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The
Tuscan is the typical mediterranean cuisine, and it
is essentially the result of poverty.
Simple, wholesome ingredients have traditionally been thrown together
to produce healthy but hardly fascinating meals.
This cuisine has also been refined and enriched, particularly with
other dishes and combinations from more widely flung parts of italy.
One of the keys of the tuscan cuisine,
remains the quality and freshness of the ingredients and the use
of herbs, such as basil, thyme, parsley and rosemary (plants that
also grown spontaneously in many italians gardens).
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And
let's not forget olive oil. This is not only an ingredient for salades,
but 'extra vergine' oil of olive, with its precious property, can
also be used as cosmetic for skin treatments.
And Tuscany produce some of the best italy
has to offer.
Here you can find some of the most popular
dishes you can eat in Tuscany:
Panzanella: a cold mixed salad
with bread crumbs, onions, basil, tomatoes, and olive oil. Its freshness
depends by the bread, which has to be unsalted and left for at least
a day.
Pappa al pomodoro: basically a tomatoes soup with bread.
Cacciucco: a hot-pot stew of seafood also mixed with
tomatoes.
Bistecca alla Fiorentina: This is a traditional dish in Florence.
A Florentine steack is a large entrecote, including the fillet.
Prepared on a cast-iron roasting dish (or much better, if possible,
a gridiron over coals). A Florentine steak which is well cooked
must be tender and succulent, while the outside must be crisp and
have a well-grilled appearance.
For
what concerne the place where you can eat, quality restaurants abounds
in Tuscany and making a choice can sometimes be a little daunting.
You can find many different kind of restaurants. From 'trattoria',
which is a cheaper and simple version of a restaurant typical of
the countryside villages, to 'enoteca' (wine bar) for those
who love to taste wines by the glass, accompanied with snacks of
full meals.
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