Steeped in history, the area comprising Tuscany, Umbria and Le Marche is renowned for its ancient cities, stunning art and architecture and, above all, its world-famous cuisine. Fine local ptoduce includes fabulous fish and shellfish, top-quality meat and game, and a profusion of fresh vegetables and herbs - as well as wonderful wine, the indispensable olive oil and the much-prized truffle. These are lovingly transformed into countless regional dishes.
Opening with a fascinating introduction to the rich culinary history, culture and traditions, Valentina Harris then takes a look at some of the festivals and celebrations, and the dishes that accompany them. Following this is a guide to some of the quintessential ingredients, from wild foods, such as boar, rabbit, mushrooms, truffles and asparagus, to locally produced specialities, like olive oil, wine, breads, hams and cheeses. Step by step recipe s for basics such as bread, tomato suace and white sauce are also included.
The recipe collection features 65 authentic regional recipes, from traditional antipasti and hearty soups to rustic pasta courses and luxurious desserts. Fabulous classics, such as Risotto al Chianti, are interspersed with unusual local dishes, such as fritters of salt cod, Frittelle di baccalà, or guinea fowl cooked in a spectacular pyramid of salt, Faraona di Piramide.
With 370 beautifuò photographs, cook's tips, variations and nutritional information, this irresistible volume is perfect for all lovers of Tuscany and Italian cuisine.
