''castagnaccio'' (" ewas the first to make ''castagnazzi'' and for this he was praised."). See also * List o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscotti
Biscotti are Italian almond biscuits originating in the city of Prato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy. In Italy, they are known as , or and may be dipped in a drink, traditionally Vin Santo. Smaller biscotti may be known as or . In Italian, the word (: ) encompasses all types of biscuits or cookies. Etymology The Italian word (singular ), originates from the Medieval Latin word , meaning 'twice-cooked', which described items that were made from dough and baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions. Biscotti, in this sense, shares its origin with the English ''biscuit'' (from Old French ), which is used for a wide variety of baked goods, biscuits, crackers, and breads, only a few of which are actually baked twice. In modern Italian, the word refers to any biscuit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colonnata
Colonnata is an Italian ancient village and a hamlet (''frazione'') of the ''comune'' of Carrara, (Province of Massa-Carrara, Massa-Carrara, Tuscany). It is situated in the Apuan Alps, and is known worldwide for the pork fat delicacy Lardo di Colonnata, and for its marble Quarry, quarries. History Colonnata's history dates back to its settlement, around 40 BC. It was built for the housing of slaves used in quarrying marble after Rome decided to replace expensive imported Greece, Greek marble with local (Luni) marble. The name of the settlement is believed derived from the Latin word ''columna'', indicating the place where columns of marble were extracted to be sent to Rome, but the origin of the name could also be the Latin ''collis'' ("hill") or ''columen'' ( "top"). The quarries may also have been used by the Ligures, Ligurian Apuani tribe, who were perhaps also used later as quarrying experts. Evidence of mining activity dating back to the 6th century BC has been found at "Fos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lardo
''Lardo'' is a type of ''salume'' made by curing strips of fatback with rosemary and other herbs and spices. The most famous ''lardo'' is from the Tuscan ''frazione'' (hamlet) of Colonnata, where ''lardo'' has been made since Roman times. Colonnata is a ''frazione'' of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, ''lardo'' is cured for months in basins made of this marble. ''Lardo di Colonnata'' is included in the Ark of Taste catalog of heritage foods as well as enjoying protected geographical indication (PGI) status since 2004. It is composed of over 90% lipids. See also * ''Vallée d'Aoste Lard d'Arnad ''Vallée d’Aoste Lard d'Arnad'' is a variety of ''lardo'' (a curing (food preservation), cured pork product) produced exclusively within the municipal boundaries of the ''comune'' (municipality) of Arnad, in lower Aosta Valley, Italy. In 1996 ...'' References Externa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pappardelle
Pappardelle (; : pappardella; from the verb , meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy. The fresh types are two to three centimetres (–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides. See also * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ... References Cuisine of Tuscany Wide pasta {{Pasta-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pheasant
Pheasants ( ) are birds of several genera within the family Phasianidae in the order Galliformes. Although they can be found all over the world in introduced (and captive) populations, the pheasant genera's native range is restricted to Eurasia. The classification "pheasant" is paraphyletic, as birds referred to as pheasants are included within both the subfamilies Phasianinae and Pavoninae, and in many cases are more closely related to smaller phasianids, grouse, and turkey (formerly classified in Perdicinae, Tetraoninae, and Meleagridinae) than to other pheasants. Pheasants are characterised by strong sexual dimorphism, males being highly decorated with bright colours and adornments such as wattles. Males are usually larger than females and have longer tails. Males play no part in rearing the young. A pheasant's call or cry can be recognised by the fact it sounds like a rusty sink or valve being turned. Pheasants eat mostly seeds, grains, roots, and berries, while in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fallow Deer
Fallow deer is the common name for species of deer in the genus ''Dama'' of subfamily Cervinae. There are two living species, the European fallow deer (''Dama dama''), native to Europe and Anatolia, and the Persian fallow deer (''Dama mesopotamica''), native to the Middle East. The European species has been widely introduced elsewhere. Name The name fallow is derived from the deer's Fallow (color), pale brown colour. The Latin language, Latin word or , used for roe deer, gazelles, and antelopes, lies at the root of the modern scientific name, as well as the German language, German , French language, French , Dutch language, Dutch ', and Italian language, Italian '. In Serbo-Croatian language, Serbo-Croatian, the name for the fallow deer is ''jelen lopatar'' ("shovel deer"), due to the form of its antlers. The Modern Hebrew name of the fallow deer is (). Description The Persian fallow deer is the larger of the two living species, with an average body mass of around , and a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Hare
The European hare (''Lepus europaeus''), also known as the brown hare, is a species of hare native to Europe and parts of Asia. It is among the largest hare species and is adapted to temperate, open country. Hares are herbivorous and feed mainly on grasses and herbs, supplementing these with twigs, buds, bark and field crops, particularly in winter. Their natural Predation, predators include large birds of prey, canidae, canids and felids. They rely on high-speed endurance running to escape predation, having long, powerful limbs and large nostrils. Generally nocturnal and shy in nature, hares change their behaviour in the spring, when they can be seen in broad daylight chasing one another around in fields. During this spring frenzy, they sometimes strike one another with their paws ("boxing"). This is not just competition between males, but also a female hitting a male, either to show she is not yet ready to mate or to test his determination. The female nests in a depression on t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maremma
The Maremma (, ; from Latin , "maritime and) is a geographical region located between Lazio and Tuscany, Central Italy. The biggest city is Grosseto. The region, with a long history, is traditionally populated by the '' butteri'', mounted cattle herders who rode horses fitted with one of two distinctive styles of saddle, the ''scafarda'' and the ''bardella''. Geography The Maremma has an area of about . The central part corresponds with the province of Grosseto, and it extends northward to Cecina, and southwards into Lazio as far as Civitavecchia Civitavecchia (, meaning "ancient town") is a city and major Port, sea port on the Tyrrhenian Sea west-northwest of Rome. Its legal status is a ''comune'' (municipality) of Metropolitan City of Rome Capital, Rome, Lazio. The harbour is formed by .... The territory is mainly flat and hilly. Animal breeds The Maremma has given rise to, or given its name to, several breeds of domestic animal. These include two breeds of worki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
