Enrich your Tuscan holiday experience by exploring the areas of this region where famous Slow Food products are made. These are recipes for a range of products like cured meats, salamis, fish and breads that have been passed down through the generations and are still as popular as ever among food enthusiasts.
There is a fine selection of Tuscany vacation rentals in Ghivizzano, Casentino and Maremma for visitors to choose from, and these areas are also where the following tasty delicacies originated!
Ghivizzano town in the province of Lucca in Tuscany produces a delicious cured meat called ‘Prosciutto Bazzone’. The making of it starts with what the semi wild pigs from which it is made, are fed on. They graze on faro, apples, pears, acorns, chestnuts and scotta which is a leftover cheese by-product.
This gives the meat an intensely rich nutty flavour that is often enjoyed with another Tuscan slow food product called Pane di patate della Garfagnana. The curing process of Prosciutto Bazzone is a timely one as the meat has to be salted and seasoned before being pressed under weights for several months before it is ready; but tourists can be assured that this delicious delicacy is well worth the wait!
There is a fine selection of Tuscany vacation rentals in Ghivizzano, Casentino and Maremma for visitors to choose from, and these areas are also where the following tasty delicacies originated!
Ghivizzano town in the province of Lucca in Tuscany produces a delicious cured meat called ‘Prosciutto Bazzone’. The making of it starts with what the semi wild pigs from which it is made, are fed on. They graze on faro, apples, pears, acorns, chestnuts and scotta which is a leftover cheese by-product.
This gives the meat an intensely rich nutty flavour that is often enjoyed with another Tuscan slow food product called Pane di patate della Garfagnana. The curing process of Prosciutto Bazzone is a timely one as the meat has to be salted and seasoned before being pressed under weights for several months before it is ready; but tourists can be assured that this delicious delicacy is well worth the wait!
Another flavoursome cured meat that has earned itself the title of being a Tuscan slow food is ‘Prosciutto del Casentino’. It’s made using the meat from semi wild gray pigs that are grazed in the Casentino region of Tuscany and supplemented with organic feed of nuts and herbs.
When cured, it is aged for eighteen months. It is bright red in colour with white fat veined through it and has a strong aromatic smell. It has a lovely smokey flavour that goes extremely well with a soft mild cheese and some nutty bread.
Try some succulent pancetta, locally known as ‘Tarese Valdarno’ which is a cured meat made using the stomach and back of a pig. It’s seasoned with garlic, pepper, orange peel and spices before being packed n salt and left to cure for ten days.
It’s then cleaned and weighed down to dry for a day before being salted and spiced again and left to age for two to three months. Visitors are guaranteed to find some of this delicious produce in shops and restaurants in the Valdarno district of Arezzo province and can enjoy with as part of a tasty lunch or snack.
When cured, it is aged for eighteen months. It is bright red in colour with white fat veined through it and has a strong aromatic smell. It has a lovely smokey flavour that goes extremely well with a soft mild cheese and some nutty bread.
Try some succulent pancetta, locally known as ‘Tarese Valdarno’ which is a cured meat made using the stomach and back of a pig. It’s seasoned with garlic, pepper, orange peel and spices before being packed n salt and left to cure for ten days.
It’s then cleaned and weighed down to dry for a day before being salted and spiced again and left to age for two to three months. Visitors are guaranteed to find some of this delicious produce in shops and restaurants in the Valdarno district of Arezzo province and can enjoy with as part of a tasty lunch or snack.
Finally, make it a point of travel to visit the Maremma region of Tuscany where the famous Maremmana cows are bred using traditional methods that have been passed down through the generations.
They are an outdoor breed that feed on sweet grass all year around which is the reason for its robust meaty flavour. It is the key ingredient in a classic local recipe that uses tougher cuts of beef that are seasoned and slow cooked to make a delicious stew.
Read through our related articles to learn about all of Tuscany’s famous slow foods, and perhaps be inspired to go on a culinary themed trail the next time you holiday here!
They are an outdoor breed that feed on sweet grass all year around which is the reason for its robust meaty flavour. It is the key ingredient in a classic local recipe that uses tougher cuts of beef that are seasoned and slow cooked to make a delicious stew.
Read through our related articles to learn about all of Tuscany’s famous slow foods, and perhaps be inspired to go on a culinary themed trail the next time you holiday here!
Photo credits
picture 1: ABenreis / CC BY-SA 3.0;
picture 2: Dancan / CC BY-SA 3.0;
picture 3: DFoidl / CC BY-SA 3.0
picture 1: ABenreis / CC BY-SA 3.0;
picture 2: Dancan / CC BY-SA 3.0;
picture 3: DFoidl / CC BY-SA 3.0
