Tuscany Archives - Buonissimo

The Flavours of Tuscan Food: A history so rich you can taste it

Matte PR — Thu, 23 Nov 2023 10:02:36 +0000

On November 15, Buonissimo treated Italian food experts to a journey through the rolling Tuscan hills with our “The Flavours of Tuscany: Buonissimo! Masterclass.” Hosted at Nella Cucina, a renowned culinary school in Toronto, the event immersed attendees in the world of Tuscan gastronomy, spotlighting the Tuscan quartet; Finocchiona PGI, Extra Virgin Olive Oil Toscano PGI, Prosciutto Toscano PDO and Pecorino Toscano PDO.

Leading the masterclass was the esteemed Chef Roberto Fracchioni, professor and distinguished food consultant. Chef Fracchioni unravelled the history of the four iconic Italian ingredients and their role in Tuscan cuisine. While discussing the ingredients, the Italian food connoisseur guided participants through a tasting experience, enriching both minds and palates. To end the masterclass, Chef Fracchioni led attendees through a guided cooking session, teaching the participants how to make a dish that harmoniously unites all four products.

L – R: Panzanella Salad, Finocchiona PGI and Prosciutto Toscano PDO, tasting plate of the Tuscan quartet with Taralli crackers

“The masterclass featured four quintessential Tuscan products, each representing the region’s rich culinary history. Finocchiona PGI, rooted in the Middle Ages, epitomizes Tuscan farmers’ meticulous techniques, using fennel seeds from the local countryside. Extra Virgin Olive Oil PGI reflects Tuscany’s olive cultivation evolution. Prosciutto Toscano PDO, also dating back to the Middle Ages, represents the tradition of winter pig slaughter and celebrates authenticity and flavour. Pecorino Toscano DOP merges centuries-old sheep farming traditions with modern craftsmanship, offering delicate and spirited cheese. Together, these products capture the essence of Tuscany’s extraordinary gastronomic heritage.”

– Francesco Seghi, Consorzio di Tutela della Finocchiona IGP, on behalf of all four Consortia

Finocchiona PGI

Originating in the Middle Ages, Finocchiona PGI is a traditional cured sausage infused with the aromatic essence of fennel seed. Although Finocchiona PGI is not commonly found in Canada, it is a renowned Tuscan delicacy offering a delicate and balanced flavour palette. In the 15th century, farmers began flavouring processed pork with fennel seeds and flowers instead of pepper, a rare and expensive product at the time. Today, Finocchiona PGI honours Tuscany’s time-honoured techniques and flavours.

The unique characteristics of this distinguished product have been recognized by the Protected Geographical Indication (PGI), indicating superior quality and guaranteeing the local origin. Finocchiona PGI is best eaten as an appetizer, accompanied by PDO Tuscan Bread, but it is often the star of many creative recipes as well.

Extra Virgin Olive Oil Toscano PGI

Extra Virgin Olive Oil is a pride point of Tuscany, masterfully produced in the region for centuries. The olive tree appeared along the coast in prehistoric times and became a signature feature of the region during the late Middle Ages, due to farmers’ efforts to expand cultivation. Today, olive growing holds significant economic and social value to Italy, particularly the production of the famous Extra Virgin Olive Oil Toscano PGI.

This oil is known for its fruity flavour with notes of olive, artichoke, and almond, as well as its bitter and spicy taste. It has been protected by Protected Geographical Indication (PGI) since 1998, and all bottles have a serial number for complete traceability. Chef Fracchioni compares Extra Virgin Olive Oil Toscano PGI to wine, emphasizing the importance of investing in high-quality products.

Toscano PGI is the ideal cooking ally, thanks to its versatility. It is particularly suitable for roast meat, game, legumes, soups and crudites.

Prosciutto Toscano PDO

Prosciutto Toscano PDO is a raw and cured ham, strictly using pigs born and reared in the regions of Emilia-Romagna, Lombardy, Marche, Umbria, Lazio and Tuscany. The production technique for this meat is marked by historic craftsmanship, a long aging period of a minimum of 12 months, and aromatic herbs from the Tuscan territory.

The product originates from an ancient tradition, the winter pig slaughter. During this festive winter event, peasants gathered to slaughter the pigs that had been fattened throughout the year to be made into cured pork products. During the 15th century, the tradition developed into a more evolved production process with regulations enforcing specific breeding locations, slaughter, sale and production of dried meat, as well as licenses to export the products.

Now, Consortia of Prosciutto Toscano PDO provides more freedom and flexibility to its producers than other regions do, allowing them to customize their products with different flavours and spices. This makes Prosciutto Toscano PDO a favourable product. Since the meat is strong in flavour, it is best eaten alone as a snack or paired with typical Tuscan bread, however it can often be found in sandwiches or on pizza.

Pecorino Toscano PDO

Pecorino Toscano PDO is an age-old Italian cheese, creamy in texture and often accompanied by a mild peppery finish. It is milky and sweet in taste, with nut and caramel notes that develop with age. The main ingredient, sheep’s milk comes from sheep reared exclusively in Tuscany.

