by Ambito Turistico Valdarno | Nov 8, 2021 | Food
It is an ancient Tuscan recipe of the peasants’ tradition to re-use in a creative tasty way stale bread. The result will be given by the quality of the ingredients as it is the very high quality of the ingredients that make or break a simple dish like pappa al...
by Ambito Turistico Valdarno | Nov 8, 2021 | Food
La Ribollita is one of those traditional dishes that identifies the Tuscans. A “poor dish” as many others recipes of our tradition. Indeed the peasant culture created nourishing healthy tasty dishes with simple ingredients. Ribollita is originally a...
by Ambito Turistico Valdarno | Nov 8, 2021 | Food
In the period of the feast of forgiveness when the chimes of the bell towers announce the time of lunch, the chicken valdarnese with the celery “rocchini” is the King of the tables. The dish is linked to the culinary tradition of the Arno valley. The celery rolls are...
by Ambito Turistico Valdarno | Nov 8, 2021 | Food
Crostini with spleen and chicken livers, or Tuscan crostini, are bread crostini on which a paté, prepared with the spleen and the chicken livers, is spread; they are tasty appetizers just like Grandma used to make, in a time gone by, for the feast celebrating the...
by Ambito Turistico Valdarno | Nov 8, 2021 | Food
Castagnaccio, as it is called in the Valdarno, also known as migliaccio or baldino, is a typical autumn cake made with chestnut flour and dried fruit. It is a “poor dish” that takes its origins from rural life, being its main ingredient, the chestnut, a fruit...
