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The area of the sirloin and the rib, from which the cut of meat derives. Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin on ...
Start with soup like Ribollita or Pappa al Pomodoro; then make the pici of Siena, the gnocchi of Bolgheri, or of course, eggs Florentine. Prepare Tuscan-style chicken, trout, or steak, and for ...
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Tuscany is also home to some of the most famous wines in the world such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. [2] Bread plays a very important role in Tuscan cuisine. One specialty of Tuscan cuisine is a white, plain, unsalted bread. This bread accompanies all foods.
Chianina cattle have been raised in the Italian regions of Tuscany, Umbria and Lazio for at least 2200 years. [5] Columella, writing about types of oxen in about 55 AD, says "Umbria vastos et albos..." (VI.I.2), [6] which in the first English translation is "Umbria has such as are huge, and of a white colour".
The most important thing in Tuscany—well, aside from the top-notch Brunello and Chianti, and the fragrant truffles shaved on everything, and the excellent olive oil, and the charming little ...
High-quality beef, used for the traditional Florentine steak, come from the Chianina cattle breed of the Chiana Valley and the Maremmana from Maremma. Pork is also produced. [174] The region is well-known also for its rich game, especially wild boar, hare, fallow deer, roe deer, and pheasant that often are used to prepare pappardelle dishes.
Chickpea Florentine Flatbread If you love cream of spinach dip , chickpea anything, creamy white pizza , and lots of melty cheeses, you’re going to love this spin on a traditional flatbread .