What did Tuscans eat and drink in the 1400's?
Firstly, the Tuscan menu is simple but everything must be fresh!!
- fegatelli (liver sausage)
- (salt free) Panne Toscano (made from white or wholewheat flour) which stands up to spicy foods
- Panne Toscano can be rubbed with garlic and olive oil
- Leftover Panne Toscano is added to soup, stews or bread salad
- Luccan olive oil
- Bistecca alla fiorentina
- Most meats are grilled or spit-roasted
- Vegetables and fish are cooked carefully
- Fritto del mare (seafood)
- cacciucco (fish stew)
- Pork, wild boar, guinea fowl, kid, and hare take their turn on grills and spits.
- riso nero, black rice prepared with cuttlefish ink
- and risotto alla toscana that includes livers and kidneys.
- Dried white (haricot) beans are a staple and are prepared in soups with ribbon noodles, as a main dish with sage, tomatoes, and garlic, and sauteed with tomatoes and chunks of tuna fish.
- agioli ncl fiasco is a dish of beans cooked in a flask.
- Chianti Brolio is one of the great chianti wines.
- One dessert is
Piacere il cibo toscano