Three Tuscan Dishes to Cook at Home
Typical flavors of Tuscany

Società agricola La Sovana Snc

Have you been in Tuscany and have tasted the many typical specialties of traditional cuisine? Would you like to bring them back to your guests? Here are some tips!

Of course, the best way to taste the Tuscan dishes is to do it in Tuscany, where the flavors and aromas are one with the surrounding environment.
It is often difficult to reproduce the same result away from the homeland.
This is why I want to suggest you three dishes of the popular peasant cuisine, which precisely because of their characteristics lend themselves to being reproduced quite easily.

These are three poor dishes based on bread that were assembled with what was in the kitchen, so even the ingredients are quite free, as are the doses according to taste.

PANZANELLA: it is a cold dish, obtained by mixing stale bread, previously soaked, with tomatoes, onion and basil all seasoned with red vinegar, salt, pepper and Tuscan extra virgin olive oil.
The most important thing for the success of this dish is that the bread is Tuscan, stale for 3/4 days. It must be soaked for 10 minutes, then squeezed well with your hands and crumbled. You have to get a rather dry product, not a little cake.
The other ingredients are to taste, very important is the oil, both Tuscan and of quality.

TOMATO SAUCE: may be served warm or cold. The recipe is not unique, there are many versions. The common ingredients are: Tuscan bread and tomato pulp, seasoned with onion, garlic, basil, salt, pepper and Tuscan extra virgin olive oil.

The Tuscan bread must be cut into slices and grilled or passed in the oven. Once this operation is done let it cool and then rub it with garlic. Meanwhile, prepare a sauce with tomato pulp and onion, seasoned to taste.

Finally, pour the sauce over the bread and leave to cool or cool in the fridge.

BREAD SOUP: this is a hot or warm dish in which bread is used as a binding element among all the other ingredients.
Even in this case you can use the imagination, I can suggest a mixture of celery carrot and onion to add potatoes and beans. You can also add zucchini or cabbage or chickpeas, according to your tastes and the season.
When the soup is cooked and you have seasoned it as you like, for example with sage and rosemary, salt and pepper, add the bread cut into slices, letting it cook until everything is mixed in a uniform soup. Season with extra virgin olive oil from Tuscany

Come and visit us in Tuscany to taste these and many other typical dishes of our wonderful land!

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