Specialties
Tuscan cuisine's specialties are diverse and stretch from antipasti to the tempting dolce. The delicacies from Tuscany are prepared with fresh ingredients and protected family recipes.
The antipasti, the cold entrees, begin the meal. A warm entree is then brought, called the primo piatto, which is then followed by the second warm entree, the secondo piatto.
The contorni, the side dishes, accompany the main meal. A tempting dolce, dessert and caff� round off the meal.
Antipasti
Pecorino
Goat's cheese from the region
Salame di cinghiale
Wild boar sausage
Crostini di olive nere
Toasted bread with black olive mousse
Crostini di fegatelli
Toasted bread with chicken liver
Primi Platti
Ribollita
Warm vegetable soup with bread, beans and cabbage
Minestrone
Thick vegetable soup
Acquacotta
Tasty 'watersoup'
Papa di pomodoro
Tomato-bread soup
Secondi Platti
Trippa alla fiorentina
Florentine chops
Coniglio al forno
Roast rabbit
Caciucco alla livornese
Livornese fish stew
Cinghiale in salm�
Wild boar ragout
Bistecca alla fiorentina
Florentine Steak
Dolci
Cantucci
Crispy almond cake
Gelato
Italian ice cream is known as the best in the world
Castagnaccio
Chestnut pudding
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