Italian Cuisine In The Heart Of Tuscany

Italian Cuisine In The Heart Of Tuscany



Italian Cuisine: In the​ Heart of​ Tuscany
When an​ American conjures up an​ idea of​ Italian cuisine, often what comes to​ mind is​ pasta, red sauce, and​ garlic bread .​
Pasta, no doubt, plays a​ large part in​ most traditional Italian regional cuisine, and​ few cultures know how to​ employ a​ tomato the​ way that Italians can .​
However, there are so many distinct styles and​ trademarks within the​ different regions of​ Italy that it​ is​ hard to​ lump together all Italian regional cuisine into one general type of​ cooking .​
In reality each region has a​ very distinct style and​ taste, and​ there is​ really no way to​ appreciate Italian regional cuisine without visiting restaurants and​ eateries all over the​ boot.
Tuscany is​ a​ region of​ Italy that takes up a​ small piece of​ the​ western coastline on the​ Tyrrhenian Sea .​
Since a​ large border of​ the​ Tuscan region is​ coastal, seafood plays a​ large role in​ the​ regional cuisine of​ Tuscany .​
a​ coveted destination for​ tourists, Tuscany is​ overflowing with cultural experiences, with roots stemming from the​ Renaissance .​
Florence, Pisa and​ the​ busy port of​ Livorno all lie within this modest region .​
Like it’s simple but beautiful landscape, Tuscan cooking keeps things simple .​
Tuscan bread, for​ example is​ a​ saltless crusted compliment to​ their judiciously spiced entrees.
While many people think of​ Italian cuisine as​ being very salty and​ filled with garlic, onion, and​ basil, Tuscan cuisine uses seasoning very sparingly to​ bring out the​ natural flavors of​ the​ vegetables, beans, and​ grains that make up their traditional regional cooking .​
Chefs of​ Tuscany are renowned for​ their rice dishes, and​ a​ fish or​ duck dish in​ Tuscany is​ often not complete without a​ risotto base .​
They also blend wine seamlessly into these dishes, evaporating the​ alcohol content and​ leaving the​ fruits to​ mingle with the​ grains and​ filled pastas that compliment the​ meat and​ fish entrees that bring the​ rich and​ famous from all over the​ world to​ Tuscany.
Along the​ coast, seafood plays an​ integral part of​ the​ cuisine .​
a​ trademark of​ the​ Tuscan coast is​ a​ soup called caccuccio .​
Caccuccio is​ a​ rich soup made from a​ tomato and​ fish base .​
The secret is​ to​ use many different types of​ fish, pureed bones and​ all directly into the​ base of​ the​ soup .​
This soup, served with a​ hearty Tuscan bread is​ filling enough to​ constitute an​ entire meal .​
While the​ coast of​ Tuscany is​ home to​ many a​ delicacy, it​ is​ the​ varied nature of​ the​ Tuscan landscape that provides such variety in​ the​ regional cuisine of​ Tuscany.
The cattle and​ boars that are particular to​ the​ region, for​ example, make for​ a​ taste that you cannot find anywhere else, in​ soups, grilled dishes, and​ hams .​
While Tuscany is​ responsible for​ only four percent of​ Italy’s overall olive oil production, Tuscan olive trees can live to​ be hundreds or​ even thousands of​ years old .​
So while each tree produces less of​ an​ oil yield than trees customarily found in​ other regions of​ Italy, the​ trees have a​ much more rich history .​
This simplicity grounded in​ a​ rich tradition is​ only appropriate for​ the​ Tuscan region.




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