Beruflich Dokumente
Kultur Dokumente
1) Pappa al Pomodoro
Pappa al pomodoro shows off the Tuscans ingenious use of stale bread and
ability to turn basic ingredients into something special. Its a simple but
filling soup of stale bread and tomatoes with garlic, basil and olive oil. Its
often so thick that you have to eat it with a fork.
Where: We enjoyed this pappa al pomodoro at Osteria Boccon del Prete, Via
San Pietro 17, Siena. We also learnt to make the soup on our cooking
course in the Garfagnana as part of our Sapori e Saperi food tour.
2) Panzanella
3) Ribollita
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Ribollita is another thick, comforting soup packed with beans, vegetables,
stale bread (again!) and flavoured with olive oil. Its usually served in winter.
4) Scarpaccia di Camaiore
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5) Pici Cacio e Pepe
Pici are thick hand-rolled pasta like fat spaghetti that originate from the
province of Siena in Tuscany. Cacio e pepe means cheese and pepper and
although its a Roman pasta dish it has been adapted to Tuscany by using the
local pasta and pecorino toscano cheese.
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Where: Osteria da Cice, Via San Pietro 32, Siena.
We enjoyed these dishes in Tuscany but they arent specific to this region of
Italy.
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with flavourful tomatoes, rocket, and peppery olive oil. Simple but utterly
delicious.
Where: Osteria Boccon del Prete, Via San Pietro 17, Siena.
7) Carpaccio di Zucchini
This starter of thinly sliced courgette with lemon, olive oil, parsley and
parmesan shavings was bursting with flavour. We loved this cosy family-run
trattoria away from the tourist crowds in Florence.
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8) Linguine Allarrabiata
This classic Italian pasta sauce of tomato, chilli and garlic was wonderfully
spicy. As always Im in awe of how Italians make a few ingredients taste so
good.
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9) Ravioli with Cherry Tomatoes, Pecorino and Basil
Like most of the ravioli in Italy these were stuffed with ricotta and spinach.
We loved these beautiful handmade pasta parcels served with a light sauce
of cherry tomatoes, pecorino cheese and basil.
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10) Sformato di Rucola
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Where: La Nina, Via San Martino, Montecarlo.