The product has been protected by The Consortium of Pecorino Toscano PDO since 1985. This guarantees only cheese 100% compliant with production specifications, produced exclusively with sheep’s milk from pastures in the area of origin, can receive the Pecorino Toscano PDO title.

The history of the cheese is deeply intertwined with its origin’s geography, emphasizing the relationship between the environment, sheep, and shepherds. Sheep farming is one of the region’s oldest forms of human settlement. Its pastures are rich in herbs that give the milk and the resulting cheese unique qualities. Today, production methods combine craft techniques and innovation while respecting the standards of the designation.

Pecorino Toscano PDO is produced in two forms: fresh and seasoned. The first has a delicate rind, soft to the touch and fragrant to the taste. While the second, typically aged from 24 days to 3 months, has a thicker rind and a more intense flavour, without being pungent. For this reason, Pecorino Toscano can be defined with an almost oxymoronic expression: delicate but with temperament. Fracchioni recommends enjoying fresh Pecorino as an “everyday” cheese in salads or sandwiches and seasoned pecorino on an antipasto platter or in place of a Grana Padano cheese.

Panzanella: A Symphony of the Tuscan Quartet

The panzanella salad is a popular Italian recipe harmoniously uniting the Tuscan quartet in a singular dish. This bread salad combines bread, tomatoes, fragrant basil, pickled shallots, Prosciutto Toscano PDO, Pecorino Toscano PDO, Extra Virgin Olive Oil Toscano PGI and Finocchiona PGI. The key to an exceptional panzanella salad is to add only a little spice, as the ingredients require a delicate balance.

“The Flavours of Tuscany: Buonissimo! Masterclass” was a wonderful celebration of Tuscan gastronomy, spotlighting the iconic Tuscan quartet. Guided by Chef Roberto Fracchioni, the immersive experience not only fostered appreciation for Tuscan delicacies and traditional processes, but also equipped participants with the knowledge to make informed purchasing decisions moving forwardL-R: Panzanella Salad, Finocchiona PGI and Prosciutto Toscano PDO, tasting plate of the Tuscan quartet with Taralli cracker

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Spinach and Ricotta Gnudi

Marco Zambon — Mon, 05 Jun 2023 17:01:16 +0000

What is Gnudi?

Gnudi is a typical pasta dish of Tuscany, particularly of Siena and Grosseto. Gnudi, similar to potato gnocchi, are dumplings made of ricotta cheese and spinach. These dumplings are called gnudi because they do not have any pastry that covers their filling. In Tuscany, the term gnudo is used to indicate something naked, or bare.

Like many traditional recipes, the gnudi recipe is part of the peasant tradition, and it has been handed down over the years from family to family and each family has its own. It is rare to find gnudi for sale because they are difficult to store easily.

The traditional recipe of gnudi requires the use of butter, but if you prefer a lighter version, you can replace the butter with extra virgin olive oil.

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The Basics for Tuscany

Marco Zambon — Mon, 05 Jun 2023 16:58:42 +0000

Like all Italian cuisine, Tuscan cooking is based upon using the most fresh and simple ingredients of the season including many legumes, cheeses, vegetables and fruits. Typical dishes are based upon what Tuscans find fresh and local at the market that week, making them often very easy to prepare and involving few ingredients. Although the food may be simple, it is rich in flavor, very hearty and quite filling. All meals are served accompanied by the regional bread: a white, plain, unsalted loaf. This tradition dates back to the 16th century when there was a tax put on salt, changing the way locals thought about baking bread. This old tradition of unsalted bread has carried on and now marks Tuscan bread apart from other regions in Italy. It may seem flavorless at first but its real job is to soak up all the leftover juices left on your place, giving it all the flavor it needs and leaving your bread basket empty at the end of the meal.

The bread is also flavored by using a variety of ingredients for crostini such as crostini di fegatini (liver paté) or the simple and delicious fettunta, a grilled slice of bread with garlic, olive oil and salt. The fettunta is a great way to take your hand at olive oil tasting too – there is nothing better than unsalted bread to truly indulge in the pure flavor of local olive oil, which is the base for all Tuscan dishes. Other appetizers that you will commonly come across are wooden cutting boards covered with cured meats which include prosciutto, lard from “Colonnata” and different types of sausages, all cured for long periods of time creating distinct, rich flavors. A wonderful place to get a taste of Tuscan bread and different crostoni is at Fuori Porta, a wonderful restaurant in the area of San Niccolò, just before heading up to Piazzale Michelangelo with great outdoor seating and a long wine menu. They are famous for their crostoni, which is a larger version of a crostini topped with either set ingredients or with whatever you please such as roasted ham, mozzarella, fresh tomatos and porcini mushrooms.

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10 foods you have to try in Tuscany

Marco Zambon — Mon, 05 Jun 2023 16:52:24 +0000

When visiting Italy, it is no secret that Italian wine and cuisine is a big drawcard for many travellers.

