|
The Florentine cuisine is of a
very high standard, and it embraces
all that are best of the Tuscan
region. This cuisine arose from the
peasant fare of the surrounding
countryside characterized by rustic
dishes created with fresh, basic
ingredients and simple preparations.
Steak, white beans, spinach, tripe,
liver and olive oil are staple
elements in many regional recipes.
To follow the Florence-style
3-course dinner, kick-start with a
delicious appetizer like Bruschetta
(toasted bread doused with olive oil
and garlic, with tomatoes and basil
and anchovy or liver paste) or Affettati
Misti, a traditional Florentine
starter of sliced cold meat which go
well with chilled wine. For primo or
first course, the Florentines favor
the Tuscan classics minestra di
fagioli, a tastety white bean and
garlic soup and Ribollita, a
wholesome bread, bean, and black
cabbage stew. The classic secondo is
Bistecca alla Fiorentina or
thick sirloin steak which is the
region's specialty. Generally, the
locals like to order theirs al
sangue: very rare. If you prefer
your meat less pink, order it al
puntito (medium) or ben cotto
(well-done). Other alternatives to
secondo are Frittata di Carciofi,
an artichoke omelette and Casseruola
alla fiorentina, a florentine
casserole. Also, no meal in Italy
can be complete without wine, and
the region's Chianti is of
supreme quality.
Florence also has much to offer
in the realm of sweets, and they are
generally prepared with finest and
freshest ingredients that even the
simple homemade biscuits tastes
heavenly. Try Cenci (ribbons
of fried pastry sprinkled with
sugar), Schiacciata alla
fiorentina (VERY sweet
Florentine sponge cake), Schiacciata
con l'uva (sweet grape bread), Brigidini
(wafers with an anisette flavour),
and Bongo, the chocolate
profiteroles which the French has
adopted and re-introduced to the
world as "pātes ą chaud".
|
