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This presentation is done by Krishna Sigaya as one of her projects on ITALIAN REGIONS in her Italian 10 class (AY 2013-2014) at the University of the Philippines under Prof. Emanuela Adesini.
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TASTE and
FLAVOR of
TUSCANY
TUSCANY during the MIDDLE AGES
Extremely SIMPLE food best describes
the CUISINE of tuscany.
The meal usally comprises of SALAD, LEGUMES and MEAT.
FLORENCE CAPITAL of TUSCANY
Florence is famed for
its RIBOLLITA, steaks and tripe.
Doughnuts and pastry with icing sugar are famous during periods of
CARNIVAL.
PRATO and NIEVOLE VALLEY
* Prato is known for its
CANTUCCINI which they dip in Holy Wine
* Nievole Valley has an outstanding menu
based on FRIED FROGS& the
famous SORANA BEANS
PISTOIA
GIBLET SOUP (the prisoner) is famous in Pistoia. Also, "BRIACHINA" (red & green salad) & "BERTOLI" (dried apples)
"NECCI" type of food from the mountains
LAMPORECCHIO & LUCCA
BRIGIDINO from Lamporecchio is considered to be Tuscany's special delight.
Lucca's local specialty is the BUCCELLATO.
GARFAGNAN & COLONNATA
A cereal used by the ancient Romans is called
SPELT in Garfagnan. The area of Colonnata
gave birth to PORK LARD.
VERSILIA & PISATuscan PESTO
ismore delicate than the original version from Genoa. Also BEFANINI and
CECINA are some of the famous pastries
from Versilia. Pisa is rich
in BISCHERI and truffles.
LIVORNA & MAREMMA
CACCIUCCO is a traditional recipe from
Livorno. Serve best with Tuscan wine & toasted bread
Inventedto feed the local cowboys & charcoal
burners, ACQUACOTTA is a hit in Maremma. Other famous dishes are SOSPIRI, BIRILLI &
ZUCCATA
CASENTINO
In Casentino mouth-watering dishes like
SCOTTIGLIA and
PANINA can be found.
FRUGIALE and even SBRICIOLONA are also
famous to locals and tourists .
SIENA
Thich home-made spicy dish served with hare/meat sauce is famous in Sienese table.
PICI and PANFORTE are the best in Siena.
BUONCONVENTO
Bread is very important for the Italians. That is why the small town of Buonconvento can be proud of
their BREAD MUSEUM.
VALASTRO FAMILY CAKE BOSS
BUON MANGIARE!