The Cuisine of Toscania
Italian cuisine is some of the most popular food in the world and has influenced dishes internationally. Toscania, also known as Tuscany, is a region of Italy that is particularly celebrated for its fantastic produce and food. Most food is produced from fresh, locally sourced produce and the food is simple yet flavorsome. Historically, Toscania is one of the poorer regions of Italy and those living in Toscania used the cheapest ingredients possible or grew their own. If the dishes of Toscania are something you enjoy, then here is how to eat like a Tosconian.
Traditional Tosconian Foods to Try
To truly eat like a Tosconian you will need to master the art of bread making. Toscania is famous for its delicious freshly baked bread. Bruschetta, known in the region as fettunta, is usually served drizzled with olive oil and rubbed with garlic and salt. Topping with fresh tomatoes adds extra flavor. The Tosconians love their bread so much that they even eat stale bread. It is either served in a salad or used to create a soup called ribollita with ingredients that include kale and beans.
Pecorino is a cheese made from sheep’s milk and is one of the most famous products of the region. Tosconians grate pecorino onto pasta dishes and as a garnish for broths and soups. A particularly enjoyable delicacy produced in the region is pecorino infused with truffles. If you can find somewhere in your locality that sells this wonderful cheese, then you will truly have a taste of Toscania.
Italy is well-known for stunning pasta dishes and each region has its own specialties. Two examples from Toscania include taglietelle al tartufo and pappardelle alla lepre. The former is a pasta dish infused with both black and white truffles. Although truffles are generally rare, both varieties are plentiful in Toscania. The latter is a pasta dish featuring hare or wild boar.
In this region of Italy, offal is widely used in cooking and some of the specialties of Florence and other cities in the Toscania region are made from parts of the animals that are often discarded. Chicken liver pate is a favorite in this area and is often served on a crostini. Another unusual but popular food is lampredotto. This is the fourth stomach of the cow and is usually served with a broth and salsa verde.
Beans feature strongly in many dishes from this region because they are a cheap yet nutritious ingredient. They are used in soups, broths, stews and pasta dishes. They are also used as a side dish to accompany meat. Cannellini beans are the most commonly used and these are fantastic in a bean, sausage, and tomato casserole.
Eat Like a Real Tosconian
To eat like a Tosconian, the trick is to keep it simple and think about the flavors. Making all your food from scratch and even growing some of your own ingredients is important to the ethos of Tosconian cooking. Pasta, cheese, vegetables, beans, bread and offal all feature strongly in this type cuisine, so these are the ingredients you should stock up with should you want to recreate the dishes of Toscania yourself.