Arrosto tenero di vitello

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Arrosto tenero di vitello is (tender) roasted beef.

Arrosto tenero di vitello

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Tiramisù

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Tiramisu is a well-known Italian dessert. It is made using ladyfingers dipped in coffee and covered in mascarpone cheese, eggs and sugar.

Our homemade tiramisu is even better, since we only use “km 0” products, bought from the local farmers markets.

Tiramisu

tiramisu 2

Photo credits: Wikipedia, Obrazky

Pappa al pomodoro

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Pappa al pomodoro is a Tuscan meal typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients.

Just like the Ribollita, this dish also speaks of the Florentines’ ingenuity, since pappa al pomodoro was best known as a poor people’s meal.

The rural origin of this first course is demonstrated by its ingredients: homemade Tuscan bread (unsalted), tomatoes, garlic, basil, extra virgin olive oil from Tuscany, salt and pepper.

To get the real pappa al pomodoro, we always use unsalted Tuscan bread and extra virgin olive oil.

Pappa al Pomodoro

Pappa al Pomodoro 2

Photo credits: Wikipedia, The Varsity

Ribollita

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Ribollita is a famous Tuscan soup, a potage made with bread, beans and vegetables – carrots, cabbage, silverbeet, cavolo nero, and onion. Ribollita means “reboiled” and speaks of the origins of this soup: back in the day, the Florentins would boil the leftover soup, added vegetables, beans and leftover bread to make the ribollita. However, it does not taste like any of the leftovers you have in mind.

ribollita

Photo credit: Emiko Davies

Misto di formaggi toscani

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Misto di formaggi toscani means mix of Tuscan cheeses. In addition to our famous cured meats, we are also well known for our super tasty cheeses (surely, you must have heard of Grana Padano!). Maybe not as well known as the French for the wines and perfumes or the Swiss for their cheese, but still, Tuscan cheeses have to be on your “to eat” list while in Florence!

formaggi misti