But, what some foreign foodies might not know is that each Italian region has their own distinct speciality dishes and flavours. So much so, that you could even argue that there is no such thing as Italian food! Rather you have Sicilian food, Venetian food or Sardinian food, however, one of my favourite food regions in Italy is undoubtedly Tuscany.

Much of Tuscan cuisine is inspired by traditional “peasant food” of the farming region, so is often quite simple and rustic in its flavours and ingredients. But, just because they have humble roots, doesn’t mean that food in this part of Italy is any less delicious than you would expect.

Here are some of the dishes you don’t want to miss when touring this beautiful part of the world.

1. Crostini Toscani

When you’re dining anywhere in Tuscany – a restaurant or a family home – there will scarcely be a meal that doesn’t begin with Crostini Toscani. Chicken liver pate served on a thin piece of toasted bread, this starter is a staple of Tuscan cuisine. It was made famous by Catherine de’ Medici, the Italian noblewoman who became the Queen of France in the 16^th century when she introduced a range of her favourite Italian dishes to the food-loving French. This was touted as the inspiration for foie gras, so was an important piece of culinary evolution.

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2. Panzanella

Panzanella (pictured at top) is full of classic Italian flavours – bread, tomatoes, onion, basil, olive oil and balsamic vinegar all tossed together in a salad. The salad works best with stale bread, and first eventuated because Italians thought it a travesty to throw out their days-old bread. So, instead of letting it go to waste, they soaked the stale bread in water to soften it up, before mixing it together with the other fresh ingredients to create a tasty and hearty salad.

3. Bistecca alla Fiorentina

Image by hlphoto via Shutterstock.

A favourite of Tuscan home cooks and carnivores alike, the Bistecca alla Fiorentina is a T-bone steak from a local breed of cow, the Chianina cattle. The steak is served simply, seasoned with herbs such as rosemary and sage. Be warned – a traditional Bistecca alla Fiorentina is served rare and Tuscan people may be scandalised if you order it any other way.

4. Fagioli con salsiccia

When you describe a dish as beans with sausage, it doesn’t sound very appealing, but that’s exactly what Fagioli con salsiccia is, and it’s as tasty as can be. This rustic meal is made by soaking borlotti beans in water to soften them, before cooking them with onions, garlic, crumbled sausage meat, chilli and crushed tomatoes. It may not look pretty, but it is the perfect comfort food on a cold night.

5. Tagliatelle al tartufo

When you visit Italy you simply have to indulge in a bowl of pasta (or 50), and Tagliatelle al tartufo is a unique pasta dish you definitely don’t want to miss. Think long ribbons of delicate tagliatelle pasta, swirled with warm, melted butter, garlic and then decadently topped with shavings of black truffle and parmigiano cheese. The earthy umami of the black truffles is distinctly European in flavour and delicious to boot.

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6. Torta di ceci

Image by lucag_g via Shutterstock.

A delicious street food snack, Torta di ceci is a chickpea flour pancake that is, strangely enough, served inside a sandwich by the street vendors in Tuscany. Vegetarian and gluten free, this crunchy, carb-fuelled treat can also be used the base for a pizza, or served with vegetables. Bellissimo!

7. Potato tortelli

Another one for the carb-lovers, Potato tortelli is a fragrant, potato filled pasta (not dissimilar in shape to ravioli) that is often cooked by Tuscans for special occasions. Inside the pasta parcels you will find mashed potato flavoured with tomato, spices, garlic and parmigiano, which can be accompanied with anything from a simple sage and burnt butter sauce, through to a rich, meaty ragu.

8. Pecorino Toscana

Image by Mizio1970 via Shutterstock.

Italians might be known for their exceptional cheeses, but the Tuscan’s are specifically known for their impeccable Pecorino. Pecorino is a hard cheese made from sheep’s milk and can be eaten as part of a cheese board at the end of a meal, or used in cooking (such as shaved over the top of pasta instead of parmigiano).

9. Biscotti di Prato

These hard biscuits are arguably Tuscany’s most famous sweet treat– made of flour, eggs, sugar and nuts (normally almonds and pine nuts). Biscotti di Prato are a delicious accompaniment to an Italian espresso or, some locals prefer to enjoy them with a glass of local Vin Santo, a dessert wine perfect for dipping the biscuits in.

10. Castagnaccio

Image by sonia62 via Shutterstock.

If you’re more of a cake person than a biscuit person, never fear, Tuscany delivers in this culinary space as well. Castagnaccio is a gluten-free cake, baked with chestnut flour to give it a nutty, earthy flavour. It is mixed with olive oil, walnuts, pine nuts, raisins and rosemary for a slightly savoury hit. Castagnaccio was particularly popular with peasants and farmers in Tuscany, as chestnuts were one of the staple foods they always had access to. The dried fruits and nuts added to the chestnut flour and water mix were luxuries to the add more flavour to the recipe if they were available.

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