Archive for 'Recipes'

If you like spaghetti then you'll probably like pici, which are basically super-spaghetti: a thicker, flatter, hand-rolled, handmade spaghetti that comes from an enduring Tuscan country tradition of making your own pasta from scratch at home. As we all have a bit more time on our hands at the moment during this time of social-distancing and may be craving culinary outings and travelling, why not combine it all and travel and experience something new with your tastebuds from the safety of your very own kitchen?

Pici, sometimes referred to as, “pinci”, are a kind of pasta that originated in the Montalcino area of the province of Siena in Tuscany. Made from a simple dough, typically made from only flour and water, though egg is sometimes added, it is one of those Tuscan dishes that is made in an endless variety of methods and has endless variations as each family usually has their own secret and specific recipes that are passed down through the generations. From the ingredients, to the proportions of ingredients used, to the way that the dough is rolled out, there can be all sorts of variations in how Pici are made. For example, to make the distinct thick, tubular shape, the dough must be rolled out in a thick flat sheet and then cut into strips but while some people roll the dough between a palm and the table while the other hand is wrapped with the rest of the strip, others simply roll the strip between the two palms.     Read More

When one thinks of Italian cuisine, it is likely pizza and pasta that first come to mind but one of the main things to consider about authentic Italian dining is that it is generally done in courses and, while pizza is a snack usually eaten alone, pasta is traditionally consumed after a salad course and before a meat or fish course that is accompanied by vegetables and side-dishes. On an international scale, these other elements are often forgotten and forgone for a more pasta-heavy meal but if you're trying to recreate a Tuscan dining experience at home then they cannot be skipped!

One side-dish that is highly traditional and very Tuscan is Fagioli al Fiasco, or “Beans in a Flask”. Nicknamed "bean eaters" by other Italians, Tuscans are particularly fond of beans and bean-based dishes and this, like so many delicious Tuscan favourites, is a culinary delight that comes from peasant and farming traditions. First used by Tuscan farmers to cook their beans, this unique method saw them place a glass bottle with beans in it in a corner of the fireplace on hot ashy embers before going to bed so that they would have freshly cooked beans to wake up to in the morning.     Read More

Tuscany is home to a lot of different cakes and pastries, especially around Christmas. Each area has its own specialities though most are now available all over the region and each family has its own secret recipes and knacks for getting it just right. Siena, in particular, has birthed lots of different festive treats from little biscuits to some of the country's most famous cakes of all. One of the lesser-known treats, however, is the Torta di Cecco and it is worth checking out if you have found a luxury villa in Siena and are spending time in the city over Christmas.

Not unlike the more well-known and famous panforte, though not as thoroughly infused with spices, the Torta di Cecco is a cake of dried and candied fruits that is covered in a savoury layer of rich dark chocolate. Dating back to the Middle Ages, it is a more delicate and a delicious take on a Tuscan fruit-based cake. Why not try it out for yourself this Christmas?

Ingredients:

120g of candied orange
150g of dried apricots
150g of almonds
300g of hazelnuts
150g of plain flour
400g of honey
Half a teaspoon of powdered cinnamon
Half a teaspoon of nutmeg
300g of dark chocolate

Method:

1. Toast the almonds and hazelnuts on a tray in an oven at 180° for around 10 minutes. If they develop a film, just wipe it off with a towel.

2. Once they have cooled, chop them finely.

3. Also chop the candied orange and apricots and combine them with the almonds and hazelnuts in a bowl.

4. Sieve the flour and spices into the bowl, on top of the nut and fruit mixture.

5. In a pan, over a low heat, melt the honey and cook for a few minutes, then, in a heavy-bottomed pot, combine the honey and the rest of the ingredients.

6. Mix thoroughly over a low heat until all the ingredients form a smooth dough.

7. Separate the mixture into two baking trays that have been lined with baking paper, flattening the mixture until you have two circles that are around 2cm in height and 15cm in width.

8. Bake in the oven at 160° for 20 minutes and then remove and allow to cool down.

9. Melt and spread the chocolate over the lower part of the cake and then over the upper part. You are aiming for the traditional look, which is perfectly set, smooth and shiny.

(Recipe based on this one in Italian)     Read More

View this post on Instagram

A post shared by Caffè Godot (@caffegodot) on Sep 23, 2018 at 3:07am PDT

Tuscany is famous for her hearty, comforting cuisine. It is full of dishes to make you feel happy and full and, in particular, has a plentiful selection of seasonal meals that make use of delicious ingredients throughout the year. In Autumn and Winter, there are plenty of Tuscan dishes that are tasty, wholesome and ideal for warming you up as the weather gets colder.

Soups, especially, are always a good idea at this time of year and Tuscany has birthed quite a few excellent options but one of the most unique has to be Frantoiana Soup. Full of flavour and stuffed with lots of nutritious ingredients, it is ideal for getting cosy, staving off colds and getting into the festive spirit this Fall.     Read More