Tuesday, February 23, 2010
This cake comes from Tuscan country cooking, and in particularly from the provinces of Pisa and Livorno.
It was traditionally made from Lent to Pentecost, when there was not much to eat.
It arises from bread dough enriched with eggs, sugar, and flavorings. It is a very balanced cake, with low fat and not many calories.
It is one of the most popular cake served on Easter in Tuscany. It is a delicious treat, often accompanied with chocolate Easter eggs and Vinsanto (Holy wine).
Schiacciata di Pasqua (Easter Schiacciata) is one of those traditional and ancient delicacy still enjoyed today. Ingredients and preparation are still the same ones used hundreds years ago.
One of the best pastry shop where you can get this delicious cake, is located in a small town of La Rotta, near Pisa, where my parents grew up. Pasticceria Leoncini is where every year, on Easter, my family and I would get this cake.
This is one of the food that we want to promote and protect, just because it represent everything about this wonderful Italian region; simple greatness.
Join us and truly discover how we live! A presto!
Let me know if you would like to have Schiacciata di Pasqua recipe.
Contact me at email@example.com
Sunday, February 21, 2010
Panino con il Lampredotto is one of the most popular street food in the city of Florence.
Trippa (Tripe) and Lampredotto (Offal) are two dishes that perfectly represent the Florence popular culinary traditions, eating them is an experience you can’t miss.
Trippa, is the part of the digestive organ found between the esophagus and the stomach of the cows. Lampredotto, also comes from the stomach of a bovine, but is more tender, thin and flat, and it’s not white, but light brown.
The meat is simmered in a broth of herbs and vegetables, then cut up into small square slices and served on a traditional round crusty panino, called Semelle. It is also usually served with a green sauce, salsa verde, made from basil, garlic and olive oil.
The sandwiches are sold at typical Lampredotto stands, called Banchini dei Trippai, where you can stop, get your sandwich and wine (served in a plastic cup) and enjoy the city and a Panino con il Lampredotto. Probaly the best Lampredotto stand in Florence is Nerbone. Nerbone is located in San Lorenzo market, and it has been a city's institution since 1872.
Get to know this magnificent city through its traditional food, interact with the locals, discover sites left behind from the mass-tourism, experience the best of what Florence and Tuscany has to offer. Join us! A presto!
Thursday, February 11, 2010
Cecina is a thin, crisp, pizza-like pancake from the Tuscan coast. It is simply made by stirring chickpea flour into a mixture of olive oil, salt and black pepper, to form a loose batter, and baking it in the open oven.
The word Cecina comes from the Italian word Ceci that means Chickpeas.
It one of the most traditional food of Tuscany, and it is really hard to find it anywhere else outside the region.
La Cecina is traditionally cut into irregular shaped triangular slices, and then stuffed into Focaccia bread or between two slices of Pizza Margherita.
It is one of the most popular traditional Tuscan snack food, and it sold in Pizzerias and bakeries.
In the town of Livorno, Cecina is usually served between two slices of bread, and it is one of kids favorite food to eat for Merenda (snack-time).
Cecina also make a wonderful appetizer, along with cold cuts like, prosciutto, mortadella and Tuscan soppressata.
We offer visits and hands-on cooking classes to Tuscan pizzerias and bakeries, to show our guests how these traditional food are still made today. All of our partners are located in small towns off the beaten path.
We want to provide our guest the highest quality in travel, our goal is to make them experience the authentic Tuscan everyday life.
Join us for a trip of your lifetime, get to know one of the most beautiful place on earth:
Here is La Cecina recipe:
Tuesday, February 9, 2010
We are booking our upcoming 2010 tours of Tuscany and we are very excited to announce our new itineraries, accommodations, and much more.
Our new day trips are the Cinque Terre on the Italian Riviera, the Montecarlo (Lucca) wine country, the seaside resort town of Viareggio, the town of Barberino in Mugello, home of the largest designer shopping outlets in Italy, and much more.
Undiscovered Tuscany will also offer our guests private cooking classes at the property with local chefs, visits to local olive oil factories, food markets, wineries, ceramics factories, chocolate and gelato stores.
Our new accommodation is Casa Vacanza. Casa Vacanza
- ▼ February (5)