Guide to the best products of Tuscany

If you are visiting Tuscany you have to taste the famous “Fiorentina”, the popular steak that is part of the Tuscan cuisine. Fiorentina is the cut of the loin of the Chianina race, but also of the races Maremmana and Calvanina. The origin of the “Bistecca alla Fiorentina” can be dated back in the ancient times, from the Age of Medici. Each slice can weigh an average of 1,5 kg and generally, it is cooked with any seasoning, for few minutes as it has to be eaten rare, thus almost raw.

Tuscan cured meat to not miss

Among the Tuscan typical products, cured meats have a special place and it is possible to buy high quality and certified products. There is Tuscan ham and salami, both of them are DOP products, but also Prosciutto di Bazzone, Sopressata, Lardo di Colonnata, Mortadella di Prato and ginger sausage. Amazing is also Finocchiona, a salami flavoured with fennel and red wine that boasts the IGP certification. Finally, many other typical cured meats of Tuscany are prepared with other types of meat as boar, to produce cured meats with a particular and genuine taste.

Guide to the typical Tuscan cheese

Cheese could not miss in the culinary tradition of Tuscany. Tuscan pecorino DOP is one of the “strong suit” of the dairy production and is often called Cacio. It is possible to find the world-renowned pecorino in Maremma, in Cortona, in Pietrasanta, in Garfagnana and Valdichiana. Another typical cheese is then “Grande Vecchio di Montefollonico” spicy and seasoned or the Ricotta of Pistoia sheep’s milk. In the area of Grosseto, instead, it is possible to find “Guttus”, a variety of Gorgonzola made with sheep’s milk.

Typical bread and backed products of Tuscany

Tuscan bread is a common bread naturally leavened, but its main characteristic is above all of being prepared without salt. The history in fact tells us that the use of bread without salt derives from the medieval wars between Florence and Pisa during with the city forbid the selling of salt to the people of Florence. Besides bread, there are other backed products, as the famous “schiacciata”, a kind of focaccia cooked in a different way according to the provinces. “Ciaccia di Pasqua” is another tasty savoury pie eaten in the Easter period that is like a loaf stuffed with cheese and cured meats.

The best Tuscan confectionery

The greediest couldn’t miss the famous “Panforte” or Panpepato that is a typical dessert of the Christmas period. Panforte of Siena has an ancient origin and it is prepared with honey, almond, cinnamon, cloves and coriander. “Brigidini” instead are typical wafers of Pistoia, made with eggs, sugar and anise. At Christmas, then, we can find also the “ricciarelli”, small marzipan sweets covered with powdered sugar with few cracks on the surface. Delicious is also Castagnaccio, cooked with chestnut flour, raisin and pine nuts. Other traditional products are “cantucci” or “cantuccini”, biscuits form Prato made with shortbread crust and almond that are often paired with Vin Santo.

Tuscan wines: a unique treasure

Tuscany is today one of the major wine producers and exporters of the world. Among the red wines, one of the most important is for sure Chianti, coming from the vineyards enclosed between Florence and Siena. Another unique wine is Brunello di Montalcino, produced from Sangiovese grapes and subjected to a long ageing. The wine lovers would appreciate also the amazing Vino Nobile di Montepulciano, bottled in the small town in Siena with the same name.

White Tuscan wines, instead, offers quality products as Vermentino and Vernaccia di San Giminiano. Finally worth mentioning is also the famous Vin Santo that is the ideal wine to pair desserts and aperitifs.

Fonte Immagni: http://tuscanvines.blogspot.it/ – http://blog.ortensiablu.com/ – http://blogs.iesabroad.org