Toscana - Le Ricette più Gustose
Author: Paola Baccetti, Laura Giusti, Franco Palandra
Photographer: Colin Dutton
Publisher: Sime Books
Language: Italian, English, German, French
Format:
ISBN 978-88-95218-92-2 (Italian)
ISBN 978-88-95218-93-9 (English)
ISBN 978-88-95218-95-3 (German)
ISBN 978-88-95218-94-6 (French)
The Flavors of Tradition
Panzanella, bruschetta and cecina to begin with. Pappa al pomodoro, ribollita and Pappardelle with wild boar sauce as first courses, then "tagliata", chianina, cacciucco alla livornese and cod for seconds, and to finish on a sweet note, cantucci, ricciarelli, zuccotto and panforte. With 30 traditional recipes the volume tells the story of Tuscan cuisine, a treasure trove of strong and decisive flavors, which come from the rolling hills, the mountains and the Tyrrhenian Sea