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The-delicacies-from-Tuscany-steak-tbone-thumbVines, olive oils, fresh fruit and vegetables, venison and meats; love, simplicity and tradition those are main ingredients which make the Tuscan cusine so exquisite and characteristic.

Why is Italian cuisine loved by so many people from all over the world? Well, the answer is simple! Dishes various from region to region, from town to town, so everyone, sea food lovers, meat eaters or sweet maniacs will find something to their liking. Simplicity, fresh products such as cheese, legumes, mushrooms and variety of meats are tradition which makes the Italian cuisine so unique and special.
From wonderful pastas, risottos to vegetables and dairy products each place has its specialities. Let us take you in a trip to Tuscan land of taste: strong, expressive flavours, wonderful vines and sweet delicacies.

The-delicacies-from-Tuscany-pappardelle


One of most characteristic are dishes from Tuscan cuisine are first servings, among which Pappardelle al ragù di cinghiale e porcini (pappardelle pasta with wild boar and mushroom sauce). This wonderful dish is a typical for the Tuscany and made with characteristic Tuscan products as venison, mushrooms and vine, which single flavours blend together into a wonderful symphony of taste. To be served with chopped fresh parsley and a glass of good red vine of course.

The-delicacies-from-Tuscany-wine


Another important and world famous product of Tuscan origin is meat. Served as second dish, the celebrated Florentine Steak which came from Chianina cattle breed from Chainina Valley. It is a t-bone, porterhouse cut beef, seasoned with salt and pepper. It should be served almost raw, being cooked for 3–4 minutes on each side. Traditionally done “alla brace” which means the meat is cooked on ambers taken from the fire of extremely hot plate. To Florentine steak would taste at its best when accompanied by a glass of the famous local red wine: the Sangiovese.

 

Of course no Italian meal can finish without sweet. Cantucci biscuits for everyone with a splash of Vin Santo are perfect ending for Sunday long lunch. The vine you can buy, but Cantucci? Well, make them using our receipt!

The-delicacies-from-Tuscany-cantucci-vinsanto

You will need:

  • 1 cup flour
  • 3/4 cup whole almonds (you may use hazelnuts)
  • 1/2 cup sugar
  • 3/4 teaspoon baking powder
  • Pinch of salt
  • 1 egg, room temperature
  • 2 egg yolks, room temperature
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons Amaretto liqueur
  • 1 teaspoon anise extract

Preheat  the oven to 350°F
In food processor mix together flour, almonds, sugar, baking powder and salt. Combine together melted butter, eggs, Amaretto, and anise extract. Add to the dry ingredients in the processor bowl. Work up shortly, until the dough forms a ball.
Divide into 5 pieces, each of them roll into a log of about 7x1 inches. Place on backing paper, press logs tops to flat them to about ½ inch and stove into the oven. Bake for about 15 minutes, until slightly brown. Take out and leave for cooling for 10 minutes on wire rack. Leave the oven on!
Than take your logs and with the use of serrated knife cut on the diagonals to ½ inch pieces.
Replace on baking tin and bake for another 12 minute until completely dry. Thos wonderful biscuits are not really suited for a breakfast meal, but are wonderful thing on which to nibble while watching a movie with your love. Don’t forget to serve them with a glass of Vin Santo, which will composed wonderfully with anise  almond flavour of Cantucci.

 

 

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